Originally from 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 meals on a wood-fired stove.
After moving to Canada, Romy enrolled in Ontario's well-known ‘Stratford Chef School’ and then the ‘Ritz Escoffier Cooking School’ in Paris, from where 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.
The desire to master more contemporary cuisines brought him to the ‘Quilted Giraffe’ in New York City, and then back to Ontario, where he cooked as sous chef to chef Baxter at ‘Rundles’, before returning to his old stomping grounds at ‘The Startford Chef School’ as chef instructor.

In 1996 Prasad became the operations chef responsible for the opening of ‘Farfalle’, the first fine dining restaurant in Casino Niagara which received the AAA/CAA Four Diamond Award just four months after opening.

Chef Prasad is currently head chef at ‘Frederico’s Supper Club’, an Italian institution based in Vancouver.

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