Vice President
Telangana Chefs Association
12:30pm to 1:30pm
FoodA’Fair 2025 proudly partners with the Telangana Chefs Association (TCA) - a collective of chefs, educators, and innovators representing Telangana’s vibrant culinary culture.
Affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs’ Societies (WACS), TCA champions collaboration, creativity, and growth within the culinary world. At FoodA’Fair 2025, TCA takes the spotlight with live cooking sessions, chef showcases, and interactive workshops, blending passion, precision, and innovation to craft an unforgettable culinary experience.
Chef Amey is one of those Culinary artists who carries a wise head on his young shoulders. His deep knowledge of flavors, ingredients, and process orientation, combined with the eagerness to embrace the latest in cooking technology, makes him the perfect person to build successful Brands.
He is self-driven and passionate about giving back to the society and is involved in many social uplifting start-up businesses. As the Vice-President of Telangana Chef’s association, Chey Amey has been working hard to increase awareness about food waste and improving sustainability in today’s kitchens.Beyond the obvious, that Chef Amey is an excellent chef with great culinary skills, what really inspires me about Chef Amey is the amazing people’s person that he is. He's a great motivator, friend, and always eager to help.
My experience with Amey has been that of a true and dear friend whom I cherish and appreciate.Chef Amey is a mentor who is always eager to help and invest time in other budding chefs. His respectful attitude towards me makes him stand out from the crowd. His extravagant knowledge of culinary arts allows him to place an impeccable mark in the industry.
Chef Arvind is an acclaimed pastry chef and chocolatier, known for his expertise in blending traditional techniques with modern flair to create exquisite desserts. As the Brand Ambassador of Callebaut Chocolate-India, he has garnered recognition in prestigious publications and European dessert competitions. With over 24 years of experience in luxury dining, dessert innovation, and education, Chef Arvind has trained more than 1,500 students in the hospitality, retail, and education sectors. His passion lies in crafting culinary experiences that captivate the senses.
Chef Arvind is the co-founder, academic director, and executive pastry chef at Whitecaps International School of Pastry. A successful entrepreneur in the food industry, he consults with top Indian brands on desserts, chocolates, and international patisserie. Renowned for his innovative chocolate creations, Chef Arvind specializes in unique recipes that marry chocolate with desserts. He has worked with prestigious international brands such as Park Hyatt Dubai, Grand Hyatt Dubai, and ITC Hotels Ltd in India.
Chef Jerson Fernandes, fondly known as Jerson Monterey Jack, is a Guinness World Record holder and a celebrated culinary maestro. Currently the Director of Culinary Operations at Sodexo India, his remarkable journey from a dishwasher to an Executive Chef in just a decade exemplifies his resilience, passion, and culinary brilliance. His illustrious career includes key roles at renowned establishments such as P&O Cruises, Taj Hotels, Marriott-Ritz Carlton, and Accor Hotels.
A trailblazer in his field, he is the only chef in India to win the prestigious Executive Chef of the Year award seven times across multiple platforms, along with numerous international accolades. Chef Jerson believes chefs are artists who bring recipes to life with soul and creativity. As an active member of IFCA, WICA, TCA, and YCAI, he continually contributes to the culinary community.
At Sodexo, Chef Jerson spearheads culinary operations with sustainability initiatives, he advocates for diversity in the culinary industry, and implements strategies to reduce carbon footprints and food wastages. Driven by innovation, he is committed to elevating corporate workplace dining by crafting wholesome, flavourful experiences that seamlessly combine health, taste, and eco-conscious practices. A very popular face on Social media, his astute leadership inspires progress in kitchens and communities alike.
Ekaa is a culmination of Chef Niyati Rao's extensive travels and profound culinary background, serving as the driving force behind the concept. Trained at the prestigious Taj Group of Hotels, Niyati honed her skills in some of Mumbai's most renowned restaurants, including The Zodiac Grill, Wasabi by Morimoto, and A Reverie. Seeking to elevate her craft further, she ventured to Copenhagen for a transformative stint at Noma, hailed as the World’s Best Restaurant.
Upon her return to Mumbai in 2020, Niyati envisioned leveraging her insightful experiences at Noma to revolutionize the Indian culinary landscape. After thorough research and reflection, she conceptualised Ekaa—a restaurant whose cuisine is inspired by people, cultures, and ingredients.
Her passion for creating an unparalleled dining experience culminated in a year of dedication and meticulous effort, bringing Ekaa to life. Central to Ekaa’s philosophy are the influences of seasons, childhood memories, travel, and the shared journeys of the team. Collaborating with a former colleague, Niyati embarked on a mission to redefine the Indian dining experience, combining her vision with the team's collective passion.
Chef Niyati's innovative approach has garnered significant recognition. She was featured in the Forbes India 30 Under 30 list for her pioneering work in the Food and Beverage Industry. Additionally, she was honoured with the Excellent Award at The Best Chef Awards 2024 and ranked No. 5 on FoodSuperstars: India’s Top 30 Chefs 2024 by Culinary Culture Co. Ekaa stands as a testament to Niyati's relentless pursuit of culinary excellence and her dedication to crafting experiences that resonate deeply with her roots and the evolving global palate.
With a remarkable culinary journey spanning more than two decades, Chef John brings a wealth of expertise and creativity.
Chef John's illustrious career has been marked by his contributions to luxury and upper upscale hotels, Quick Service Restaurants (QSR), outdoor caterings, private experiential dining, and corporate cook-offs across diverse global landscapes. He has curated gastronomic experiences that have resonated with discerning palates in the Middle East, India, Africa, Bermuda, and Dhaka.
Hailing from Kolkata, Chef John passed out from the prestigious Institute of Hotel Management (IHM) Kolkata in 2000. Throughout his career, he has honed his skills and passion while working with renowned hospitality brands such as Beach Rotana Abu Dhabi, Ritz Carlton, Fairmont, Kempinski, IHG, Hyatt & Marriott Hotel Groups . Chef John is renowned for his ability to connect with people and is often referred to as a "People's Man."
Chef John's journey with Radisson began in December 2018 when he joined Radisson Hitec City Hyderabad. His exceptional culinary leadership and dedication led him to his role at Radisson Blu Plaza Hotel Hyderabad Banjara Hills in April 2021. In his new capacity as Director of Food & Beverage,April 2025 , Chef John is committed to advancing sustainable food practices and elevating guest experience.
Chef Sukesh Kale third-generation chef with roots in tradition and hands in innovation. With over a decade of global culinary experience across 14 countries, I specialize in fusing regional Indian flavors with modern international techniques.
Currently serving as the Corporate chef at The Camp , Lake District Bar & Kitchen, Water Front Bar & Grill, Palace heights Hyderabad, I focus on curating clean, creative menus that celebrate heritage while embracing health. From cook to contemporary chef cheese making and millet-based dishes, I believe in food that tells a story
I’m Chef Anup Mingwal, working with industry past 13 years,where I lead culinary innovation rooted in Asian gastronomy.
With over a decade of experience in fine dining, I specialize in Thai, Chinese, and Japanese cuisines, blending tradition with modern techniques to craft refined, memorable experiences.
My philosophy is simple - flavour, technique, and imagination must work in harmony. I’m passionate about mentoring young chefs, building high-performing kitchen teams, and continuously redefining the art of dining.
Innovation plated with soul - that’s my signature.
In a country where cake décor was once an afterthought, Chef Gauri Varma built an entire category from scratch. As the founder of Confect, India’s first premium confectionery décor brand, she transformed an overlooked niche into a thriving industry—empowering thousands of bakers, chefs, and home entrepreneurs.
With no legacy, funding, or roadmap, she launched Confect single-handedly—personally sourcing, testing, and marketing every product to create safe, edible, and globally benchmarked décor.
Under her leadership, Confect rapidly grew into a go-to brand for toppers, glitters, and sprinkles—serving customers in 20+ countries while proudly manufacturing in India.
Her appearance on Shark Tank India Season 4 earned her national recognition and investor backing for building a profitable, design-led, and scalable brand. Today, Chef Gauri stands as a category creator and culinary innovator, redefining how India decorates desserts and inspiring a new generation of food entrepreneurs.
Chef Sanjay Thumma, fondly known as VahChef, is one of India’s most celebrated culinary icons —
a household name who brought joy, confidence, and creativity into countless kitchens.
As a celebrity chef on MasterChef India (Telugu), Cook with Jathi Ratnalu,
and numerous popular television shows, his charm, wit, and fearless approach to food have made him an inspiration to millions.
Through his legendary YouTube channel “VahRehVah”, VahChef revolutionized home cooking —
turning everyday recipes into delightful experiences with his signature energy and infectious enthusiasm.
Beyond the apron, VahChef stands for something larger: a movement that connects food, farming, and mindfulness.
He believes that great food begins with good soil and a grounded spirit — and through his mentorship and community work,
he continues to empower chefs, uplift culinary associations, and celebrate the dignity of every hand that cooks.
For VahChef Sanjay Thumma, cooking is not just an art — it’s a way of life.
A celebration of passion, learning, and love served with every plate.
With over two decades of international and domestic culinary experience, Chef Venkateswarlu Ganta is a versatile and passionate professional known for his precision, creativity, and commitment to excellence. His journey spans from working with Princess Cruises in California to serving as a Freelance Chef with Rational International India Pvt. Ltd., Hyderabad, where he supports culinary innovation and client success across exhibitions like Aahar, HORECA, and CODISSIA.
A master in menu planning, recipe development, and fine dining operations, Chef Venkateswarlu combines global standards with a deep understanding of Indian cuisine and hospitality. His expertise in maintaining food safety, mentoring culinary teams, and delivering exceptional guest experiences has earned him recognition as a dedicated craftsman of the culinary arts.
A celebrated Pastry Chef and Chocolatier, Chef Nikitha Umesh is redefining the art of modern patisserie with creativity, precision, and passion. Founder of the acclaimed Naomi Patisserie, she brings years of expertise from working with global pastry legends such as Martin Diez, Philippe Conticini, Antonio Bachour, Amaury Guichon, Frank Hasnoot, and Karim Bourgi.
A former Master Chocolatier at ITC Hotels with over seven years of experience, Chef Nikitha has represented India at Bocuse d’Or Singapore (2016) and earned multiple accolades — including Best Chocolatier for three consecutive years by Times Food Awards and Culinary Rising Star of the Year by IHC London.
Her brand, Naomi Patisserie, has quickly expanded across multiple locations, earning recognition for its artistry and innovation. As a Judge on MasterChef Telugu Season 2, Chef Nikitha continues to inspire the next generation of culinary dreamers with her dedication, finesse, and vision for excellence.
With over 17 years of hands-on culinary and leadership experience, Chef Sathiyaseelan has carved a distinct place in India’s dynamic food industry. Currently serving as Senior Zonal Chef – South at VEEBA, he leads key accounts, drives product innovation, and pioneers menu development tailored to evolving market trends.
A culinary innovator, mixologist, and mentor, he combines creativity with strategy — handling large-scale events, training chefs and sales teams, and crafting experiences that go beyond the plate. His work reflects a deep commitment to excellence, professionalism, and collaboration in every kitchen he steps into.
A proud member of prestigious associations including WACS, IFCA, SICA, WICA, ICF, and TCA, Chef Sathiyaseelan embodies the spirit of culinary growth and community — making him a true ambassador of food innovation and hospitality excellence.
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