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
Rakesh Kumar Prasad was born in India and raised in Rourkela, Odisha. He completed his schooling locally before pursuing formal education in hospitality and culinary studies.
He studied at Deepika EM School, Rourkela and later completed his higher secondary education in science from Ispat College, Rourkela. He subsequently earned a diploma in Hotel Management and Applied Nutrition from the International Institute of Hotel Management, Kolkata.
Prasad also underwent six months of industrial training at The Leela Beach, Goa, gaining early exposure to professional kitchen operations and hospitality standards.
Career
Early career (1995–2003)
Prasad began his culinary career in entry-level roles within prominent hospitality establishments. He worked as a Commis III at The Park, New Delhi, where he handled continental and Spanish cuisine.
He later worked at Taj Palace, New Delhi and was associated with well-known dining establishments such as Olive Bar & Kitchen and Lodi – The Garden Restaurant. These roles helped him develop foundational skills in food preparation, kitchen coordination, and operations management.
Professional growth (2003–2010)
During this phase, Prasad advanced into senior culinary positions. He served as Senior Chef de Partie at Club Sapphire, Gurgaon and later as Senior Sous Chef with Kwality Group (KIC Food Pvt Ltd), Delhi.
He was involved in high-profile catering operations, including the 2010 Commonwealth Games held in New Delhi.
Leadership roles in India (2010–2022)
Old World Hospitality Pvt Ltd
Prasad served as Chef de Cuisine at Old World Hospitality Pvt Ltd, where he managed fine dining operations, banquets, outdoor catering, and cloud kitchens. His role included overseeing food quality, staff management, and menu planning, along with implementing food safety standards such as HACCP, ISO, and FSSAI regulations.
India Habitat Centre
At the India Habitat Centre, New Delhi, he worked as Chef de Cuisine, focusing on menu innovation, hygiene practices, and operational efficiency. He contributed to reducing food waste and improving kitchen workflow systems.
Foodlink F&B Holding India Pvt Ltd
He later served as Executive Chef at Foodlink F&B Holding India Pvt Ltd, where he managed kitchen operations, staff training, inventory systems, and compliance with food safety standards.
His responsibilities include menu development, culinary innovation, kitchen operations management, food safety compliance, inventory control, and enhancing customer experience.
Certifications and professional qualifications
Prasad holds several certifications in culinary administration and food safety:
He is known for maintaining consistency in quality, operational efficiency, and innovation in culinary practices.
Languages
English – Full professional proficiency
Hindi – Native or bilingual proficiency
Bengali – Full professional proficiency
Spanish – Limited working proficiency
Personal life
Rakesh Kumar Prasad was born on 21 October 1973. He is married to Meenakshi, and the couple has two children: a son, Harsh Aditya, and a daughter, Amaya. He currently resides in the United States.
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