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10 Best Avant Garde Chefs 2015 ~
Taking food to another level

A hunger to stretch as a culinary artisan, has long kept The Westin Prince Hotel Toronto Ontario Canada, Executive Chef Pradeep Batra in step with his passion to impart fresh ways of looking at food.

His philosophy towards cooking relies on using the highest quality sustainable ingredients sourced locally where possible. He also believes on applying a simple hint of fusion, twisted contemporary approach to highlight those ingredients.

Under the mentorship of Chef Fred Zimmerman, also the captain of team Canada at the Westin Hotel – Calgary, he had an opportunity to work beside him and share creative ideas.

After dedicating five years to The Westin Calgary he decided to move on to another challenge at The Sheraton Suites Eau Clair, Calgary Canada. Chef Pradeep has also received many awards and recognition nationally and internationally for his passion and commitment to the culinary arts, from the prestigious Gold Key Award to the White Hatter Award. He has also played a supportive role for a John Cleese photo shoot for The Cannes film festival.

Chef Batra possesses a comprehensive knowledge of Californian, South West American, Canadian, Indian, Arabian, Mediterranean and Asian cuisines. 

Throughout his culinary career, he was appointed to several task forces helping hotels in their pre-opening phase, including The Westin Birmingham,  Le Meridian Beverly Hills, and The Westin Copley Place-Boston. He has participated twice in the Clinton Global Initiative at the Sheraton New York & Towers. 

Chef Batra was recognized by Starwood Hotels & Resorts for his culinary expertise and management footprint, as the 2010 Leader of the Quarter,  the 2008 Leader of the Year and  recipient of the 2008 Award for Operational Excellence at The Westin Waltham-Boston

Currently he is  Executive Chef, The Westin Prince Hotel Toronto Ontario Canada.

Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.