CHEF PRASHANT CHIPKAR

Chef Prashant Chipkar is currently the Executive Chef at the Masti restaurant in Dubai. Chef Prashant has been part of some the best kitchens in Dubai, Geneva, Bangkok, Goa & Mumbai.

At Masti, Chef Prashant has been taking traditional dishes fusing them with modern techniques and flavours or taking popular non-Indian dishes and infusing them with Indian flavours to create signature dishes at Masti.

Some of his creations which are popular at Masti Dubai are Chicken Burrata, Saag Paneer Lasagna, Cauliflower Steak & Tuna Bhel to name a few.

Chef Prashant & Masti have been on a winning streak of several awards in Dubai. These are as follows;

• Winner of Pro Chef 2021 (Indian Category)
• Whatson Awards Dubai 2022 – Favourite Indian Restaurant
• TIMEOUT – Best Indian Restaurant 2022 (winner)
• Best Indian Restaurant FACT DINNING AWARD DUBAI 2021
• TIMEOUT – Best Indian Restaurant 2021 (highly commended)
• TIMEOUT – Best Indian Restaurant 2020 (highly commended)
• BBC GOODFOOD – Best Indian Restaurant 2019 (winner)
• TIMEOUT – Best Indian Restaurant 2019 (winner)
• Winner of Pro Chef 2019, 2021(Indian Category)

In Dubai, Chef Prashant has also been responsible for opening new and exciting brands like Bombay Bungalow and MyMosa too.

Prior to Dubai, Chef Prashant was honoured to work as Chef de Cuisine at Michelin starred Rasoi at the Mandarin Oriental, Geneva. Rasoi was consistently awarded one Michelin Star for 2 years under chef Prashant’s leadership.

Rasoi was Rated as 16 of 20 (20 being the highest) in the Gault Millau (2014, 2015 & 2016) for Rasoi, Switzerland.

Chef Prashant was Chef De Cuisine at Gaggan in Bangkok from 2010–2014. During this period Gaggan restaurant was named as Asia’s #1 and #10 in World’s 50 Best restaurants.

At Gaggan, Chef Prashant led kitchen operations of this 100-cover progressive Indian restaurant directing food preparation, menu development, managing and training staff, overseeing food supplies and inventory control.

Born and brought up near Goa, India, Chef Prashant pursued his education in Hotel Management from Mumbai and started his culinary career with the Taj Group of Hotels; Taj Exotica in Goa and The Taj Mahal Palace in Mumbai. These are on the one of the leading chain of hotels in India.

“Given the love I have for my native cuisine, I am always striving to evolve the food I cook, responding to new ingredients, techniques and global influences to create menus & dishes that are mindful of Indian tradition but are always evolving, progressively adapting and changing to keep up with the times”

Prashant Chipkar