Mezcal Old Fashioned
Mezcal · Jaggery · Sandalwood · Peychaud’s bitters
Smoky, woody and gently bittersweet.
HOSPITALITY & BEVERAGE LEADERSHIP
AkashKushwaha.
Hospitality is personal.
From the bar to the dining room, my work
begins with the guest.
Current role
Manager of MixologySanjh Restaurant & Bar, Irving, Texas
ROOTED IN INDIA. WORKING IN TEXAS.SCROLL TO DISCOVER
THE INTRODUCTIONTHE PERSON BEHIND THE POUR
Indian roots.
A wider perspective.
My work brings together beverage craft, restaurant operations and the people who make hospitality feel personal.
From New Delhi to Marriott and Sheraton hotels across India, and now Sanjh in Texas, each chapter has shaped how I lead, create and welcome guests.
More about AkashTHE DRINKS PORTFOLIOCREATIVITY, POURED
A sense of place.
A signature in every glass.
Indian ingredients, familiar memories and considered technique.
Explore the collection
Betelnut Old Fashioned
Paan-infused bourbon · Angostura bitters · Orange bitters
Aromatic paan in a spirit-forward classic.
Brahmaputra Boat
Rye whiskey · Bay leaf · Cinnamon · Apple · Lime
Orchard fruit with warming spice.
Hunan Heatwave
Tequila · Cilantro · Tandoori pineapple · Lime · Chili
Roasted fruit, fresh herbs and a touch of heat.
Hazelnut Cold Brew Shakerato
Signature mocktail
Lemon Basil Spritz
Signature mocktail
Peach Alba
Signature mocktail
Rosemary Cherry Tonic
Signature mocktail
Old Fashioned
Bourbon · Sugar · Angostura bitters
The familiar balance of spirit, sweetness and bitters.
Paloma
Tequila · Lime · Sparkling grapefruit
Crisp tequila with sparkling grapefruit.
Martini
Gin or vodka · Dry vermouth · Olive
Clean, cold and spirit-forward.
Cosmopolitan
Vodka · Cranberry · Lime · Orange liqueur
Tart cranberry with bright orange and lime.
MY APPROACHLEADERSHIP, IN EVERYDAY PRACTICE
The team sets
the experience.
For me, leadership is part of everyday service: setting a clear direction, supporting the team and paying attention to what happens on the floor.
Make standards practical.
Clear preparation, shared expectations and regular training help a team deliver service with confidence. The standard has to be understood before it can be consistently delivered.
Keep the guest in view.
A beverage program has to work in the room as well as on the menu. I consider preparation, presentation, timing and the dining experience together.
Stay close to the operation.
Creativity depends on sound preparation. Cost control, inventory and supplier coordination are part of how I approach service, alongside the work behind the bar.
BEVERAGE CRAFTTEAM DEVELOPMENTOPERATIONAL DISCIPLINE
A PERSONAL PERSPECTIVETHE THOUGHT BEHIND THE WORK
A memorable experience begins with the details.It stays with people because of how we make them feel.
SELECTED WORKRESTAURANT CONCEPTS & CONTRIBUTIONS
Considered craft.
The same attention to detail.
Tivona Restaurants
At Sanjh, my work connects beverage development, thoughtful service and the team behind each guest experience. My wider experience brings restaurant operations and team development into that work.
Sanjh
Current role: Manager of Mixology
WHERE I CONTRIBUTE
Developing cocktail offerings, beverage menus and wine lists around a restaurant’s identity, while considering preparation, service standards and cost control.
Menu development · Wine programs · Beverage standardsBuilding beverage knowledge and service confidence through practical training, clear operating procedures and day-to-day support for the team.
Training modules · Service procedures · Team mentoringWorking across pre-opening preparation, concept development and everyday restaurant operations, including inventory, supplier relationships and bar workflows.
Pre-opening work · Vendor coordination · Bar operationsFEATURED MEDIAIN THE PRESS
A career.
In the conversation.
Selected coverage of my work, appointments and journey in hospitality.
Beverage craftFrom paan to sandalwood: Indian ingredients inspire modern mixology
An ingredient-led look at Akash’s cocktail and mocktail collection.
Read coverage- New India
AbroadVideo featureIndian flavours, through the lens of mixology
A video feature on Akash and Indian-inspired cocktails in Irving.
Watch feature 
AppointmentAkash Kushwaha joins Sanjh as Manager of Mixology
Coverage of his appointment at Sanjh Restaurant & Bar.
Read coverage
PeopleA new beverage leadership chapter at Sanjh
A look at his appointment and experience across hospitality operations.
Read coverage
AppointmentSanjh welcomes Akash Kushwaha to its beverage team
Cocktail development, service standards and team training in his new role.
Read coverage
AppointmentAkash Kushwaha appointed at Sanjh Restaurant & Bar
The announcement of his Manager of Mixology appointment.
Read coverage
IN CONVERSATIONIndian flavours.
Indian flavours.
A contemporary pour.
Watch the feature on Akash’s approach to flavour and mixology.
Watch on YouTube ↗HOSPITALITY INSIGHTSNOTES ON THE WORK
From the floor.
To the page.
Thoughts on beverage craft, building teams and the details that shape a guest’s experience.
Read the journalA menu is a promise to the room.
Why a beverage offering needs to work in service as well as it reads on paper.
Confidence is built before service.
Practical standards, useful preparation and the small conversations that support a team.
The guest sees one experience.
Connecting preparation, beverage service and the dining room around the same guest.
THE CONVERSATION CONTINUESBeyond the room.
Beyond the room.
Still connected.
PROFESSIONAL ENQUIRIESLET’S CONNECT
A good conversation.
A good beginning.
For professional opportunities, media conversations and hospitality collaborations, I’d be pleased to hear from you.
Based in Texas. Connected by hospitality.