Founder’s Snapshot
Chef Keshi Nisudan brings over four decades of culinary excellence, making him a respected authority in international cuisine, bakery, confectionery, and health-focused gastronomy. A graduate of the prestigious PUSA Institute of Hotel Management, New Delhi, he further honed his expertise in bakery and chocolate confectionery in Zurich, Switzerland.
His global exposure and extensive travel have shaped a unique culinary philosophy—one that seamlessly blends artistry, nutrition, and science. Chef Keshi has held senior culinary leadership roles with renowned hospitality brands, including Taj Group (IHC), Hyatt International, Ambassador Group, and ITC Hotels, consistently delivering refined dining experiences of the highest standard.
Throughout his illustrious career, he has had the privilege of serving distinguished global leaders such as President Dr. A.P.J. Abdul Kalam, Bill Gates, U.S. President Bill Clinton, and several Heads of State.
Guided by the belief that “a chef must think like a scientist and work like an artist,” Chef Keshi’s legacy extends beyond the kitchen. As a passionate mentor, he has trained and inspired future culinary professionals at ITC Hotels, Welcomgroup Management Institutes, and leading culinary institutes across Manipal, Mangalore, and Goa.
A member of the Indian Culinary Forum since 1995 and a founding associate of the Telangana Chefs’ Association (2016), Chef Keshi is a seven-time Gold Medalist for Master Craftsmanship, recognized for his technical brilliance, discipline, and unwavering commitment to culinary excellence.
Sharmila Nisudan is a seasoned professional with over three decades of experience spanning the food industry and academia. Her expertise lies at the intersection of culinary and food sciences, with specializations in nutrition-focused product development, dietary aesthetics, research and development of health foods, quality management, and teaching & training.
Her professional journey has been a continuous learning curve—one shaped by passion, purpose, and a deep commitment to excellence. Each role and project has brought her both joy and fulfillment, driving her to consistently deliver her best. She aspires to collaborate with organizations that value her as a strategic and knowledge-driven resource, contributing meaningfully to innovation and growth.
Reflecting on her career, Sharmila expresses deep gratitude to the mentors and institutions that provided her with platforms to perform and recognition to evolve into the professional she is today. Her contributions have been acknowledged through several prestigious honors, including the Faculty Award by AHLEI, Orlando (2006) and the LCGI Award by City & Guilds, London (2005).
Most recently, she represented India at the G20 Japan Summit, serving as a presenter at the 3rd World Eatology Forum, where discussions centered on sustainable development goals. Her book, A Guide to Women and Child Development—authored for anganwadi women—was launched at this international forum in June 2019 and subsequently translated into Hindi, English, and Telugu, extending its reach and impact between 2019 and 2020.