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Discover all our Chefs
Relais & Châteaux Chef

Prakash Nayak

Chef - Relais & Châteaux

Prakash Nayak

Niraamaya Retreats Surya Samudra

Thiruvananthapuram - India

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L'histoire d'un chef Relais & Châteaux

How did you become a Chef?

One day, I went to the city near the small village where I was born. I went to a 5-star hotel for lunch and after spending some time there, the Chef came to me and asked me : "Do you want to become a Chef?". I just told yes!

How would you define your cuisine?

Our cuisine is based on local ingredients and I see us as masters of Indian cuisine as well as southeast Asian cuisine. My cooking specialization is delighting my guests with unique flavors.

What are your favorites products and criteria for choosing?

I love cooking seafood. As someone who has travelled across the world I have mastered the art of cooking seafood.

What is your signature?

Kerala tapas is my signature, I have my own cookbook. 

What professions surround you and what would you like to pass on to them?

Keep hygiene on top, use fresh ingredients and don’t keep anything for tomorrow. Use fresh products as much as possible.  

Do you have a Chef’s tip for Sunday cooking?

My personal favorites are fish curry and kappa (cassava) which taste delicious. You'll have to try when you'll come to Kerala. 

Les restaurants Relais & Châteaux de Prakash Nayak

Cafe Samsara

  • Expression of the terroir
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