Ottawa Chef's Cookbook Reveals Staff Meal Secrets from Aiana Restaurant
By Laura Brehaut | Published February 20, 2026 | Last updated 18 hours ago | 7 minute read
In a unique culinary revelation, Ottawa's fine-dining establishment Aiana has unveiled the hidden world of staff meals through executive chef Raghav Chaudhary's debut cookbook, Gather, Savor, Share. This innovative publication shifts focus from the dishes served to restaurant guests to the cherished family meals enjoyed by the kitchen team behind the scenes.
Behind the Scenes Culinary Traditions
The cookbook features 80 home-cooking recipes that capture the essence of family meal traditions in professional kitchens. Chaudhary emphasizes that these shared meals represent a crucial moment during shifts when the entire staff gathers to break bread together. "Family meal is one of the most important things that's cooked," Chaudhary explains. "When you get a chance to really bring the team together and share a meal at the table, it's special."
Among the featured recipes are fire-roasted lamb birria tacos, Mom's spinach and onion pakoras, and a refreshing cucumber and kimchi salad. Chaudhary notes that the leftover lamb birria often transforms into what he calls a "flacho" - a single layer of nachos with each chip meticulously topped.
Philosophy of Simplicity and Bold Flavors
Chaudhary's culinary approach prioritizes "simplicity and boldness of flavour" while maintaining connections to Canada's multicultural heritage. The recipes reflect dishes regularly prepared for Aiana's staff meals, offering readers an insider's perspective on the restaurant's kitchen culture.
"We started recording and documenting, and we got together, and we decided, 'These are the things that we've cooked in the past and that we enjoy cooking on a regular basis,'" Chaudhary shares. "So, if you ever catch the family meal at Aiana, you'll often find us cooking similar dishes to this."
International Inspiration and Kitchen Rituals
Born in Ottawa and a graduate of the Culinary Institute of America, Chaudhary trained in acclaimed restaurants worldwide, including the now-closed two-Michelin-starred Faviken in Sweden. His first exposure to the family meal ritual occurred during his externship as a commis chef at Coi in San Francisco.
Chaudhary recalls being "blown away" by the skill and quality demonstrated even in staff meals. "Even the food that we sat down to eat was perfect," he remembers. "Perfectly cooked, perfectly seasoned, perfectly plated, even though it was just a simple pasta, but you could tell that it was made with skill, love and effort. So, it was really inspirational."
Creative Expression Through Staff Meals
The cookbook highlights how family meals serve multiple purposes in professional kitchens: as learning opportunities, skill demonstrations, and cultural exchanges where team members share foods from their backgrounds. "You can really develop yourself, even just cooking family meal," Chaudhary emphasizes. "And a lot of people don't see it that way, and might see it as a chore or a task, but it really is a creative opportunity to express yourself, so we translate that philosophy and apply it to everything we do at Aiana."
Some family meal favorites featured in Gather, Savor, Share have even influenced the restaurant's public menu. Dishes like Old Bay remoulade, Acadian chowder, tomato soup, and kataifi-wrapped halibut have appeared on guests' tables in modified forms, demonstrating how staff meal creativity can shape a restaurant's culinary identity.
The cookbook represents a significant departure from traditional restaurant publications, offering home cooks access to the authentic, behind-the-scenes culinary culture that fuels one of Ottawa's premier dining establishments.
