Faculty On Board
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Dr. Balendra Singh
Celebrity Pastry Chef | Chocolatier | Culinary Educator | Founder – Institute of Bakery and Culinary Arts (New Delhi)
With more than 23 years of experience and having shaped the global patisserie world, Dr. Balendra Singh (the alumnus of IHM Dehradun) has been celebrated as the pastry and culinary maestro. His professional journey has come from serving in multiple luxury hotel chains like JW Marriott, Taj Mahal Hotel, Umaid Bhawan Palace, Grand Hyatt, Westin Gurgaon, and others, along with international cruise lines, thus mastering chocolates as well as banquet desserts.
Transitioning from the executive pastry chef, Culinary Education Pioneer has championed the right philosophy. From casual and fine dining to grand banquets, pastry boutiques, artisanal ice creams, and handmade chocolates—his repertoire reflects unmatched versatility and finesse.
As Executive Pastry Chef at Delhi Institute of Hotel Management (DIHM), I was guided by beliefs and created signature excellence programs and later founded the famous and prestigious IBCA (Institute of Bakery and Culinary Arts). Being a master and innovator, Chef Balendra does inspire the next learners along with the right excellence.
Sireesh Saxena
Chef Sireesh Saxeena have 45 years of vast experience with the hospitality industry. He graduated from IHM Pusa in1975 and worked with India Tourism Development Corporation (ITDC) and role to Vice President (Hotels) cum corporate Chef. Chef has won great accolades and recipient of number of Awards which includes the ”Golden Hat” and the National Tourism Award as ”Best Chef ” in The five star category. He has mastered a great number of chefs and hospitality professionals who now occupy high positions in the industry. He has been advisor to quite a few Hospitality and Culinary institutes. He has adapted the book ”Cookery for the Hospitality Industry”.
Vivek Saggar
An internationally acclaimed chef and a grand mentor, along with the CTH Brand Ambassador (CTR) for Chief Vivek Sagar, has reshaped the culinary world for more than four decades now. As the Global Culinary Jury Mentor and WorldSkills India Mentor, he has elevated emerging talent on major international stages for artistry and precision.
Founder of India’s pioneering culinary consultancy since 1988, he has revolutionized professional kitchens by blending global techniques along with Indian traditions. His expertise of 40+ years spans traditional as well as contemporary cuisines that are celebrated across continents.
In IBCA, he has been transforming studying beyond recipes and weaving cultural storytelling along with technical mastery for teaching food as an art. Chef Saggar has been awarded multiple Indian and international awards and has been the culinary judge of many competitions across the world. As a major global ambassador for the culinary arts, he has shown passion can actually meet precision.
Chef Ravikant
Chef Ravikant is a seasoned culinary expert with over 20 years of global experience across some of the most prestigious hotel chains and institutions, including Taj, Ramada, Lemon Tree, Farago Paris, The Lalit New Delhi, Nila Rdv Norway, Dubai Expo Central Kitchen, and Vedatya Institute.
At IBCA, he leads the culinary division with a focus on modern gastronomy, kitchen innovation, and holistic chef development. His deep industry insight, combined with a passion for teaching and mentoring, ensures that students are trained to meet the highest international standards. Under his leadership, IBCA continues to offer a dynamic and industry-driven learning environment that prepares aspiring chefs for real-world culinary success.
Chef Diksha Khandelwal
Chef Diksha Khandelwal has joined IBCA as a Management Trainee. She has completed her Level 3 Advanced Diploma in Food Preparation and Cooking (Patisserie) affiliated with City & Guilds, London. She intends to build a career with a leading bakery or dedicated bakery institute that can help her explore her potential and develop her skills. She holds a B.A. in French Honours from Amity University and has two years of experience working at Accenture. Chef Diksha also participated in Aahar 2024 in the Plated Dessert category, where she won a gold medal.
Chef Oshien Sihra
Chef Oshien is from Ajmer, Rajasthan. After completing her Post Graduation in Geography and having an experience of two years of lectureship for the same, the passion for bakery and pastry intended her to quit her job to pursue the Advance Diploma (18 Months Diploma) in Bakery and Pastry Arts from Institute of Bakery and Culinary Arts. After doing her management training from IBCA itself, presently she is working as a Chef Instructor with us. She participated in Aahar 2023 in Petit Fours and 3 tier Wedding Cake . She won a silver medal in Petit Fours.
Chef Sahejpreet Kaur
Chef Sahejpreet Kaur is from Gurgaon. She has done her Bachelors from Delhi University and has cleared 2 levels in Diplome De Francaise. She has done 18 months Advance Diploma Course from IBCA. She has achieved Silver Medal in IHE competition in the category of Dress the cake and bronze medal in the category of Chocolate Mania. She participated in Aahar 2023 in Chocolate Mania and 3 tier Wedding Cake. She won a gold medal in Chocolate Mania.
Neha chand
Chef Deeksha Joshi
Chef Deeksha Joshi is currently working as a Chef Instructor at the Institute of Bakery and Culinary Arts (IBCA), New Delhi. Appointed in July 2025, she is dedicated to training aspiring chefs in the field of bakery and pastry arts. With a strong foundation in the culinary domain and a passion for precision and creativity, she brings valuable expertise to the classroom. As part of her role, she collaborates with department heads and leads student development through hands-on training, maintaining high ethical and professional standards. Her role involves not only teaching but also contributing to the continuous enhancement of academic delivery at the institute. Known for her structured teaching approach and commitment to student success, Chef Deeksha strives to create a learning environment that blends technical skills with artistic expression. She is a valuable asset to the IBCA team, playing a key role in shaping the next generation of pastry professionals.
