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Our Faculty

Our Faculty



Chef Himanshu Priyankar, a highly accomplished hospitality professional with a diverse range of experiences and expertise graduated from IHM Gwalior and began his career as a Management Trainee in the Kitchen Department of the Radisson Hotel.

Driven by his passion for culinary arts and education, Chef Himanshu transitioned into academia, joining Kurukshetra University as an Assistant Professor in Food Production Department. He later held positions at MDU and SRM University, where he served as the Head of Department, leveraging his extensive knowledge in continental and Indian cuisine.

To further enrich his skill set, Chef Himanshu pursued a Master's degree in Marketing and Finance, showcasing his versatility in both culinary arts and business management. His dedication to the hospitality industry led him to become a certified Hospitality Trainer by MCG, solidifying his expertise in training and developing aspiring professionals.

Currently, Chef Himanshu holds the esteemed position of Head of Department at TGCA, where he continues to make significant contributions to the field of hospitality education. With his wealth of knowledge and industry experience, he plays a crucial role in shaping the curriculum and ensuring the delivery of high-quality education and training.



Chef Adityan Biswas, an accomplished pastry chef, leads as the Head Instructor for Pastry & Bakery at TGCA. With an extensive background in the culinary & pastry industry, Chef Adityan graduated from IHM Pusa, New Delhi, and completed his MBA from NMIMS, Mumbai. His passion for the art of pastry led him to specialize in Breads, Modern French Pastries, and Plated Desserts.

Chef Adityan's culinary journey began as a Kitchen Management Trainee with Sahara India, where he worked in various locations across Mumbai and Lonavala. His training reached its pinnacle when he worked as a Chef De Partie at Aamby Valley City, Maharashtra, where he gained valuable experience and expertise in the art of pastry.

With a passion for teaching, Chef Adityan has also been instrumental in imparting his knowledge and expertise to over 100 students for online culinary courses in collaboration with WhizLeague. His enthusiasm and dedication towards pastry artistry have made him an exceptional instructor, and he continues to inspire and mentor aspiring pastry chefs in the industry.



Chef Saurabh Baghel has done his graduation from IHM Meerut in in Hotel and Hospitality Administration. He has done his Internship in Hyatt Regency Gurgaon and has a working experience in pastry production from Lavonne Food and Beverage Pvt Ltd, Bangalore. He also participated in different types of pastry competitions in IHM Chandigarh, Dehradun, AAHAR (Pragati Maidan) where he won Gold Medal in state, regional and national organised by India Skills and SkillIndiaMission. He got trained for sugar art from Malaysia and South Korea and some of the international achievements and got Gold Medal in Scotland conducted by WorldSkills UK 2019 Bronze Medal in Global skill challenge Australia conducted by WorldSkills Australia 2019 and he grabbed Medallion of excellence in WorldSkills Kazan, Russia 2019.



Chef Bhaskar Maurya is a Head Culinary Instructor at TGCA. He has completed his 3 years diploma in Food Production from Pusa, Delhi. He has graduated from Chatrapati Shahuji maharaj, Kanpur. He has 14 years of industrial experience in Japanese Cuisine and 7 years experience of teaching in Food Production courses. He specializes in Japanese and Asian cuisine.



Chef David Shukla, an esteemed Trainer at TGCA, is an alumnus of IHM Meerut, where he developed a strong foundation in pastry & bakery arts. To further enhance his skills, he completed his industrial training at Pullman Hotel, Aerocity in New Delhi, gaining valuable practical experience.

With a passion for baking and pastry, Chef David has worked with renowned brands in the industry. He contributed his expertise to the prestigious Lavonne Academy of Baking Science and Pastry Arts in Bengaluru, where he further refined his craft. Additionally, he honed his skills at Walkano Creamery in Kerala, expanding his knowledge in the art of creating exquisite pastries and desserts.

Chef David is recognized as an expert in fondant, sugar, and chocolate work, demonstrating his mastery of intricate techniques and artistic flair. His attention to detail and dedication to his craft have earned him a reputation for creating visually stunning and delectable confections.

As a trainer at TGCA, Chef David brings his wealth of experience and expertise to inspire and educate aspiring bakers. His commitment to sharing his knowledge and nurturing the talents of others make him an invaluable asset to the team.

With Chef David's guidance, students can expect to learn the intricacies of fondant, sugar, and chocolate work, developing the skills necessary to excel in the world of baking and pastry arts.



Meet Chef Vishva Sharma, a dedicated Assistant Culinary Trainer at TGCA. Chef Vishva’s passion for culinary arts has been a driving force throughout his career, leading him to achieve remarkable milestones in the field.

Chef Vishva holds a Diploma in Culinary Arts from City & Guilds London, a renowned institution that sets high standards for culinary education. During his training, he underwent a significant phase at Le Meridien, New Delhi, where he had the opportunity to learn from industry professionals and gain practical experience in a professional kitchen.

With his comprehensive training and hands-on experience, Chef Vishva brings a wealth of knowledge to his role as an Assistant Trainer. His practical insights, combined with his passion for teaching, allow him to effectively guide and mentor aspiring culinary professionals at TGCA.

His expertise, both as an Assistant Trainer, exemplifies his dedication to the field of culinary arts. His commitment to culinary excellence and his ability to cater to various dietary requirements make him an invaluable asset to the team and a source of inspiration for students pursuing their culinary dreams.

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School of Bakery Arts


School of Culinary Arts