Priya Raghunathan
Sous Chef
Five years in, currently sous at Copper Row where I run the pass four nights a week and own the vegetable side of the menu. I trained under two chefs who cooked very differently and I took the useful half of each. My cooking is South Indian at the root — my grandmother's tiffin repertoire — pushed through Texas produce and a lot of live fire. I am looking for a chef de cuisine role in a kitchen that lets me write menus.
Signature dish
Banana-leaf dosa
Fermented batter, ghee-crisped, tomato-peanut chutney.
Cultural influences
Tamil home cooking, learned standing on a stool in my grandmother's kitchen in Coimbatore.
Experience
Sous Chef
Copper Row · 2023 – Present
Run the pass four nights a week and own the vegetable side of the menu.
Chef de Partie
Wheelhouse · 2021 – 2023
Grill and vegetable stations on a wood-fired line.
Line Cook
Tiffin House · 2020 – 2021
South Indian breakfast and tiffin service.
Certifications
Food Handler Certification
Texas DSHS · 2024 – QA80886 Guest Chef Residency
Portfolio