hef Ahnam
Master Chef of “The Oriental Blossom” having  more than 23 years of reach and comprehensive experience in the hospitality and culinary at India and abroad. Cooking up the magic, his past experience includes a stint with Taipan, the much-applauded Chinese restaurant at the Oberoi new Delhi. During his leadership “The Oriental Blossom” has honored to receive the best chinese fine dining restaurant in Hyderabad awarded by “ The Timed Food Guide” 2012, 2013 & 2014 in a row.

N. Srikanth

I am N.Srikanth born & brought up in Warangal (Telangana state) & settled in Hyderabad. Presently working with one of the worlds renowned Culinary Institute – Culinary Academy of India, Hyderabad from past 3 years & currently holding a position of Pastry Department head. My career started with ITC Sonar Bangla, Kolkata after being completed my Bachelors Degree in Catering Technology & Culinary Arts in 2002 from the same institute. After ITC I got a privilege to work with brands like Hyaat & Hilton in New Delhi. I gained International exposure after working with Carnival Cruise lines, USA. My entire career rotated around Pastry & Bakery kitchen which thoroughly enhanced my skills in that particular line & made me able to perform well & helped me produce high quality Pastry & Bakery products.

At my present job I teach Dessert Plating’s & Confectionery showpieces to 3rd year, Post Graduates & Cruise line trainees. During the tenure with the institute I have won A Gold Medal & 2 Silver Medals at National Level competitions organized by IFCA bodies in different cities. As a Pastry Chef I heartfully love my work, share the knowledge I gained, keep learning & try to give the best everytime.

Nihit Chandra

Chef Instructor - Indian Kitchen, Culinary Academy Of India.
Born and bought up in city of Nawab’s LUCKNOW. Unlike any other chef the passion of becoming a chef grew up with me when i completed my schooling and wanted to do something which touches the heart of people. Being at Lucknow all my childhood, had a palette of local Awadhi food. I followed my passion by completing a three years bachelor’s degree in Hotel Management from Institute of Hotel Management,Lucknow in the year of 2008. That was the time when i started my Culinary journey being on the other side of the table that was being a Culinarian myself.

I started with Taj group of hotels in Banquet and speciality Indian restaurant kitchen.The next step of mine went into IHM Pusa as a chef Instructor Indian kitchen and so on so forth i went to IHM Jaipur and then i started realising that i can be a good culinary trainer as training itself gave me confidence and even there was a hidden happiness behind making young culinariens achieve what they deserve and desire.

The journey took me to lot of leeps and bounds and at every step of mine i learned a new lesson of Culinary in my life.
Banquet Regional Indian Kitchen being my real strenght i grew in my core and that was Awadhi Cuisine.
The journey with Culinary Academy of India started in 2012 July when i joined as an Indian Chef for this college.
This college proved to a turning point in my life and made me more skilled throught my journey.


E. C. Naveen

Having gained significant experience a Chef, & having made numerous hot & cold, qualified Catering Technology & culinary Arts professional having 7+ years’ of culinary experience. Greatly passionate about work and have gained an ability to make and display the creative & variety dishes.



Relish 2014