Ashlie Dias, Chef De Cuisine with Carnival Cruise Lines is a very skilled and talented chef with over 15 years of experience and trained under famous Chef's in New York, San Francisco , Honolulu and Lyon .

Ashlie began his career attending Sophia polytechnic in Mumbai at the age of 17. Later, he worked at the Taj president in Mumbai learning as much as he could before taking his first job outside India with Carnival Cruise Lines, Miami, USA and has worked since 1995 clawing from the ranks, during this period he has also attended Sugar work and Contemporary pastries courses at Culinary Institute of America, Hyde park , New York.

Here Ashlie worked alongside Chef Gary Danko in San Francisco, Chef Charlie Palmer in New York, Chef Alan Wong's in Honolulu and Chef Georges Blanc in Lyon France. It was at Chef Gary Danko he learned "the art of creating food with precise technique and flair to create a cuisine of finesse and balanced flavors"

During his career he has created menus for the Food & Wine society and Chaine Des Rotisseurs lunches held on the ship and the Winner of the First prize for "Inter Cruise Bacardi 2007" competition in the Fish / Seafood category for "Cumin Crusted Conch Tataki with Mojito Dressing."