(Established under section 3 of UGC Act, 1956)
NAAC Reaccredited DY Patil University
with 'A' Grade with CGPA of 3.40

Our Team -  Food Production


Chef Siraj M Shaikh

Bakery and confectionary

Chef Siraj Shaikh , an alumnus of IHMCT-Mumbai with CBC,BA,MTM, Culinary Course in Pastry (Hyderabad) , Pastry Chef on – Italian cruise. He has been associated with the school for the past 17 years . He has a stellar experience in National and International hospitality industry for 12 years. With his vast experience of 22 years, he has groomed & moulded excellent Bakery and Patisserie Professionals. He has contributed towards the various special events and visits by the eminent personalities for International sports events, VIP, Celebrities, world bread day

Chef Shilpa D. Vanire

Bakery and confectionary

Ms. Shilpa is an alumnus of Padmashree Dr. D. Y. Patil University, School of Hospitality and Tourism and has completed course in culinary arts , B.A and MTM. She is been associated with the institute for past three years and is allied to BTK and ATK as well. She is involved with the cultural committee and girls locker rooms

Chef. Naeem Pathan

He recently joint was a Lecturer for first year students and is responsible for taking practical’s and theory lectures. Academically he has a 3 yrs diploma in H.M.C.T from Anjuman –i-Islam’s A.K. Hafiska institute of Hotel Management and a Post Graduate Diploma in International Cuisine from Ealing Hammersmith West London College (U.K). Started his career with Oberoi flight services, Mumbai were he gained knowledge by working in various sections of the flight kitchens, later jointed Princess cruise liner to learn and understand the vast ocean of international cuisine. Couple of years later he moved to the restaurant capital of the world “London”. Where he started working with some of the best chefs in U.K in the The Meat and Wine Co’s flagship restaurant in Sherberds bush, London as opening team to learn the culinary art from the masters in various section like starters, grill and pastry section. Working in London brought him face to face to the “Michelin” star concepts in the restaurant industry, which takes the regular food to the next level of perfection. Guidance of celebrity head chef Balaji Balchander helped him to sharpen his cooking skilled and techniques while working for the restaurant. Later on was transferred to Dubai to be part of opening team of the flagship restaurant in African cuisine “Tribes” in Kempenki hotel, Mall of Emirates. After gaining enough knowledge and expertise in the culinary field he decided to move come back to India and worked as a Sous Chef for few more years for Adventure Residency Resort near Mumbai.



Chef Komal Kakade

An alumini of Dr D.y patil school of hospitality & tourism studies. had a passion for cooking for parties at home since childhood & decided to make it her profession. completed her training at the oberois Mumbai and currently teaching at the college quantity kitchen. she is also procuring her masters degree in tourism management and has a dream of writing a book on Indian bulk cooking recipes with a fusion of the western food as she believes that indians are the masters of bulk cooking.

Ms. Rushika Solanki

Bakery Instructor

Chef Rushika Sulakhe an Alumnus from HTI Hospitality Training Institute of Kesari Tour & Hotel Management of Dadar Catering (2006) B.COM Graduate (2007) Diploma in Computers & Nutrition & Having 8 Years of work experience in Bakery & Patisserie. 1 year worked in USA as Bakery assistant Chef. Teaching at DYPATIL UNIVERSITY SCHOOL OF HOSPITALITY & TOURISM STUDIES as a Bakery Instructor.


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