ENTERTAINMENT

Family Feel @ Chime Bar

There is no real pleasure to a good meal if you do not enjoy your quality time with your family or friends. One of the places to emphasise a family
02 Aug 2015 10:03
Family Feel @ Chime Bar
Executive Sous chef Prabhat Kumar Prawin. Photo: Waisea Nasokia

There is no real pleasure to a good meal if you do not enjoy your quality time with your family or friends.

One of the places to emphasise a family atmosphere amidst the fine dining spots on Denarau is the Chime Bar at Starwood’s Sheraton Fiji Resort.

This smart but friendly light dinner getaway has good food 5pm – 8pm daily.

Chef: Executive Sous Chef – Starwood Complex Prabhat Kumar Prawin.

Inspirational Chefs: Marco Pier White, Atul Kochhar and Vincent Liew

Most  Used Cookbook: Larouse Gastronomique, books by Alain Ducasse and books by Auguste Escoffier.

Any Favourite Ingredients: Truffle, heirloom tomato, squid ink, edible flower and Indian spices.

Restaurant: Chime Bar at Sheraton Resort.

Meal: Lamb Kofta with mint sauce.

“This is a dish which I always enjoy with my drink. This is very versatile dish which have quite lot of different version of recipe according to cuisine,” he said.

Experience:

Mr Prawin has worked with some of the five-star hotels in India. He was trained and worked with some chefs from Michelin Star restaurants.

The term ‘Michelin Star’ is a hallmark of fine dining quality and restaurants around the world, reports Wikipedia.

Mr Prawin has had the experience of working for Rydges Hotels and Resorts – a hotel accommodation and hospitality provider that operates in Australia and New Zealand, and London, England. Rydges accommodates one million guests annually, across a range of market segments.

He has also worked for the Hotel Windsor, a luxury hotel in Melbourne, Australia. The Windsor is notable for being Australia’s only surviving grand 19th century city hotel,

He has also worked at the Park Hyatt Hotel and the Crown Casino in Melbourne where he got the opportunity to cook for some celebrities, high profile guests and gamblers.

He moved to Darwin to take a new culinary challenge and joined as a cluster executive chef at the InterContinental Hotels Group before working for Hilton Worldwide Holdings, Inc, an American global hospitality company. As of last March, Hilton brands encompass 4112 hotels with over 680,117 rooms in 91 countries.

He joined Hiltons’ to work in one of their Doubletree hotels in Australia as a cluster executive chef.

Background:

Born in a small village of Bihar near Patna in India, Mr Prawin studied hotel management at the Institute Of Hotel Management Catering Technology And Applied Nutrition (IHM) in Bhubaneswar and undertook Diploma in Culinary as well as culinary diploma from William Angliss Institute in Melbourne.

Speciality:

He specialises in modern Australian cuisine, very influenced by French cuisine and love to introduce dishes with modern infusion in food creation. He also loves to cook Italian, Middle Eastern and very vast Asian cuisine.

Tools:

Shun-chef knife, Sous vides immersion circulator, my cook books, combi oven, and thermo mix.

Feedback: waisean@fijisun.com.fj

 



FS JAB DRIVE


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