CHEF HIMANSHU PRIYANKAR

Chef Himanshu Priyankar, a highly accomplished hospitality professional with a diverse range of experiences and expertise graduated from IHM Gwalior and began his career as a Management Trainee in the Kitchen Department of the Radisson Hotel.

Driven by his passion for culinary arts and education, Chef Himanshu transitioned into academia, joining Kurukshetra University as an Assistant Professor in Food Production Department. He later held positions at MDU and SRM University, where he served as the Head of Department, leveraging his extensive knowledge in continental and Indian cuisine.

To further enrich his skill set, Chef Himanshu pursued a Master's degree in Marketing and Finance, showcasing his versatility in both culinary arts and business management. His dedication to the hospitality industry led him to become a certified Hospitality Trainer by MCG, solidifying his expertise in training and developing aspiring professionals.

Currently, Chef Himanshu holds the esteemed position of Head of Department at TGCA, where he continues to make significant contributions to the field of hospitality education. With his wealth of knowledge and industry experience, he plays a crucial role in shaping the curriculum and ensuring the delivery of high-quality education and training.

CHEF ADITYAN SINHA BISWAS

Chef Adityan Biswas, an accomplished pastry chef, leads as the Head Instructor for Pastry & Bakery at TGCA. With an extensive background in the culinary & pastry industry, Chef Adityan graduated from IHM Pusa, New Delhi, and completed his MBA from NMIMS, Mumbai. His passion for the art of pastry led him to specialize in Breads, Modern French Pastries, and Plated Desserts.

Chef Adityan's culinary journey began as a Kitchen Management Trainee with Sahara India, where he worked in various locations across Mumbai and Lonavala. His training reached its pinnacle when he worked as a Chef De Partie at Aamby Valley City, Maharashtra, where he gained valuable experience and expertise in the art of pastry.

With a passion for teaching, Chef Adityan has also been instrumental in imparting his knowledge and expertise to over 100 students for online culinary courses in collaboration with WhizLeague. His enthusiasm and dedication towards pastry artistry have made him an exceptional instructor, and he continues to inspire and mentor aspiring pastry chefs in the industry.

CHEF BHASKAR MAURYA

Chef Bhaskar Maurya is a distinguished culinary professional and the Head Culinary Instructor at TGCA. With an exceptional blend of academic achievements and hands-on expertise, Chef Maurya has established himself as a leader in culinary arts education.

He holds a 3-year Diploma in Food Production from the prestigious Institute of Hotel Management, Pusa, Delhi, and is a graduate of Chhatrapati Shahuji Maharaj University, Kanpur. His academic foundation is complemented by 14 years of extensive industrial experience specializing in Japanese cuisine. Chef Maurya has worked with top-tier establishments, mastering the intricate art of Japanese and Asian culinary techniques.

In addition to his industry accomplishments, Chef Maurya has devoted the past 7 years to teaching and mentoring future culinary professionals. His passion for imparting knowledge and his dedication to excellence make him an invaluable part of TGCA. With a focus on Japanese and Asian cuisine, he inspires students to explore, innovate, and master the nuances of these globally celebrated culinary traditions.

CHEF SULEMAN DEEN MOHAMMED

Suleman Deen Mohammed is a seasoned pastry chef with an impressive 17 years of experience in bakery and pastry arts. He has held the esteemed position of Executive Pastry Chef and has worked with 5-star luxury hotels, resorts, restaurants, and catering services across India, Dubai, Saudi Arabia, and Oman.

A proud graduate of CCHM College, Dehradun, Uttarakhand (2006), Suleman seamlessly blends creativity and precision to deliver exceptional culinary creations. As an instructor, he is deeply committed to mentoring aspiring chefs, passionately sharing his extensive knowledge and expertise in the art of pastry.

CHEF PARAMJEET

Chef Paramjeet brings over a decade of expertise in the culinary world, specializing in bakery and pastry arts. With 12 years of professional experience, he has honed his craft working in prestigious 5-star hotels, fine-dining restaurants, and large-scale catering operations, showcasing his versatility and passion for culinary perfection.

A proud graduate of the Hotel Management Diploma program at the renowned DIHM, Delhi, India, Chef Paramjeet has a solid academic foundation that complements his practical skills. His expertise in creating exquisite bakery and pastry delights has earned him a stellar reputation among industry peers and patrons alike.

At TGCA, Chef Paramjeet combines his vast experience with a commitment to teaching and inspiring the next generation of chefs. His dedication to excellence and his ability to mentor students make him an invaluable asset to the academy, ensuring aspiring culinary professionals receive world-class training.