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Chettiyar appointed new executive chef at JW Marriott Kolkata
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Friday, 22 February, 2019, 08 : 00 AM [IST]
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Our Bureau, New Delhi
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 Prakash Chettiyar has been appointed executive chef at JW Marriott Kolkata. His responsibilities include getting the newest trends in Kolkata and offer the best and most innovative food offerings in catering. His aim for JW Marriott Kolkata is to take the food and beverage offerings to a new level, and to position the upcoming outlets at the property to again take the city by storm.
He obtained a degree in hotel management from IHM, Chennai in 2000, and another from The Oberoi Centre of Learning and Development between 2002 and 2004.
Chettiyar has over 14 years of culinary experience. He began his career at Trident Cochin. Since 2004, he has undergone specialised training in several premier properties across India, including Marriott Kochi, Oberoi Bangalore, The Oberoi Grand Kolkata, The Oberoi New Delhi and The Oberoi Udaivilas.
At the beginning of his career, the chefs, who counts chefs Charlie Trotter and Eric Ripert as his inspirations, specialised in Italian cuisine and began working in the Western section. Gradually, he expanded his cooking skills in Thai, Chinese, Coastal and Indian cuisine.
In 2007, Chettiyar became in-charge of the Indian cuisine section at the Oberoi Grand, Kolkata and participated in Indian Cuisine Focus conducted by Oberoi Groups of Hotels and Resorts in the same year at Oberoi, New Delhi.
The following year, he represented India in an Incredible India campaign at ITB Messe Berlin, showcasing the country’s cuisine to the visiting functionaries from around the world.
In his previous stint at Marriott Kochi (between 2016 and 2018), Chettiyar was extensively written about for his philosophy and ideology, and received a number of accolades.
His successful F&B concepts included Jimmy Rocks (a culinary journey around the world) and #ShaadibyMarriott. Under his guidance, Cassava (a specialty Kerala restaurant) was listed among India’s best restaurants by The Week in year 2018 and also voted as the Best Kerala restaurant by Metro Food Awards.
During his tenure at Trident Chennai, Chettiyar introduced the latest culinary concepts in Cinnamon (an all-day dining restaurant), namely special brunches, theme nights, sit-down dinners, themed breaks and Japanese or sushi kitchen. Simultaneously he kept on improvising the menu and concepts in Samudra, a coastal cuisine restaurant in Trident Chennai, which was awarded the Best Coastal Cuisine Restaurant twice under his leadership (in 2011 and 2013).
As executive chef at The Oberoi Cecil, Shimla, he introduced the classical British cuisine for the European travellers. He also introduced themed nights like Tex-Mex, French, Thai and other Indian regional cuisines. In 2015, Oberoi Cecil Shimla was voted as the best restaurant in Shimla.
In his free time, Chettiyar likes to spend time with his two sons Kruthik and Aarush. He loves playing and watching cricket and watching movies and he is learning traits of photography.
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