Sanjana Shah

“Home is where our story begins…”

Food is not just about taste and flavor, it’s about the journey that takes you to the heart of the cuisine. It’s about the story, the history, and the people behind the dish that makes it truly special. Chef Rushi Patel, the man behind Prelude restaurant, understands this philosophy and has brought it to life with his passion and creativity.

In this blog, Gujpreneur is unleashing Chef Rushi Patel whose journey begins with being a Mechanical engineer, ending up being Chef and opening his very own restaurant Prelude.

Two years back, Chef Rushi Patel opened his all-day dining restaurant, Prelude in Ahmedabad, Gujarat. The restaurant has already made a name for itself in the city’s food scene and is known for its unique blend of flavors, textures, and presentation. However, the journey to this point has not been an easy one for Chef Rushi. Let’s take a look at his story.

From Mechanical Engineering to Culinary Arts

Chef Rushi Patel was born in Visnagar and raised in Ahmedabad, Gujarat. After completing his schooling, he went to Sydney, Australia, to study mechanical engineering. However, he soon realized that engineering is not something he was good at. He started cooking for his friends in Sydney and discovered his true passion lay in culinary arts. He was fascinated by the science behind cooking and the art of combining different ingredients to create a perfect dish.

It took him no time to decide what he actually wanted to do so he left Sydney and decided to pursue his passion for cooking and enrolled in a Bachelor’s degree in hotel management at the International Institute of Hotel Management (IIHM) in Ahmedabad, India. The course gave him a solid foundation in the culinary arts and he started working in various kitchens as a part of his course to gain practical experience.

Appetizing Around the World

Chef Rushi’s love for food took him on a journey around the world. He traveled extensively to the United States, Europe, and Australia, exploring different cuisines and learning new techniques. He also traveled to 17 different states in India, to understand the diverse culinary styles and techniques used in each region.

During his travels, he observed how the best kitchens around the world functions while understanding how the same dishes are perceived differently in Indian states. He was exposed to different cooking techniques, ingredients, and presentation styles, which he incorporated into his own cooking. Destiny has given the shot to Rushi and he took it to become Chef. Besides being a chef, Rushi is also a Menu & Restaurant Consultant. 

The Birth of Prelude Restaurant

After getting the epicurean ride in different kitchens around the world, Chef Rushi returned to his hometown of Ahmedabad, with a vision to create a unique dining experience for the people of his city. He wanted to combine his knowledge of global cuisines with his love for local flavors and ingredients.

Thus, Prelude Restaurant was born. The name ‘Prelude’ signifies the beginning of a journey and a resonating factor with Chef Rushi’s journey. The restaurant is an all day dining restaurant that offers a range of dishes serving the best of Mexican, Italian and of course, it’s scrumptious desserts. 

The restaurant has a contemporary and chic ambiance, with an artistic touch and elements like a swing that reminds of childhood. The presentation of the dishes is as important as the taste and Chef Rushi and his team pay great attention to detail in the plating and garnishing of each dish.

Apart from being an all day dining restaurant, Prelude also offers catering services for events and parties. Chef Rushi and his team create custom menus for each event, based on the client’s preferences and requirements.

Mounting The Milestones 

Prelude is a child of Chef Rushi which he has nurtured from the beginning. To him starting his very own restaurant is itself the biggest milestone so far he has achieved for himself. 

Challenges and Learnings 

Just like the majority of entrepreneurs, Rushi too faced his hardest times for Prelude during covid. He says, “I wish I had better timings to open Prelude. We managed to sustain business during covid but it might have worked really well if it was done at a later stage when I could have gathered enough experience.” 

It is with a heavy heart that Chef Rushi Patel announces the closing of his beloved restaurant, Prelude. After two years of serving up some of the most delicious and innovative dishes, Chef Rushi made the difficult decision to close his doors on May 7th.

While the decision to close Prelude was not an easy one, Chef Rushi is at peace with his choice. Despite the challenges, Chef Rushi is grateful for the experience of owning and operating Prelude. The restaurant was not just a business to him; it was a labor of love. 

Rushi adds that “It is always a learning experience. We made mistakes and learned from them. I’m proud of my learnings”. Through both his triumphs and his failures, Chef Rushi Patel has grown as a chef, an entrepreneur, and a person.

As Chef Rushi prepares to close the doors of Prelude, he is already looking to the future. He is looking forward to extending his expertise as a food and restaurant consultant. He is excited about what the future holds, and he is confident that he will continue to make his mark on the world of food. 

Rushi’s Idea of Success

Rushi truly believes that having a certain level of happiness and financial stability is really important. To him the idea of success is nothing more than feeling content with whatever you put in. 

Things That Nobody Tells You 

Rushi Patel speaking on things that nobody has ever told him starting his business shares: 

  • There is no specific idea when it comes to restaurant business. There are no standards or guidelines that guide you for designing your own space. 
  • People will give you so much unwanted information that you have never asked of. Duck unnecessary ones and keep moving. 
  • Pay a lot of attention to your financial part of the business. It can make or break your business.

Rushi Patel’s Tips For Staying Motivated For Aspiring Entrepreneurs

The Prelude chef believes that Passion is fueled by motivation and motivation comes from money. When you earn good enough to sustain on your own. Hence, financing should not be overlooked by entrepreneurs. 

He advises aspiring entrepreneurs who want to get into the food industry to get a handsome amount of experience first and then start something of your own. That helps you get better with the market needs and with your clientele contacts. 

Also he emphasizes to be active on social media for business purpose atleast. Social media helps to a great extent for you to grow.


Chef Rushi Patel’s culinary journey is an inspiration to all aspiring entrepreneurs. He followed his passion for cooking and turned it into his career. His dedication to his craft and his willingness to learn and adapt have set him apart from the rest. His travels around the world have given him a unique perspective on different cuisines and his ability to blend them with local flavors and ingredients has made him a sought-after chef in Ahmedabad. 

For entrepreneurs looking to start their own business in the food industry, Chef Rushi’s story is a great example of how passion, hard work, and dedication can lead to anything you wish.

In conclusion, Rushi Patel’s decision to close his restaurant Prelude is also the beginning of a new journey. Through Prelude, Chef Rushi has gained valuable experience and has grown as a chef and an entrepreneur. The closure of Prelude is undoubtedly a loss for Ahmedabad’s culinary scene, but it also serves as a reminder of the resilience and determination that are necessary for success in the restaurant industry.

As Chef Rushi looks to the future, we wish Chef Rushi all the best in his future endeavors and look forward to seeing where his culinary journey takes him next. His dedication, creativity, and hard work serve as an inspiration to all aspiring entrepreneurs and chefs. 

For more such Excellent Entrepreneurs and Passionate Stories explore

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Sanjana Shah

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