Professors
Chef Satish Arora
A culinary luminary, Chef Satish Arora boasts a career spanning five decades, punctuated by his meteoric rise as the world's youngest Executive Chef of a five-star kitchen at a mere 26 years of age. Aninspirational figure within the industry, Chef Arora has not onlygarnered accolades but has also served as a beacon of guidance foraspiring chefs. His journey is marked by a constellation of awards andthe privilege of catering to royalty heads of state, celebrities, and luminaries.
Chef Manjit Singh Gill
Chef Manjit Singh Gill, a revered figure in the gastronomic world and President of the Indian Federation of Culinary Associations, has led ITC Hotels as Corporate Chef, been recognized with the Escoffier Medal, and authored works including "Eating Wisely & Well" and the "Secrets of Indian Gastronomy" series: "Fire," "Water," "Earth," "Air," and "Ether."
Mr. Ajay Grover
Ajay Grover, an esteemed alumnus of IHM Pusa (1978) and Best All-Round Student, boasts over 45 years of extensive experience across multiple industries. Throughout his illustrious career, he has held senior positions, including General Manager at Taj Hotels, GM of the Flight Catering Unit at Taj, Area Sales Manager at Jet Airways, GM Sales at Air Sahara, and VP Sales & Marketing at Paramount Airways. Additionally, he has served as COO for a developer company specializing in hotels, malls, multiplexes, and casinos and as Head of Catering for the Commonwealth Games Delhi. Currently, Ajay is a co-owner of a management consulting company, leveraging his expertise in M&A, introducing international luxury and F&B brands to India, and auditing hotels and airlines.
Chef Sabyasachi Gorai
Chef Sabyasachi Gorai is a multifaceted culinary virtuoso revered as an Indian celebrity Chef. With roles ranging from educator and hospitality consultant to television show host and food-show judge, Chef Saby's passion for food and cooking shines through. Armed with specialized culinary training from esteemed institutions such as Pastry School in Paris, Culinary School in the USA, and Pasta Academy in Italy, Chef Saby has amassed a plethora of achievements and accolades, culminating in his recognition as ‘India's Best Chef’ by the President of India.
Mr. Salil Fadnis
An alumnus of IHM Mumbai 1991 batch, Salil Fadnis began his career with Oberoi hotels joining the prestigious OCLD. Salil spent a major part of his career in the kitchen and about 15 years as an Executive Chef. His professional voyage encompasses stints across various national and international hotel chains. Over the past 30+ years he has worked in and out of the country having had the opportunity to open hotels in India and overseas. He is a founder member of The Western India Culinary Association (WICA), a networking and collaborating platform for chefs & is the current President at WICA.
Prof. Nimit chawdhary
Prof. Nimit Chowdhary brings over 30 years of academic experience,having served as a Professor at the Indian Institute of Tourism and Travel Management across various locations. A passionate leader with a knack for innovation, he thrives on experimenting with teaching methods and shaping learning environments. Beyond his research record of 245+ publications, he boasts a global perspective gained through extensive travel across 40+ countries, further enriched by prestigious awards like the Eminent Engineer distinction.
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