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HOTELS & HOSPITALITY

Prasad appointed executive chef at The Westin Kolkata Rajarhat
Saturday, 12 May, 2018, 08 : 00 AM [IST]
Our Bureau, Mumbai
Vikash Prasad has been appointed executive chef, The Westin Kolkata Rajarhat. A graduate in hotel management from the Institute of Hotel Management (IHM Bangalore), and an alumnus of the prestigious Oberoi Centre of Learning and Development, New Delhi,  he has 22 years of culinary experience under his belt.

Prasad’s portfolio is a global footprint that he has created across several premiere properties - Marquee, Oberoi Hotels and Resorts, One & Only Royal Mirage, Imperial New Delhi, Shangri-La Hotels and Resorts, The Leela Mumbai and Crowne Plaza Jaipur.

A winner of the Chef of the Year award by Times Food and Nightlife, restaurants helmed by him have won multiple awards in India as well as overseas. He has curated and hosted the prestigious Chaine des Rotisseurs Annual Gala Dinner twice, in Dubai and Muscat.

Opening Le Cirque from New York at The Leela Mumbai, Nina at One & Only Royal Mirage Dubai and his stint at French Fine Dining La Rochelle were the defining moments of Prasad’s culinary career.

He is a hands-on chef and brings with him a wealth of knowledge and a reputation in upholding the latest global food and beverage (F&B) concepts with specialisation on regional cuisines. He has worked in multi-cultural as well as national set-ups in senior management positions.

Prasad’s skill set comprises curating menu concepts, F&B positioning, delivering best-in-class food quality, farm-to-fresh food, destination weddings, large-scale banqueting, managing kitchen financials, training and developing budding chefs to succeed.

He is an all-rounder who brings with himself a very strong pre-opening background, combined with operations transition and success ability.

Having worked across Hong Kong, China, the United States (on a chef exchange programme), Dubai, Muscat and India, Prasad acquired the understanding of opening hotels and taking established properties to new culinary heights.

Specialising in French fine dining, he is also well-versed in Continental, Italian, Mexican, Spanish, Asian, Chinese and Indian cuisine. Prior to formally beginning his career, he worked as an industrial trainee at Taj West End, Bangalore.

After completing his education, Prasad started his culinary career at The Oberoi Grand, Kolkata in 1998, where he joined in the capacity of a senior kitchen executive.

In 2000, he joined The Oberoi, Delhi as a sous chef. In 2002, he moved to Dubai and joined One & Only Royal Mirage as the sous chef de cuisine.

In 2003, Prasad returned to India for another stint in Delhi, this time with The Imperial Hotel, New Delhi in the capacity of executive sous chef.

He was among 24 chefs worldwide to be appointed as the task force - culinary expert during the pre-opening, renovation, setting up of restaurants, menus, etc. of the Shangri-La properties in Bangkok, Maldives, China, Muscat, New Delhi and Mumbai.

Prasad is one of the lesser-known chefs who started his career under renowned French executive and pastry chefs Bruno Cerdon, Fabrice Lasnon, Guillaume Bonnety and Eve.

He worked as executive chef at The Leela Mumbai, and in Jaipur, he served as executive chef and area champion Central SWA, IHG, and executive chef, Crowne Plaza Jaipur IHG, where he managed culinary and F&B operations of IHG SWA Central region.

Prasad has joined The Westin Kolkata Rajarhat in the capacity of executive chef, this being his first stint with the Marriott family.

In his current role, he will be leading the team of chefs at the property and oversee the culinary offerings of the restaurants, introduce new concepts and partner in upcoming restaurants and uphold the quality of food, so that only the best makes it to the table.

Prasad will ensure that guest delight is met by providing quality service. Additionally, he will also supervise food operations at the property, which comprises banquets, weddings, events and conferences.
 
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