Our Faculty

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. 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.

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.

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.

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.

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.

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.