Chef Chander Prakash Joins Naga Kitchen at Banyan Tree Krabi

Banyan Tree Krabi, Thailand has appointed Chander Prakash as an Indian cuisine specialist at its beachfront resort, expanding its culinary offering at The Naga Kitchen. With over 10 years of experience across India and Thailand, he brings expertise in North Indian cuisine and joins to strengthen the resort’s food and beverage portfolio.

Chander Prakash Appointment and Role at Banyan Tree Krabi

In his new role, Chander Prakash will be part of the culinary team at The Naga Kitchen, the resort’s all-day dining venue. His appointment introduces a dedicated focus on Indian cuisine, adding depth to the restaurant’s existing Thai and international menus.

He will be responsible for developing and executing Indian dishes, ensuring consistency in flavour, presentation, and quality. His role also includes contributing to menu planning and aligning offerings with guest preferences.

The addition of a specialised Indian chef reflects the resort’s approach to diversifying its dining experience and catering to a broader international guest base.

Chander Prakash's Culinary Expertise and Specialisation

Chander Prakash specialises in North Indian cuisine, with expertise in curries, biryani, kebabs, and tandoori preparations. His culinary style focuses on traditional techniques, balanced flavours, and the use of fresh ingredients.

He also brings experience in Arabic cuisine, adding versatility to his culinary profile. His approach combines classic recipes with attention to detail in preparation and presentation.

His signature dishes include dal makhani, butter chicken, and paneer butter masala, reflecting his grounding in established Indian culinary traditions.

Chander Prakash: Professional Background

Prior to joining Banyan Tree Krabi, Chander Prakash worked at Sinae Phuket as an Indian and Arabic Chef. In that role, he handled specialised cuisine offerings and contributed to menu development.

He has also been associated with Keemala Hotel in Thailand, gaining experience in international hospitality environments. His exposure across multiple markets supports his ability to adapt culinary offerings to diverse guest preferences.

Earlier in his career, he worked at Hotel Germanus Springs and De Karavali in India, where he developed his expertise in tandoor cooking and North Indian cuisine. These roles contributed to building his technical foundation and culinary consistency.

Responsibilities at The Naga Kitchen

At The Naga Kitchen, Chander Prakash will focus on integrating Indian cuisine into the restaurant’s broader menu framework. His responsibilities include maintaining quality standards, ensuring operational efficiency, and supporting kitchen coordination.

He will also work on enhancing guest dining experiences through authentic Indian flavours, contributing to the overall positioning of the restaurant within the resort’s culinary portfolio.

The role involves collaboration with the culinary team to ensure smooth execution across service periods while maintaining consistency in food preparation and delivery.

Company Context

Banyan Tree Krabi operates as a luxury beachfront resort, offering a mix of Thai, international, and specialty dining experiences. Expanding cuisine offerings remains a key focus as hotels respond to evolving guest expectations and diverse dining preferences.

The appointment of Chander Prakash supports the resort’s strategy to strengthen its food and beverage offering through specialised culinary talent. Indian cuisine continues to be an important component within global hospitality dining, particularly in resorts catering to international travellers.

By introducing a dedicated Indian cuisine specialist, Banyan Tree Krabi aims to enhance menu diversity and improve guest engagement through authentic culinary experiences.

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