Born in Kashmir, Prateek Sadhu grew up around food as an expression and connection to culture. A natural childhood curiosity led him to explore a kitchen career. After college he began working in hotel kitchens. Frustrated with the hierarchy and dogma associated with these grand institutions at that time, he looked to travel and exploration to further his career. At the Culinary Institute of America he graduated with double gold medals. He worked and staged in some of the world’s finest kitchens including Alinea, The French Laundry and Le Bernadin. But his food philosophy really developed whist staging with Rene Redzepi at Noma, foraging for wild local ingredients and harnessing the rich properties of soil.
A fortuitous meeting with like-minded entrepreneur Aditi Dugar resulted in Masque (opened in 2016). From his relationship with farmers to seasonal foraging in the Himalayan Belt, Masque marries connection with innovation and has created a glimpse of the future of gastronomy in India.