Our Expert Chefs

PRADEEP KUMAR

Chef de Cuisine

Possessing an experience of 15 years globally and nationally. Chef Pradeep having work experience from Spain makes “seafood paella” his favorite delicacy along with Mediterranean Cuisine as one of his highly loved cuisine. Chef Pradeep have work experience from Taj, Radisson , Hyatt Regency, Claridges, and the pre opening of Park Plaza.

Sumit Kumar Gupta

-EXECUTIVE CHEF

Chef Sumit Gupta, possessing an impressive experience of 13 years in the institute with a total of 20 years in experience globally and nationally. Chef Sumit plays a very vital role in the education of the students by mentoring and providing modern trends of the kitchen.

Dharmendra Kumar

-Sous Chef (Bakery & Pastry)

Chef Dharmendra having a complete experience of 15 years with 5 years of experience in IICA. Having a keen interest with artisanal breads and creating patisserie, Chef Dharmendra is training our students towards being an entrepreneur by providing the essential knowledge for opening a pastry shop, QSR’s.

Chef Ayushi Jain

Chef De Cuisine (Bakery & Confectionery)

With a decade of teaching and baking experience, Chef Ayushi specializes in cakes and French patisserie. She has gained extensive professional exposure by working with reputed bakeries and baking institutes. A Hotel Management graduate from the Delhi Institute of Hotel Management, she brings strong technical expertise and industry knowledge to her craft.

Chef Prashant Kumar

Junior Sous Chef

Chef Ritwika Bakshi

Chef De Partie

Chef Ritwika Bakshi brings valuable industry experience from renowned luxury hospitality brands such as Marriott and The Oberoi Group. Specializing in Indian and Modern Indian cuisine, she possesses strong expertise in professional kitchen operations, modern plating, buffet production, and commercial kitchen management. A graduate of the Institute of Hotel Management, Gwalior, she is passionate about culinary training, practical kitchen sessions, and mentoring aspiring chefs through industry-oriented learning and hands-on guidance.