Preeti Mistry, 33, is a contestant from Top Chef Season 6. A graduate of Le Cordon Bleu, London, Preeti works as an Executive Chef for Bon Appetit Management Company at Google’s headquarters south of San Francisco and previously the de Young Museum in San Francisco. Born in London and raised in the US, Preeti’s Indian culture, extensive international travel, classic French culinary training and access to the best local California ingredients inspire her cooking. She enjoys building intense flavors, and truly shines when working with sauces, soups and vinagrettes. Preeti’s commitment to seasonality, and her relationship with small local farmers are at the core of her cuisine. If she were a food, she says, “I would be a green zebra tomato – extremely distinctive from all the others, a little
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| - Preeti Mistry, 33, is a contestant from Top Chef Season 6. A graduate of Le Cordon Bleu, London, Preeti works as an Executive Chef for Bon Appetit Management Company at Google’s headquarters south of San Francisco and previously the de Young Museum in San Francisco. Born in London and raised in the US, Preeti’s Indian culture, extensive international travel, classic French culinary training and access to the best local California ingredients inspire her cooking. She enjoys building intense flavors, and truly shines when working with sauces, soups and vinagrettes. Preeti’s commitment to seasonality, and her relationship with small local farmers are at the core of her cuisine. If she were a food, she says, “I would be a green zebra tomato – extremely distinctive from all the others, a little
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| - Preeti Mistry, 33, is a contestant from Top Chef Season 6. A graduate of Le Cordon Bleu, London, Preeti works as an Executive Chef for Bon Appetit Management Company at Google’s headquarters south of San Francisco and previously the de Young Museum in San Francisco. Born in London and raised in the US, Preeti’s Indian culture, extensive international travel, classic French culinary training and access to the best local California ingredients inspire her cooking. She enjoys building intense flavors, and truly shines when working with sauces, soups and vinagrettes. Preeti’s commitment to seasonality, and her relationship with small local farmers are at the core of her cuisine. If she were a food, she says, “I would be a green zebra tomato – extremely distinctive from all the others, a little hard on the outside, but pure love at the center.” Her favorite simple summer recipe is Fennel Crust Marin Sun Farms’ Rack of Lamb, Saffron Parsnip Puree, Heirloom Carrot and English Pea Ragout with Pinot Noir Reduction.
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