Restaurant India News: Farzi Café Seattle Appoints Chef Satish Prasad as Executive Chef

Chef Satish Prasad has joined Farzi Café Seattle as Executive Chef, strengthening the restaurant’s leadership team as premium dining brands continue to focus on culinary innovation and operational efficiency.

Before taking up the new role, Chef Prasad was associated with Riga Foods as Executive Chef (Catering), where he was involved in culinary operations and menu development.

With more than two decades of experience across luxury hotels, cruise liners and hospitality brands, Chef Prasad brings expertise in menu planning, kitchen management, food safety standards and team operations. His appointment comes as restaurants increasingly invest in experienced culinary leadership to strengthen customer engagement and premium dining experiences.

Over the course of his career, Chef Prasad has worked with several hospitality brands including The Leela Ambience Convention Hotel, Andaz Delhi, Shangri-La Eros New Delhi, Hyatt Regency Delhi, The Suryaa New Delhi and Welcomhotel by ITC Hotels.

A major part of his career included an eight-year stint with Carnival Cruise Line in Florida, where he managed high-volume culinary operations and international cuisine service for global travellers. The experience helped him develop expertise in large-scale kitchen operations, inventory management, waste control and operational planning.

Throughout his career, Chef Prasad has also focused on cost management, process efficiency and mentoring culinary teams while maintaining food quality standards.

Chef Satish Prasad said, “I am excited to begin this new journey with Farzi Café Seattle, a brand known for its innovative approach to Indian cuisine and contemporary dining experiences. I look forward to bringing my international culinary experience, creative ideas, and passion for excellence to the table while creating memorable experiences for our guests.”

The appointment comes at a time when premium dining brands are increasingly strengthening kitchen leadership and menu innovation strategies to cater to evolving consumer preferences and competitive dining markets.