Experience. Taste. Learn.
AB Hospitality
Abhiru Biswas
Chocolate Consultant Chef
An astute professional with over 2 decades of experience in hotel hospitality and food ingredients. Recognised consistently for performance excellence and contributions to the success of chocolate industry and bakery confectionery sector.
Corporate Pastry Chef Felchlin, Switzerland
School For European Pastry & Culinary Arts
Anil Rohira
Pastry Chef, Co- Founder and Director
Anil Rohira is a globally respected pastry chef, chocolate expert, and educator, with over 35 years of experience across the finest kitchens and ateliers of the world. As Corporate Pastry Chef, Felchlin, Switzerland for over 15 years he has worked closely with some of the most prestigious chocolatiers and pâtissiers globally.
As a Co- Founder and Director of the School For European Pastry & Culinary Arts in Mumbai & Gurugram Anil has brought world-class pastry education to India, offering aspiring chefs access to the highest standards of European techniques and craftsmanship. His contributions to baking & Pastry education , product development, and mentoring have earned him widespread recognition across continents.
Anil’s deep industry knowledge and international exposure make him an invaluable asset to Salon Du Chocolat – India. We are proud to welcome him as an Advisor for our 2026 edition, where his leadership and vision will help shape a truly exceptional celebration of chocolate and pastry artistry.
Whitecap’s International School of Pastry
Arvind Prasad
Co-Founder and Executive Pastry Chef
He is working as the Academic Director and Executive Pastry chef for Whitecaps International school of Pastry. Arvind has trained more than thousands of pastry professionals during his academic tenure in Whitecaps, who owns today a successful career in pastry and working as an entrepreneur in the food industry.
Arvind has been Brand Ambassador for Callebaut India and has conducted Master classes at Callebaut Mumbai and other states in India. for He is passionate about chocolates and creates unique recipes with desserts and chocolate. Chef Arvind has worked with prestigious international brands such as Park Hyatt Dubai. Grand Hyatt Dubai, ITC hotels. He has won Numerous awards, such as young chef of the year, Best Chocolate showpiece in the Chocolate Master 2014 and represented India in the chocolate star competition held in Italy. Chef Arvind has conceptualized the dessert menu for ITC chocolates Fabelle Project.
Barry Callebaut
Pratik Deshmukh
Head of Chocolate Academy India | Certified Hospitality Educator |
Pratik Deshmukh is the Head of the Chocolate Academy India at Barry Callebaut and a Certified Hospitality Educator from AHLEI. An accomplished pastry chef with extensive experience in the culinary industry, he specialises in pastry arts, chocolate making, and culinary education.
In his current role, Pratik oversees all knowledge dissemination and technical assistance for India and Southeast Asia. His expertise lies at the intersection of high-end hospitality, teaching, and coaching, with a deep focus on elevating the pastry and dessert experience across both the gourmet and FMCG sectors.
Pratik’s career includes leadership positions at some of India’s most prestigious hotels, including The Oberoi and Trident. He has earned accolades at several renowned culinary competitions across the country and has played a pivotal role in mentoring the next generation of chefs during his tenure as a faculty member at The Oberoi Centre of Learning & Development.
His commitment to culinary excellence is also reflected in his strong media presence, with features in leading publications such as Condé Nast Traveller, GQ, and Vogue. He has also made a guest appearance on Zee Zest’s Fit Fab Feast with Huma Qureshi, further cementing his role as a leading voice in India’s evolving culinary scene.