Our Team

Professor M.S.Ranganatha Swamy

Professor M.S.Ranganatha Swamy is an MBA, M.Phil, UGC NET and a certificate from IIM Bangalore in Strategic Management course having 42 years of experience in Industry and Academics. Has 28 years of Industry experience from manager to senior level manager in reputed companies and 14 years of teaching experience in prestigious institutions. Has presented research papers in national and international seminars and journals. Has trained corporate executives in life skills. His area or interest are Strategic management, Human Resource management, marketing management and General management.

Pradeep Kumar

Chef Pradeep Kumar draws equally upon his heritage and professional training to produce some of the most authentic, creative, interpretations of International cuisines anywhere. He graduated from IHM-Pondicherry and having 16 years of experience in the Industry.He worked in Celebrity Cruises and travelled around the world. Arriving in Bangalore few years ago, Chef Pradeep implemented his invaluable knowledge and experience in setting up several finest restaurants. Originally a pastry chef, Pradeep’s desserts are some of his most popular and innovative dishes. Pradeep Kumar continues to grow as a Chef, endlessly inspired and excited by worldly travels as well as the constant beauty and incredible bounty that he finds here at home in Bangalore.

Vikas Jain

Passionate about the culinary art and creation of nouvelle and molecular recipes. Graduated from NCHMCT affiliated college IHM MEERUT. Afterwards completed level 5 in international culinary arts from Ealing Hammersmith and west London college in The UK. He has 9 years of working experiences as chef from London to india in various five star properties like Renaissance hotel, Millenium & copthorne group,the park grand hotel, trident hotel , Radisson blu group. Have deep practical and theory knowledge of Italian, English , Mexican, French and modern gastronomy style food. He always keen to share his wisdom with young chefs

Kumar Saurav

"In the Realm of Culinary Art, Honor the Knife Skill and Mastery Shall Follow" - This sacred mantra resonates deeply within the heart of Chef Kumar. Armed with a Bachelor's degree in hospitality management and nutrition. Chef Kumar Saurav has traversed an illustrious path spanning over a decade. Embarking on his odyssey as a trainee at Radisson Blu, Chef Kumar's culinary expedition led him to illustrious establishments such as the ITC Group and The Oberoi Group of hotels. Ascending the ranks to become a seasoned Senior CDP, he seized an extraordinary opportunity to showcase his culinary prowess as the Chef In charge in Kuwait. Chef Kumar's expertise extends across a vast array of culinary domains, encompassing Indian, Continental, Chinese, Mediterranean, American, and Mexican cuisines. Bolstering his repertoire, he obtained the coveted HACCP Certification in Kuwait, acquiring comprehensive knowledge of hygiene and sanitation regulations. Beyond his culinary skills, Chef Kumar embodies remarkable leadership qualities while simultaneously embracing the essence of teamwork. He fosters an environment of motivation, positivity, and vibrancy, where colleagues thrive. Throughout his journey, Chef Kumar exemplifies the utmost respect and reverence for the art of cooking, channeling his adoration for the blade to craft extraordinary gastronomic creations.

Pradeep Singh

Meet Chef Pradeep Singh, a culinary virtuoso armed with a Bachelor's degree in Hospitality Management and Nutrition. With a passion for the art of food and a solid foundation in the science of nutrition, Chef Pradeep Singh crafts exquisite dishes that not only tantalize the taste buds but also nourish the body. With a dedication to culinary excellence, Chef Pradeep is your trusted guide to a world of delectable, healthy cuisine.

Janaki Raman

Chef Janaki Raman is a renowned Carving Chef, bringing over 20 years of culinary expertise to the table, primarily honed at the prestigious Le Méridien, Bangalore. His journey in the culinary world began with a solid foundation acquired from the Food Craft Institute (FCI) in Trichy, setting the stage for his illustrious career. Chef Janaki's skills go beyond the kitchen; he is an artist when it comes to food carving. His intricate designs and meticulous attention to detail transform ordinary fruits and vegetables into stunning pieces of art. This unique skill has not only earned him recognition but also distinguishes him in the culinary field.

Thiru Gnanam

Chef Thirugnanam is an esteemed Tandoori Chef with over 20 years of culinary experience, predominantly honed at the prestigious Le Méridien, Bangalore. His journey in the culinary world was significantly shaped by his training under the guidance of pioneer chef Vijayabaskar, which laid a strong foundation for his notable career. Specializing in the art of Tandoori cooking, Chef Thirugnanam's expertise in managing tandoor ovens and his adeptness in marination and cooking techniques exemplify the authentic flavors and textures of traditional Indian cuisine. His proficiency in this specialized culinary style not only earns him widespread recognition but also distinguishes him in the gastronomic community.

Madhan Kumar

Lecturer R. Madhan Kumar is an energetic, ambitious person who has developed a mature & responsible approach to any academic task or situation presented with. Has pursued Master’s degree in Hotel Management from Rashtrasant Tukadoji Maharaj Nagpur University affiliated college Shri Balasaheb Tirpude College of Hotel Management & Catering Science, Nagpur, Maharashtra. He has deep practical & theoretical knowledge on Styles of Service, French Classical Menu, Sequence of Services, Alcoholic & Non-Alcoholic Beverages, Food Facility Management, F&B management & other relevant fields. He is determined & fascinated to share his skills & experience with the upcoming hospitality freshmen.

Mujibur Rahman

Introducing Mujibur Rahman, a seasoned bakery chef with over 12 years of experience in some of the world's most prestigious 5-star hotels and culinary institutions. His passion for baking combined with his meticulous attention to detail has earned him a well-deserved reputation as a master in his craft. Mujibur's culinary journey began at Food Craft Institute (FCI) in Trichy, where he honed his skills and laid the foundation for his exceptional career. With a quest to explore diverse culinary traditions, Mujibur ventured to South Africa, where he spent three enriching years. This international exposure exposed him to a wide array of flavors, techniques, and cultural influences, all of which have shaped his unique approach to baking.


Chef Premdharshan graduated with Masters in hotel management and tourism from IMI Switzerland and also holds DHMCT certificate. He started his career onboard Carnival cruise lines where he learnt extensively about the nuances of continental and Pan Asian cuisine with international hygiene standards.Chef Premdharshan graduated with Masters in hotel management and tourism from IMI Switzerland and also holds DHMCT certificate. He started his career onboard Carnival cruise lines where he learnt extensively about the nuances of continental and Pan Asian cuisine with international hygiene standards.

Chef Sekar

Chef sekar has graduated from Maruthi Institute of Hotel Management & Catering and has over 20 years of experience in the industry. He has in-depth knowledge in Indian,south Indian,Chinese,European, American and Mexican cuisines. At present working as Executive chef at Hotel Church Inn -Bangalore. Prior to this he has worked for Celebrity Cruises,as Executive Chef for sodexho food management-Tanzania,as master chef for Club Mahindra Holidays, Peter Deilmann River Cruise line-Germany are a few to mention. His passion to bring authenticity to each cuisine he handles has made him do lots of research and in search of knowledge. He is fascinated to share his skills and experience with young chefs. He is an active member of indian federation of culinary association (IFCA).

Chef Venkatesh Babu

An innovator by nature , Chef venkatesh babu has graduated from Food craft institute trichy and have over 25 years of experience in the hospitality industry. He has also completed level 1,2,3,4 in advanced culinary programme from American culinary federation & world association of chef's academy. He has gone through several programmes like Coaching skills for managers,Leadership skills,Verbal and non-verbal communication skills from Johnson & wales university USA , HACCP certificate programme from MSME, The food safety & hygiene workshop from IFCA are a few to mention. He is also a member of Indian federation of culinary association (IFCA) and American culinary federation (ACF). Apart from the strong academic background ,he has worked in star hotels,Cruise ships ,taken overseas assignments in Newzealand & Usa and restaurant chains in various responsibilities. His passion to innovate new dishes has lead him to become an R&D chef and create many successful products for companies.

Chef Ankit

"If it's not perfect, it shouldn't be served" this is one Mantra Chef Ankit Mehta goes about when dealing with food in his ongoing culinary journey. A Hotel management degree holder from the reputed Banarsidas Chandiwala institute of hotel management in New Delhi, Chef Ankit has worked with some of the top notch Brands in the Hotel industry from Taj to Shangri-La in his experience stretched over 10 years in the industry. Based in Bangalore from past 7 years. Chef Ankit with his broad knowledge in Multi cuisine and an array of experience ranging from Hotels to Resorts to FMCG to Catering, strives for new learnings and perfection as a Chef everyday.

Chef Chithar Bohar

Chef Chithar Bohar graduated Masters in Tourism management, DHMCT and Diploma in Culinary from AHMA. Chef Bohar started his culinary journey in The Residency, Coimbatore, then on to Le Dupleix Sarovar group, and was part of opening team of Restaurant Pergola,Accord Metropolitan, Chennai.Had a great stint at ITC Windsor Bangalore and was chef at The Grill restaurant, Irish Pub Dublin, And Jr Sous Chef at Le Méridien Bangalore and in charge of All day dining and the Sports Bar and Lounge. And Executive in kitchen at ITC GARDENIA All day dinning CUBBON PAVILION and taking care of HIGHLAND NECTOR Bar and multi cuisine restaurant. He is a Bronze medalist in All India Catering CollegeCompetition held in 2002. He also won silver and Gold medal in South India CulinaryChallenge at Chennai in August 2012.Chef Bohar successfully completed his 14th year in culinary journey. Presently he is working as a manager in Research and Development (food innovation) at café coffee day corporate office, Bangalore.

Chef Sushil Omhare

Chef Sushil is an expert culinary professional with over 12 years of familiaritywith international hotel chains. He is an innovative thinker who has comprehensive acquaintance of the modern food trends, and who is personally accustomed with all the activities of the kitchen. Chef Sushil has strong commitment to quality, service and sustainability in his field. He is a diligent, inspired and passionate chef who has a real passion for food. He enjoys extensive knowledge of all the rules and regulations regarding personal hygiene and grooming. He is not only a strong leader but is also a good team player who has the involvement required to create a motivating, positive and energetic working atmosphere.