The executive chef of RestoBars began his culinary training in 1997 at the age of 17, gaining valuable experience when he enrolled at the prestigious Institute of Hotel Management in Mumbai. He went on to become sous chef at the Sheraton in New Delhi then progressed to head chef at The Café, the then leading restaurant in the city. His career soon took him to New Zealand where he worked at the famed Soul Bar & Bistro in Auckland alongside famous chefs from Las Vegas and Sydney. Chef Prabhu’s style of food is best described as ‘a modern twist on classics’. He is passionate about sourcing and researching food culture, particularly the history and science behind it, allowing him to therefore source premium ingredients for his customers.
