Meet Our Team
Learn from our Master Chefs and gain global experience
Chef Satish Khalkho
A highly motivated and results-driven hospitality professional with over 26 years of experience in the hotel industry and hospitality education. Adept at team leadership, Training, Mentoring and operations management, with a strong passion for imparting knowledge and enhancing industry standards. To continue shaping the future of hospitality by combining academic excellence with industry expertise, ensuring quality education, operational efficiency, and culinary innovation. Always ready to impart knowledge, drive excellence, and inspire the next generation of hospitality professionals.
Chef Somjit
Its been 27 years, being part of this versatile world of Culinary, with 7 years in Industry and 20 years in Training. With a Diploma in Hotel Management worked with TGIF, Royal Orchid. Being a part of NSO for opening new store for TGIF. With a extensive experience with specialization in Indian, Tandoor and European Cuisine. Also keen on the modern trends in the industry. Passionate for sharing knowledge he has stepped into the field of training and development. In his free time, he likes to indulge in painting.
Chef Nusrath Ulla
A professional Chef and an academician with 20 plus years’ experience in both Industry and academics. *A Trainer who believes in inculcating discipline and dynamism along with technical skills among his students/trainees. *An administrator who believes in team work to achieve goals. *A teacher who strives to mould his students to produce high quality professionals for the Hospitality industry. *Experienced both as a Teaching Professional in institution as well as a chef in Hotel Industry therefore aware of the methodologies involved in both the places. *Well informed about the latest development in the industry and the profession. *Strong leadership skills with consistency and fairness. * Proactive personality, capacity to analyze and find feasible solutions. * Attention to details, a natural and meticulous character.
Chef Sidney Jude Rebello
Chef Sidney Jude Rebello brings over 44 years of experience in the Food and Beverage industry, blending his expertise as an executive chef, educator and entrepreneur. A graduate of the prestigious Indian Institute of Hotel Management, New Delhi, 1981 Batch, Chef Rebello’s culinary journey spans notable international stints, including roles as Executive Chef at The Central Park Hotel, Executive Chef at Club Sun-N-Sand in Mombasa, and Head Chef at Metropolitan Catering Division, Dubai, along with an 8 year stint with Oberoi Hotels where he had the opportunity to serve multiple Heads of State, who were State guests of the King of Nepal. His vast career also includes significant entrepreneurial achievements, having owned and operated Sid’s Take Away and Doodeez Chocowed. With eight years of teaching experience at Garden City University as a Culinary Professor, Chef Rebello is dedicated to imparting his knowledge to aspiring chefs. Specializing in Food and Beverage Production, he actively leads workshops and prepares students for success in the hospitality industry. His career has seen him manage diverse food operations, from fine dining to bakery businesses, with expertise in menu planning, cost control, and inventory management. Chef Rebello’s mission is to inspire and mentor the next generation of culinary professionals, sharing the secrets and skills that have led to his own success in the industry.
Chef Gayana
Chef Gayana is an MBA graduate specialised in HR and Marketing. With a dual diploma from the Bangalore Culinary Academy. An alumni of the academy, Chef Gayana brings a unique blend of business acumen and culinary expertise. With past experience at Courtyard Marriott, she has spent the past seven years as a Pastry Chef Instructor at the Bangalore Culinary Academy, mentoring the next generation of chefs. In addition to teaching, Chef Gayana works as a pastry and bakery consultant, helping cafés and restaurants elevate their dessert offerings. Specialising in chocolate and confectionery, as well as plated desserts, Chef Gayana is known for a keen eye for detail and creativity in baking. Outside of the kitchen, Chef Gayana is passionate about painting, pottery and all things related to art. A food enthusiast, she enjoys travelling to explore new cuisines and visit new restaurants, constantly on the lookout for exciting culinary experiences.
Chef Ria Verghese
Chef Ria Verghese, the Pastry Chef at Bangalore Culinary Academy, brings over 7 years of expertise in bakery and pastry arts. She has refined her skills at esteemed establishments such as Marriott, Radisson, and Ritz-Carlton, as well as at various specialty restaurants across India, all while pursuing her entrepreneurial ventures. An alumna of the Welcomgroup Graduate School of Hotel Administration (WGSHA), Chef Ria also holds an advanced diploma in Bakery and Pastry from the Academy of Pastry & Culinary Arts (APCA). As an educator, she is passionate about infusing industry insights into the training of the next generation of chefs. Her unmatched enthusiasm for chocolate, confectionery, and viennoiserie is evident in her work, and outside the kitchen, she finds inspiration in music, travel and Badminton .
Chef Solanki
Chef Solanki is a Pastry Chef, with a passion for creating exquisite desserts, and a special interest in confectionery. With experience working in premium hotel brands, such as Hyatt and Marriott, she has honed her skills in high-pressure environments, delivering exceptional results and exceeding expectations. Her attention to detail and commitment to excellence make her a standout in the culinary world. In addition to her culinary pursuits, Chef Solanki is also a creative writer. Notably, she has written a play that was featured by a prominent theatre company in Mumbai. Her artistic talents and passions extend beyond the kitchen, showcasing her versatility and creativity.
