Current post: Executive chef at Between Boutique Café & Lounge in Chicago
Pedigree: Studied at the Cooking & Hospitality Institute of Chicago. Worked as a sous chef at Vermilion in Chicago.
The dish: Known to friends as “Rad”, Desai is the first Indian-American chef to compete on the show. She’s a hardcore fan of “TC”: “I’ve seen every episode at least three times, if not more,” Desai told Chicago Magazine in October.
The buzz: According to Vermilion executive chef Maneet Chauhan, Desai is quite the kitchen star. “She is extremely dedicated,” says Chauhan. “It was great to have her in the kitchen because she was really creative and had this amazing sense of dedication.” Quick Fire challenges won’t be a problem, says Chauhan, because Desai “thrives under pressure.” Chauhan adds, “Knowing Radhika, she probably carried herself with a lot of grace.”
Life loves: “She loves traveling,” says Chauhan. Indeed, Desai told Time Out Chicago last year that she had traveled to Dubai, where she was thrilled to meet a Szechuan chef who taught her how to clean, gut and filet a blowfish. She also plays the violin.
The verdict: “We watch ‘Top Chef’ religiously and faithfully,” says Chauhan. “We are very proud that she is on it, and we’re looking forward for this season to start.” But does she have a chance? “I am sure she does. I am rooting for her, I have my fingers crossed,” says Chauhan. “I don’t foresee another reason as to why we can’t have another female chef [winner] from Chicago.”
<— BACK TO ALEX EUSEBIO | ON TO HOSEA ROSENBERG —>
