Akasha Richmond settled into the life of a chef quite by accident and has flourished in this role to become one of Los Angeles's celebrated culinary names. She started her career as a private chef and caterer, and worked many years as a private chef to Michael Jackson. She eventually opened AKASHA, her first restaurant venture which she opened in 2008 with her husband Alan Schulman. 

Akasha is inspired by world cuisine and has traveled to India, Southeast Asia, North Africa, Italy, Portugal, Eastern and Western Europe, and Mexico. The menu at AKASHA reflects her love of global flavors. She has since created and led small culinary and cultural tours of India and Italy, curating unique itineraries for the bespoke traveler. Along with her travels, Akasha's cooking is an expression of her upbringing amongst two passionate cooks, one American and one Russian, who taught her both how to follow a recipe and how to follow her nose, taste, and memory to create an exceptional dish.

She has been featured in Food & Wine and has acted as a guest editor for Vegetarian Times. She lends her time and expertise to groups such as Share Our Strength, Environmental Media Association, Pediatric Aids, and more. She has appeared on The Food Network (The Best Thing I Ever Ate, Top 5 Restaurants), Access Hollywood, Entertainment Tonight, and nationwide news programs.