In his previous stint at Marriott Kochi, Chef Chettiyar was seen 2016- 2018.

WITH OVER 14 years of culinary experience, Chef Prakash Chettiyar brings a dynamic and innovative energy to JW Marriott Kolkata’s diverse culinary scene. Armed with a degree in Hotel Management from IHM, Chennai (2000), Chef Prakash started his culinary journey from Trident Cochin. Chef Charlie Trotter and Chef Eric Ripert have been his inspiration which has led him to continuously learn and explore the culinary craft that resulted in his double graduation from The Oberoi Centre of Learning and Development (2002-2004). 

Since the year 2004, he has undergone specialized training in several premiere properties across India like–Marriott Kochi, Oberoi Bangalore, The Oberoi Grand Kolkata, The Oberoi New Delhi and The Oberoi Udaivilas. Chef Prakash began hisculinary career with specialization in Italian cuisine and began working in the Western section. Gradually, heexpanded his cooking skills in Thai, Chinese, Coastal and Indian cuisine. In 2007, he became in-charge of the Indian Cuisine Section at the Oberoi Grand, Kolkata and participated in Indian Cuisine Focus conducted by Oberoi Groups of Hotels and Resorts in the same year at Oberoi, New Delhi. 

In 2008, Chef Prakash represented India in an Incredible India campaign atITB Messe Berlin to showcase Indian cuisine to the visiting functionaries from around the world. In his previous stint at Marriott Kochi, Chef Chettiyar was seen 2016- 2018. He was extensively written about, for his philosophy and ideology, and received a number of accolades. To name a few, successful F & B concepts like “Jimmy Rocks” (Jimmy takes culinary journey around the world), #ShaadibyMarriott Under his guidance, Cassava( Specialty Kerala restaurant ) was listed among ‘India’s Best Restaurants’ by The Week Magazine in year May 2018 and also voted as the Best Kerala restaurant by “Metro food awards”. 

During his tenure at Trident Chennai, he introducedlatest culinary concepts in Cinnamon (an all-day dining restaurant) namely – special brunches, theme nights, sit down dinners, themed breaks and Japanese or sushi kitchen. Simultaneously he kept on improvisingthe menu and concepts in Samudra – a coastal cuisine restaurant in Trident Chennai, which was awarded the Best Coastal Cuisine Restauranttwice under his leadership in 2011 and 2013.

 As Executive Chef at The OberoiCecil, Shimla, Chef Prakash introduced the classical British cuisine for the European travellers. He also introduced Themed nights likeTex-Mex, French, Thai and other Indian regional cuisines.In 2015, Oberoi Cecil Shimla was voted as the Best Restaurant in Shimla. In his current role, he has joined in the capacity of Executive Chef at JW Marriott Kolkata. His responsibilities include getting the newest trends in Kolkata and offer the best & most innovative food offerings in catering;His aim for JW Marriott Kolkata is to take the Food and Beverage offerings to an all new level, and aim at positioning the upcoming outlets at the property, to again take the city by storm.