Apoorva Prakash

The Climb

The craft path here is one of formal schooling followed by steady work on the line. Prakash trained at Johnson & Wales University, Ecole de Cuisine Alain Ducasse, and Johnson and Wales University, building the technical base that later carried her through service kitchens. Each step after that added range: a kitchen education shaped by repetition, timing, and the habits required to work cleanly under pressure. Prakash worked as Culinary Intern at The Ritz-Carlton Hotel Company, L.L.C. (2015), then later as Chef De Partie at New France LLC (2017–2018), where line discipline and station control would have been central to the work. In 2018–2018, she returned to internship as Culinary Intern at GAA Restaurant, 1 Michelin *, a setting that placed her in a Michelin-starred environment. That same year, she moved into the pace of service as Line Cook at Masque Restaurant (2018–2019), carrying that experience forward. The next stretch shows progression within the same operating logic: responsibility expanding through successive roles. At Hawksworth Restaurant Group, she served first as Senior Chef De Partie (2019–2021) and then as Junior Sous Chef (2021–2022). She then worked as Senior Chef De Partie at St. Lawrence Restaurant (2022–2024), continuing in the detailed, organized work that defines composed kitchen service. In 2024–2025, she became Chef De Partie at Aritzia, before taking on her current role as Sous Chef of Aritzia (since 2025). Since 2018, she has also been food and Travel Writer of Self-Employed, bringing a written register alongside kitchen work. Today, she is also founder of Anvaya.

Today

Anvaya is the most direct expression of Prakash’s culinary point of view. Founded in Thane, Mumbai, it is an eight-seater South Indian dining experience rooted in Karnataka's culinary traditions and served as one complete tasting at a private table. The format is tight by design: small room, fixed arc, no drift. For an artisan used to line work and sequence, that structure matters. It keeps attention on the food, the pacing, and the discipline of holding a meal together from first course to last.

Career - Founder, Anvaya - Food and Travel Writer, Self-Employed (2018–present) - Sous Chef, Aritzia (2025–present) - Culinary Intern, The Ritz-Carlton Hotel Company, L.L.C. (2015) - Chef De Partie, New France LLC (2017–2018) - Culinary Intern, GAA Restaurant, 1 Michelin * (2018) - Line Cook, Masque Restaurant (2018–2019) - Senior Chef De Partie, Hawksworth Restaurant Group (2019–2021) - Junior Sous Chef, Hawksworth Restaurant Group (2021–2022) - Senior Chef De Partie, St. Lawrence Restaurant (2022–2024) - Chef De Partie, Aritzia (2024–2025) Education: Johnson & Wales University; Ecole de Cuisine Alain Ducasse; Johnson and Wales University; APL Global School, Chennai, India

Signature

Apoorva's signature dishes include Anvaya.

FAQ What is Apoorva Prakash's current role? Apoorva Prakash is Founder. Where did Apoorva Prakash train or study? Apoorva Prakash trained at Johnson & Wales University and Ecole de Cuisine Alain Ducasse. What is Apoorva Prakash known for? An eight-seater South Indian dining experience rooted in the culinary traditions of Karnataka, served as one complete tasting at a private table.