In the heart of Coorg’s mist-laden coffee estates, Chef Prashanth Ravi is crafting a unique culinary journey at Timbertales Luxury Resort. Having spent nearly two decades in elite kitchens across the U.S. and Canada, he returns to India, where it all began to blend international techniques with local flavors, creating menus rooted in regional produce yet globally inspired.
From Bengaluru to Hyde Park
Ravi grew up in South Bengaluru and attended Sri Aurobindo Memorial School. Though his father hoped he’d pursue software engineering, Ravi’s interests veered elsewhere. “I barely scraped through pre-university because instead of math and physics, I chose to learn German and French,” he says. Realizing his calling lay in hospitality, he earned a Bachelor’s in Hotel Management from Christ College and later pursued an Associate’s degree at the Culinary Institute of America (CIA), New York. “CIA was a huge leap in culinary learning. I learned to adapt to different cultures and perspectives,” he reflects.
A humble start in the kitchen
Initially uncertain of his path, Ravi tried various hotel departments. A short stint at the front desk convinced him he needed a more hands-on role. He dabbled in banquet service before stepping into the kitchen. His first task of peeling 200 kg of onions left him physically drained but emotionally charged. “I knew I belonged there. The camaraderie in the kitchen made us feel like pirates and soldiers,” he says.
Rising during recession
After CIA, Ravi joined the Ritz Carlton Golf Resort in Florida as Cook 1, gaining a deeper understanding of Italian cuisine and buffet setups. But the 2008 financial crisis hit hard. With work visas canceled, Ravi moved to Miami to work as a sous chef in a gastropub and steakhouse. “I had no idea how to be a sous chef, but with CIA mentors guiding me, I managed,” he recalls. Six months later, he was promoted to Executive Chef, a daunting leap. “I was overwhelmed and not fully ready, and my team could see that,” he admits. It was here he learned adaptability and, more importantly, the value of empathy and listening.
Mastering the art of seafood in Nantucket
Ravi’s next chapter brought him to Crosswinds in Nantucket as Executive Chef, overseeing high-pressure service for up to 2,000 guests daily. “Staff shortages meant constant innovation,” he says. Later at Miacomet Golf Course, he focused on elevating the dining experience. Morning hours off allowed him to work part-time as a seafood processor, which “significantly deepened” his understanding of seafood.
Rebuilding from scratch in Canada
In 2015, Ravi relocated to Vancouver with his family. Despite his extensive experience, Canadian employers dismissed his credentials. “I was jobless for three months,” he recalls. Eventually, he found work in a kosher restaurant run by a Jewish rabbi. “It was a completely new world where I learned the complexities of kosher laws and customs.” He later passed Canada’s Red Seal exam, a turning point that helped him secure an Executive Chef position at Westwood Plateau Golf & Country Club. “The challenge was to build and manage a team like no other,” he says.
A homecoming to Coorg
Citing Vancouver’s high living costs and the desire to be closer to his ageing parents, Ravi returned to India. Now Executive Chef at Timbertales, he’s on a mission to reimagine dining in Coorg. “Our menus are designed so guests don’t have to repeat a dish,” he explains. With access to high-quality ingredients, he’s curating immersive culinary experiences rooted in sustainability. “We’ve invested in composters and bio-gas plants. Even our vendors are switching to biodegradable packaging,” he notes.
Looking ahead, Ravi hopes to build a home in Madikeri and continue mentoring the next generation of chefs. “This profession has given me so much, and I want to give back,” he says. Read More