An innovator, who is passionate about pastries and chocolates, Chef Arvind has worked with prestigious International brands such as Park Hyatt Dubai, Grand Hyatt Dubai, ITC Gardenia, etc. He has won numerous awards, such as Young Chef of the Year, Best Chocolate Showpiece in the Indian Chocolate Masters 2014 event. He has also represented India in the Chocolate Star Competition held in Italy. Currently, he is the Co-founder and Director of Academics at Whitecaps International School of Pastry. And apart from teaching, he consults with leading hotel chains, where in the most recent one, he has conceptualised the dessert menu for ITC’s chocolate boutique, Fabelle. Ever since he was a child, Arvind was obsessed with chocolate. Now that he’s Chef Arvind, he still doesn’t share any chocolate dessert with anyone. We repeat, anyone.

Chef Badrinath Choudhury has worked and rubbed his shoulder with some of the finest pastry chefs like Chef Ronald Neubauer, Chef John, and Chef Guillaume Bonnety, who have mentored most of the leading Pastry Chefs in India. He has over 15 years of experience, out of which 10 years in a managerial role of managing operations of busy kitchen areas, implementing production processes, and estimating food and labor cost. Apart from being well versed with current food regulations and culinary and nutrition principles, he’s known for motivating staff and coaching the culinary team to continual performance. He has contributed immensely to properties such as The J W Marriott, Juhu, Mumbai, Grand Chola Chennai, The Lalit Ashok, and Carnival Cruise. He has won the bronze category in the plated dessert in the 2nd edition of SICA competition in 2012, as well as mentored the Award-winning team of chocolate Display, who even bagged Gold Award for this category. Chef Badri, as we love to call him in-house, eats awards for breakfasts. There have been stories of students getting hypnotized by witnessing his slick pastry skills in classes.

Even before joining Whitecaps, Chef Richa was getting her fair share of the limelight. In 2016, she was selected as the Artistic Chef at the South India Culinary Association Competition, Bengaluru. Being a Chef Instructor at the institute, she always aims to enable the students to reach their goals and impart knowledge on baking and beyond. In her own words “Baking is all about doing things in the best way. And for doing things the best way, learning is a never-ending process”. Apart from having a skilled hand at baking, Chef Richa also has slick hands at audio/video editing and graphic designing!

Chef Pawan K Rao repertoire includes 13 years of experience in five-star hotels & cruises, prestigious resorts & restaurants, and institutes, which has made him well-versed in bakery & pastry. This includes working in some of the top groups in the hospitality sector such as Hyatt Hotels, Cruise line Pastry chef, Madinat Jumeirah Dubai, and many more. To stay relevant in today’s ever-changing food scene, Chef Pawan K Rao equips himself with skills by going for courses, and experiments with food innovation. His baking specialties are sourdough, viennoiserie, and international dessert.

Chef Lubna has been baking since the age of 15. Though she has an MBA background, She has always been creative and has dabbled in various mediums over the years. The Chef loves sculpting, pottery, and ceramic art along with different forms of painting and drawing. She started her venture ‘Buttercups Cupcakes’ in 2013 purely by accident but soon realized that a career in putting together baking and arts was exactly what She was looking for. And six months later, it was listed as one of the top ten best cupcake places in Bangalore by a parenting website. Eventually, She started taking up wedding cakes and larger celebration cakes, and soon, took up instructing full time. Her work has been featured in many National and International cake magazines. In 2018, her piece was placed at the top 7 among a hundred entries in the Incredible India Contest spearheaded by Tina Scott Parasher. The same year She was invited by the legendary Chef Nicholas Lodge to participate in the first Showstopper category at Cakeology 2018, Mumbai. In 2019, She was placed as one of the four finalists for the Sugar Flower Category in the first-ever Indian Cake Awards. Currently, She is a brand ambassador of two of the top brands in India in the cake industry.

Anushree loves cakes. But not for the reasons we all do. She thinks cakes are tangible gifts of smiles, happiness, merriment, joy, emancipation, and gaiety, all in one bite; an epitome of expression, a mood swing, and cheerfulness baked into one single delicious slice. She is a bachelor of arts, with a masters in visual communication; Before she joined Whitecaps, Anushree was working as an Art director with renowned advertising agencies, with a number of ad campaigns for brands like Airtel, Bacardi, etc., in her portfolio. And not just this, she has even experienced the glittery world of Bollywood, working as a set designer for popular films like Raanjhanna, Ram Leela, Tere Bin Laden to name a few. But a hungry soul as she was, she ventured into the world of Cake Art. She joined Whitecaps as a student first, to hone the art and master the skills. Now, for a couple of years, she is harnessing the same hunger amongst the young students under her tutelage.

Whipped Cream Cake Artist and owner of All ‘bout Bake n Cake, Jyoti Arora is a self-taught baker & cake decorator. From graduating in Fine Arts to holding a degree in Education, from starting the career in the Teaching Profession to joining an MNC, from having worked in diversified fields for more than a decade to enter the world of Culinary and Cake Craft, life was never something Jyoti imagined or planned. Being from a Fine Arts background and fascinated about colors and creative crafts, Jyoti opened All'bout Bake n Cake in 2014. Using the creative side in the form of edible art turned out to be exhilarating, but also gave her an opportunity to exhibit her skills in a more refined manner. Her educational background supported her inclination towards sharing/teaching this art to the aspiring bakers, as she says, "The most satisfying rewards of my work are those happy faces with contentment either relishing my desserts/cakes or learning/honing the skills. Though I was quite happy being a homemaker, I always wanted to expand further and hence started the commercial journey of All'bout Bake n Cake - Cake Boutique & Baking Studio in January 2019 along with the Sultan Ki Sarai serving North Indian & Chinese Cuisine.”

Uday Venkatesh comes from the clean and calm city of Visakhapatnam, whose interest in the world of cooking sparked from watching cooking shows and following celebrity chefs like Jamie Oliver and Peter Reinhart. After that, it wasn’t long before he realized his dream of becoming a Chef, and joined a Hotel Management Institute to make it come true. A few years later, the Chef met a newfound interest, i.e., Baking, only to realize soon that the field was quite vast and wouldn’t be achieved without proper training/knowledge. And that is when he joined Whitecaps’ Diploma in Baking Programs and the rest is history!

Born and brought up in Kanpur, Chef Ravi Kumar Dhuriya was inspired by his father who had a passion for cooking. After passing High School, Ravi joined IHM Gwalior to pursue his career in the culinary field and soon Bakery and Pastry. He kick-started his career from the Oberoi Group of hotels, where he worked in a banquet Kitchen and developed a lot of skills, beyond culinary too! At Whitecaps, he never leaves a chance to develop and refine his art and techniques with the students and showcase his exceptional baking and Pastry skills.

Chef Anirudh Adhyam has been baking ever since he was a kid. He started off by making cakes and cookies, just for the fun of it, and soon turned this fun into passion and career. During the course of my college life, he has done various stints with prestigious brands like ITC Hotels and Accor group and eventually bagged the opportunity of working with the Oberoi group at The Oberoi Bengaluru. His goal is to never stop learning, experimenting with flavors and textures, and passing on the knowledge. Also, he loves playing sports and is a certified deep-sea diver. So, when you don’t find him eating, you know where to look.