Second Chances and Second Helpings

Chef and restaurateur Ashish Alfred has found success in a hard-fought industry known for its uphill battles. But it isn’t until you learn his story that you realize that Alfred has already fought and won a fight with rewards far greater than any Michelin Star. The Maryland-based chef, TV personality and business owner has overcome life-threatening struggles with substance abuse, mental health issues and past traumas through hard work and dedication to his culinary pursuits. Crediting his passion for cooking for ten solid years of sobriety, Alfred knows that failure is part of his story and doesn’t shy away from sharing this with others.

A graduate of the French Culinary Institute, he’s now owner of the Alfred Restaurant Group, has been named Chef of the Year by The Maryland Restaurant Association, was a Baltimore Business Journal 40 Under 40 award recipient, was dubbed a “tastemaker” by Baltimore Magazine, has cooked at the prestigious James Beard House, and made countless television appearances. His restaurant group routinely partners with nonprofits in the community, furthering his commitment to helping others through his journey. Whether cooking up a culinary delicacy in one of his restaurant kitchens, serving a meal with a smile or sharing a struggle, Alfred is palate-pleasing proof that life does in fact get better, and tastier too.

Your story is remarkable. Congrats not only on your success, but for overcoming the battle for your life. What would you say to your former self who might not have seen a future like the one you’ve built for yourself? 

I’d tell that kid that life gets better. Not right away, not all at once, but if you keep showing up, keep putting one foot in front of the other, it gets better. I know what it’s like to wake up and feel like you’ve already lost before the day even starts. But the only real way you lose is if you quit. If you’re struggling, my advice is simple: take care of yourself like your life depends on it—because it does.

How did you first discover your passion for cooking?

I grew up in a house where food was everything. My mom could make magic in the kitchen and I saw how food brought people together. But I really found cooking when I was lost. I was young, reckless, and making a mess of my life. The kitchen gave me structure. I didn’t care about much back then, but I cared about getting the temperature on a steak just right. It was the first time I felt like I had something to prove—not to other people, but to myself.

How big of a role did pursuing your passion play in your recovery?
A massive role. Cooking gave me something to wake up for. When I got sober, I had to rebuild trust—with my family, my team, myself. The kitchen was where I did that. It was where I could focus, where I could be present. Addiction takes everything from you. Cooking gave me something back.

I love that you’re so vocal about your story, and that you share it with your staff. Why is this so important?
This industry can be brutal—long hours, high pressure, and a culture that can break people if they’re not careful. I’ve lived that reality. I’ve seen what happens when people feel like they have to tough it out alone, and I know firsthand how easy it is to lose yourself in the grind. That’s why I speak up—because no one should have to choose between their passion and their well-being. This industry doesn’t have to break people. We can do better, and we will.

It’s one thing to be a great chef, but another to be a successful restaurateur. What makes a great chef a great business owner?

You have to care about more than just the food. You have to care about the people—your team, your guests, the community. Being a chef is about precision and execution, but running a business? That’s about leadership. You have to be willing to make the tough calls, but you also have to know when to step back and trust the people around you.

Have you ever had a day, sitting back at one of your restaurants, where you just had that aha moment and recognized how far you’ve come and how much you’ve achieved? 

Yeah, it happens in the quiet moments. Late at night after service, when the music’s off, the chairs are up and it’s just me locking up. I’ll stand in the middle of the restaurant and think, “Damn, we really did this.” There was a time I didn’t think I’d make it to 30, and now I’m here running businesses, leading a team. Those moments mean everything.

Do you have any plans to expand outside of Maryland?

 Maryland will always be home. This is where I built my career, where I found my footing, and where I learned the hard lessons that shaped me. But now I’m looking beyond just one place. I want to take what I’ve learned and help people in other cities, other restaurants. Consulting has given me the chance to step into new spaces, work with different teams, and bring that same passion for great food and great hospitality to places beyond Maryland. So yeah, I’m starting to travel more and I love it. There’s a lot of talent out there and if I can help another chef or restaurateur build something great, I’m all in.

Let’s say you were given the task of preparing a dish for one person. Who would that person be? And what would that perfect meal look like?

 Anthony Bourdain. He was the guy who made me fall in love with the idea of being a chef—not just for the food, but for the grit, the stories, the raw honesty of it all. If I had the chance to cook for him, I’d keep it simple but perfect. Something that speaks to both of our backgrounds. Maybe a beautifully roasted duck with an Indian-inspired spice rub served with a rich sauce and a side of something unexpected. Something that says, “I learned from the best and I put my own stamp on it.”

Do you have any favorite go-to dishes? One you cook or one you eat. Or both!

To eat? Give me a perfectly made sandwich and I’m happy. To cook? There’s nothing better than a beautiful piece of fish, seared just right, with a sauce that ties everything together. Simple, clean, executed well. That’s my style.

What’s next for you? Any new projects or goals on your plate (sorry, not sorry, for the pun)?

There’s always something cooking—literally and figuratively. These days I’m focused on consulting, helping other restaurants get their footing, refine their menus, and create unforgettable dining experiences. I’ve been through it all—building restaurants, running them, closing them, pivoting—and now I get to take everything I’ve learned and help other chefs and owners succeed. Whether it’s revamping a menu, training a kitchen team or dialing in hospitality, I love stepping into a space and making it better.

What do you hope others can gain from either your food or your story?

I want people to know that good food and good hospitality can change lives. I want them to walk into my restaurants and feel like they belong, whether they’re here for a burger or a multi-course meal. And if my story teaches anything, I hope it’s that no matter how far you fall, you can always get back up.

Who inspires you the most?

My mom, hands down. She’s the toughest person I know. She built a life for us from nothing, gave me chance after chance and never gave up on me—even when I gave up on myself. Everything I do, I do to make her proud.