With over 14 years of culinary experience, Chef Prakash Chettiyar brings a dynamic and innovative energy to JW Marriott Kolkata’s diverse culinary scene. In his current role, he has joined in the capacity of Executive Chef at JW Marriott Kolkata. His responsibilities include getting the newest trends in Kolkata and offer the best and most innovative food offerings in catering.
Armed with a degree in Hotel Management from IHM, Chennai (2000), Chef Prakash started his culinary journey from Trident Cochin. He began his culinary career with specialization in Italian cuisine and began working in the Western section. Gradually, he expanded his cooking skills in Thai, Chinese, Coastal and Indian cuisine.
In 2007, he became in-charge of the Indian Cuisine section at the Oberoi Grand, Kolkata and participated in Indian Cuisine Focus conducted by Oberoi Groups of Hotels and Resorts in the same year at Oberoi, New Delhi. In 2008, Chef Prakash represented India in an Incredible India campaign at ITB Messe Berlin to showcase Indian cuisine to the visiting functionaries from around the world.
During his tenure at Trident Chennai, he introduced latest culinary concepts in Cinnamon (an all-day dining restaurant) namely – special brunches, theme nights, sit down dinners, themed breaks and Japanese or sushi kitchen. Simultaneously he kept on improvisingthe menu and concepts in Samudra – a coastal cuisine restaurant in Trident Chennai, which was awarded the Best Coastal Cuisine Restaurant twice under his leadership in 2011 and 2013.
As Executive Chef at The Oberoi Cecil, Shimla, Chef Prakash introduced the classical British cuisine for the European travellers. He also introduced Themed nights likeTex-Mex, French, Thai and other Indian regional cuisines.In 2015, Oberoi Cecil Shimla was voted as the Best Restaurant in Shimla.
