Praveen Singh Rathore
Praveen is 28 years old and was born in Jodhpur, Rajasthan, India. After graduating in both arts and Hotel Management school, he began working at Marriott Jodhpur for two years, then at Oman resort for another 3, where he built on the foundations for his promising career, though he eventually realized that there was something more he wanted in life, traveling the world, so he joined Carnival Cruise Lines for a 9 month contract.
That spell turned out to be significant because it led to a visit to Grand Cayman, he discovered this gem of an island and sought an opportunity to work here. In January 2017 Praveen joined the Bacaro Team and has been influential in the development of our menu and the successful start of our journey. He strives in the cold station, where he carefully prepares all our crudo specialties, and his signature dishes are tuna tartare and coffee cured salmon gravlax.
Praveen’s hobbies are listening to traditional Indian music and reading food and wine related books, and although his dream is to travel all over the world, in the meantime he’s happy to enjoy Cayman’s beautiful beaches.
His favorite thing about working at Bacaro are the opportunity to use fresh organic products and the small plate concept.