Professor M.S.Ranganatha Swamy
Professor M.S.Ranganatha Swamy is a distinguished academic and industry veteran with over 42 years of combined experience in strategic management, human resource management, marketing management, and general management. His career began with 28 years in managerial roles in esteemed companies, followed by 14 years of teaching and research at prestigious institutions. Professor Swamy is renowned for his dynamic teaching style, blending practical industry insights with academic rigor to mentor and inspire future leaders. His scholarly contributions include research papers in national and international journals, focusing on strategic planning, corporate governance, leadership, and organizational behavior. His expertise and guidance are sought after by organizations seeking to enhance leadership capabilities and strategic management practices.
Kumar Saurav
Chef Kumar Saurav, the Vice Principal of a prestigious culinary academy, boasts over a decade of illustrious experience in the culinary arts. With a Bachelor's degree in hospitality management and nutrition, he began his career as a trainee at Radisson Blu and advanced through renowned establishments like the ITC Group and The Oberoi Group of hotels. Chef Kumar's journey led him to Kuwait, where he served as the Chef In charge, mastering Indian, Continental, Chinese, Mediterranean, American, and Mexican cuisines. His dedication to excellence earned him the HACCP Certification, underscoring his expertise in hygiene and sanitation. Known for his remarkable leadership and teamwork, Chef Kumar fosters a motivated and vibrant environment, inspiring colleagues to thrive. His profound respect for the art of cooking and exceptional knife skills result in extraordinary gastronomic creations.
Chef Santosh
Chef Santosh is an accomplished culinary expert with a distinguished career in high-end hospitality. His journey began as a Culinary Kitchen Management Trainee at I.T.C. Fortune Inn Valley View, Manipal, where he advanced to the role of Senior Chef de Partie. Chef Roshan further developed his skills as a Sous Chef at Royal Orchid Central, Bangalore, and later excelled as Manager Operations and Executive Chef with the Clarks Inn Group of Hotels. Chef Roshan holds an Executive MBA with specializations in Hotel Management and Human Resource Management, enhancing his strategic and leadership capabilities. He is HACCP certified by the International HACCP Alliance and Professional Food Safety Ltd., USA, underscoring his commitment to rigorous food safety standards. Specializing in Italian cuisine, particularly pasta, Chef Roshan brings a refined touch to classic and contemporary pasta dishes, blending traditional techniques with innovative approaches. Currently, he imparts his extensive culinary knowledge and experience as a faculty member at the Indian Culinary Academy, shaping the next generation of culinary professionals.
Chef 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.
Chef 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.
Chef Srijita
Chef Srijita is an accomplished pastry chef with 6 years of dedicated experience in bakery, pastry, and confectionery. She embarked on her culinary journey at the renowned Sheraton Grand Hotel, where she mastered the art of pâtisserie. Her exceptional talent in crafting delicate pastries, intricate confections, and artisanal bread quickly distinguished her as a rising star in the culinary world. Chef Srijita's proficiency extends to advanced baking techniques such as lamination for croissants and Danish pastries, tempering chocolate for glossy, crisp finishes, and sugar artistry for stunning showpieces. Her ability to balance flavors and textures showcases her deep understanding of the science behind baking. Her expertise and innovative approach led her to a position as a Sous Chef at Tropolite, where she continued to push the boundaries of pastry arts, combining traditional techniques with modern innovation. Now, as a faculty member at the Indian Culinary Academy, she imparts her extensive knowledge and passion for patisserie to the next generation of chefs. Chef Srijita’s meticulous attention to detail and unwavering commitment to quality make her an invaluable mentor and educator, ensuring her legacy in the culinary world.
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.
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.
Premdarshan
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.
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