Chef Prashant Chipkar's Journey
Dubai | Geneva | Bangkok | Goa | MumbaiMasti – Cocktail & Cuisine
Dubai, UAE
Executive Chef
2017 to present
India inspired, Global Cuisine
Creating and developing a brand-new home grown modern Indian concept for the Dubai market.
Bombay Bungalow
Dubai, UAE
Executive Chef
2016 till Present
Creating and developing a brand-new home grown modern Indian concept for the Dubai market.
Rasoi Restaurant
Mandarin Oriental Hotel, Geneva, Switzerland
Michelin Star and Gault & Millau
Chef De Cuisine 2014 – 2016
Led kitchen operations of a $2million/year restaurant directing food preparation, managing and training staff, overseeing food supplies and inventory control. Key point of contact and host chef for organizing international gourmet festivals, culinary classes, wine tastings, competitions, media and charity events.
Gaggan
Bangkok, Thailand
Asia’s #1 & #10 in World’s 50 Best
Chef De Cuisine 2010 – 2014
Led kitchen operations of a 100-cover progressive Indian restaurant directing food preparation, menu development, managing and training staff, overseeing food supplies and inventory control.
Taj Exotica
Goa, India
Sous Chef 2007 – 2010
Assisted the Executive Chef with daily kitchen operations, supply chain management and inventory control.
Direct responsibility for all preparations and daily meal readiness for breakfast, lunch and dinner service.
The Taj Mahal Palace
Mumbai, India
Chef De Partie 2004 – 2007
Management Trainee 2002 – 2004
Participated in developing and implementing policies and procedures for smooth kitchen operations.
Planned monthly staff and production schedules, monitor equipment maintenance and kitchen sanitation.
Collaborated with Executive Chef on inventory control, employee relations and daily operations.