Aarti Sanghavi

For Aarti, cooking is symbolic in that it makes her feel limitless and content. Her extensive travels to countries like India and Mexico have given her a deep appreciation for the common global thread that exists between food and family.
EDUCATION & EXPERIENCE
Searsucker. San Diego, CA
Sous Chef. < 1 yr
The Hake. La Jolla, CA
Executive Chef. < 1 yr
Puesto. San Diego, CA
Chef De Cuisine. 1-2 yrs
Scottsdale, AZ
Chef de Cuisine. 1-2 yrs
Executive Chef. 1-2 yrs
SKILLS & EXPERTISE
Menu development
Food/menu costing
Kitchen management
Leadership
Baking
BOH operations
Deboning poultry
Fish butchery
Food/menu costing
Meat butchery
GALLERY
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Aarti Sanghavi
Aarti Sanghavi
San Diego, CA
United States

The Hake
Executive Chef


Born in Chicago and raised in Rancho Cucamonga, California, Aarti Sanghavi’s journey to becoming a chef started a bit differently than that of many chefs in her industry. As a young woman in a traditional Indian family, her interest in cooking was frowned upon and at times even forbidden, as her heritage culturally favors a formal education above all else. At 10 years old, in a moment of childish rebellion and also genuine desire, she decided to ignore these restricting cultural norms and quietly started to teach herself how to cook. By studying cookbooks, and relying extensively on her own sense of taste, smell and memory, she began to create dishes of global inspiration and technique.

To honor her family, Aarti went to Temple University in Philadelphia and earned her degree in Hospitality and Restaurant Management. Upon graduation, Aarti decided to pursue her enduring passion and enrolled in Miami’s Johnson & Wales University’s Culinary Arts Program. After an externship as a sauté cook at Latitude 41 in Columbus, OH, Aarti made her way to San Diego and worked at Arterra, an American eatery serving locally-sourced cusine in Del Mar for two years. From there, she joined the team at Searsucker, where she started as a line cook and quickly saw her career catapult within the company, eventually becoming Chef de Cuisine at their Scottsdale, Arizona location, followed by a position working closely with Herb & Wood Co-Executive Chef Shane McIntyre and Top Chef finalist Brian Malarkey as Executive Chef at Searsucker in downtown San Diego. In 2015, Aarti left the Hakkasan Group and accepted the title of Chef de Cuisine at Puesto, where she honed her skills in Mexican street-style cuisine.

For Aarti, cooking is symbolic in that it makes her feel limitless and content. Her extensive travels to countries like India and Mexico have given her a deep appreciation for the common global thread that exists between food and family. As the recently-appointed Executive Chef at The Hake, Aarti plans to combine her Indian heritage with global culinary techniques to present straightforward, honest and responsibly-sourced dishes that span a variety of gastronomic cultures and traditions, while simultaneously capturing the essence of being at home, surrounded by family and friends at the dinner table.