Name :-Prashant Tikadia
Signature Dish(es) :-Steamed lobster with Sugarcane Vinegar
Awards & Recognitions :-Times Food Award for Best European Restaurant & Best South Indian Restaurant
Favourite Dessert(s) :-Fruit Flambe
Favourite Drink(s) :-Single Malt
What inspired you to become a chef?
There are lots of factors around me which has inspired me a lot . I always wanted to do something different in my life. Being honest I wanted to be in health care profession but in initial stage I realized that its not my passion and not my cup of tea and I moved in to hospitality profession where I understood that now I have pickup a right cup and never looked back .
What is the one cuisine that you are most comfortable cooking?
In many years have learnt many cuisine. Love to cook Modern Indian Cuisine which I enjoy the most.
When are you happiest at work?
Every day.Love each and every moment in kitchen.Especially when you create something and get lot of appreciation for the creations.
Do you have any advice for someone wanting to become a chef?
Someone who wants to become chef must understand that this occupation is an art. Your plate is canvas and your food is painting on it.
Which is your favorite home cooked food?
Everything which Mom & Wife cooks for family especially Kadhi cooked by wife & Masala Bhat cooked by mom.
ABOUT Prashant Tikadia
Chef Prashant is associated with Meluha, The Fern, an ecotel hotel as an executive chef. Before joining Meluha, he was associated with The Fern Ahmadabad in the same capacity.
He is carrying an experience of more than 18 years and has been associated with some of the best brands in the industry. He is an IHM Mumbai graduate and have worked with Ambassador group of hotels, Hotel Marine Plaza, Fairyas, Ramada, Kohinoor Hotel etc. He has worked in Switzerland as well.
During his long stint He has developed leadership skills to lead a strong culinary team, streamlining operations and maintaining the highest level of food quality. While working for various organizations he has gained vast knowledge of different cuisines, his passion is Modern Indian Cuisine.
During his last stint at The Fern Ahmadabad, Dravida Restaurant was awarded the Times food award for the Best South Indian food .The Times food award for the Best European Cuisine for the @Nine Restaurant. He has done few episode for ETV Gujarati , Colors Gujarati for Gujarati cookery shows. On Many occasions served the honorable chief minister of Gujarat.