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    Prakarshi Pulkit

Prakarshi Pulkit

“Gastronomy is the best therapy” - Marco Pierre White

Born in a small city in undivided Bihar, to a father serving in the I.P.S. , and a very creative and extrovert mother. I was raised in various cities of India, with a sister who is 4 years younger to me.  Always accustomed to my father being away at work I was raised by my mother with aspirations of becoming a race jockey, or a professional swimmer, or an archer, or a roller skater. It wasn’t until I finished my class 10 that I conceived the dream of becoming a professional chef, for the sole reason that I loved to stand in the kitchen ,  gobbling up food , as soon as my mother made them.

I met my mentor (Chef Thiru) and somehow convinced my family to support my decision of following my dream. After 3 years of culinary school there is nothing in the world, I can think of,  that can give me the satisfaction I get from being able to live my dream and make a profession out of it. Wise and supportive people always told me that if you have passion you can excel effortlessly, which I came to believe only after I got selected for the Kitchen Management Trainee Program at ITC-HMI.

 After 7 years at some of the top hotels. I felt this burning need to change the system of how food is grown, perceived and consumed in our society. I needed to be a part of the solution. My inclination and curiosity got me involved in this project and there has been no looking back since. 

"If you want to build a ship, don’t drum up the men to gather wood, divide the work and give orders. Instead, teach them to yearn for the vast and endless sea." - Antoine de Saint Exupery


Born and brought up and educated in Delhi, I started my career in Hotels, working my way upto the sales department, which I realised was my true calling.

After heading the sales for many small and mid sized properties for 6 years, I ventured out on my own entrepreneurial journey.

I was part of the core team of HOI foods and played a vital role in the B2B customer acquisitions in the NCR region, which gave me my first experience of building and managing a large operation.

My experience with on ground sales and working with limited resources to grow a business allowed me to excel in the role.

I managed and operated 3 small hotels, for the next 2 years and then took a break to take care of my ailing mother.

I love to travel and am an ardent animal lover.

Gaurav Chauhan

Gaurav Chauhan

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