Chef Sunilprasad is an Indian-born British/Australian culinary expert with more than 30 years of experience in world-class hotels, resorts, and cruise lines. After graduating in Economics chef sunil began his career in the mid-1990s at the Food Craft Institute in Kerala, followed by a three-year national apprenticeship at Ashok Beach Resorts, Indain Tourisum Development Corporation (The Leela), where he trained under renowned traditional chefs.
Guided by a passion for global flavours and hospitality, he built an impressive international career with leading brands including One&Only Royal Mirage Dubai, Carnival Cruise Lines, Celebrity Cruise Lines (Miami, USA), Hilton Watford (UK), Holiday Inn Norwich (UK), Balgownie Estate Vineyard Resort & Spa (Melbourne), Mantra Lorne (Melbourne), and the Townsville Yacht Club. Influences from celebrated chefs such as Marco Pierre White, Worked Under Michel Roux, Lew Kathreptis, Tim WainRight Noble, and mentor Devin Grosse helped shape his refined and modern culinary philosophy.
In 2016, Chef Sunil made Townsville his home and introduced the city to its first dedicated dosa eatery, Townsville Dosa, bringing authentic South Indian cuisine to North Queensland. Its success led to the creation of Traditions by Townsville Dosa, a multi-cuisine restaurant offering contemporary, health-focused dishes. The restaurant later expanded to the Intersection Shopping Centre in Aitkenvale, offering vegan, vegetarian, and gluten-friendly options inspired by South Indian and global flavours.
On 1 July 2025, Chef Sunil took ownership of Jam, one of Townsville's most iconic dining institutions. With a deep respect for its legacy and a commitment to innovation, he brings seasonal focus, creativity, and globally inspired technique to Jam's evolving culinary direction.
Today, alongside Head Chef Jason Stark, Sous Chef Jai Chambers, and Restaurant Manager Paul Scales, Chef Sunil continues to celebrate tradition, embrace innovation, and inspire the next generation of chefs.
Looking ahead, Chef Sunil is preparing to expand his culinary footprint once again, with plans underway for a new fine-cuisine restaurant in Townsville—continuing his mission to elevate the region's dining landscape.
