Portfolio – Nandhakumar Anandan

Portfolio – Nandhakumar Anandan

“An good smile by a guest is a joy of profit and happiness”


About me – I am Nandha Kumar, a passionate and young chef completed Dual Bachelor’s degree in culinary arts and hotel management from Indian Culinary Academy {Ask institute of hotel management and culinary arts}, Bangalore, India. My passion is to become a Michelin star chef and renovate Indian cuisine to the modern food world. My dream is to be a Guinness World recorder.

Education qualification

10th grade – Nazareth Matriculation higher secondary school, Chennai, India.

12th grade – Nazareth Matriculation higher secondary school, Chennai, India.

B.sc in catering science and hotel management – Bharathiar university.

B.sc in advance culinary arts – HTMI, Switzerland.

Level 4 diploma in culinary arts and patisserie -Institute of hospitality, London.

Level 5 diploma in advance culinary arts and patisserie – Institute of hospitality, London.

Commi chef certificate – THSC, India

Chef de partie– WACS ( World association of chef society )


I have completed my industrial training in Aloft Bengaluru Cessna Business Park, Bangalore in the department of South Indian cuisine.

Key responsibilities:

  1. Vegetables and meat preparation for a la carte and banquet orders.
  2. Handling a la carte dinner food preparation for restaurant.
  3. Preparing all masalas, batters and mise en place.
  4. Par stock maintenance and stock refilling.
  5. Guest chef during breakfast and lunch service.
  6. Guest chef at theme lunches.
  7. Worked in banquet preparations simultaneously with A la carte service.

Completed various outdoor caterings and organised various culinary fiesta and theme lunches.

Veg sheek kebab photography


exploring, trying and learning is what defines me!

Culinary Innovations !

Always a Competitor !

Participated in more than 5 Culinary competitions and topped up in the scoreboard.

I believe competition is what made me explore the food world more and meet new people and to overcome my shyness.

Never underestimate an opportunity, Either its a win or a learning.

Chef Nandy

Not just tangy ! But an Patissiere too !


Made fondant cakes with different techniques like lace making, pattern designing, royal icing, flowers and leaves so on.


Making figures, spray colouring, edible drawing, shade designing, and varieties of experience and learning through out the making process.

Mistakes is what made it learn the perfection and technique.

Fondant cakes

Some of Classic desserts !!!