Vinesh Johny is the Co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, Bangalore. He worked with multiple luxury properties in India, in various capacities, before he found his calling to be an educator. He was on the inaugural Forbes ‘30 Under 30 Asia’ list in 2016, made it to the ‘All Star Alumni’ list in 2017, and was one of CNN’s ’20 Under 40’ in the same year. He is also the World Skills Expert, officially representing India at WorldSkills Abudhabi in 2017. He was also the official mentor for Team India and helped India achieve our first Silver medal ever in Patisserie! He along with his mentee will be representing India again at World Skill Russia in 2019, for Patisserie Skills. He was presented the prestigious Restaurant India Award 2016 for Pastry Chef of the Year. Additionally, Lavonne, under his able leadership, has been bringing home multiple awards. As an educator, he is known best for his engaging personality and his nonconformity to old-school methods of teaching.
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Co-founding Lavonne is among the highlights of Chef Avin’s illustrious career. A bronze medalist of Bangalore University in 2004 for the Bachelor of Hotel Management degree, he went on to pursue an MBA in Human Resources. An educationist at heart, he served as Assistant Professor, Department of Hotel Management, Christ University, before joining Lavonne in a full-time capacity. He has studied at various boulangerie and pastry schools around the world and holds the credit of being a Golden Certificate Awardee of Vatel Scholarship, Nimes, France. Chef Avin is a member of WACS (World Association of Chef’s Society), SICA (South Indian Culinary Association), and IFCA (Indian Federation of Chefs Association). He has authored a number of academic journals, books, and monographs, and has presented award-winning papers at top-level industry summits. He is also the World Skills Expert for India and will be representing the county at World Skill Russia in 2019, for Bakery Skills. As someone who believes learning never stops, he recently completed his Ph.D.
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 recognized by international pastry artists too. She is the co-editor of India’s first cake decoration magazine – Sugar.
Prior to becoming the Executive Chef Instructor at her Alma Mater, Chef Prathana has worked at the Leela Palace Bangalore. Being a perfectionist who loves to explore the intricacies of flavours and textures, she also enjoys creating plated desserts with new concepts. She enjoys working with chocolate, and therefore spends a lot of time doing research and perfecting her skill. Apart from being recognized for her work at several platforms, she also holds the title of Callebaut Patissier Of the Year 2019.
In her free time she spends time doing yoga and also loves to explore and travel to understand different cultures and cuisines.
Withover 20 years of demonstrated work experience among the top rated luxury hotels and resorts around the world, Chef Anurag Barthwal has most recently been appointed as the Chef of Skills & Innovation at Lavonne Academy. Having lent his expertise at multiple luxury properties such as The Oberoi Group, Leela Hotel Ventures and Four Seasons Hotels, his work has been recognised at several award platforms such as Callebaut Pastry Chef of the Year, The Times Food & Nightlife Awards, Travel & Leisure Delicious Food Award, and Food Food Awards, for his ingenious take on pastry.
His patisserie and boulangerie style evolved through exposure to top national and international kitchens so his creations often blend local Indian flavours with modern French influences, with an enormous passion for contemporary fine dining.
During his time off, he plays multiple musical instruments, is an obsessive photographer, and has developed a keen interest in water colour paintings.
A seasoned pastry chef and an academician, Chef Amit Vohra is an alumnus of Institute of Hotel Management, Bhopal and the prestigious Taj Management Training Program. He has 13 years of extensive work experience in Hotel and Retail industry, wherein he has worked with brands like The Taj group, The ITC Welcomgroup, The Oberoi Group and The Aditya Birla Retail Limited to name a few. With his expertise in areas like new product development, training and quality assurance, he ventured into the field of academics in the year 2015 as a Learning Facilitator with Ecole Hoteliere at Lavasa and was eventually elevated to the position of Assistant Dean. He played a pivotal role in the pre-opening of Indian School of Hospitality as Associate Director Culinary.
Author of the book “Kitchen Maths” which deals in the check and control and accounting aspects of the Food Production operations. He has also written content for the book Bakery Technician for NCERT and is working on other resources for bakery and pastry students. With experience spanning across multiple realms in the industry. In his current role, he heads the academic division at Lavonne Academy as the Chief of Academics.
Having completed his Bachelor’s in Hotel Management from Maharashtra State Institute of Hotel Management and Catering Technology in Pune, Anosh has also intensively studied French Chocolate, Confectionery and Pastry Arts from Ecole Nationale Supérieure de Pâtisserie, France. He has trained and worked in multiple properties around the world in the likes of; Marriott, Singapore, Patisserie LAC, France and The Grand Hyatt, USA. He has also contributed at multiple establishments within India in the likes of; Hyatt Regency, JW Marriott, Westin, Inn-venue Hospitality, Silver Spoon Kitchen & Deccan Epicure among a few others.
While not in the kitchen, Chef Anosh loves to engage in outdoor sports & activities. He has successfully trekked the Shivalik ranges of the Himalayas that is 14,000 feet above sea level.
A Culinary Arts graduate from IIHM Hyderabad, she has Interned at The Taj Mahal Palace, Mumbai and worked at multiple star properties in the likes of ITC Kakatiya and Greenpark Hotels. While she originally started her career in the hot kitchen, she soon developed immense interest in baking and pastry. This is when she decided to take it up baking as her mainstream skill and soon joined Lavonne Academy to pursue her pastry education.
After graduating from Lavonne in the year 2018, Chef Sanjeet moved back to Hyderabad and took on the role of Bakery Instructor at the Roots College. Having developed a keen interest in imparting knowledge and teaching, she’s now back at her alma mater as Lecturing Instructor.
During her free time, she loves to cook at home, listen to music and travel to new destinations.
With a B.Tech in Electronic Engineering, Chef Vineet joins many others who took up a job in the IT sector, before stumbling on his true passion. In pursuit of doing what he truly loves and what began as a weekend course at Lavonne, he subsequently made way to taking up the Diploma de Patisserie program and switching careers.
Upon successfully completing his course and having graduated from Lavonne Academy, he trained at The Oberoi Bangalore for close to 4 years as he made his way up the kitchen ladder. With exceptional expertise in Baking and Pastry, and as someone who believes that learning never stops, he looks forward to refining and bettering his skills at Chocolaterie and Viennoiserie. He is now back at Lavonne as Asst Executive Chef Instructor.
During his free time, he loves to read up all about tech and gadgets. He also loves spending time at the gym amidst other interests.
Chef Manasa’s love for creating art with food began at a very young age. As a self-taught baker, she ran a small home baking business back in 2016. Having realized her love for the craft, she went on to get an academic qualification in Bachelor’s of Hotel Management at Christ University Bangalore. She has interned at some reputed luxury hotels including the JW Marriott & Conrad by Hilton. Soon after successfully completing her undergraduate program in 2018, she was recruited by Evolve Back Luxury Resorts (Orange County) into their Management Training Program, where she built on her business acumen skills in luxury hospitality. In 2020, Chef Manasa joined Lavonne Academy as an intern to continue enhancing her skills in Bakery & Pastry. Having successfully finishing her internship with flying colours, she has finally taken on the role of Lecturing Instructor at Lavonne.
Work aside, she’s an athlete and a fitness freak with a deep love for animals and nature. During her weekends, she loves to trek, travel and indulge in photography and documentation. Being an eternal optimist, she’s a team player who is extremely engaging and energetic in her approach.
Upon successfully completing her Diploma de Patisserie at Lavonne, Chef Krishna spent time in France getting trained by Chef Patrice Ibarboure, a recipient of the prestigious Meilleurs Ouvriers de France Con in 2019. This experience at the one Michelin star restaurant, Les Frères Ibarboure led to her gaining some peak levels of expertise in plated desserts, à la minute desserts, and frozen desserts. She then returned to India and worked at La Folie Lab, Mumbai to be trained in pastry production and learnt all about bean-to-bar chocolate production.
With a meticulous approach, she is very particular about precision and attention to detail. A constant learner and passionate problem solver, Chef Krishna is a proud Lavonne alumni who has returned to the academy as Assistant Executive Chef Instructor.
During her time off, she spends time reading about religion, philosophy and culture.