Meet Our Chefs


Vinesh Johny

Vinesh Johny is the co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, Bangalore. After graduating from culinary school, he went on to work with The Oberoi Group of Hotels and Starwood Hotels & Resorts, in various capacities, Adding sheen to his portfolio is his Diplome in Sugar Art and Wedding cake decoration at Feves de Choco Creation of Pastry Fine Arts, Malaysia, before he found his calling to be an educator. He set up India’s first international specialised baking academy (affiliated to City & Guilds, London), in 2012, at the age of 24, with the aim of making pastry arts a mainstream career choice.

Lavonne brings in pastry chefs of international repute and thereby provides world class education to students wanting to specialise in the field. Known best for his engaging personality and his non-conformity to old-school methods of teaching, Vinesh brings his expertise to the table through the masterclasses he conducts in addition to heading the academics for the Diploma program at Lavonne. He now also holds the honour of being featured in the inaugural ‘Forbes 30 under 30 Asia’ list for 2016 in the Arts category.

Avin Thaliath

A bronze medalist of Bangalore University in 2004 for the Bachelor of Hotel Management degree, Avin went on to pursue an MBA in Human Resources. An educationist at heart, he currently serves as Assistant Professor, Department of Hotel Management, Christ University. Having always nursed the desire and ambition to set up a specialised baking school in India, co-founding Lavonne is among the highlights of his illustrious career.

Fortifying his education in his field of interest, he took up an advanced level program in Chocolaterie and Sugar at Feves the Choco Creation of Pastry Fine Arts, Malaysia. He holds the credit of being a Golden Certificate Awardee of Vatel Scholarship, Nimes, France. Chef Avin is a member of WACS (World Association of Chef’s Society), SICA (South Indian Culinary Association), and IFCA (Indian Federation of Chefs Association). He has authored a number of academic journals, books, and monographs and has presented award-winning papers at top-level industry summits. With a profile as strong as his, Chef Avin has also been featured on television talk shows. His experience in the industry pans many years and he lends his proficiency to the art and science of baking and confectionery especially as an educationist. As someone who believes learning never stops, he is currently pursuing his PhD.


Joonie Tan

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! She is the co-editor of India’s first cake decoration magazine — Sugar.


Sachin Wilfred

Sachin Wilfred is one of our youngest yet most dynamic chefs. After completing his BHM from Christ University, he is now pursuing his MBA in Hotel and Tourism Management from Anamalai University. He has worked in kitchens of high repute such as at The Oberoi, Olive Beach, The Park, and ITC Gardenia, Bengaluru. His interest in bakery and confectionery kick started quite early in life. His inspiration to become a pastry chef was Chef Avin Thaliath, his mentor, teacher, and co-founder of Lavonne.

At Lavonne, he trains our Diploma students and is also responsible for creating some of our signature desserts and breads.


Manooshi Chandy

Despite holding a BSc in Chemistry, EVS, Zoology and French, and pursuing a Post Graduate degree in Conservation Biology from Victoria University of Wellington, New Zealand, Manooshi was always drawn to baking which is why she took up the Diplome in Patisserie at Lavonne Academy of Baking Science and Pastry Arts. She then went on to train at the ITC Grand Central, Mumbai.

For her, baking is an organic experience, her ‘quiet’ space where everything flows instinctively and effortlessly, a blend of childhood memories, processes, science, traditions, discipline, soul, fun, creativity, and hands-on fulfilment.

A Bullet fanatic and music freak, she now works at Lavonne as a pastry chef.


Arushi Deeya Jhawar

Arushi pursued a Bachelors in Design, specialising in Industrial Designing from Symbiosis Institute of Design, Pune, before she found her true calling to become a pastry chef. She went on to equip herself with a Diploma in Patisserie and Baking Science from Lavonne Academy of Baking Science and Pastry Arts, Bangalore, following which she interned for a period of six months at the bakery and pastry kitchen of The Leela Palace, Bangalore. With a heart for teaching, she decided to move out of the 5-star kitchen and into the classroom.

The latest addition to our faculty, Arushi took up the role of Assistant Chef Instructor at Lavonne where she now conducts classes for the students of our various programs. She finds there is nothing more fulfilling than to share one’s learning, and to see one’s perseverance and hard work materialise as a student gains clearer understanding of the field.