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Chef
Ahnam
Master Chef of “The Oriental Blossom”
having more than 23 years of reach and comprehensive
experience in the hospitality and culinary at India
and abroad. Cooking up the magic, his past experience
includes a stint with Taipan, the much-applauded Chinese
restaurant at the Oberoi new Delhi. During his leadership
“The Oriental Blossom” has honored to
receive the best chinese fine dining restaurant in
Hyderabad awarded by “ The Timed Food Guide”
2012, 2013 & 2014 in a row.
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N. Srikanth
I am N.Srikanth born & brought up in Warangal
(Telangana state) & settled in Hyderabad. Presently
working with one of the worlds renowned Culinary Institute
– Culinary Academy of India, Hyderabad from
past 3 years & currently holding a position of
Pastry Department head. My career started with ITC
Sonar Bangla, Kolkata after being completed my Bachelors
Degree in Catering Technology & Culinary Arts
in 2002 from the same institute. After ITC I got a
privilege to work with brands like Hyaat & Hilton
in New Delhi. I gained International exposure after
working with Carnival Cruise lines, USA. My entire
career rotated around Pastry & Bakery kitchen
which thoroughly enhanced my skills in that particular
line & made me able to perform well & helped
me produce high quality Pastry & Bakery products.
At my present job I teach Dessert Plating’s
& Confectionery showpieces to 3rd year, Post Graduates
& Cruise line trainees. During the tenure with
the institute I have won A Gold Medal & 2 Silver
Medals at National Level competitions organized by
IFCA bodies in different cities. As a Pastry Chef
I heartfully love my work, share the knowledge I gained,
keep learning & try to give the best everytime.
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Nihit Chandra
Chef Instructor - Indian Kitchen, Culinary Academy
Of India.
Born and bought up in city of Nawab’s LUCKNOW.
Unlike any other chef the passion of becoming a chef
grew up with me when i completed my schooling and
wanted to do something which touches the heart of
people. Being at Lucknow all my childhood, had a palette
of local Awadhi food. I followed my passion by completing
a three years bachelor’s degree in Hotel Management
from Institute of Hotel Management,Lucknow in the
year of 2008. That was the time when i started my
Culinary journey being on the other side of the table
that was being a Culinarian myself.
I started with Taj group of hotels in Banquet and
speciality Indian restaurant kitchen.The next step
of mine went into IHM Pusa as a chef Instructor Indian
kitchen and so on so forth i went to IHM Jaipur and
then i started realising that i can be a good culinary
trainer as training itself gave me confidence and
even there was a hidden happiness behind making young
culinariens achieve what they deserve and desire.
The
journey took me to lot of leeps and bounds and at
every step of mine i learned a new lesson of Culinary
in my life.
Banquet Regional Indian Kitchen being my real strenght
i grew in my core and that was Awadhi Cuisine.
The journey with Culinary Academy of India started
in 2012 July when i joined as an Indian Chef for this
college.
This college proved to a turning point in my life
and made me more skilled throught my journey.
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E. C. Naveen
Having gained significant experience a Chef, & having
made numerous hot & cold, qualified Catering Technology
& culinary Arts professional having 7+ years’
of culinary experience. Greatly passionate about work
and have gained an ability to make and display the creative
& variety dishes.
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