Riga Foods has announced a significant new addition to its leadership team, appointing Chef Satish Prasad as the Executive Chef. Known for his global experience and thoughtful culinary style, Chef Satish joins the brand with a mission to elevate both creativity and consistency across all its outlets.

With more than 20 years of experience, Chef Satish has worked in some of the most respected kitchens in India, the United States, and on international cruise liners. His culinary journey includes leadership roles at hotels like The Leela Ambience Convention Hotel, Andaz by Hyatt Aerocity, Shangri-La, Hyatt Regency, The Suryaa, and ITC Welcome Hotel. He also spent a notable eight years with Carnival Cruise Lines in Florida, mastering large-scale international cuisine while catering to diverse global guests.

Chef Satish is admired not just for his flavour-forward cooking but also for his strength in menu planning, team leadership, and operational management. His approach mixes modern global techniques with traditional flavours, offering dishes that appeal to both Indian tastes and international palates.

At Riga Foods, Chef Satish will lead the kitchen teams, drive seasonal menu innovations, streamline kitchen operations, and mentor young chefs to maintain the brand’s standards of excellence. His focus on sustainability, fresh local ingredients, and efficiency in operations fits perfectly with Riga Foods’ ongoing efforts to offer a meaningful and high-quality food experience.

Sharing his excitement, Chef Satish Prasad said,

“Joining Riga Foods is an exciting chapter in my career. I look forward to crafting new culinary stories rooted in authenticity and innovation, while upholding the high standards that define the Riga Foods experience.”

This appointment is seen as a strategic step for Riga Foods as the brand continues to shape its identity through culinary leadership and global inspiration. With Chef Satish now leading the kitchen, guests can expect a fresh and refined dining experience that brings together passion, precision, and originality.