We are delighted to welcome the legendary Zeba Kohli, India’s renowned Chocolate Sommelier and Consultant, to the Culinary Corner at Anuga Select India 2025.

With over 40 years of rich experience, Zeba Kohli is celebrated for her mastery in chocolate artistry, earning her the title of "Chocolate Queen of India." Her contributions span across curating exclusive tasting menus for restaurants, hosting engaging chocolate workshops for both adults and children, and leading sensory chocolate tasting sessions that have captivated audiences across the globe.

Highlights of Her Journey:

• Crafted Experiences:
  • TATA Zoya x Zeba Kohli
  • Hafele x Zeba Kohli
  • Chocolate tasting and sensory sessions tailored for diverse audiences
• Educator & Workshop Leader:
  • Signature Chocolate Workshops for Adults and Children
  • Curated Tasting Menus and Sensory Sessions for F & B establishments
• Author of 3 books
• TV Show Host: Gimme Chocolate
• TEDx Speaker, inspiring audiences with her journey in the world of chocolate

Zeba Kohli’s presence at Anuga Select India 2025 promises an unforgettable experience where visitors can witness chocolate elevated to an art form. Stay tuned for live demos, interactive sessions, and a dive into the indulgent world of gourmet chocolate.

Meet Chef Jerson Fernandes – Culinary Visionary & Sustainability Advocate

We are honoured to welcome Chef Jerson Fernandes, fondly known as Jerson Monterey Jack, to the Culinary Corner at Anuga Select India 2025.

Currently serving as the Director of Culinary Operations at Sodexo India, Chef Jerson leads transformation across the corporate food landscape through innovation, sustainability, and a deep-rooted passion for culinary excellence.

From humble beginnings as a dishwasher to becoming an Executive Chef in just a decade, his journey is a testament to resilience and ambition. An alumnus of IHM Hyderabad, Chef Jerson has led kitchens and operations across renowned hospitality giants like P & O Cruises, Taj Hotels, Marriott-Ritz Carlton, and Accor Hotels, where he notably spearheaded culinary strategy for all Accor brands in India.

Highlights of His Journey:

• 🏆 Multi-Award-Winning Chef
  • Executive Chef of the Year- Seven-time winner across Hotelier India, BW Hotelier, Accor South Asia, and more.
  • Winner – Asia Food Congress Awards
  • Guinness World Record - For the largest bread display
• 🧑🍳 Culinary Thought Leader
  • Recognised as India’s Most Influential Chef (2022) by The Times Group
  • Active member of IFCA, WICA, TCA, and YCAI, contributing to chef development and industry growth
• 🌱 Champion of Sustainability
  • Advocates for eco-conscious culinary practices
  • Leads diversity and inclusion initiatives in kitchen teams
  • Implements strategies to reduce carbon footprint and food wastage
• 📲 Social Media Influencer
  • A well-known face in the digital culinary space, inspiring chefs and food lovers across platforms

Philosophy:

Chef Jerson believes chefs are artists who bring recipes to life with soul and creativity. His work is dedicated to crafting wholesome, flavourful experiences that blend health, sustainability, and culinary artistry.

Chef Jerson’s presence at Anuga Select India brings not just gastronomic brilliance but a perspective on the future of food—creative, responsible, and deeply inspiring.

In a country where cake decor was once an afterthought, Chef Gauri built an entire category from scratch. As the founder of Confect, India’s first and only premium confectionery decor brand, she turned an overlooked niche into a thriving industry, empowering thousands of bakers, chefs, and home entrepreneurs in the process.

What sets Gauri apart is not just her culinary expertise, but her grit. With zero legacy, no initial funding, and no roadmap to follow, she launched Confect as a one-woman army - personally sourcing, testing, packaging, and marketing each product. In an unorganized market flooded with low-quality imports, she committed herself to creating safe, edible, and aesthetic decor elements that matched global standards.

Under her leadership, Confect rapidly scaled to become a go-to name for cake toppers, edible glitters, sprinkles, and customizable decor, not just in India but across international markets. Today, the brand clocks thousands of orders monthly, serving customers in over 20+ countries, while also remaining proudly rooted in Indian manufacturing.

Her journey caught national attention when she appeared on Shark Tank India Season 4, where she not only secured a deal but also earned the admiration of the sharks for building a profitable, scalable, and original business from the ground up. Her pitch wasn’t just about a product - it was about a revolution in how India decorates desserts.

Beyond numbers, Gauri’s impact lies in her ability to create a ripple effect - enabling small home bakers to scale their craft, pushing professional chefs to experiment more boldly, and giving the confectionery world in India a new vocabulary of luxury, creativity, and finesse.

Today, Chef Gauri stands as a category creator, a design-led innovator, and a relentless entrepreneur, proving that even in the most saturated industries, originality backed by execution always wins.

Chef Amit Shetty is a dynamic culinary leader and Director of Operations and Culinary, known for his innovative approach and operational expertise across luxury hospitality and modern food ventures. A graduate of the Ramanath Payyade College of Hospitality Management under Mumbai University, Chef Amit has built a well-rounded career from the ground up, gaining hands-on experience in top-tier kitchens and leading strategic culinary developments.

He began his culinary journey with rigorous training at Vivanta by Taj, later working in a premier seafood restaurant in Trivandrum and at airport lounges where he mastered buffet curation and guest service under pressure. From 2017 to 2020, he served as Chef de Partie at Trident (Oberoi Hotels & Resorts), specializing in Japanese, Asian cuisine, and butchery - handling everything from menu design to yield management and hygiene protocols.

In 2020, Chef Amit joined Massive Restaurants as a *Sous Chef, taking charge of Western banquet kitchen operations and implementing cost-effective systems. His leadership and quality-focused mindset paved the way for his role as Chef de Cuisine at V\&RO Hospitality, where he managed end-to-end restaurant operations for Taki Taki (Pan Asian Cuisine) and Café Noir, delivering consistency, guest satisfaction, and staff development.

Currently, as Director of Operations and Culinary, he is the strategic and creative force behind:

Amaru (Nikkei Cuisine) – a fine-dining fusion concept

What’s Your Plan (Socio Bar) – a vibrant, social culinary experience

Soi Wasabi – a cloud kitchen brand offering restaurant-style sushi and ramen

Chef Amit has conceptualized and launched 2 restaurants and 3 cloud kitchens from scratch, and is one of the key minds behind one of the flagship concepts, earning recognition for his originality and dedication to quality.

Key Attainments

• Developed and scaled *two restaurant brands* and *three cloud kitchens*
• Recognized for culinary creativity, especially in *Japanese and Pan-Asian cuisine*
• Expert in *butchery operations, cost control, kitchen management, and **menu innovation*
• Known for signature dishes like Truffle Salmon Maki, Dragon Roll, and Char Sui Pork Ramen
• Featured in top culinary publications and interviews

Media & Interviews

[Hospemag Exclusive Interview – Chef Amit Shetty](https://www.hospemag.me/exclusive-interviews/amitshetty)

[UpperCrust India Feature – Chef de Cuisine](https://uppercrustindia.com/v3/posts/936/chef-amit-shetty-chef-de-cuisine)

Celebrity Chef and Author Shipra Khanna recently launched her 9th Cookbook Sinfully Yours - Just Desserts in Abu Dhabi

She Won MasterChef India Season 2, Ms. Shipra Khanna’s alluring charm as a bProlific Chef, Global Television Personality, Consultant and a social worker is distinctive.

Awe inspiring the world with the bravura of her impeccable talent, she’s exalted herself to a show stealer. Besides being a gifted food artist and an engaging speaker, Shipra is a voracious traveller and an Explorer. An alumnus of the prestigious Loreto Convent and St. Bede’s, the aroma of Shipra Khanna’s unique creations on the global stage comes from her traveling over 50 countries across the Globe, exudes her passion for exploring the allure of the palate and juggling with multiple cuisines spanned across nations working with Michelin to Local chefs understanding cuisines and anchoring distinguished shows across the globe and being the Ambassador of “Masterchef Travel”. Endowed with an invincible spirit, bewitching charm and empirical culinary skills, Ms Khanna has been coined as the “Glamorous Chef”. She is the recipient of the coveted honour by SAARC, as the Woman Chef taking tastes beyond borders in Nepal. She is also graced with the sterling title of Femina Woman of the Year and Himachali of the Year.

Her entrepreneurial ventures have encompassed various social missions on malnutrition and gender equality and her lofty stature has extended generous service with empathy and humility. Chiefly consults for restaurants, Ms. Shipra has authored the deeply guarded secrets of her delicacies in her 8 cookbooks. Her book Sinfully Yours, got her The World Gourmand Award.

She’s got a YouTube Channel Shipra’s Kitchen to her credit and presides over as the Culinary Ambassador to Spain. She has also been awarded by the Mahatma Gandhi Leadership Award to take Indian cuisine across the Globe at the British Parliament, London by the NRI Society of London and has taught Culinary Art at Le Cordon Bleu, in Paris and China.

Pure Sin, K for Kids on Food Food, Gourmet Cooking with Chef Shipra Khanna on Colours U.S.A., Flavors of Ramadan on Sony U.A.E., Good Food Guide with Chef Shipra Khanna on Star Network U.A.E. are few of the many shows she has done across the globe. “Snack in the box” on Zee network is the highest rated show. Chef Khanna’s “StarsTruck” , a show loaded with her delicious recipes and Spicy chit chat with Bollywood Super Stars. She is also the face of “Tata Play '' cooking premium Dth network in India with shows like, Masterclass with Chef Shipra Khanna, Tadka Mark ke, From my Bookshelf and many more!

She has over 170M viewers on TV in India (Zee Café, Tata Play, 9xm), 85M viewers on TV in UAE (Good food Guide Star TV, Flavours of Ramadan Sony TV ), 50M across social media (YouTube , Instagram & Facebook) and 130 M on India Radio ( #healthunlimited).

Her latest Show “Star Chef“ has become an online sensation, where she teaches cooking to Bollywood Super Star under lockdown, this is the only show shot across the globe under lockdown following all guidelines!She has started her own Fundraiser Called ‘Cooking For India’ with Care India And Care Australia during Covid 19 to help collect funds for Covid Relief for Indian for front line workers and people in need of help the link pop which you can find on the website www.- careindia.org and also helped her own State Himachal Pradesh for Covid Relief during pandemic 2020-2021.

She recently hosted a 7 course sit down dinner at Sociedade Bilbaina, a private 180year old Club in Bilbao for 100 people and a sit down dinner for Michelin star chefs from Basque Country at Jauregibarria with Chef Beñat Ormaetxea. Honoured as the The Cultural Ambassador of India Award by the ministry of culture, India on the occasion of 75 years of Indian Independence on 7th of August 2022.

She is the First Indian Woman to have won the WIBA Global Award at Cannes 2023 As Celebrity Chef and Influencer Award Maya Musk and many others Global celebrities were also awarded at WIBA Awards

Chef Shipra has also been titled as the ‘ Celebrity Chef of the Year’ at Food Connoisseurs India Awards 2023

Youth Icon award , quality champion by ministry of commerce India for Viksit Bharat an initiative by PM Narendra Modi Feb 2024

Awarded as the ‘Best Celebrity Chef ‘ by CMO Asia Feb 2024

1st cookbook to have an international launch at Abu Dhabi International Book Fair & then Launched her 9th Cookbook Sinfully yours - Just Desserts, a book on healthy and delicious desserts to satisfy the soul of sweet lovers at Taj Mumbai, India with stalwarts of hospitality Chef

She is the first Indian Chef to have the most expensive Menu served globally starting at $500 per head at JW Marriott Maldives 2025

3 new TV shows 2025

1. Jury on Britannia’s Her Start Up Show on JioStar.
2. Luxury on my plate.
3. World On My Plate

Chef Altamsh Patel

Director Of Culinary

Hilton Mumbai International Airport

Chef Altamsh Patel is a celebrated culinary visionary with an illustrious 14-year career marked by exceptional achievements and a relentless passion for the culinary arts. Widely recognized for his innovation and skill, he has earned numerous accolades, including the prestigious Young Chef of the Year Award from the Western India Culinary Association and the Star Chef of India National Award from the Indian Federation of Culinary Associations. His meteoric rise in the industry saw him become one of the youngest Executive Chefs at a five-star hotel by the age of 28, demonstrating his exceptional talent and dedication.

Currently the Director of Culinary at Hilton Mumbai, Chef Altamsh is known for his exacting focus on quality ingredients, inventive culinary techniques, and flawless execution. His dishes are celebrated not only for their bold flavours but also for their aesthetic appeal, offering a harmonious dining experience that delights even the most discerning guests.

Chef Altamsh’s extensive experience spans renowned hospitality establishments such as the Taj Group of Hotels, The Park Hotels, Oakwood Premier Prestige Bangalore, and Hotel Sea Princess. He has played a significant role in flight catering, as well as in the pre-opening and successful launch of five-star luxury hotels and acclaimed restaurants. His leadership has been instrumental in securing numerous awards for the hotels he’s worked with.

Beyond his work in the kitchen, Chef Altamsh is a prominent figure in the culinary community. He has hosted and participated in local and international food festivals, served as a judge for culinary competitions, and contributed to esteemed magazines and television shows. As an advisory panel member and guest lecturer at leading hospitality institutes, Chef Altamsh is shaping the future of the culinary industry, mentoring the next generation of chefs. Furthermore, his leadership extends to his role as the Joint Secretary of the Western India Culinary Association (WICA), where he continues to influence and inspire his peers.

Chef Altamsh Patel's commitment to excellence, both in the kitchen and in mentoring, has made him a true leader in the world of fine dining and hospitality.

Chef Rakhee Vaswani is a highly respected culinary professional, affectionately known as the Desi Nigella for her warm, engaging approach to food. With extensive expertise in teaching, mentoring, and curating memorable food experiences, she is one of India’s most celebrated culinary voices. A passionate advocate of global flavours rooted in Indian tradition, she continues to inspire food enthusiasts and budding chefs through her innovative recipes, hands-on workshops, and vibrant social media presence.

Tushar Malkani

Executive Chef & Culinary Director

• Leadership in Culinary Excellence: Spearheading the culinary realm with innovative leadership, currently excelling as an Executive Chef in the hospitality industry, boasting over 15 years of culinary mastery.
• Record-Breaking Culinary Artistry: A Guinness World Record holder and a visionary in the culinary world, curating award-winning menus while showcasing unparalleled culinary excellence that transcends borders.
• Industry Transformation through Dynamic Leadership: A dynamic leader within the food service sector, revolutionizing the operations of restaurants, resulting in enhanced profitability and the creation of extraordinary dining experiences, while fostering global culinary connections.
• Culinary Innovation Beyond Boundaries: Boundaries of culinary creativity are consistently pushed, successfully blending 15 international cuisines, thus leaving an indelible mark on the industry.
• Globetrotting Culinary Explorer: Infused with an insatiable passion for culinary exploration, traversing through 15 nations, translating diverse culinary perspectives into delightful gastronomic adventures.

Chef Vikas Bagul

Co-Founder –School for European Pastry & Culinary Arts

Chef Vikas Bagul is a revered figure in the contemporary Indian pastry and chocolate industry, known for his exceptional talent and achievements. With over 30 years of experience, he has set unprecedented benchmarks for future pastry chefs, earning titles such as Indian Chocolate Master and Best Pastry Chef in India. During his tenure at esteemed hotel chains like The Oberoi and Marriott, Chef Bagul revolutionized pastry kitchens and mentored aspiring professionals. His unwavering dedication to classical European flavors, mastery of lamination techniques, and keen eye for photography showcase his pursuit of perfection. Beyond his culinary pursuits, Chef Bagul finds joy in off-roading, and capturing captivating moments. Encounter Chef Vikas to experience his infectious enthusiasm and insatiable curiosity, leaving an indelible impression.

After seven successful years of establishing the School for European Pastry (SEP) in Mumbai, Chef Vikas has expanded the vision by launching a new state-of-the-art campus in Gurugram. This four- story facility houses two dedicated floors for advanced pastry training and two floors for immersive culinary education—designed to inspire, educate, and shape the next generation of hospitality professionals.

Chef Kushal is a versatile, adaptable, and passionate hospitality professional with over 13 years of experience spanning luxury resorts, QSRs, cloud kitchens, casual dining, and large-scale plant production/commissary operations.

With a deep expertise in menu and recipe development, plant operation design, and new project setups, Chef Kushal has successfully conceptualized and executed innovative culinary offerings while ensuring operational excellence. His skills extend to P&L management, supply chain operations, and concept designing, enabling him to deliver food solutions that are both creative and commercially viable.

He possesses extensive knowledge in setting up plant and commissary operations, managing multiple product processing lines, and ensuring flawless execution under FSSAI, ISO-2000, and GFSI guidelines. Through his leadership in large-scale operations, Chef Kushal has consistently upheld the highest standards of food safety, efficiency, and profitability.

A results-driven culinary leader, Chef Kushal thrives on blending creativity with operational precision—making him an invaluable asset to any dynamic food service environment.