Meet Our Chef

Chef Hoshang

Founder • Culinary Artist • Global Craftsman of Flavour

For over 23 years, Chef Hoshang has lived a life shaped by kitchens across the world. From The Park Hotels and Taj Hotels to cruise ships sailing out of Miami through the Caribbean, Europe, Spain, and Greece, he built his craft under some of the most demanding culinary environments on the planet. His journey continued through Bali and finally Singapore, where he served as Executive Chef for Harry’s & Kitchen. This decade of international travel exposed him to global flavours, gelato culture, ingredient behaviour, and the ever-changing palate of different nations—shaping a chef who understands food with rare depth and worldliness.

Returning to India, he lived and cooked across the country Kerala, Andhra Pradesh, Odisha, Bengal, Maharashtra, Karnataka, and North India absorbing the essence of regional cuisines, spices, sweets, dairy traditions, ferments, textures, and the logic behind Indian balance. Along the way, he trained hundreds of young chefs as a culinary educator, and later led major Indian brands as a Corporate Chef, Executive Chef, and Director of Culinary, mastering scale, systems, and the architecture of food businesses.

RasaPreya is the culmination of this extraordinary journey. It is where his global exposure meets Indian soul. Here, flavours are crafted with intention; ingredients are respected; and every ice cream is engineered like fine cuisine. RasaPreya reflects his philosophy that flavour must carry depth, memory, and meaning and stands as his most personal creation: a modern studio of taste built for India, inspired by the world, and rooted in the craftsmanship of a chef who has devoted his life to flavour.

“My journey across continents taught me flavour; India taught me soul. RasaPreya is where both finally meet.”

Chef Hoshang Debta