New Delhi, May 12, 2018: Armed with a culinary expertise of 22 years in the hospitality field, Chef Vikash Prasad is an accomplished chef in his own right. A graduate in Hotel Management from IHM Bangalore, and an alumnus from the prestigious Oberoi Centre of Learning & Development, New Delhi, Chef Vikash’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-LaHotels&Resorts,The Leela Mumbai &Crowne Plaza Jaipur. Winner of Chef of the Year award by Times Food & 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 at Dubai & Muscat. Opening the Famous Le Cirque from New York at The Leela Mumbai,Ninaat One&Only Royal Mirage Dubaiandhisstintat French FineDining LaRochelle were defining moments of his culinary career.

ChefVikashisahands-  on chef and brings with him wealth of know ledgeand are putation in upholding latest global F&B Concepts with specialization on regional cuisines. He has worked in multi-cultural as well as national setups at senior management positions, and his skill set comprises of 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 Chef’s to succeed. He is an all- rounder who brings with himself a very strongpre-opening background,combined with operations transition and successability.

Having worked across Hong Kong, China, US (Chef Exchange program), Dubai, Muscat and India, Chef Vikash acquired the understanding of opening hotels and taking established properties to new culinary heights. Specializing in French Fine Dining, Chef Vikash is also well-versed in Continental, Italian, Mexican, Spanish,Asian,Chinese and Indian cuisine. Priorto formally beginning his career,Chef Vikash workedasan Industrial Trainee at Taj West End, Bangalore. After completing his education, Chef Vikash 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 Vikash returned to India for another stint in Delhi, this time with The Imperial Hotel, New Delhi in the capacity of Executive SousChef.

Chef Vikash was one 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,Oman,NewDelhi and Mumbai. He is one of the lesser known chefs whostarted his career under renowned French Executive and Pastry Chefs namely Chef Bruno Cerdon, Fabrice Lasnon, Guillaume Bonnety and ChefEve.He has workedas Executive Chefat The Leela Mumbaiandat Jaipur,Chef Vikash served as Executive Chef & Area Champion Central SWA, IHG &Executive Chef at Crowne Plaza Jaipur IHG, where he managed Culinary & F&B Operations of IHG SWA Centralregion.

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

Corportate Comm India(CCI Newswire)