Chef Alfred Prasad was born in Wardha (central India) and lived all over the sub-continent, which expanded his mind to the immense possibilities of eclectic Indian cuisines. As with most chefs, his family played a huge role in his initial culinary orientation.
Being artistically inclined and with a penchant for science, he was naturally drawn to the profession he considers a perfect amalgamation of the two. After graduating from Chennai’s Institute of Hotel Management in 1993, Alfred was hand picked to undergo advanced chef training at ITC Maurya (New Delhi), including at their flagship restaurants Dum Pukht and Bukhara. In 1996, Alfred headed the kitchen of the legendary Dakshin restaurant, ITC Park Sheraton (Chennai). During this time he worked under legendary chefs such as Manjit Singh Gill, Imtiaz Qureshi, Madan Lal Jaiswal, Praveen Anand and Nisar Waris.
He moved to London in 1999 and joined Tamarind of Mayfair (London) in 2001 as Sous Chef and progressed to become Executive Chef within a year. In 2002, Alfred earned the honour of being the youngest Indian chef to receive a Michelin star at 29 years of age setting his feet firmly on the world’s culinary map.
As Director Cuisine & Executive Chef of Tamarind Collection, Alfred was the creative energy behind Tamarind of Mayfair (London), Imli Street (London), Zaika of Kensington (London) and Tamarind of London (Newport Beach, CA). Alfred designed inventive menus for the restaurants with a keen eye on giving each a distinct brand identity. After nearly 14 years of being an integral part of Tamarind Collection, Alfred is currently working on his own restaurant project in London and is also writing his first book.
Since 2006, Alfred has worked closely with MCC Lord’s, the home of cricket, offering an upscale Indian dining experience in their hospitality boxes.
Alfred has held a Michelin star for thirteen years along with several other accolades. He is highly lauded for his original take on traditional Indian cuisine.
His mouth-watering seasonal menus put a fabulous 21st century spin on centuries’ old dishes; delicately balancing creativity and authenticity. It is important to him, to preserve the purity and flavour of ingredients and to present each creation as a complete sensory experience.
Chef Alfred Prasad is a tremendous addition to the Luxury Panel of the Seven Stars Luxury Hospitality and Lifestyle Awards and we are looking forward to working with him.