Sous Chef Rahul Prasad loves his work with food; his passion to create a storm is just unbelievable.

He has been part of the Lomani Island Resort culinary team for the past six years. Mr Prasad has been working in the tourism hospitality industry where precision and demand for great cuisines is mandatory.

He said he is in good hands under Resort head chef, Pranesh Goundar, who has vast experience in the industry.

“I was tempted to join this field by the suggestion from my big brother, Kunal Prasad (Sous Chef at Mana Island Resort) and I just took it lightly but did not dream to materialise like this,” he said.

He said there were many challenges in the beginning but “once you know the trade it is easy to overcome.”

Edited by Naisa Koroi

Feedback:  waisean@fijisun.com.fj

Chef: Lomani Island Resort Sous Chef Rahul Rajneel Prasad

Experience: He has worked at the Rain Tree Lodge at Colo-i-Suva and the Yasawa Mantaray Island Resort, Nanuya Balavu Island.

Background: Originally from Lomolomo in Lautoka. He attended Pt Vishnu Deo Memorial College in Saweni, Lautoka, before completing his Commercial Cookery Course Stage I, II and III from FNU – National Training Productivity Centre.

Why did you decide to become a chef?: I am passionate about my capable skills and knowledge in order to become a professional.

What is your favourite cuisine?: Local cuisine

How many different types of cuisine are you capable of producing?: Asian, Italian, and Indian.

Favourite cuisine to cook?: local cuisine

What is your favourite wine?: White wine

Tell us something about pairing wine and food.

Mostly red meat goes with red wine: e.g.- steak and lamb

Mostly white meat goes with white wine: e.g. –fish and chicken

What trends are you noticing regarding wine and food pairings: The most common regarding food and wine is the taste texture, and flavour.