Radhika Desai is one of the chefs on Bravo's reality cooking competition, "Top Chef 5: New York."
Radhika Desai currently works as the Executive Chef at Between Boutique Café & Lounge in Chicago. A first generation Indian American, Radhika Desai was born in Ohio and raised in an eclectic Indian-tradition home. Trained in classic French and Indian cuisine, Radhika Desai has worked alongside notable chef Vikas Khanna and has staged at the Burj Al Arab in Dubai. Radhika Desai has traveled the world over learning new techniques and flavor profiles and brings spice and bold flavors to the table combined with grace and restraint. Radhika Desai's favorite dish to prepare is spicy chicken and potato curry with cumin scented rice with clarified butter and mint. Radhika Desai describes her cooking style as globally eclectic with a huge spoonful of love.
Age: 28
Hometown: Chicago, Illinois
Profession: Executive Chef, Between Boutique Café & Lounge
Culinary Education: A.O.S. Culinary Arts, The Cooking & Hospitality Institute of Chicago
Favorite Simple Summer Recipe: Roasted red and yellow beet salad with mixed greens, herb crusted beef tenderloin and crispy goat cheese balls
Radhika Desai currently works as the Executive Chef at Between Boutique Café & Lounge in Chicago. A first generation Indian American, Radhika Desai was born in Ohio and raised in an eclectic Indian-tradition home. Trained in classic French and Indian cuisine, Radhika Desai has worked alongside notable chef Vikas Khanna and has staged at the Burj Al Arab in Dubai. Radhika Desai has traveled the world over learning new techniques and flavor profiles and brings spice and bold flavors to the table combined with grace and restraint. Radhika Desai's favorite dish to prepare is spicy chicken and potato curry with cumin scented rice with clarified butter and mint. Radhika Desai describes her cooking style as globally eclectic with a huge spoonful of love.
Age: 28
Hometown: Chicago, Illinois
Profession: Executive Chef, Between Boutique Café & Lounge
Culinary Education: A.O.S. Culinary Arts, The Cooking & Hospitality Institute of Chicago
Favorite Simple Summer Recipe: Roasted red and yellow beet salad with mixed greens, herb crusted beef tenderloin and crispy goat cheese balls