Dr. Balendra Singh


Dr. Balendra Singh currently belongs to the well-trained pastry chefs in India! With a flair for innovation and acumen of international pastry cuisine. He is a dedicated Pastry chef, who initially studied his art in The IHM Dehradun with a focus on bakery and confectionary. He worked With top luxurious International Branded Hotels, UmaidBhawan Palace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW Marriott New Delhi, Pullman and Novotel New Delhi, The TajMahal New Delhi & cruise ship around the world. Expenses knowledge in casual & fine dining, a-la-carte, buffet & Banquet and pastry shop setup homemade ice cream and handmade chocolates. After enjoying 23 years with the industry and finesse his skills as a pastry chef and chocolatier, he returned to his roots in culinary education and held a position an Executive Pastry chef at Delhi Institute of Hotel Management (DIHM) teaching cooking and management courses. As he believes “Eating fuel the body, but eating good food fuels the soul”. An endeavor to impart this knowledge of his, ‘Excellence’ programmed has been introduced, which consists of a melange of Pastry, Chocolate, and Entrepreneurship. He started his own INSTITUTE OF BAKERY & PASTRY ARTS (New Delhi) and also started “Balendra’s Baking Classes”(BBC), every month in different five-star hotels all over India. As a culinary educator, he draws from his many years of culinary experience to pass along to students not only the skills for success in the kitchen but also for life. He feels those life skills are the most important things they can learn: teamwork, cleanliness, organization, respect, integrity, compassion and being able to laugh and enjoy what you are doing.

Sireesh Saxeena


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”.

Chef Satish Chandra


Chef Satish Chandra, Sous Chef Instructor at Institute of Bakery & Culinary Arts. He has Completed hotel management from SAMS Institute of hotel management Varanasi (U.P). Also additionally qualifies as (C.H.T.) CERTIFIED HOSPITALITY TRAINER from I.H.M. PUSA (N.C.H.M.C.T.). With over 13 years of experience with 4 years of industry experience and 9 years of academic. Experience in the industry with properties like The City Park and TGI Fridays and with specialization in continental cuisine. Chef has represented India in Spain at the world’s 3rd Tapas Championship

Chef Diksha Khandelwal


Chef Diksha Khandelwal have joined IBPA as management trainee. She has completed her level 2 in Food preparation and cooking (patisserie) affiliated to city and guilds London. She has a intend to build a career with leading bakery of committed & dedicated bakery institute, who help us to explore herself fully and realize her potential. She has completed her degree course B.A French honours from Amity University. She has also did job in Accenture for 2 years. she participated in Aahar 2023 in PLATED Dessert and 3tier Wedding Cake. She won a silver medal in plated dessert.

Chef Avani Patil


Meet Chef Avani Patil, a culinary expert with an unwavering passion for food and an exceptional talent for cooking. Originally from Bhilai, Chattisgarh, Chef Avani completed her post-graduation in Hospitality Administration from NCHM-IH Noida and her graduation in Hospitality and Hotel Administration from IHM Bhopal. Chef Avani’s culinary journey is a testament to her dedication and hard work. She has undergone extensive training and work experience at some of the country’s most renowned hotels and restaurants, including ITC Grand Chola in Chennai. Her passion for culinary arts has earned her numerous accolades, including a gold medal in cooking trade at the India Skills National Level competition 2022 and three bronze medals at AAHAR 2023 in different categories and many more. As a Chef Instructor for Culinary with us, She is committed to nurturing the next generation of culinary talent. She brings her extensive knowledge and experience to the classroom, ensuring that her students get ample opportunities to hone their skills.

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.

Chef Ravi


With a Bachelor of Arts degree from Delhi University and a one-and-a-half-year diploma in Bakery and Confectionery from IHM PUSA, New Delhi, I boast over a decade of culinary expertise.

Having excelled as a Chef De Partie at Hotel Le Meridian Windsor Palace, Janpath, New Delhi, for five years and as a Commi-I Chef at Hotel The Lalit, New Delhi, for almost two years, I have proven my commitment to culinary perfection.

Throughout my career, I have showcased culinary finesse at renowned establishments, including Hotel Crowne Plaza Today, Tandoori Night Catering, and Hotel City Park in New Delhi. Six months of industrial training at Hotel Tivoli Grand further enriched my skill set.

Currently, I impart bakery & confectionery wisdom as a Sous Chef Instructor at the Institute of Bakery and Culinary Arts. This role allows me to nurture future chefs while sharing extensive hands-on experience and a passion for the culinary arts. I continue to shape the culinary landscape with innovation and precision.


Chef Prashant Pachori


Prashant Pachori, a seasoned and passionate chef, has dedicated himself to mastering the culinary arts. With an unwavering commitment to delivering top-quality service, and ensuring ultimate guest satisfaction, he has transformed his profession into a way of life. His impressive culinary journey includes several pivotal roles:

Since September 2022, Prashant has been serving as a Sous Chef at Hyatt Centric Bangalore. In this capacity, he consistently upholds stringent standards, maintains impeccable sanitation, and engages with guests to refine product quality and service offerings. He has introduced many innovative concepts, menus, and valuable training and development for the team.

Prashant’s previous roles include Chef de Partie positions at JW Marriott, Aerocity, Delhi, and Sofitel Mumbai BKC. In these roles, he maintained exacting standards, conceptualized themed dessert buffets, and actively sought guest feedback for continuous improvement.

His culinary journey commenced as a Demi Chef de Partie at The Leela Ambiance Hotel in Gurugram, evolving into roles as a Commie 1 Chef, and Commie Chef at City Park Hotel, New Delhi.

Notably, Prashant is now sharing his wealth of experience and expertise as a Sous Chef Instructor for Bakery, Patisserie, and Confectionery at the Institute of Bakery and Culinary Arts. His career exemplifies dedication, creativity, and an unwavering commitment to the art of cooking.

Chef Neha Chand


Chef Neha Chand is from Uttarakhand. She finished Level 2 from City & Guilds. She did her apprentice training at The Leela Palace New Delhi . She worked hard to learn and now she’s ready to use her skills in the hospitality industry. Presently she is working as a Assistant Chef Instructor with us.

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