Presently working  as Principal,Jodhpur Institute of Hotel Management  With nearly 20 years of experience including International exposure, 13 years in Hospitality industry and 6.5 years in academia, am a versatile Chef who believes in dedication, commitment, hard work and passion.

Industry experience- international brands of hotels - Marriott’s (Goa), Hyatt regency( Delhi, Jumeirah (Dubai), Le Royal Meridian ( Abu Dhabi), Al Hamra ( Ras al Khaima) short stint in Turkey for pre-opening of French fine dine restaurant., Westin Chennai-pre-opening team, last position in operations was Chef de Cuisine at Hyatt, Amritsar.

Academic experience - IIHM Bangalore, Academy of Culinary Arts Australia in Nepal, Culinary Academy of India Hyderabad, and presently with Lovely Professional University.

Won gold medal at Junior Chef of the year competition in Dubai - Salon Culinaire , Emirates Culinary Guild, U.A.E. Won 2nd position in National level cooking competition for academia organized by International Society for Hospitality Professionals, 2018 Won First position in No flame cooking - Tag Taste in association with IFCA, 2020 Teacher Appreciation award, 2019 Awarded with the Perficio Award 2020, amongst top Best Chefs Awarded with Vedant Education Award, 2020 Awarded Best Faculy by ESN Publications ,2021 Member of IFCA, WCCF, CAFR, ISHE, ICF Published two research papers in International Journals titled- “Ayurvedic Cuisine” and “Computational gastronomy respectively. Articles published in Newspapers and Culinary Magazine Was Training and Placement Coordinator for the School of Hotel Management and Tourism

Business Details Not Updated

 Memberships-

• Indian Culinary forum (ICF)
• International Society for Hospitality Education (ISHE)
• Chefs Association of Five Rivers (CAFR)
• World Chef Choice Federation- Chief Patron and Acting President, WCCF Punjab
• IFCA

Publications-

1. “Ayurvedic cuisine”,

IOSR Journal of Business and Management (IOSR-JBM)

e-ISSN: 2278-487X, p-ISSN: 2319-7668 PP 52-59

2.      Computational Gastronomy - Use of Computing Methods in Culinary Creativity

Vol 3 No 2 (2019): Tourism Research Journal 

Book Chapters

1. Hospitality Industry: Imbibing the New Normal - System and Processes Redefined

              Chapter name- An insight on kitchen perspectives on implementing new norms.  ,

               ISBN: 978-93-89657-70-8

2. Hospitality and Tourism Emerging Practices in Human Resource Management-  

Chapter name- A Study on the Influence of Millennials and Gen X on Evolution of Eating Behavior, ISBN: 978-81-949793-6-4

3. HYPOTHESIS -National Journal of Research in Higher Studies ISSN-2581-8953

Gluten-Free food- an Insight on What to eat and what to avoidhttp://theiihs.com/ejournal/

Many articles in Chef Choice Magazine and newspaper

Skills-

• HACCP implementation, Hygiene and sanitation, Menu planning, Kitchen designing, Plate presentations, hand-made pastas and pizzas, consultant for kitchen/menu development.

Specializations-

• Indian and International cuisine covering Italian, Indonesian, Mexican, French

Recent most award and accolade

• MasterChef, India Honorary membership, 2021
• Awarded as “Best Faculty” by ESN Publications , 2021
• Best Teacher Role Model, WCCF 2021
• Educator Excellence Award, Vedant Foundation, 2020
• Best Chef of the Year 2020, The Perficio  Award DHS foundation, Campbell University, Australia
• First position in “No Flame Cooking “, organized by Tag Taste in association with IFCA , 2020
• Amul Live cooking appreciation , 2020
• “Teacher Appreciation Award” by World Chef Choice Federation, 2019
• Won second position in all India Chef competition for academicians organized by International Society for Hospitality Educators which was duly covered as article by Food and Beverage magazine by hammers and newspapers, 2018