Learn About Our Fine Dining Restaurant

At Aiana, our humble roots are planted in a desire to bring the abundance of Canada’s food products – many of which grow wild in or around Ottawa – to the forefront of flavourful dishes.

Traditions and techniques long forgotten (yet well loved) are restored here, not only in tribute to what’s been practiced and procured by our nation’s peoples for thousands of years, but also in celebration of the one thing capable of uniting friends, family, and foes alike: food.

A large lotus at the bottom left-hand corner of the section. In the bronze gradient outline.

Raghav Chaudhary

Meet The Executive Chef

Chef Raghav Chaudhary is a Canadian chef. Throughout his seven years of experience in fine-dining, Chef Chaudhary completed an internship in Sweden and worked within a variety of reputable restaurants in San Francisco and Europe. His skills in Californian, French, and Nordic cuisine combined with a reverence for local, seasonal, and earth-to-table ingredients drives Chef Chaudhary’s vision for Aiana: one centered around the celebration of Canada’s distinct heritage and culture via inspired dishes.

A large lotus on the left side of the section. In the bronze gradient outline.

AIANA: LIVING WAGE EMPLOYER

Recognizing that an exceptional guest experience begins not only with quality food, but an enthusiastic and committed team, Aiana supports its employees above and beyond industry expectations by providing them with a Living Wage. This means we compensate our team members with an hourly rate that enables them to meet their basic needs and expenses relative to economic trends within their community. It is not a fixed rate of pay, and rather, a wage that is reassessed each year to correspond with external factors.