Born in Goa, India, Prashant grew up in a family where the entire family was associated with the F&B industry. It was his early influences that led him to become a chef, his aunt had a hotel at Mahabaleshwar, a hill station in India. During holidays he would visit her and shadow her during her daily routine which included managing the hotel’s restaurant, this sparked his interest to pursue a course in hotel management. Working with Vineet Bhatia, Hari Nayak and Hemant Oberoi, some of the best Indian chefs in the business, Prashant honed his culinary skills and learnt a lot about techniques, understanding flavours, think independently and how to run a quality kitchen. His culinary philosophy is all about taking traditional dishes, fusing them with modern techniques and flavours or taking popular non-Indian dishes and infusing them with Indian flavours to enhance the flavour or to simplify them is what he strives for.