Chef Manoj Pawar
Chef Nitin Pal Singh
Nitin Pal Singh is the Co-founder and Director of Cook and Bake Academy, Paschim Vihar, New Delhi. After graduating from culinary school, he went on to work with Old World Hospitality Pvt Ltd in various capacities and during 11 years of service at the India Habitat Centre he has gone for training in various Pan Asian restaurants in Edinburgh, London, Dubai, Bangkok, Shanghai & Hong Kong. He is a Preopening specialist of restaurants and was involved in opening of various restaurants like Oriental Octopus, India Habitat Centre, Rice Restaurant at Radisson Blu Dwarka, The California Boulevard, Café AMPM, Iceland Water Park and many more before he found his calling to be an educator and a consultant. He set up a specialised Culinary & Baking academy affiliated to City & Guilds, London, United Kingdom in 2013. He has consulted various restaurant concepts like Happy Hakka, Tawak, Tingling Pepper. He has done projects with Amira Pure Foods, Catch Spice, Ipsos Research Pvt Ltd. He has written articles, blogs, recipes etc on various social media sites.
- Successfully completed a judge Seminar from The World Association of Chefs Societies
- Became Member of Indian Culinary Forum
- Become Member of World Master Chef Society
- Become Member of International Culinary Union
- Become member of Emirates Culinary Guilds
Chef Harish Pathak
Harish Pathak, was Executive Chef, Cuisine of India, Ohio, USA Master Chef Harish Pathak is a dedicated, qualified and passionate executive chef with 15 years of extensive experience as a culinary professional. He is currently associated with the Cuisine of India (in the USA) as an Executive Chef, specialising in International, Continental European, Italian, Indian, Japanese and South East Asian cuisine. He is completely conversant with the modern concepts and trends of food production, quality assurance, increasing productivity, quick turnaround, food cost control and implementation of upgrading methodology. Harish’s leadership style is to lead by example in observing standards, rules and regulations. He has a unique method of cooking, and is well qualified to upgrade commercial culinary operations and operate them to generate higher profits and revenue returns on investment. He rigorously monitors and enforces sanitation practices to ensure that employees follow internationally accepted standards and in addition, determines production schedules and necessary staff requirements. Earlier on in his career, Harish has also been associated with the Taj Mahal Restaurant in USA as an Executive Chef, Cuisine of India USA as an Executive Chef, Royal Caribbean Cruise Line (RCCL) in USA as a Sous Chef, Oberoi Flight Services Delhi as a Sous Chef, Oberoi Group Hotels in Mumbai as a Sous Chef, Imperial Palace 5 Star Deluxe Hotel Mumbai as a Sr Sous Chef, P & O Cruise Line in USA as a Sous Chef; Hotel Ramada Plaza Palm Grove 5 Star Hotel, India; Sanuk Oriental Japanese fine dining restaurant, India, Hotel Quality Inn Parla International, India. Harish has completed his B.Com from Mumbai University and his Diploma in Hotel Management from the Kamat Institute of Hotel Management. In addition, he has received the following certificates: Crowd Management from USA, Certificate for Crisis Management from USA, Certificate for USPH (US Public Health) Employee of the Month, 2014, Wine certificate for Employee of the Month from Diamond Princess Cruise and attended a fire-fighting course in Alaska (USA)
Chef Sylvester Rozario
Sylvester Rozario, having 35 years of experience in the culinary field, is well known Master Chef in the industry. He has travelled all across the globe. Has won several medals in various competitions abroad. He is now back in India and spread his knowledge and share his experience with the students.
Chef Bharat Alagh
A Chef with more than nineteen years career in food preparation and kitchen, bar, lounge, banquet, and a la carte operations for leading hotels, resorts and restaurants. Culinary innovator known for producing top quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multiple outlets, fine dining and high volume operations. Graduated in hotel management fromIHM, Bhopal.
Superior leadership, coaching, and team building skills frequently praised by senior management committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments. Passion for food and flawless service.
During January 2014, headed Lusofonia games for Citrus hotels, held at Goa. Caterered 2000 breakfast, lunch and high tea for continuous 20 days.
In present job it’s not only culinary expertise but business development for Citrus Hotel Company. We analyze the location and its output before giving any hotel the brand name “Citrus”.
*Selecting, Recruiting, Motivating & Appraising catering staff.
*Developing food standards, Product knowledge, Emphasizing on company profitability.
*Improving Quality, Service of food preparation, production & presentation.
*Positive team approach for all.
Started as Kitchen trainee at Le Meridien New Delhi in 1997. Worked there for 7 yrs.
Joined Lemon Tree Hotels in 2004 as Head of the Department worked there till 2007.
Worked with Hans Group of Hotels as an Executive Chef for New Delhi property from 2007 to 2014.
Presently working with Citrus Hotels as Regional Chef North India.
Chef Tarun Kumar
Shineroad Foods India Pvt Ltd, Head Chef , Pastry
Guiness Book of World Record holder for worlds tallest pyramid cake in 2016 on occasion of Prime Ministers birthday.
Limca book of record for world longest cake in 2015 on occasion of Salman Khan birthday .
Represented hotel Radisson Blu, Dwarka and Won Bronze Medal in Dessert category at Indian Culinary Forum in 2011
Represented Hotel Le Meridien and Won Gold Medal in Mango Culinary Contest in 2007
Represented Hotel Le Meridien and Won Silver Medal in Dessert category at Indian Culinary Forum
Represented Hotel Le Meridien and Won Bronze Medal in Mango Culinary Contest in 2006
Represented Hotel Le Meridien and Won Silver Medal in Mango Culinary Contest in 2005
Represented Hotel Meridien and Won Bronze Medal in Dessert category at Indian Culinary Forum in 2005
Represented Hotel Le Meridien and Won Silver Medal in Mango Culinary Contest in 2004