Top Pastry Chef in India | ur faculty (2024)

Co-Founder- School for European Pastry
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.

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 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.

“True strength of a chef is in ‘Doing Small things right’, And one can conquer the world of Pastry with the right kind of Attitude and Patience.”

Yatik Shirdhankar is a culinary connoisseur and currently the Pastry Chef at the School for European Pastry Mumbai With Hospitality running in the blood he began his career in the year 2009 after graduating from a renowned hospitality Institute in India. Got exposed to the overall culinary experience in first few years of the career and finally settled down in the Pastry section as the precision and science behind the ingredients inspired him constantly. He picked up Vital bakery and confectionary skills through his experience with renowned properties such as Chocolate Academy Mumbai, Hyatt Hotels, Taj, Ista and the most noteworthy being Bubo pattisserie which excels in creating Relais Desserts with exceptional skills and techniques. Member of Chocolate Ambassadors club and a Patient individual, Teaching is one of his naturally strong pursuits.