Chef Prakash

Chef Prakash started his professional journey from Trident, Cochin. Chef Eric Ripert and Chef Charlie Trotter have been his source of inspiration, which has led him to constantly learn and explore the craft that resulted in his graduation from The Oberoi Centre of Learning and Development. Since the year 2004, he has taken specialized training in various premiere hotels across India, like–Oberoi Bangalore, Marriott Kochi, The Oberoi Grand Kolkata,

The Oberoi Udaivilas and The Oberoi New Delhi, Chef Prakash began his career with specialization and proficiency in Italian cuisine and started working in Western section. Slowly, he expanded his cooking skills in Thai, Coastal, Chinese, and Indian cuisine. In 2007, he was appointed in-charge of the Indian Cuisine Section of The Oberoi Grand, Kolkata, and participated in Indian Cuisine Focus organized by Oberoi Groups of Hotels and Resorts at Oberoi, New Delhi.

In 2008, Chef Prakash represented India in the Incredible India campaign at Messe Berlin to showcase some of the finest Indian cuisines to the visiting functionaries and judges from around the globe. He was extensively written about, for his ideology, and philosophy and received a number of accolades and awards. To list a few, successful F & B concepts like "Jimmy Rocks," #Shaadiby Marriott Under his guidance,

Cassava was listed among 'India's Top Restaurants' by The Week Magazine in the year May 2018 and also been voted as the Best Kerala restaurant by "Metro food awards." During his period at Trident Chennai, he introduced the latest culinary concepts in Cinnamon, namely – brunches, theme nights, sit down dinners, and themed breaks, Japanese or sushi kitchen. Simultaneously, he kept on adding and improvising the menu and concepts in Samudra – a coastal cuisine restaurant and hotel in Trident, Chennai, which was awarded the Top Coastal Cuisine Restauranttwice under his leadership in 2011 and 2013.