Chef Dinesh Prasad Das Chef De Cuisine Trident Hyderabad India The oberoi group
Chef Dinesh Prasad Das grew up surrounded by the tantalizing aromas and colorful diversity of Indian cuisine. Kolkata, renowned for its vibrant food culture that marries Mughlai opulence with Bengali soul food and bustling street fare, served as the perfect backdrop for igniting his culinary curiosity. From early childhood, food was more than just sustenance for Dinesh—it was a form of art, a celebration of culture, and an expression of love.
Where most children might shy away from the heat and commotion of a busy kitchen, young Dinesh was instinctively drawn to it. He spent countless hours observing his family, especially his mother, prepare elaborate meals with care and creativity. The rhythmic chopping of vegetables, the sizzle of spices in hot oil, and the delicate plating of traditional dishes left a lasting impression on him. These early moments at home were not only comforting but also deeply educational, quietly laying the foundation for what would become a lifelong calling.
It wasn’t long before Dinesh began experimenting in the kitchen himself—starting with simple dishes and gradually exploring more complex recipes. He learned to appreciate the delicate balance of flavors, the power of seasoning, and the emotional connection that food can foster. More than just a hobby, cooking became a form of self-expression and a source of joy.
As he grew older, Dinesh’s passion evolved from a domestic interest into a serious career ambition. Inspired by global culinary icons and the stories of chefs who rose from humble beginnings to international acclaim, he became determined to follow a similar path. He understood that natural talent alone wouldn’t be enough—he needed to master technique, understand ingredients at a scientific level, and embrace the discipline of professional kitchens.
This led him to pursue formal education in hospitality management and culinary arts, where he not only sharpened his technical skills but also gained exposure to international cuisines. During his training, he gravitated toward Italian, Mediterranean, French, and modern Indian cooking styles, laying the groundwork for his future specializations.
These formative years defined Chef Dinesh’s identity—not just as a cook, but as a culinary artist deeply rooted in tradition and driven by a global vision.
Academic Foundation
To turn his culinary passion into a disciplined profession, Dinesh enrolled in a Bachelor’s Degree in Hospitality Management, a decision that laid the groundwork for a future in the global hospitality industry. In parallel, he also completed a Diploma in Food & Beverage Production, where he mastered both the theoretical and practical elements of kitchen operations. These qualifications equipped him with in-depth knowledge of food science, kitchen management, and global food safety protocols.
His education also broadened his perspective on culinary traditions outside India, introducing him to cuisines such as Italian, Mediterranean, and French—some of which would become his specialties in years to come.
Early Career and Rise Through the Ranks Multicuisine Chef
With over 15 years of experience in the hotel and hospitality industry, Chef Dinesh Prasad Das has steadily evolved into a refined culinary professional with deep expertise in both Indian and international cuisines.
Eager to refine his culinary style in his early years, Chef Dinesh took a major step by training under a Michelin Star chef, where he developed skills in authentic Italian cuisine, modern plating, and fine-dining presentation techniques. This phase elevated his understanding of gourmet cooking and helped establish his finesse in elegant dining environments.
As he moved into broader roles, Chef Dinesh diversified his culinary strengths by managing both Indian and Western kitchens, serving a wide range of clients with varied cultural and dietary preferences. His adaptability and understanding of cross-cultural food expectations became a hallmark of his professional identity.
In subsequent roles, he led specialty restaurants, introducing innovative menus, organizing thematic food festivals, and overseeing banquet operations for high-volume events. His efforts consistently enhanced the culinary profile of the establishments he worked in, aligning with the highest industry standards.
He also played pivotal roles in restaurant relaunches and rebranding, contributing significantly to recipe development, team training, and overall kitchen efficiency—often under high-pressure and luxury hospitality environments.
Serving elite guests including diplomats, CEOs, and celebrities, Chef Dinesh has continuously balanced creativity with consistency, always striving to deliver excellence on every plate. His career reflects a rich tapestry of experience, discipline, and innovation that continues to define his culinary journey.
Sandals Grande Caribbean (North America)
(Nov 2021 – June 2024)
Chef Dinesh’s global culinary journey reached new heights when he joined Sandals Grande caribbean, a renowned luxury all-inclusive Caribbean resort. Serving as Senior Sous Chef / Chef de Cuisine, he successfully managed operations spanning 12 restaurants and 8 bars, catering to discerning guests from the US, UK, and Canada.
In this role, Chef Dinesh showcased exceptional leadership in large-scale culinary operations, consistently delivering five-star quality. His strategic collaboration with the Executive Chef and F&B Director led to the implementation of concept-based dining, elevating the resort’s gastronomic experience.
Current Role: Trident Hyderabad (2024 – Present)
Returning to Trident Hyderabad in July 2024, now as a Senior Sous Chef / Chef de Cuisine, Chef Dinesh has come full circle—this time leading from the top. The hotel, with 323 rooms and five F&B outlets, now benefits from his vast international experience.
He currently oversees the entire kitchen operation, supporting the Executive Chef in driving culinary innovation, ensuring high standards of hygiene and food safety, mentoring young chefs, and maintaining guest satisfaction. His efforts directly influence the hotel’s reputation and have already made an impact in terms of guest feedback and team efficiency.
Culinary Philosophy
Chef Dinesh’s culinary philosophy can be summarized in three principles:
- Flavor First: Every dish must tell a story through its taste. Whether it’s a rustic Italian risotto or a modern Indian fusion, flavor is non-negotiable.
- Balance of Tradition and Innovation: He respects classical techniques but isn’t afraid to experiment. His dishes are often rooted in tradition but elevated by modern presentations or molecular touches.
- Leadership Through Mentorship: Having risen from the ranks himself, Dinesh believes in nurturing young talent. He often takes time to train junior chefs, passing on techniques, discipline, and confidence.
Signature Specialties
- Truffle-infused Wild Mushroom Risotto
- Tandoori-spiced Lamb Rack with Rosemary Jus
- Olive Oil-poached Sea Bass with Citrus Foam
- Gnocchi with Saffron Cream and Basil Dust
- Bengali-Japanese Fusion Sushi (experimental)
- Deconstructed Tiramisu with Molecular Coffee Gel
Skills & Expertise
- Multi-Cuisine Mastery: Italian, Mediterranean, French, Indian, Caribbean
- Kitchen Leadership: Team mentoring, scheduling, SOP enforcement
- Inventory & Cost Control: Menu costing, vendor management, food waste control
- Food Presentation: Artistic plating, modern techniques, molecular touches
- Events & Banquets: Menu engineering for large-scale and themed events
- Culinary Training: Upskilling junior chefs and fostering innovation
- Hygiene & Safety: Knowledge of HACCP, sanitation protocols, and audits
Languages Spoken
- English – Fluent
- Hindi – Fluent
- Bengali – Fluent
Social Media
While Chef Dinesh maintains a low profile online, his work has been featured in numerous hotel and resort publications. Social media links are expected to be updated soon as he plans to share his culinary innovations and behind-the-scenes experiences with a wider audience.
INSTAGRAM https://www.instagram.com/mehra9312?utm_source=qr&igsh=MWRlenBwaWlhNWRvMA==
Personal Traits
- Calm under pressure
- Detail-oriented
- Passionate educator
- Globally aware, locally rooted
- Consistently up-to-date with food trends
Future Vision
Looking ahead, Chef Dinesh Prasad Das harbors a compelling vision for his culinary journey—one that bridges tradition and innovation on a global stage. He aspires to launch his own signature restaurant, a space that will celebrate the richness of Indian culinary heritage while infusing it with contemporary global techniques and flavors. His goal is to craft a dining experience that not only delights the palate but also tells a story—one of culture, evolution, and creativity.
But his ambitions don’t stop at entrepreneurship. Chef Dinesh is equally passionate about giving back to the culinary community. He dreams of establishing a culinary training academy, a platform dedicated to nurturing and empowering aspiring chefs from all backgrounds. Drawing from his extensive international experience—from India’s premier hotels to Caribbean luxury resorts—he plans to share the skills, values, and discipline that have defined his career.
Through mentorship and hands-on training, he aims to create a new generation of chefs who are globally aware, technically sound, and rooted in authenticity. Whether through his restaurant or academy, Chef Dinesh is determined to leave a lasting legacy in the world of gastronomy—one that uplifts others while honoring the journey that brought him here.
