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.