Rakesh Kumar Prasad (born 21 October 1973) is an Indian executive chef and hospitality professional. He is known for his contributions to fine dining, large-scale catering, and international culinary operations, with over 25 years of experience across India and the United States.
Early life and education
Prasad was born in India and raised in Rourkela, Odisha. He completed his schooling at Deepika EM School and pursued higher secondary education in science from Ispat College, Rourkela.
As part of his early training, he completed industrial training at The Leela Beach, Goa, gaining exposure to professional kitchen operations and hospitality standards.
Career
Early career
Prasad began his culinary journey in 1995 in entry-level roles. He worked as a Commis III at The Park, New Delhi, where he specialized in continental cuisine.
He later gained experience at Taj Palace, New Delhi and worked with well-known establishments such as Olive Bar & Kitchen and Lodi – The Garden Restaurant, building a strong foundation in kitchen operations and food preparation.
Professional growth
He advanced to senior roles including Senior Chef de Partie at Club Sapphire, Gurgaon, and Senior Sous Chef with Kwality Group (KIC Food Pvt Ltd), Delhi.
Prasad held key leadership roles in several organizations:
At Old World Hospitality Pvt Ltd, he served as Chef de Cuisine, managing restaurants, banquets, and catering operations while ensuring compliance with HACCP, ISO standards, and FSSAI.
At the India Habitat Centre, New Delhi, he focused on menu innovation, operational efficiency, and sustainable kitchen practices.
At Foodlink F&B Holding India Pvt Ltd, he worked as Executive Chef, overseeing kitchen operations, staff training, and inventory systems.
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