Rakhee Vaswani is a Tante Marie and Le Cordon Bleu trained chef. She is not only a celebrity chef and TV host on various channels, but is also an entrepreneur, an author and is also called Desi Nigella.

Known to be extremely fond of and passionate about teaching, Chef Rakhee is the founder at Palate Culinary Studio and Academy. 

She is also the editor of the BBC GoodFood Magazine. She believes in getting inspired to inspire further by learning and acquiring unlimited knowledge.

Anand, a Psychologist by profession, born in India, settled in Malaysia, followed by passion into food industry. After successfully operating a Malaysian restaurant in Chennai (rated in top 10 Vegetarian restaurants in Chennai 2006 by The Hindu), his thirst for uniqueness in food industry guided him to Sugar Art.

Fascinated by this new found love, he started experimenting in Sugar & Wafer Paper achieving phenomenal results. Anand’s niche lies into bringing botanical resemblance into these art forms, he conducts workshops in Sugar (Gum Paste), Wafer Paper, Korean Jelly Flowers, 3D encapsulated Jelly Art, Chocolate Paste, Easy Paste, Wedding & Temari Japanese Cakes.

A passionate baker at heart, his work has been published in various online forums.  

Sonia is a well-known baking instructor and founder of AnyBodyCanBake. She is born & brought up in Punjab and being Foodie is natural to her. After working with corporates for about 12 years, she decided to listen to the heart and follow her passion for baking.

If it is Whole Wheat Baking you might be talking about Sonia Gupta. It is no surprise that her students call her the “Thalaiva of Whole Wheat Breads”.

She is on her mission in transforming “Home-Makers into Home-Bakers” and in the last 4 years, she has trained more than 4000 people across the globe through her online and offline courses.

Sonia has been featured in various online portals as Inspiring Mom Entrepreneurs, Top 5 Food Bloggers in Pune and Top 7 food blogger to follow in Pune. Her blog has also ranked under Top 10 Eggless Baking Blog, and Top 10 Food Blogs in Pune.

She recently got featured under 10 Most Promising Women Entrepreneurs in F&B Industry 2019 SiliconIndia, a leading business magazine.

Kalyan Karmakar is an independent food writer, consumer insights specialist, and brand consultant. He started his food blog in 2007, Finely Chopped, and it is one of the first food blogs in India and is today one of the most well regarded Indian food blogs and has won the best food blog award for a record number of times in the FBAI awards.

He runs Finely Chopped Consulting where he provides consumer insights based solutions for brands in the food space. 

He is a popular columnist and is the curator of the Times Kitchen Tales program for the Times of India. He is a published author and his debut book, The Travelling Belly, was published by Hachette India. 

His columns have appeared in Femina, Indian Express, NDTV Food, Conde Nast Traveller India and DailyO. HHe believes strongly in the cause of home chefs and has been bringing their stories to the world at large through his podcast series #foodocracyforher.

Alok Verma is a doctor turned Food Stylist and Photographer based in Mumbai and delved into this field when it was still quite unexplored. From being a doctor by education and graduating from one of India's best medical colleges, Alok was reluctant of his profession and soon changed tracks after realizing his love for food styling, curating recipes, photographing and writing for his own website.

He has worked with over 250+ F&B brands over the years and has been awarded India's Best Food Stylist 2016 and 2017 at the IFBA.

His work has been published in many national and international magazines and newspapers and he continues teaching the art to food photography enthusiasts across the country.

Chef Anip has been serving the baking & pastry industry from more than 20 yrs while working with various organizations like Nirula’s and Barista, Intercontinental, Costa cruises (Europe), Café coffee day, Bharti Walmart, Cargill India, etc.

Chef has set up bakeries for Barista and Muffets & Tuffets, they are now operating huge operations in both Mumbai and Bangalore. He has also started live bakery concepts for Walmart while opening 10 bakery outlets across the country.

Chef has also been a part of the core team at Café coffee day and has developed the first ever national menu. He has also developed a concept of satellite kitchen and frozen food for remote areas to ensure availability of food items.
Currently, he is working as the Corporate Chef at Cargill India since 2017.

Abhiru Biswas is an award winning Chef and Food Business Entrepreneur. During his career span of over 25 years, he has worked as Head Patisserie Chef in various chain of Hotels like Taj Groups of Hotel , Hyatt Chain International , Oberois Hotels.

He has worn many caps for Barry Callebaut over the years ranging from Technical Advisor for Barry Callebaut in Asia Pacific to a leadership role in Commercial Business development for Callebaut Brand in India. He also opened the Chocolate Academy in Mumbai & Singapore.  He was also Faculty Member if IHCL (Taj Hotels and Resorts) and faculty for IHM-A leading school of hotels owned by Taj group.

Abhiru has won many accolades in his field, most recently bagging “Asia’s Best Chef” award in 2019 as well as being a jury member on the Skill India Culinary Team and with All India Culinary Association , Hospitality and Federation Asia Pacific, World Chocolate Association. Abhiru is passionate about his art, and this is what sets him apart from the others.