Chef Aanchal Sapra is  the founder of Reve Patisserie, a well-regarded  bakery in Pune  well known for its delightful cupcakes, cakes, cookies, customised cakes, hampers and chocolates and other treats. Aanchal  has studied at the Culinary Institute of America in New York. She has worked in the US at Walford Astoria, Bouchon Bakery and Dominique Ansel kitchen.She has also done her gelato course from Carpigiani Gelato University.

With over 15 years of experience across B2C and B2B food marketing, Aarthee Suriyakumar has a strong track record in brand building, growth, and customer engagement across categories including spices, atta, confectionery, and premium chocolate. As Head of Marketing at Barry Callebaut India, she leads brand strategy, innovation, and trade marketing, strengthening the brand’s presence while aligning global vision with local market needs.

Cedric brings over 20 years of expertise in the chocolate and pastry industry, shaped by elite training in France, Switzerland, and Belgium. A former pastry chef turned entrepreneur, he founded a successful gourmet outlet chain in Switzerland before moving into high-level consultancy. Today, Cedric advises leading companies across Europe and the Middle East, leveraging his deep industry network to deliver innovative, tailored strategies that drive growth in fine confectionery and pastry.

Chitrangini Davda is the Co-founder of Blue Aster Chocolaterie & Patisserie, a luxury dessert brand crafting artisanal chocolates and refined patisserie. She combines creativity, entrepreneurial vision, and a deep love for aesthetics to build meaningful and memorable dessert experiences. With a background in fashion, she brings her design sensibility and eye for detail into the food industry alongside her sister. Her work reflects her belief in intention, gratitude, and legacy — values that shape both her brand and her journey.

Pascati was founded by Devansh Ashar, Co-founder and Chief Chocolate Maker, driven by his passion for fine chocolate. A Hospitality Management graduate from Cal Poly Pomona, USA, Devansh returned to India in 2009 and built his career with leading luxury hotels including Le Meridien Mumbai and Taj Falaknuma Palace, where he managed the award-winning restaurant Adaa. A certified Level I Sommelier from the Court of Master Sommeliers, USA, and an avid coffee enthusiast, he represented India at the Illy Café Barista Championship 2009 in Italy, winning the Grand Prize for his creation, the “Illy Café Mojito.”

“India represents one of the most dynamic growth markets for premium chocolate globally. The launch of Salon du Chocolat – India reflects both the maturity of the market and the rising appreciation for craftsmanship, cocoa origins, and luxury chocolate experiences. We are proud to see India join the global Salon du Chocolat network and look forward to strengthening international collaboration in the years ahead.”

Jacob Joy is a third-generation entrepreneur and founder of Jakobi Chocolatier, Kerala’s artisan brand known for handcrafted luxury chocolates and bespoke gifting. Trained at ZDS, Germany, and an alumnus of Wharton’s ADP, he blends heritage with innovation to create indulgent, expressive chocolates. Beyond chocolate, Jacob mentors startups, serves on healthcare and education boards, and champions entrepreneurship through CII-Yi and TiE Kerala. An ultra-endurance cyclist and North Cape 4000 finisher (2024), his spirit of adventure fuels his pursuit of excellence in craft.

Dr. Kalei Ross is a Sensory Wellness Coach, Chocolate Educator, and author of the Gourmand Award–winning In Pursuit of Purity: The Paris Chocolate Files and the newly released Stories Behind the Bar: The Dominican Republic. With a doctorate in Clinical Psychology and over 20 years of experience in clinical and neuropsychology, Dr. Ross blends brain science with multi-sensory practices through her Chocolate Connection Experiences and Sensory Wellness Coaching to help individuals and groups de-stress, spark creativity, and reconnect.

Kanchan Achpal brings over two decades of experience in hospitality and marketing, beginning her journey with the Taj Group before moving into consulting and eventually joining SMOOR. As Chief Marketing Officer, she has spent over 15 years shaping the brand’s identity, leading its most iconic campaigns and product launches. Known for her sharp eye for detail and intuitive creativity, Kanchan seamlessly bridges brand storytelling and business strategy. Alongside marketing, she also leads corporate sales, making her one of the key forces behind SMOOR’s growth—and someone who understands the brand better than anyone else.

Driven by a lifelong love for chocolate, Karan Tejani began his entrepreneurial journey in 2021. He and co‑founder Nisha Tejani immersed themselves in craft chocolate; they built networks, enrolled in chocolate‑making courses and developed a vision to create a world-class chocolate brand here in India.

With a background in Finance and over 9 years of experience in Pastry and Chocolate, spanning production, restaurant service, teaching, consulting, and content creation, Manali joined Subko in 2022 to help build its Pod-to-Bar chocolate vertical. She worked towards the launch of Subko Cacao in 2023, along with The Cacao Mill by Subko, the brand’s flagship chocolate experience space. A certified Level 3 Chocolate Taster from the IICCT, trained in pastry and chocolate across India, France, and the US, she brings a deep curiosity for the science of pastry and chocolate to her work leading the innovation, production, growth, and strategy for Subko Cacao’s products and experiences.

Mayank Bhatia is a management graduate from IIM Kashipur with experience across FMCG and FMCD, having worked with brands such as Pidilite, Ernst & Young, Sleepy Owl, and Loyka. His career reflects a strong understanding of innovation, storytelling, and experience-led brand building. Currently at Loyka, Mayank works in the chocolate industry, driving brand growth across e-commerce, quick commerce, modern trade, and B2B channels. He is deeply interested in how new-age chocolate brands are redefining indulgence through premiumisation, accessibility, and consumer-centric experiences.

Nikki Thakker is the Founder and CEO of Entisi Chocolatier, a luxury chocolate brand that has redefined India’s premium chocolate space. Built from the ground up, Entisi blends European techniques with an Indian sensibility, focusing on craftsmanship, quality, and detail. With multiple boutique stores across India, Entisi is today among the country’s leading luxury chocolate brands—reflecting Nikki’s entrepreneurial vision and commitment to excellence.

Founded in 2006, Chocolate Philosophy was co-founded by Nivedita Prasad and Uma Raju, rooted in the belief that chocolate is an experience, not just a confection. The brand reflects a shared commitment to flavour, craftsmanship, and thoughtful creation. Inspired by her mother’s confectionery business, Nivedita Prasad transitioned from a successful legal career to pursue her passion for chocolate. Together with Uma, she built Chocolate Philosophy with instinct, purpose, and a deep respect for the craft—turning a lifelong dream into a lasting brand.

Palana Davda is the Co-founder of Blue Aster Chocolaterie & Patisserie, a boutique brand known for its artisanal chocolates, refined patisserie, and luxury gifting. Coming from a finance background, she then pursued her passion by training in chocolate and pastry arts under professional chefs, blending precision with creative craftsmanship. She leads Blue Aster’s creative direction and product development, guided by her belief that desserts should taste exceptional and tell a story of beauty, gratitude, and intention.

Founded in 1995 by Rajesh Sanghvi and Prakash Sanghvi, Delta Nutritives began as a trader of food and pharmaceutical additives and has grown into a leading supplier of specialised food ingredients for bakery and ice-cream applications. Under Prakash Sanghvi’s leadership, the company has forged strong European partnerships and built a robust pan-India distribution network, earning a reputation for innovation, quality, and reliable logistics.

Prashanth Chitme is a passionate entrepreneur who turned his curiosity into Chocolate & Me, a bean-to-bar chocolate brand dedicated to clean, ethical, and craft-driven chocolate making in India. Motivated by the unorganised homemade chocolate market, he set out to create chocolates with integrity, transparency, and respect for farmers and consumers. From visiting cacao plantations to exploring industrial chocolate production, Prashanth blends creativity, curiosity, and precision to craft chocolates that celebrate Indian cocoa and authentic storytelling, ensuring every chocolate has a pure, unforgettable soul.

Born on 3rd August 1985 in Mumbai, I am the eldest of three siblings, raised in a family that valued independence, guidance, and encouragement. My early years instilled both responsibility and confidence, shaping my outlook on life. My professional journey began in 2005 at LKP Shares & Securities as a part-time cold caller, progressing to Dealer in 2006 after completing NCFM and Derivatives certifications. In 2008, I joined Aditya Birla Money as an Institutional Dealer. After a challenging journey into motherhood, I took a career pause, which inspired me to create healthier treats for my daughter and ultimately led to founding Chocohumm Chocolates—a new chapter blending passion and purpose.

Shraddha Sunil is a trained pastry chef and Lavonne Academy graduate with experience in modern baking and chocolate, gained through luxury hospitality roles in India and the USA. Her approach emphasises clean flavours, balanced sweetness, and precise techniques. Passionate about chocolate, she thoughtfully incorporates familiar ingredients, blending tradition with modern pastry practices. Shraddha strives to create honest, well-crafted desserts while continually learning and refining her craft.

Nolita Cacao is an artisanal chocolate brand inspired by Maharashtrian and Indian culinary heritage, blending traditional flavours with modern chocolate craft. Spices and indigenous ingredients are used with balance and restraint to enhance, not overpower, the cacao. Founded by chocolatier Shraddha Vichare, Nolita Cacao reflects her experience with Indian kitchens, seasonal ingredients, and small-batch precision, creating thoughtful, culturally grounded chocolates that embody subtle, intelligent luxury.

Sudhakar brings 42 years of professional experience, including 16 years in International Business Development and Business Alliances, with expertise in relationship management, business growth, and global partnerships. He began his career as a Pastry Chef at the Oberoi Hotel and later held roles at Unilever, AB Mauri, and IFFCO. Sudhakar holds a postgraduate degree in Food Production and Patisserie from the Oberoi School of Hotel Management and a B.Com from Delhi University. He is a member of the Emirates Culinary Guild and the Association of Chefs in India.