Vikas Prasad Appointed as Executive Chef at The Westin Kolkata Rajarhat

Armed with a culinary expertise of 22 years in the hospitality field, Chef Prasad is a graduate in Hotel Management from IHM Bangalore, and an alumnus from the Oberoi Centre of Learning & Development, New Delhi.

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CHEF VIKAS 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 make it to the table. Additionally, he will also supervise food operations at the property which comprises of banquets, weddings, events and conferences

Armed with a culinary expertise of 22 years in the hospitality field, Chef Prasad is a graduate in Hotel Management from IHM Bangalore, and an alumnus from the Oberoi Centre of Learning & Development, New Delhi. Chef Prasad’s portfolio is a global footprint that he has created across several premiere properties- Marquee, Oberoi Hotels & Resorts, One & Only Royal Mirage, Imperial New Delhi, Shangri-La Hotels & Resorts, The Leela Mumbai & Crowne Plaza Jaipur.  Opening the Famous 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 defining moments of his culinary career.

Having worked across Hong Kong, China, US (Chef Exchange program), Dubai, Muscat and India, Chef Prasad acquired the understanding of opening hotels and taking established properties to new culinary heights. Specializing 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, Chef Prasad worked as an Industrial Trainee at Taj West End, Bangalore. After completing his education, he started his culinary career from The Oberoi Grand, Kolkata in 1998 where he joined in the capacity of a Senior Kitchen Executive. Moving on, 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, Chef Prasad returned to India for another stint in Delhi, this time with The Imperial Hotel, New Delhi in the capacity of Executive Sous Chef.






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