Born in Kashmir, Prateek Sadhu grew up around family farms and his naturally curious and driven personality led him to exploration in the kitchen by his tenth birthday. His mother and aunt taught him cooking basics, and a passion for food soon derailed his initial plans to become a commercial pilot. Instead, Prateek attended college for hotel management and began working in kitchens at Taj Hotels.
Prateek then went on to the Culinary Institute of America, graduating with double gold medals. He has since worked in some of the world’s finest kitchens including Alinea, The French Laundry, Bourbon Steak, Le Bernardin, and Michelin-starred restaurants across Europe. But it wasn’t until his tenure under Rene Redzepi at Noma in Copenhagen that Prateek developed a food philosophy of sourcing within the region, foraging for ‘lost’ ingredients, and harnessing the soil. Prateek has since manifested a style and technique which reflects a holistic, wilderness-to-table approach and commitment to bringing quality produce to the forefront of every dish he creates.