The very start of Chef Navin Prasad’s journey came with a bang. A graduate of IHM, Chennai whose alumni read like a who’s who, Chef Navin had to plan and execute a dinner for the Queen while working at the Taj Group. It is while working here, first as a trainee and then as Head of Southern Spice that Chef Navin grasped the philosophy to cooking soul-quenching food – understandit in its purest form and showcase it in a way accepted today.

The next few years created the foundation to the pedestal of today for Chef Navin. He worked under the prominent Chef Arvin Sarawat in Rajasthan and learned how climate could affect the flavours, textures, and fragrances of cuisine. From the desert to the rainy environs of London, the quest to discover the A to Z of Fine Dining took Chef Navin to various brands in different countries.

For the past few years, he worked in the Middle East, for business and franchise deals, dealing with lot of international brands from Europe, Australia and USA.

He now wants other business-owners in the F&B industry to use his over two decades worth of knowledge. Instead of budding entrepreneurs struggling to keep up with the demands of a kitchen, Chef Navin wants them to take leverage of his experience. As an expert food consultant for Indian and European Cuisine, he wants to be the salt – the essential ingredient – to your business.