(March 24, 2025) In the heart of Coorg, where misty coffee plantations stretch as far as the eye can see, Chef Prashanth Ravi is bringing his global culinary expertise to Timbertales Luxury Resort. After nearly two decades of working in top kitchens across the USA and Canada, he has come full circle, back to India, where his journey first began. From peeling onions as a trainee to running high-pressure kitchens in Miami and Nantucket, his story is one of passion, learning, and adaptation. Now, at Timbertales, he is blending his international experience with local ingredients to create a dining experience that is both unique and deeply rooted in the land he calls home.
From Christ College to New York’s CIA: A Career Transformed
Ravi grew up in South Bengaluru and did his schooling at Sri Aurobindo Memorial School. His father, being a successful entrepreneur in offset printing, hoped he would pursue a career in software engineering, but Ravi knew it was not his cup of tea. “I had to take Science and Math majors in pre-university college, at which I fared poorly. Instead of attending physics and math tuitions, I boldly went to German and French language classes, which was so much more interesting. Sufficed to say, I barely scraped through my pre-university days,” he tells Global Indian.
Chef Prashanth Ravi
He then completed his Bachelor’s in Hotel Management from Christ College and applied for the Associates in Culinary Arts & Chefs training at the Culinary Institute of America (CIA), Hyde Park, New York. “It took me a while to understand the sarcasm, humour and slang used by my classmates and chef instructors. These experiences were vital in shaping who I am today as they taught me to accept and adapt to different settings, people, and cultures from all over the world. My time at the CIA was the second huge catapult of culinary knowledge and techniques,” he recollects.
Finding His Calling in the Kitchen
During his early days of his bachelor’s course, Ravi was unsure about which hotel department to specialize in. “Since I was able to pick up languages easily, I thought front office reception might be my destiny. But after two weeks as a front desk trainee, I knew I didn’t belong here,” he recalls. Wanting something more hands-on, he moved to F&B service, but a month in banquets made him realise the immense effort that went into the job, earning his deep respect for the team. ” Once in the kitchen, I knew I belonged there,” he adds.
His first day in the kitchen was anything but glamorous – he spent hours peeling and chopping 200 kilograms of onions for a wedding function. “I was in pain with empty tear ducts, but I wanted to go back to work every day for the rest of my life. I enjoyed the camaraderie between chefs; we were pirates and soldiers at the same time,” he adds.
Rising Through Recession: Ravi’s Leap from Sous to Executive Chef
After graduating from the Culinary Institute of America, he landed a job as Cook 1 at the Ritz Carlton Golf Resort in Naples, Florida. “My knowledge of Italian cuisine and setting up grand weekend buffets increased exponentially. It was the year 2008 when the US housing bubble burst, bringing upon us the worst economic recession of the 21st century. Ritz Carlton understandably cancelled all future work visas, and I was on the lookout for a job (H1B sponsor).” He landed his next job through word of mouth in Miami, Florida, to be the sous chef of a concept Gastropub & steak house.
“I had no idea how to be a sous chef, but I adapted quickly. With guidance from my mentors at the CIA, I managed to meet the expectations of both my bosses and the restaurant owners,” he recalls. Just six months into the role, the executive chef was suddenly let go, and Ravi was given a choice: either they hire a replacement, or he steps up to take on the position. “Out of sheer overconfidence—or perhaps naivety—I accepted the role of Executive Chef. I had no real understanding of the challenges that came with it and soon found myself drowning in fear, doubt, and immense pressure. My kitchen team saw that I wasn’t ready, and they made sure I felt it.”
Despite the struggle, Prashanth Ravi leaned on his mentors for support, gradually earning the trust of his team. Looking back, he says the most valuable lesson he learned as an executive chef was the importance of adaptability and, more importantly, treating people with empathy, compassion, and the ability to truly listen — “the hardest skill of all.”
Mastering Pressure and Seafood: Lessons from Nantucket Kitchens
Prashanth Ravi’s next role took him to Crosswinds in Nantucket, Massachusetts, as Executive Chef—a job he describes as the toughest of his career. “Summers were incredibly intense, with nearly 2,000 people dining from breakfast to dinner, all à la carte. On top of that, the island faced severe staff shortages, which meant we had to constantly innovate just to keep things running,” he explains.
After his time at Crosswinds, he moved to Miacomet Golf Course as the evening Executive Chef. “Their goal was to elevate the dining experience for members and guests, and that’s exactly what I focused on,” he says. The role also gave him a rare luxury—mornings off. He made the most of this by taking on a part-time job as a seafood processor with a local vendor. “My work involved cutting and preparing all kinds of seafood for delivery to restaurants. It was hands-on experience that significantly deepened my understanding of seafood handling and processing,” he adds.
Starting from Scratch: Building a Culinary Career in Canada
In 2015, after three years at Miacomet, Ravi moved to Vancouver, Canada, with his family — without a job or a place to stay. “I was unemployed for three months because every job I applied for required prior Canadian work experience, which I didn’t have. The biggest shock was that none of my academic credentials or past work experience were recognized by Canadian employers,” he recalls.
Determined to start somewhere, he accepted a job as a cook in a Kosher restaurant run by a Jewish rabbi. “It was a completely new world for me. I learned about Jewish customs, traditions, and the intricate laws of kosher food preparation,” he says. He also took the Canadian Interprovincial Red Seal exam for Chefs, which certified him to be a recognised chef in Canada. “This Red Seal gave weight to all my other credentials, which helped me land an Executive Chef Job with Westwood Plateau Golf & Country Club. This opportunity gave me a glimpse into the Canadian culinary world. The biggest learning curve in Canada was managing or creating a new kitchen team like no other,” he says.
Bringing Global Expertise Home: A Culinary Vision for Coorg
Prashanth Ravi decided to move back to India with his family, driven by the rising cost of living in Vancouver and a deeper need to be closer to his ageing parents. “I didn’t want to be 48 hours away from them,” he admits.
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Now serving as the Executive Chef at Timbertales Luxury Resort in Coorg, he has embraced the opportunity to create a diverse and immersive dining experience. “We’ve designed our menu so that guests never have to repeat a dish during their stay. I have the freedom to source high-quality ingredients, allowing us to craft unique culinary experiences,” he says. Sustainability is also at the heart of the resort’s vision. “We’ve invested in a composter and a bio-gas plant to recycle organic waste, which we then use in our kitchens and coffee plantations. We’re also working with vendors to switch to biodegradable packaging.”
Looking ahead, Ravi hopes to build a home in Madikeri, Coorg, and continue growing—both personally and professionally. “My goal is to keep learning and evolving, to become a better leader, and to mentor others in the industry. This profession has given me so much, and I want to give something valuable back in return,” Prashanth Ravi signs off.
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