“Mentors. Innovators. Culinary Artists.”

Chef Arvind Director of Academics

Having more than 20 years in the hospitality industry, I excel in competitive, challenging, and culturally diverse environments. My constant goal is to cultivate and maintain only the finest of culinary operations. My task record includes being part of the opening teams, as Executive Pastry Chef in Luxury Collection Properties in India by ITC, supported by work experience in Hyatt in India and Dubai. I have a multitude of experience in operational projects, pre-openings, and openings in superior deluxe, large volume, and leisure operations. I got opportunities of working with the masters in pastry and bakery operations.

My goal is to continue in my career of working for world renowned hospitality organizations in food & beverage, further establishing and enhancing standards, increasing quality, productivity and ultimately guest satisfaction.

I aim towards the highest of quality, driven by creativity as well as constantly following world trends presentation style in pastry. I am also focused on hygiene and sanitation requirements, having implemented ISO 22000 throughout assignments.

Chef Richa Chief of Product R&D

As the Chief of Product R&D at Whitecaps Baking Institute, I have led innovation at the forefront of artisanal and commercial baking, combining creativity with technical precision to develop cutting-edge bakery products. With a strong focus on elevating flavor profiles, textures, and nutritional value, I have overseen the successful launch of numerous signature breads and pastries. My leadership extends beyond the lab, fostering a collaborative culture that bridges culinary artistry and food science. By mentoring teams, driving product trials, and aligning with industry trends, I’ve helped position Whitecaps as a thought leader and trendsetter in the baking industry.

Chef Akshay Academic Head

A dedicated pastry educator and seasoned professional, I bring over 10 years of hands-on experience as the Academic Head specializing in Classic Cakes, Structured Cakes, and Plated Desserts. My journey is rooted in a passion for excellence and a commitment to sharing both culinary artistry and technical precision. I lead with a focus on curriculum innovation, mentoring, and crafting immersive training programs that inspire creativity while reinforcing core pastry fundamentals. With a deep understanding of both traditional techniques and modern presentation, I strive to shape confident, skilled pastry chefs ready to excel in today's evolving industry.

Chef Hitesh Chef Instructor

As a passionate Chef Instructor and Cake Artist, I bring a blend of creative vision and technical expertise to the world of pastry and cake design. With years of hands-on experience in both teaching and cake artistry, I specialize in guiding students through the art of cake decorating—from foundational techniques to advanced sculpted designs. My approach emphasizes precision, innovation, and a strong understanding of aesthetic balance, empowering aspiring bakers to find their unique style while mastering industry standards. Whether in the classroom or the kitchen, I am dedicated to nurturing talent and inspiring excellence in every creation.

Chef Shamal Chef Instructor

As a skilled Chef Instructor with a specialization in Piping Techniques and Sugar Art, I bring a refined eye for detail and a deep passion for pastry craftsmanship. With extensive experience in both teaching and hands-on artistry, I guide students through the intricate world of decorative techniques—from elegant royal icing work to intricate pulled and blown sugar creations. My approach focuses on blending classic methods with modern design sensibilities, fostering both creativity and precision. Committed to excellence, I strive to inspire learners to master the delicate balance between technique and expression in the edible arts.

Chef Shamal Chef Instructor

As a dedicated Chef Instructor and Foundation Cakes Specialist, I bring a strong command of classic baking techniques and a passion for cultivating culinary talent. With years of experience in both the kitchen and the classroom, I specialize in teaching the fundamentals of cake baking, focusing on essential methods, consistency, and quality. My role involves mentoring aspiring pastry chefs through structured, hands-on training that builds confidence and skill in crafting sponge, butter, genoise, and other foundational cakes. I take pride in laying the groundwork for students to develop a solid pastry base, setting them up for success in both traditional and modern baking environments.