Sous Chef Pradeep was lucky enough to learn his first steps, and his first steps in the kitchen, from his parents. To this day, Pradeep is proud to say that his mother still teaches him how to create and cook new dishes. It was in her kitchen where Pradeep learned how to fuse the ingredients, spices, flavors and style to create his cuisine, and that making every item from scratch is the secret to his food’s success.
Continuing his culinary training that started in his youth, Pradeep earned a Bachelor’s degree in hotel management and catering technology, learning the technical skills from the dedicated professionals at the Rambagh Palace, part of the Taj Palace Hotel Group. His first position in the kitchen was under Chef Sanjeev Kapoor at Hotel City Park before moving on to the Intercontinental New Delhi to add to his skills and education. Pradeep joined the One&Only Royal Mirage in Dubai in order to work at Nina, an Indian-fusion restaurant, where he could finally realize his ideas on how to elevate Indian cuisine, eventually helping Nina be recognized as one of the world’s top ten hotel restaurants.
“Indian food is as diverse as its culture,” says Pradeep. “It is vibrant, colorful and wonderfully satisfying.”