Faculty On Board
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Dr. Chef Balendra Singh
Celebrity Pastry Chef | Chocolatier | Culinary Educator | Founder – Institute of Bakery and Culinary Arts (New Delhi)
Dr. Chef Balendra Singh is one of India’s most accomplished pastry chefs, with over 25 years of experience across luxury hotels, international cruise lines, and culinary education. An alumnus of GIHM, Dehradun, and a Doctorate holder in Hotel Management and Catering Science, he combines global industry exposure with strong academic leadership.
“Eating fuels the body, but eating good food fuels the soul.”
Sireesh Saxena
MENTOR
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 Abhijit
culinary professional
Chef Abhijit is a seasoned culinary professional with 17+ years of experience across multi-cuisine kitchens, large-scale food production, and multi-outlet operations. He has held key leadership roles in prominent cafés, lounges, and national F&B brands, including overseeing pan-India base kitchen operations at Chaayos.
At IBCA, he leverages his extensive industry expertise to train future-ready culinary professionals. His approach focuses on strong culinary techniques, menu engineering, recipe standardization, and operational efficiency—ensuring students are equipped to succeed in today’s evolving food industry.
Expertise: Multi-outlet operations, large-scale production, menu engineering, cost optimization, quality assurance, kitchen training, and diverse cuisines including Indian, Tandoor, Continental, Modern & Molecular.
Chef Diksha Khandelwal
CENTRE HEAD & CHEF INSTRUCTOR BAKERY
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 Arjun
Culinary Chef Instructor
Chef Arjun hails from Delhi and brings with him a strong foundation in professional culinary arts and industry-driven experience. After completing his Diploma in Culinary Arts, he pursued his industrial training at Radisson Blu, where he gained hands-on exposure to high-end hospitality operations and professional kitchen standards.
With a passion for teaching and skill development, Chef Arjun joined our institute as an Assistant Chef Instructor, where he actively mentors students in every class, blending practical knowledge with real-world industry insights.
His excellence has been recognized at prestigious platforms. Chef Arjun won a Silver Medal at Culinary Art India in the Pre-Plated Appetizer category and was further honored with a Medallion of Excellence at IndiaSkills 2025, reflecting his technical precision, creativity, and commitment to culinary excellence. Chef Arjun continues to inspire aspiring chefs by combining industry experience, competitive achievement, and a hands-on teaching approach.
Chef Shubham Rawat
Assistant Culinary Chef Instructor
Chef Shubham Rawat is a passionate culinary professional specializing in Indian cuisine, with hands-on experience in the hospitality industry. He has worked with Radisson Blu Hotel, gaining experience across Indian kitchens, cafeteria, and bakery operations.
His expertise includes Indian cuisine, kitchen operations, plating techniques, banquets, sauce preparation, inventory management, food cost control, and workflow optimization.
He holds a Diploma in Culinary Arts & Bakery and a Bachelor of Arts from Rajdhani College, University of Delhi.
At IBCA, Chef Shubham brings his practical industry experience into the classroom, helping students develop strong culinary skills, professional kitchen discipline, food quality standards, and real-world industry knowledge.
Chef Adityan Sinha Biswas
Executive Pastry Chef Instructor
Chef Adityan Sinha Biswas is an accomplished Executive Pastry Chef at the Institute of Bakery & Culinary Arts (IBCA), New Delhi. A graduate of Institute of Hotel Management Pusa, one of India’s premier hospitality institutes, he further strengthened his business acumen with an MBA from Narsee Monjee Institute of Management Studies. With a strong foundation in both culinary arts and management, Chef Adityan brings a refined, contemporary approach to pastry and baking. He specializes in artisan breads and classic French pastries, with a focus on precision, technique, and flavor balance.
Over the course of his career, he has been associated with renowned hospitality brands such as ITC Hotels and Sahara India Pariwar, where he honed his craft in professional kitchen environments and developed a deep understanding of large-scale production and quality standards.
At IBCA, Chef Adityan is dedicated to mentoring the next generation of bakers and pastry chefs, combining classical techniques with modern trends to inspire creativity and excellence in the kitchen.
Chef Rohit Tyagi
Executive Pastry Chef Instructor
Meet Chef Rohit Tyagi
Chef Rohit Tyagi is an accomplished Bakery & Pastry Professional with extensive experience in the hospitality industry. He has worked with renowned hotel brands including The Oberoi New Delhi, JW Marriott Aerocity New Delhi, Conrad Pune, Coorg Marriott Resort & Spa, and Marriott Bangalore. His expertise spans bakery and pastry, breads, cakes, desserts, chocolates, kitchen operations, menu development, inventory management, and food safety. He also brings valuable experience in team training, mentoring, and managing high-volume pastry operations.
- Level 2 Diploma in Bakery & Pastry – City & Guilds London (UK)
- B.Sc. in Catering Science & Hotel Management
At IBCA, Chef Rohit combines his industry experience with a passion for teaching, helping students develop professional pastry techniques, kitchen discipline, production standards, and practical industry skills.
Chef Hridey Bhugra
Sous Chef
Chef Hridey Bhugra has joined the Institute of Bakery and Culinary Arts (IBCA) as a sous chef, bringing over a decade of experience in the bakery and pastry industry. Throughout his career, he has worked with renowned hospitality brands, including The Oberoi, ITC Maurya Sheraton, Hyatt Regency, and BreadTalk, while also serving as a senior chef instructor and leading his own baking venture. His expertise spans artisan breads, viennoiserie, cakes, pastries, recipe development, menu planning, kitchen operations, food costing, and quality assurance. Passionate about innovation and excellence, Chef Hridey is committed to maintaining the highest standards of hygiene, consistency, and craftsmanship. His blend of industry experience and teaching expertise enables him to mentor aspiring chefs with practical knowledge and professional techniques. At IBCA, he aims to inspire students, encourage creativity, and prepare them for successful careers in the bakery and culinary industry.
Chef Swati Singh
Executive Pastry Chef Instructor
Chef Swati Singh is a passionate Bakery & Pastry Professional with a strong interest in baking, food photography, and creative content. She holds a Level 2 Diploma in Bakery & Pastry Arts from City & Guilds London, UK, and has experience in bakery operations as well as journalism and content production.
With her creativity, strong communication skills, and passion for learning, Swati brings a fresh and artistic perspective to the world of bakery and pastry.
At IBCA, she aims to share her knowledge and creativity with students, helping them develop their technical skills, creative thinking, and passion for the art of baking.
Chef Kumari Saumya
Executive Pastry Chef Instructor
Chef Kumari Saumya is a passionate baking professional with a strong interest in bakery, bread making, pastries, and desserts. She has gained hands-on industry experience working as a Commis 3rd at Bean Boutique Bakery, New Delhi, along with professional bakery training at Delifrance Bakery.
She has practical exposure to bread preparation, mixing, proofing, baking, decorating, food safety, hygiene, and bakery operations.
- Level 2 Diploma in Bakery & Culinary Arts – IBCA
- Tourism & Hospitality Skill Council (THSC)
- Master in Public Administration – IGNOU
At IBCA, Chef Saumya brings her practical bakery experience and passion for learning into the classroom, helping students build strong foundational skills, professional discipline, and confidence in bakery and pastry techniques.
