How did you start your journey?
Believing in "Back to Basics" and using traditional techniques and ingredients with the latest trend of presentation in the style of my desserts. My style denotes a special weakness for floral ingredients and adding volume to presentations by using all sorts of elements which gives different textures to a dessert. Breads with a artisan European style baked with lots of love and passion!!
Where is your cuisine inspired from?
I started my passion for cooking during my vacations at my house when my mom used to cook her specialties for guests. In my school winter breaks I started working in a local bakery in India where I decided to be a pastry Chef
Executive Pastry Chef | Rotana Hotels | 2012 - Now
AOS in Baking and Pastry Arts,,New York, Baking and Pastry arts & operations | Culinary Institute of America | 2004 - 2006
Bachelors, Hotel Management, Catering and nutrition | Institute of Hotel Management & Catering Technology | 2001 - 2003
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?