Chef Vinayak Shettigar
Food Production and Patisserie
Chef Vinayak has completed his MSC in Hotel Management from the prestigious S.E.T Institute of Hotel Management. He has a work experience over two decade in Indian, East European, Pan Asian and Continental cuisines. After his internship at Lilavati Hospital where he worked under the supervision of professional dietitians, Chef started his career with ITC group of hotels. Did on job training at Welcome Marriotts (New Delhi). Was a part of the opening team at ITC Hotel Sonar Bangla in Garde Manger section. Worked in ITC Hotel Grand Maratha – Pan Asian Kitchen (Japanese section). Chef Vinayak is very passionate about food and travelling new places and hence decided to pursue a career on cruise ships. He worked as a Sous Chef at Princess Cruises lines where he was for a period of 14 years. Later came back to work in India at Meluha the Fern (Powai) as a Sous Chef. After 18 years of all the industrial exposure, he decided to take on Teaching as a profession to share all his knowledge and experience with passionate students who are interested to pursue hospitality as a career. He worked as an H.O.D in Food Production Department at T.S. Rahaman Maritime Catering College (Nhava Sheva) for 3 years. Chef Vinayak is presently working as an Assistant Professor (Food Production department) with prestigious SRIHM where he continues to upgrade his skills and passion for food. An Individual with unwavering commitment to instill confidence and self –esteem in students by providing open communication lines and welcoming attitude when approached by students.