About me

Chef Prakash began his career in 1992 at the tender age of 18, gaining valuable experiences from various notable top hotels and restaurants in Kuala Lumpur.

Back home in Malaysia, Chef Prakash kicked off his career with the Four Seasons Hotel, Kuala Lumpur. Just 2 years into his career, he won the Young Chef Golden Hat award organised by the Chef Association of Malaysia.

Chef Prakash has had the honour to serve Royalties and VIPs such as The Sultan of Brunei and Malaysia’s 4th Prime Minister, Tun Dr. Mahathir Mohamad.

In 1995, Chef Prakash joined Renaissance and New World chain of hotels at the Mediterranean restaurant which was voted Best Mediterranean Restaurant in Malaysia by Monsieur Magazine 1995.

Chef Prakash then moved on to the Mediterranean Fusion Restaurant of Radisson Plaza Hotel in 1996 as the Head of Chef at a mere age of 22.

Following which Chef Prakash took on a huge restaurant project, where he joined the Emporium Grand Café as the Executive Chef and served guests such as Michael Schumacher, Eddie Ervine, James Ingram and other celebrities to note.

To further enhance and expose his culinary skills, Chef Prakash decided to leave his comfort zone and pursued his career in Ireland. He first joined Kingsley Hotel, Cork as the Senior Chef. During his time with Kingsley, Chef Prakash won the Bronze medal for the Oriental Cooking and Beyond 2000 awards.
One year later, he was offered the role of Head Chef with The Queens Bar & Restaurant in Dalkey, Dublin. Chef Prakash had the opportunity to serve celebrities such as Bono of U2, Van Morrison, Eddie Ervine, etc.

It was during his career in Ireland that Chef Prakash emerged in the finals of the All Ireland Chef of the Year in year 2001 and 2005. His culinary skills have been recognized by a number of prestigious awards, which includes several gold, silver and bronze medals from year 2000 to 2005 in the United Kingdom.

Today, Chef Prakash shares his internationally awarded culinary skills at a café in Cork, Ireland. This is a joint venture project where he serves as the culinary consultant. He emphasizes on food prepared in an uncomplicated style, focusing on producing simple, honest food, where taste is paramount.

“Keeping it real, keeping it honest”