Prahlada Stanley

Since his award winning chef apprenticeship, Prahlada has honed his craft in a host of varied environments: from small cafes to fine dining restaurants.  He started his career in a little cafe in NSW before venturing to Brisbane's West End where he spent three years broadening his knowledge at β€˜Tukkaa - the highly acclaimed native herb restaurant. It was here that Prahlada learnt traditional Australian cuisine at it's finest.  It was taking this experience into many various roles as a Temporary Chef from working in the smallest but busiest cafes to the largest hotels and being exposed to a wide range of situations that has given Prahlada a wealth of knowledge and skill when it comes to fine dining, seafood and incorporating native Australian spices into traditional meals.

For the last few years, Prahlada has worked at the prestigious Hayman Island Resort which proved to be a greater submersion into the world of fine dining, catering and being a personal chef to movie stars and jet setters.

Not only is Prahlada resourceful in food knowledge and experience, he is a great teacher and shares his passion with the rest of his team.