Chef Bantwal Shashidhar Bhat

Assistant Professor (Selection Grade)

Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education

Qualification: B. Sc., DHMCT


    Responsible for handling South Indian and breakfast for MA Indian Cuisine and Food Culture.

    Have been a part of various Food Festivals at various hotel brands and few along with various Chefs of International/National fame. Have been part of pre-opening team of various hotels as HOD - Food Production Department. Have been selected to be part of the team which went to FHA show at Singapore 


Subject Semester / Year
Nashta (Breakfast Cookery) First Semester
Dakshina Pradeshika Aahar (Cuisines of South India) First Semester


Degree Specialisation Institute Year of passing
Bachelor of Science Nutrition, Dietetics and Food Service Management P.S.G. College of Arts & Science, Bharathiar University 1988
Diploma in Hotel Management, Catering Technology Hotel Management, Catering Technology IHMCTAN, Chennai, National Council 1992


Institution / Organisation Designation Role Tenure
Cherrans College of Arts and Science, Erode District Tamilnadu Lecturer Teaching Theory and practical – Food Production 2 Years


Area of Interest

Practical Cookery

Area of Expertise

South Indian and North Indian Cuisines

Work Experience

Organisation Role Tenure
Ambassador Group of Hotels Exec chef at their Chennai Property , HOD of the production department , responsible for the functioning , staffing, rostering, quality and quantity , enhancements , food festivals etc.
Sterling Holiday Resorts Fern hill OOty , flagship property of sterling resorts, Exec chef , responsible for implementing HACCP , menu planning , Banquet food preparation and cost controls etc
Concept Hospitality Exec chef at Fern Ahmedabad , Working towards starting a new outlaet based on south Indian NON Vegetarian. First of its kind in Ahmedabad. Daily functioning , planning, delegating etc
APPU Hotels Associate Executive chef of 245 room Property of appu hotels managed by the Starwood hotels under the Le Meridien Brand . Responsible for operations of Banquets and South Indian restaurant apart from the daily functionin of all kitchens.
Park Plaza by Rezidor Brand of Radisson , Executive chef from preopening stage , implemented SOPS, training , food festivals etc
Residency Group of hotels Joined as Senior Sous Chef and after 4 years was promoted and deputed as executive chef of their prime property at Chennai – the Residency towers