I am a professional pastry chef with over two decades of professional experience and have worked in many large hotels and restaurants where I managed lot of diverse teams. I am formally trained and experienced in classic European pastries, hand crafted and artisan chocolates,  ice-creams, viennoisserie and boulangerie.

I started my gastronomic journey after graduating from The Institute of Hotel Management, India in the year 2001, after which I worked with several pastry chefs of international hotels chains such as Oberoi Hotels and Resorts, Kempinski Hotels, Langham group of Hotels etc and restaurant group like Brunetti. This helps me to hone my skills further and develop my perspective.

I also got several opportunities of exposing myself to global travel when I visited countries like Italy, France, Belgium, Scandinavia, Singapore, Thailand, Russia and many more. This helped me in enhancing my culinary experience and also changed my outlook towards cuisine by creating my own style and approach.

After spending many years travelling and working extensively, I realized that it was time to start giving back to the chefs’ society and the best way will be to impart all the knowledge I had gathered, to young students who want to venture out in this vast world of gastronomy. I have now starting teaching Patisserie in a TAFE institute in Melbourne where I interact with lot of aspiring pastry chefs each and every day and share my experiences with them.

On a personal level, I am a very relaxed and calm person who always prefer to take things as they come and not get upset on things which are not in control. I feel this gets reflected on my style of cooking and makes my food soulful. Apart from cooking I also like writing in my free time, I have written several short stories and memoirs which are waiting to get published.