Chef Romy Prasad

Chef Romy Prasad | Chef + Teachers | Well Seasoned, a gourmet cooking school in Langley, BCGrowing up in Guyana, Executive Chef Romy Prasad’s early appreciation of fine food was nurtured by his mother’s passion for grinding spices by hand and preparing the family’s meals on a wood-fired stove. Coming to Vancouver as a child, and after completing his traditional schooling, Chef Prasad began his kitchen career by enrolling in and graduating from Ontario’s well-known Stratford Chef School. He later attended the Ritz Escoffier Cooking School in Paris, graduating in 1991. From there he embarked on an extensive working tour of Europe that took him to the stoves of several Michelin-starred kitchens in France, Spain, and Italy including Pierre Gagnaire in St. Etienne, Arzak in San Sebastian, and Al Cantuccio in Arona. At Il Naturlista in Vicenza, Prasad studied the serious intricacies of vegetarian fine dining.

Prasad was introduced to a more contemporary style of cooking while working at the Quilted Giraffe in New York City, taking that along with the influences of his chef mentors in Europe he returned to Canada first as Sous-chef to Chef Baxter at Rundles then as chef instructor at his alma mater, Stratford Chef School sharing some of the classic European training he had had. In 1996, Prasad was appointed operations chef, responsible for the opening of Farfalle, the first fine dining restaurant in Casino Niagara. With his stamp on everything from the subtle Mediterranean decor to the menus and wine list, Farfalle received the AAA/CAA Four Diamond Award just four months after opening.

In 1997, Prasad joined the well know Umberto Menghi group of restaurants as Executive Chef of Il Caminetto Di Umberto in Whistler, B.C. before moving back to the city as Executive Chef at CinCin Ristorante in Vancouver where he spent 8 years.

Romy comes full circle in opening Savory Coast. Paying tribute to his mother’s early example, he grills in wood-fired ovens and grinds his own spices but uses the lighter West Coast techniques of cooking. His dishes are both classic Italian and West Coast influenced, his ingredients are regional, as is his West Coast Italian menu.