Chef Prashant Chipkar trained in hotel management and catering technology at India’s Arun Muchhala College before completing the Taj management training programme, entering his first professional kitchen 20 years ago.
He has gone on to work in some of the world’s top hotels and restaurants, rising to become chef de cuisine at Rasoi at the Mandarin Oriental Geneva, Switzerland in 2014. There, he was awarded three toques by Gault&Millau Switerland for three years in a row, holding a 16/20 score from 2014 to 2016.
Since moving to the UAE, chef Chipkar has led the culinary direction at Bombay Bungalow and Timeout Market’s Masti, as well as at the Gault&Millau listed Masti Cocktails & Cuisine – named after the Hindi word for fun and mischief – where he remains as executive chef.