Executive Chef, The Sea by Alexander’s Steakhouse
Pratik has worked alongside renowned chefs in every corner of the world and now brings his years of international experience in French and Italian cuisine to The Sea by Alexander’s Steakhouse in his new position as Executive Chef. The Sea represents an exciting step in Mungre’s culinary career as he most recently worked closely with “Meilleur Ouvrier de France” and Michelin Star Awarded Executive Chef & Partner Claude Le Tohic, of San Francisco sister restaurant One65, where modern French cuisine is showcased by incorporating the best of California’s fresh produce and proteins. From casual pastries and coffee to French-California fine dining, One65 offers a multitude of dining options for every taste, every hour, every occasion.
Growing up in India, Mungre’s career has seen him make many international moves. But his affair with hospitality began at home in his grandmothers’ kitchen. “She would make the most delicious Mutton Curry, I could smell it from the staircase as I came back from school”, he recalls fondly. Shortly after his graduation in Hospitality & Hotel Administration at the Institute of Hotel Management in Bhopal, Mungre made his first international move to the U.K. While studying towards a Post Graduate Diploma in Culinary Arts at the Ealing, Hammersmith and West London College, he immersed himself in the world of French cuisine. During his studies, Mungre took up his first role as Demi Chef de Partie with Michelin One Star and James Beard Award Winning Chef Joel Antunes’ at Brasserie Joel in the Park Plaza Hotel at Westminster Bridge. Mungre’s time working under Chef Antunes continued as he moved to the exclusive Mayfair neighborhood to work at the Embassy Club as Chef de Partie where he stayed for a year before making his next career move.
Mungre moved to Singapore in 2012 where he accepted the role of Chef de Tournant at the Spathe Public House in the city’s quiet River Valley district. Here, Mungre took on many roles as he helped train his team, developed new dishes alongside the Sous Chef and Executive Chef, and headed up rotating stations. While working at Spathe Public House, Mungre refined his expertise on how to run a kitchen, the intricacies of staffing, and back of house management.
After a year and half in Singapore, Mungre moved to the U.S. to once again work with Joel Antunes as the Sous Chef at One Eleven in Arkansas’ Capital Hotel. While at One Eleven, Mungre played a larger role in the overall management of the kitchen, working across multiple sections during service to ensure the highest standards from the team. Perfecting his attention to detail and efficiency in the kitchen was key to his success and helped him develop a strong team environment with those whom he trained and managed.
In March, 2017, Mungre joined the renowned Alexander’s Steakhouse team in Cupertino, CA as Sous Chef at the invitation of Chef Claude Le Tohic. This ultimately led him to the role of Assistant Chef at ONE65. In his position as Executive Sous Chef at O’ by Claude Le Tohic, he led the team that was ultimately awarded its inaugural Michelin One star in 2021.
The Alexander’s Steakhouse Group is passionate about promoting from within so, given Chef Pratik’s extraordinary resume, experience, and talent, he is the perfect chef for this coveted position. He says his philosophy is very simple, “Using the highest quality, seasonal ingredients available and then treating them with respect. I design my dishes with a few quality ingredients and let them do their job, I don’t like too many components while executing my cuisine.” Delicious and exciting culinary adventures with sharp flavors await guests at The Sea with Chef Pratik captaining the kitchen.