Chef Rasika Venkatesa
Mourad (San Francisco) (she/her/hers)
Her fondest memories are growing up in Chennai, India and cooking with her biggest inspiration, her grandmother Mythily Ramachandran. At a young age Rasika learned the power of food and how something as simple as her grandmother’s cooking could bring her family together in joy, unity, and tradition. After working in kitchens around the world, Rasika moved to the United States and accepted a Commis Chef position at Thomas Keller’s Michelin 3 Star restaurant, ‘The French Laundry’. Her persistence, talent, and dedication led her to advancing to Chef de Partie and taught her a deep understanding, appreciation, and love for fine dining. She became Chef de Cuisine of Mourad in 2022. Chef Rasika uses inspiration from her South Indian heritage and the Bay Area’s beautiful seasonal produce to develop new, creative ideas for the Mourad menu.
THE ICONOCLAST DINNER CULINARY HONOREE
Trained under Chef Johnathan Cartwright at White Barn Inn
LAST NIGHT ON EARTH SHE’S EATING
At my grandparents home in Chennai, eating my grandmom’s hand-mixed curd rice with her mango pickle that’s been pickling in a mud pot for months and deep fried appalam on an oversized banana leaf!
Taj Coromandel (Chennai, Tamil Nadu, India) Hugos (Manly, Sydney, Australia), Alexander’s Steakhouse (San Francisco), The French Laundry (Napa), Rich Table (San Francisco)