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Our Faculty

Vinesh Johny


Chef Vinesh Johny, Co-founder and Executive Pastry Chef at ‘Lavonne Academy of Baking Science & Pastry Arts,’ is a culinary luminary. Graduating from culinary school, he honed his skills at prestigious establishments like ‘The Oberoi Group of Hotels’ and ‘Starwood Hotels & Resorts.’ At 24, he founded Lavonne in 2012, India’s pioneering baking academy, aiming to make pastry arts a mainstream career.

As a chef, educator, and entrepreneur, Chef Vinesh has earned numerous accolades. He featured on ‘Forbes 30 under 30 Asia’ in 2016, received Restaurant India Award 2016 for Pastry Chef of the Year, and made Forbes’ ‘All Star Alumni Asia’ list in 2017 and 2019. CNN’s ‘India 20 Under 40’ also featured him.

He represented India at WorldSkills Abu Dhabi 2017 as the WorldSkills Expert, securing India’s first Silver Medal in Pastry Skills. As National Coach for Team India, he contributed to their success, including a Medallion of Excellence at WorldSkills Kazan.

In 2022, he was recognized by the World’s 50 Best as part of ’50 Next,’ and he was named Pastry Chef of the Year by the Restaurant Awards in 2023. His passion for pastry extends beyond the bakery, he co-authored the cookbook ‘New School Sweets’ with Chef Andres Lara and was also featured among India’s Top 30 Chefs by Culinary Culture in 2022 and 2023. Chef Vinesh Johny’s career is a testament to his unwavering commitment to the culinary arts and education, with achievements that continue to shine on the global stage.

Dr. Avin Thaliath


Dr. Chef Avin, a bronze medalist from Bangalore University is a pastry extraordinaire. An educationist at heart, he now serves as the Director of Academics at Lavonne Academy of Baking Science and Pastry Arts in India.

Co-founding Lavonne fulfilled his lifelong dream of establishing a specialised baking school in India. His dedication to culinary education extends to an advanced program in Chocolaterie and Sugar at Feves the Choco Creation of Pastry Fine Arts, Malaysia.Chef Avin’s global culinary journey includes training in France and working with esteemed establishments like The Taj Hotels and The Orchids in India. He is a member of prestigious culinary associations, including WACS, SICA, and IFCA.

A prolific writer, he has authored academic journals, books, and presented award-winning papers at industry summits. He also served as an Assistant Professor at Christ University, Bangalore. With a strong profile, Chef Avin is a familiar face on television talk shows.

In 2018, he earned a PhD in oenology, revealing his dedication to learning. Acknowledged as one of India’s most enterprising entrepreneurs, he holds important positions in global and Indian skills organisations, such as the Deputy Chief Expert WorldSkills International, Jury Member, Chief Expert India Skills, and Vice-President for the Pastry Council of India. having coached the Indian team to a Medallion of Excellence at WorldSkills. His expertise and leadership shine brightly, including another Medallion of Excellence in Bakery Skills at WorldSkills 2022 in Switzerland.

Joonie Tan


After completing her course in cake decoration in Malaysia, Joonie Tan took the entrepreneurial route and set up 180 Degree Celsius, a luxe cake boutique that specialises in customised, novelty and theme cakes and cookies in 2010. She moved to Bengaluru, India, in 2012, to shoulder the responsibility of Chief Pastry Artist at Lavonne Academy of Baking Science and Pastry Arts. Always fascinated by weddings and the scope for creativity in wedding cake decoration, she has established herself in the field, so much so, her wedding cakes have been featured by all the leading newspapers and magazines (bridal and otherwise) in the country, and have been recognised by international pastry artists too. She is the co-editor of India’s first cake decoration magazine – Sugar.

Prathana Narang


Chef Prathana Narang a dedicated pastry and chocolate artist, pursued a Diploma in Baking Science and Pastry Arts after completing her B.Com, transforming from a home baker to a skilled professional. Her impressive career spans Leela Palace and her current role as Deputy Chief of Academics at Lavonne Academy. Notable achievements include consulting for a Michelin Star restaurant, winning Callebaut Patissier of the Year in 2019, and seven years of innovation and growth at Lavonne. Chef Prathana excels in crafting delectable desserts, prioritising taste over presentation. She explores flavours, indigenous ingredients, vegan desserts, and enjoys creating themed, nostalgic culinary experiences. Her philosophy centres on creating harmonious, comforting flavours, reflecting her dedication to culinary excellence. In her free time, she loves spending time with her dog, traveling, cooking for family, and watching crime thrillers.

Anosh Ranbhise


Chef Anosh Rannbhise is Lavonne’s Senior Executive Pastry Chef with over 14 years of global experience. He honed his skills in renowned establishments like Singapore Marriott, Pâtisserie LAC in France, and Grand Hyatt in the USA, as well as Hyatt Regency and JW Marriott in India.

An alumnus of MSIHMCT, Pune, he holds a Specialized Vocational Certificate in Chocolate and Confectionery Arts from École Nationale Supérieure de Pâtisserie, France. Chef Anosh’s culinary journey spans European, Indian, Halwai, pastry, and Indian-bakery kitchens, with a strong focus on French pastry and bakery.

As an educator, he approaches his craft scientifically, delving into culinary techniques. His unmatched passion lies in chocolate, confectionery, and viennoiserie. Beyond the kitchen, he finds solace in outdoor treks and enjoys the simple pleasures of life, often over coffee. Chef Anosh’s dynamic career and inquisitive mindset are invaluable to Lavonne.

Sanjeet Kaur

With an unwavering passion for the culinary arts, this seasoned chef’s journey began as a wide-eyed youngster, standing alongside her beloved mother in the kitchen. Graduating with an honours in Culinary Arts, she developed her skills at renowned establishments such as the Taj Mahal Palace and ITC Hotels.

As the years passed, a new calling emerged, leading Sanjeet to pursue a diploma course at Lavonne Academy. Here, she fell in love with baking, producing heavenly treats where creativity and precision converged.

Returning to Lavonne Academy, she now thrives as an instructor, blending her passion for teaching with novel culinary endeavours. Each day brings the joy of guiding aspiring chefs, nurturing their creativity, and watching their culinary dreams take flight. In her free time, Sanjeet loves to travel and cook for family and friends.

Vineet Subramaniam

Meet Vineet, an engineer turned pastry chef. Originally in IT, his destiny led him to baking and pastry. Weekend courses at Lavonne sparked his passion, leading to a career switch. Formal training followed with a diploma program, and he gained experience at The Oberoi Bangalore, refining his skills.

Transitioning to an instructor role at Lavonne, Vineet enjoys guiding and inspiring budding chefs. His enthusiasm for continuous learning makes Lavonne dynamic.

In his spare time, Vineet balances his love for technology and fitness, adding a dynamic dimension to his life. His journey exemplifies the unexpected paths that can lead to fulfilling careers in the culinary world.

Manasa Sridhar

Meet Manasa Sridhar, a culinary artist who ignited her passion for food art from a young age. She pursued a Bachelor’s in Hotel Management at Christ University, specialising in Bakery & Pastry. While studying, she successfully managed a home baking business in Bangalore.

Manasa’s quest for skill development led her to internships at prestigious establishments like JW Marriott and Conrad by Hilton. Post-graduation, she immersed herself in luxury hospitality at Evolve Back Luxury Resorts via their Management Training Program (MT).

In 2020, she joined Lavonne Academy as an intern, swiftly advancing to the role of instructor. Her culinary prowess is matched by boundless energy, swift learning, and strong teamwork. Manasa’s vibrant personality mirrors her love for socializing and connecting with people.

Meet Manasa Sridhar, a culinary artist who ignited her passion for food art from a young age. She pursued a Bachelor’s in Hotel Management at Christ University, specialising in Bakery & Pastry. While studying, she successfully managed a home baking business in Bangalore.

Tanvi Sikka

Tanvi Sikka’s journey is an interesting one. An unexpected pastry chef whose passion emerged like a secret. Inspired by her father’s love for creating memorable hospitality experiences, Tanvi found her niche in crafting delectable desserts.

With the aroma of freshly baked goods becoming a part of every gathering, she delved into the joy of creating with her own hands. Her culinary journey led her to enrol in a 6-week certification course at Lavonne Academy.

After completing the course, she further sharpened her skills through an internship at Lavonne’s production centre. Tanvi’s journey brought her full circle as she joined Lavonne as a chef instructor, relishing a work environment that cherishes continuous learning and professional growth.

Akshaya Pasupathi

Akshaya Pasupathi’s culinary journey followed an unconventional path, stemming from a childhood passion for baking that contrasted her background in Biotechnology. 

Armed with a B.E. in Biotechnology, she quickly realised the monotony of a lab environment didn’t align with her interests. Following her intuition, she embarked on a journey of self-discovery, enrolling in the Diploma program at Lavonne.

After rigorous training at Lavonne Cafe’s production kitchen, Lavonne Academy, and a brief stint at Restaurant Salicorne in Normandy, Akshaya has come full circle. Now, she’s back at her alma mater, Lavonne, exploring and pushing culinary boundaries every day.
Beyond the kitchen, Akshaya finds joy in spending time with her dog, doodling, dancing, and indulging in binge-watching TV shows.

Vishal Gupta

Vishal Gupta is a connoisseur of desserts whose culinary journey began in the kitchen alongside his mom. Their joint efforts in creating his favourite halwa sowed the seeds of his passion.

Vishal’s academic path took him from science to BCOM, yet a sense of fulfilment remained elusive until he took a bold step. Enrolling in the Pastry and Bakery course at IHM Pusa transformed his passion into a profession. A successful course completion led to an enriching internship with the esteemed Leela Group of hotels, where he learned the intricacies of hotel management and then went on to join the Oberoi Group. The challenges of COVID brought new opportunities, leading him to Lavonne, where he found a sense of belonging as a Chef Instructor.

Vishal’s journey at Lavonne has been marked by continuous learning and the joy of sharing knowledge. For him, knowledge is power, and sharing it multiplies that power.

Swathi Krishnamurthy

Swathi Krishnamurthy, a chef instructor at Lavonne began her culinary journey unexpectedly during her 3rd year of engineering when she managed a food stall at a flea market, igniting her passion for cooking.

After obtaining her Civil engineering degree and three years in the field, she pursued her culinary aspirations at Lavonne. Her journey extended to France, where she honed her skills at ‘Guy Lassausaie,’ a Michelin-starred restaurant in Lyon.

Swathi’s daily inspiration comes from the dynamic culinary world. She specialises in bakery, particularly bread, macarons, and cheesecakes, delving into their historical and scientific intricacies.

Outside the kitchen, Swathi is a vibrant multitasker, avid runner, painter, photographer, and a food photography enthusiast. Her love for travel complements her culinary photography passion, making her a well-rounded and enthusiastic member of the Lavonne team.

Apoorvi A

Apoorvi A, a passionate pastry chef, found her culinary calling through childhood cooking show fascination. After starting a BCOM degree, her unwavering love for baking prompted a career shift. Graduating from Lavonne Academy’s Batch 17 marked the beginning of her transformative journey.

She further refined her skills in Lavonne cafe’s production kitchen and now shares her expertise as an instructor. Beyond the kitchen, Apoorvi enjoys travel, movie marathons, and time with her furry friend. Her journey illustrates the fulfilment that comes from pursuing one’s passion.

Alfina Asilta Lobo

Alfina Asilta Lobo’s culinary journey was inspired by childhood memories of her father’s work in the hotel industry. From those early moments, she knew that her future would be in the world of cuisine.

After earning her Bachelor’s degree in Hotel Management from Christ, Alfina’s culinary dreams continued to grow. She delved into home baking and found her way to Lavonne, where she has been a dedicated part of the team for two and a half years. Alfina’s fascination with understanding flavour pairing has driven her to explore the unique ways it interacts with different palates.

Outside of the kitchen, she enjoys a diverse range of activities, including watching movies and series, online shopping, dancing, working out, and spending quality time with her feline companions. Alfina’s dedication to her craft and her enthusiasm for teaching make her a vital part of the Lavonne team.

Nakiya Bagwala

Nakiya Bagwala, a talented pastry chef and instructor who completed her BSc in Hospitality at IHM, Chennai discovered her true calling in baking in the dynamic environment of a hotel kitchen. Spending hours crafting delightful festive cookies ignited a genuine love for the art and sparked her realisation that baking was not just a hobby but a potential career path.

Fueled by this newfound passion, she pursued further education, enrolling in a diploma course at Lavonne after graduating. Her journey continued in a cloud kitchen, where she honed her skills, experimented, and refined her baking techniques.

Returning to Lavonne as an instructor marked a full-circle moment, as Nakiya shared her passion with aspiring bakers, finding immense gratification in the experience. Beyond the kitchen, she enjoys a good book and some quiet time.


Anusha embarked on her baking journey seven years ago with a humble chocolate sponge cake. Through experimentation and dedication, she mastered the art of creating decadent chocolate desserts, fueling her love for baking and pastry.

An alumna of the Institute of Hotel Management, Chennai (IHM), Anusha ventured into a home baking business during the pandemic. She further broadened her horizons through an internship at the Taj, gaining valuable insights into the multifaceted world of hospitality.

For a year now, Anusha has been a part of the Lavonne team, where she continues to evolve and excel.  Outside the kitchen, Anusha finds joy in exploring salty snacks and ranking them!

Jose John

Jose’s path to pastry began serendipitously while working in the hot kitchens of various hotels. With a bachelor’s degree in Hospitality and Hotel Administration from SIHM, Calicut, his fascination for the art of pastry, from breads to cakes and cookies, prompted a shift in his career towards pastries.

With over nine years of experience including a tenure at ITC Gardenia, Bengaluru, he was a vital part of the pre-opening team for Fabelle, a luxury chocolate brand by ITC. 

Jose’s multifaceted journey led him to explore human behaviour, and in 2021, he earned a Master’s degree in Counseling Psychology. His diverse experience in various kitchen formats has diversified his skills, but his true passion lies in crafting exquisite chocolates and artisanal breads.

Beyond the kitchen, Jose leads an active lifestyle, enjoying runs and weekend football matches.

Anjali Sawant

Anjali Sawant is a chef with a remarkable journey that defies convention. Her culinary passion awakened later in life after a career in photography. Anjali’s path took an unexpected turn when her daughter’s dietary needs sparked her determination to provide home-cooked meals, leading her to explore baking. With family support, Anjali enrolled in culinary courses and honed her skills at Lavonne Academy. She returned to Lavonne as an instructor, fulfilling her dream of sharing culinary experiences and inspiring future talents. In her free time, Anjali indulges her creativity through crafts, macramé, and her enduring love for photography, all while embracing travel.

Manasi Kadam

Manasi Kadam’s journey is a unique transformation. From a Pharmacist with an MBA, she pivoted to become a passionate chef and instructor, particularly in baking. The COVID-19 pandemic prompted her career change, transitioning from a 6-year job to Lavonne Academy.

Completing her diploma, Manasi expanded her knowledge with an internship at an R&D company, Thinking Forks. This experience broadened her culinary perspective. Returning to Lavonne as an instructor, she feels fortunate to work with her mentors. Manasi is a versatile multitasker and dedicated learner who enjoys exploring cuisines, travelling, cooking, and reading.

Sanya Singhania

Sanya Singhania’s culinary passion ignited in her early years, as she lent her hands to her mother’s confectionery creations. Her unwavering love for baking led her down a different path than her peers, one less travelled. She began her journey with a Bachelor’s in Commerce but soon realised her heart lay in the world of pastry and bakery. Armed with determination and a diploma from Lavonne Academy, she embarked on her culinary adventure. Her professional odyssey commenced at The Oberoi Bangalore, where she honed her skills for nearly three rewarding years, mastering the art of crafting exceptional cuisine.

Now, as a Chef Instructor at The Lavonne Academy, Sanya finds her role truly inspiring and fulfilling, offering her a fresh perspective on bakery and pastry. In her leisure hours, she enjoys cooking, indulging in TV shows, savouring music, and cycling, all of which reflect her culinary creativity and zest for life.

Anshita Gupta

Anshita Gupta’s path to the pastry world unfolded organically, as her love for baking evolved at its own pace. Graduating in BBA digital marketing, she briefly contemplated pursuing a master’s degree, but her mother’s encouragement propelled her towards her true passion. An internship at a cloud kitchen for 8 months laid the foundation for her pastry skills.

During the challenges of the COVID pandemic, Anshita enrolled in a diploma course at Lavonne, hoping to expand her knowledge. Little did she know that her journey would lead to an internship at Lavonne’s production house, providing her with invaluable exposure and skills.

Since then, Anshita’s dedication has made her a beloved instructor at Lavonne. Her journey has been a continuous learning curve, marked by daily challenges that keep her motivated to excel. Organised, eager to learn, and efficient, Anshita also finds joy in sketching, painting, exploring new eateries, and travelling with her family outside the kitchen.