Hrishikesh Desai won the Roux Scholarship in 2009, at the age of 29 on his first attempt. He staged at The French Laundry, Yountville, California.

In April 2023, Hrishi took up the role of chef-patron at Farlam Hall, a Relais & Châteaux and Pride of Britain hotels member, in Brampton, Cumbria. There, is has been developing the kitchen garden for top class produce to use in his dishes that see British classics with a twist. In September 2023, the restaurant was awarded three rosettes by the AA.

Raised in the Indian state of Maharashtra, Hrishikesh decided to become a chef during a visit to France, when he witnessed a crème brûlée being blowtorched. After initially training to work front of house, Hrishikesh’s fluency in the French language earned him a scholarship to train at the Institut Paul Bocuse in Lyon, and so he decided to train as a chef. After working in France, Hrishi moved to Britain and worked as a commis chef at The Burford Bridge Hotel in Surrey. Prior to arriving in France, he worked as a KP/commis chef in a bakery in India.

Hrishikesh has a wealth of experience having attended the Institute Paul Bocuse, and worked at Les Maison de Bricourt (two-star Michelin), Le Chateau de Bagnol (one-star Michelin) and Lucknam ‘The Park’ (one-star Michelin). He is one of the few chefs to have won both the Roux Scholarship and the Craft Guild of Chef’s National Chef of the Year (2010). He was working as a chef de partie at Lucknam Park in Wiltshire when he won the Roux Scholarship, and was promoted to head chef shortly afterwards. Hrishi was the first Roux Scholar to stage in the USA.

Hrishikesh moved to The Gilpin Hotel in the spring of 2015, after winning BBC 2’s Alex Polizzi: Chefs on Trial, a programme that searched for a new head chef for the hotel after the owners, the Cunliffe family, failed to find the right person. His hard work and dedication were rewarded soon after with a coveted Michelin star in the 2017 Michelin Guide for his restaurant HRiSHi, where his imaginative dishes combine great Lake District produce and classic methods to deliver modern British dishes with a twist of Asia. His food is influenced not just by Indian cuisine and his French classical training, but also Thai and Chinese food, using ingredients sourced far and wide - starting at the heart of Cumbria.

Hrishi took part in the 2019 and 2020 series of Great British Menu on BBC2 and twice reached the regional finals.