Our
Faculty
Chef Anil Rohira
Export Corporate Pastry Chef – Felchlin, Switzerland
Chef Rohira, a culinary maestro with an impressive 34 years of experience, whose culinary creations are a symphony of flavors that have delighted countless palates. Captivated by the allure of chocolate since his early years, manifested his passion through vivid dreams of swimming in a luxurious pool of this delectable delight. This profound fascination led him to unlock the doors of the pastry kitchen at his esteemed hotel management institution, where he embraced the enticing aromas of the festive season.
Starting his illustrious journey at the renowned Culinary Institute of America in New York, Chef Anil Rohira’s unwavering commitment and ardor propelled him to prestigious positions, including Executive Pastry Chef at Chevy Chase Club in Washington, D.C. He showcased his exceptional talent as the leader of Team USA at the Coupe de Monde in Lyon, France, earning accolades for his ‘Best Sugar Showpiece’ and ‘Best Entremet’ creations. Recognized as one of America’s ‘Top 10 Pastry Chefs,’ his expertise and experiences in the field enrich the learning experience at SEP, complemented by his warm and humorous demeanor.
Beyond his culinary achievements, Chef Rohira is an avid cricket enthusiast, often engaging students in spirited discussions about the Indian Premier League. His captivating persona transcends boundaries, weaving a tapestry of unrivaled richness and sophistication.
- 2018: Awarded as INDIA'S TOP 10 CULINARY EXPERTS by "Best of India Biz. Awards*
- 2018: Chocolatier of the Year by Food Food
- 2018: Judged FHA. Singapore
- 2017: Judge at Gulf Food Show, Dubai
- 2016: Judged at Pastry Live Atlanta
- Awarded as one of India's 25 biggest Chefs (Jury member at the FHA Singapore)
- 2015: Featured in the Italian magazine Pasticceria Internazionale
- Pastry Chef of the Year 2015: WICA India.
- 2014: Judged the Philippines Culinary Cup in Manila with the WOFEX.
- 2013: Judged, demonstrated and was honoured at the Pastry Chef of the Year competition- Netherlands.
- 2012: Judge at the World Pastry Team Championship - Las Vegas, USA
- Instructor at the World Pastry Forum - Las Vegas. USA.
- 2011: Distinguished Judge at the National Pastry Team Competition in Phoenix. AZ: USA.
- 2010: Honored Distinguished Chef
- Distinguished Judge at World Pastry Team Championship (WPTC). Phoenix. AZ: USA.
- Honored Distinguished Chef Johnson & Wales University, Providenee Rhode Island, USA.
- 2009: Pastry Chef of the Year 2009-2010 in the USA
- Distinguished Judge at the National Pastry Team Competition in Phoenix. AZ; USA
- 2008: Distinguished Judge for the WPTC in Nashville. TIN; USA.
- Instructor at the World Pastry Forum in Nashville. TIN; USA
- 2007: Named one of the Top 10 Pastry Chefs in the country by Pastry Art & Design Magazine
- One of ten instructors at the World Pastry Forum in Phoenix. AZ.
- Co-developer and teacher of a 24-week educational program at Notter School of Pastry Arts.
- 2006: Pastry Arts & Design Magazine.
- One of ten instructors at the World Pastry Forum in Phoenix. A7: USA
- Judge for the National Bread & Pastry Team Championship in Atlantie City, NJ; USA.
- 2005: Judge at the United States Coupe du Monde National Tryouts. Gaithersburg, MD. USA Judge at the United States National Team Championship Competition, Phoenix, A7: USA.
- Instructor at the World Pastry Forum, Phoenix, AZ: USA.
- 2004: Judge at the United States National Bread & Pastry Team Championship Competition, Atlantic City. NI, USA
- Recognized by Johnson & Wales University as the "Distinguished Visiting Chef of the Year.
- 2003: Captain of team USA and winner of "Best Sugar Showpiece"& "Best Entremet* at the Coupe du Monde, Lyon, Franée (Pastry World Cup).
- 2002: Gold medal winner at Coupe du Monde try-outs at Johnson & Wales University, Providence.
- RI: USA (United States National Pastry Competition).
- 2001: Awarded Best Sugar Showpiece" at National Pastry Team Championship, Beaver Creek, CO; USA
- 2000: Bronze medal at National Pastry Team Championship. Beaver Creek. CO; USA
- 1999: Triple gold medal and "Best of Show winner at CF Food Show, Washington DC: USA.
- 1997: Gold medal winner in CF Centrepiece Competition at the New Hampshire, USA
Chef Vikas Bagul
- 2018: Awarded as INDIA'S TOP 10 CULINARY EXPERTS by "Best of India Biz. Awards"
- 2016: Was voted as the PASTRY CHEF OF THE YEAR, India
- 2015: Skills Expert to represent India at the World skills competition, conducted by the National Skills Development Corporation of India (NSC India). An initiative by the ministry of skills development of the Indian government 'Was invited by our Honorable Prime Minister Mr. Narendra Modi to be a part of his initiative program "Skills India*
- Represented India at the Oceania World skills competition in pastry in New Zealand, as a mentor and coach to a candidate selected by NSDC. Winning a silver Medal (by the candidate) (April 2015)
- Represented India at Brazil Sao Paulo for the World skills competition as a coach & mentor selected by the NSDC India (August 2015)
- Was selected to represent India in Taiwan for the World chocolate master's 2015 Asia pacific selection.
- 2014: Winner of the title India chocolate masters 2014-2015
- 2013: Winner of the title for "India Chocolate master* 2012-2013
- 2011: First Indian pastry chef to represent the country at World Chocolate Masters at Asia Pacific selection was held in Taiwan in the year 2011.
- Crafted the award-winning chocolate showpiece at the Great Indian Culinary Challenge held at B.K.C in Mumbai
- 2010: Gold medal Winner for the chocolate showpiece at the bakery and pastry challenge held at the World Trade Center Mumbai
- Gold medal winner for petit fours at the Great Indian Culinary Challenge held at B.K.C Mumbai
- 2006: Team leader of the group that won the award for the "Best Hotel Culinary Arts" (2006). The Oberoi hotels & Resorts Mumbai
- Winner of All India Pastry Championship by IFCA & H/C Category (petit fours)
- Winner of the All India Pastry Championship by IFCA & H/C Category (pastry showpiece).
- 2005: "HUMARE SITARE.... An Award for star performance for the year 2004 - 2005. Conferred by - Mr. Rattan Keswani, President of THE OBEROI HOTELS & THE HILTON TOWERS MUMBAI.
- Gold medal in All India Pastry Championship by IFCA & H/C Category (pastry showpiece).
- 2004: First runner-up trophy by National Association of Bakery in India & 1.H.M MUMBAI Category (Cake Decoration).
- 2003: Silver Medalist in Nestle Young Star Chef of the Year Category (Cake Decoration).
- 2002: Gold medalist in Nestle Young Star Chef of the Year Category (Cake Decoration).
- 2001: Silver Medallist in Nestle Young Star Chef of the Year Category (Cake Decoration).
- Silver Medallist in Nestle Young Star Chef of the Year Category (Plated desert).
Chef Nimit Somaya
Chef Nimit, whose culinary journey began in the warmth of his childhood kitchen, where he first discovered the art of desserts and baking under the guidance of his mother. His passion for the culinary arts blossomed into a professional calling during his time at the esteemed International Institute of Hotel Management in Kolkata.
With an impressive 20 years of experience as a pastry chef, Chef Nimit has honed his skills by working alongside renowned establishments both in India and abroad, including prestigious names such as the Oberoi Group, Trident, Sofitel, and Taj Group of hotels. Notably, he contributed his expertise to the pre-opening teams of esteemed establishments like Shangri-La and Trident BKC in Mumbai.
Chef Nimit’s talent has been recognized through various accolades, as he proudly secured a Gold, Bronze, and Silver medal in the Great Indian Culinary Challenge and India Baking and Pastry Challenge between 2010 and 2012. Prior to his current role at the School for European Pastry, he delighted patrons as a pastry chef at the esteemed Taj Lands End in Mumbai.
Infusing his creations with a touch of artistry, Chef Nimit finds great joy in working with chocolates and skillfully experimenting with diverse flavor profiles, resulting in truly unique and delectable desserts. When he’s not crafting culinary masterpieces, he embraces his wanderlust as an avid traveler, exploring new destinations on foot, immersing himself in local cultures, and savoring the myriad flavors of each locale.
Chef Sheldon D’Souza
Chef Sheldon is a seasoned professional in the hotel industry with 23 years of experience and has mastery in French pastry, Sourdough bread, Viennoiserie, Ice Cream, Gelato, and Chocolate Praline. He received training at the prestigious École Nationale Supérieure de Pâtisserie Yssingeaux France and honed his skills through ‘The Perfecting Campus’ in Pastry. With a rich background working at renowned establishments like Park Hyatt, Starwood Hotels, Emirates Palace, Minor Hotels, and Jumeirah Hotels, Chef Sheldon has collaborated with esteemed figures in the industry. He has received immersive chocolate training in France and gained valuable experiences with Michelin Star Chefs. Alongside his culinary pursuits, Chef Sheldon enjoys inspiring aspiring professionals and indulges in hobbies such as playing the guitar, literature, and exploring new gastronomic cultures.
Chef Prathamesh Lele
Chef Prathamesh, a distinguished graduate of Mumbai’s Institute of Hotel Management and Catering Technology and Applied Nutrition, has made a remarkable 15 year journey in renowned establishments. From instrumental roles in pre-opening teams at Trident BKC and the Oberoi Dubai to collaborations with esteemed names like Al Hamra Fort and Beach Resort UAE, his career reflects excellence. Chef Prathamesh’s achievements include contributing to a Guinness World Record for the largest sushi mosaic and winning a silver medal in the Petit Four category at The Great Indian Culinary Challenge. He holds a certification as a Hospitality Supervisor from the American Hotel and Lodging Association and has completed the prestigious Executive Development Programme at the Oberoi Centre for Learning and Development. Apart from his culinary expertise, Chef Prathamesh’s love for travel inspires his exploration of diverse food cultures, and his singing talents harmoniously complement his baking and culinary finesse.
Chef Mahesh Patil
Chef Mahesh Patil, with a wealth of 14 years’ diverse experience in the realm of hospitality, has left an indelible mark in esteemed establishments including Raffles Udaipur, Sofitel Mumbai BKC, Le Noir Cafe Abu Dhabi, Swissotel Kolkata, Bliss Chocolates Bengaluru, The Westin Mumbai Garden City, JW Marriott Bengaluru, and Hyatt Pune.
Exuding an unwavering passion and boundless enthusiasm, Chef Mahesh excels in crafting innovative desserts within the dynamic and ever-evolving culinary landscape. His expertise shines brightly in the realm of entremets, where his artistic sensibilities come to life, resulting in mesmerizing garnishes and captivating presentations. Fuelled by a relentless quest for culinary excellence, he fearlessly explores a myriad of flavors and textures, continually pushing boundaries to create new recipes that captivate the senses.
Beyond his mastery of baking and pastry, Chef Mahesh embraces a balanced and healthy lifestyle, indulging in activities such as swimming to maintain physical fitness. His commitment to his craft and personal well-being reflect the utmost dedication and professionalism that define his premium culinary prowess.
