Our Team

Avin Thaliath is the Co-founder and Director of Academics at Lavonne. An educator and pastry expert, he co-founded Lavonne to establish specialised baking education in India and has trained internationally in France and Malaysia. He has represented India on global skill platforms including WorldSkills 2022 and holds leadership roles across culinary and skill-development organisations, contributing significantly to pastry education and industry excellence.

Joonie Tan is the Chief Pastry Artist at Lavonne and founder of 180 Degree Celsius, a luxury cake boutique specialising in customised and wedding cakes. She moved to Bengaluru in 2012 and is widely recognised for her creative cake artistry. Her wedding cakes have been featured in leading publications across India and recognised by international pastry artists. She is also the co-editor of India’s first cake decoration magazine, Sugar.

From home baker to culinary professional, Prathana Narang's journey includes experience at The Leela Palace Bengaluru and consulting for a Michelin-starred restaurant before joining Lavonne and becoming Chief Product Officer across brands including LICK (Lavonne Ice Cream Kitchen). Recognised as Callebaut Patissier of the Year in 2019, she is known for her innovative desserts, focus on flavour-driven creations, and exploration of indigenous ingredients and vegan pastry.

Anosh Ranbhise is Lavonne’s Senior Executive Pastry Chef with over 14 years of global culinary experience. His journey includes renowned establishments such as Singapore Marriott Hotel, Pâtisserie LAC in France, and Grand Hyatt in the USA. Specialising in French pastry, chocolate, confectionery, and viennoiserie, Chef Anosh combines technical precision with a scientific approach to pastry education, bringing global expertise and innovation to Lavonne.

Vineet Subramaniam is an engineer-turned-pastry chef whose passion for baking began through weekend courses at Lavonne. After formal pastry training and experience at The Oberoi Bengaluru, he transitioned into the culinary industry full-time.
 As a Chef Instructor at Lavonne, he enjoys mentoring budding chefs and fostering a culture of continuous learning, while balancing his interests in technology, fitness, and pastry arts.

Sanjeet Kaur is a culinary arts graduate and pastry chef whose journey began alongside her mother in the kitchen. Having trained at renowned hospitality brands including the Taj Mahal Palace and ITC Hotels, she later pursued baking at Lavonne and discovered her passion for pastry.
 Now a Chef Instructor at Lavonne, she blends creativity, precision, and mentorship to guide aspiring chefs while continuing to explore new culinary experiences and teaching methods.

Manasa Sridhar is a pastry professional and culinary artist with a background in Hotel Management specialising in Bakery & Pastry. Her experience includes internships at JW Marriott and Conrad by Hilton, along with hospitality training at Evolve Back Resorts.
 Beginning her journey at Lavonne as an intern in 2020, she quickly progressed into an instructor role and is recognised for her energy, creativity, teamwork, and passion for connecting with people.

Oshine D'Sa transitioned from Electronics and Communication engineering into pastry arts after discovering a deep passion for desserts and baking. Following advanced pastry training at APCA Bangalore, she gained experience at ITC Gardenia and Magnolia Bakery Bengaluru.
 Beginning her journey in Lavonne Café’s production kitchen, she later became a Chef Instructor at Lavonne, where she enjoys mentoring students and refining her pastry craft through continuous learning.

Jose John is a pastry chef with over nine years of experience across luxury hospitality and artisanal baking. His journey includes working with ITC Gardenia and contributing to the pre-opening team of Fabelle, ITC’s luxury chocolate brand.
 Specializing in chocolates and artisanal breads, Jose combines culinary expertise with his background in counseling psychology to bring depth, creativity, and mentorship into pastry education.

Akshaya Pasupathi transitioned from Biotechnology to pastry arts after discovering her passion for baking and creative culinary exploration. Following training at Lavonne and experience at Restaurant Salicorne in Normandy, she returned to Lavonne to continue refining her craft.
 Known for her curiosity and experimentation, she enjoys pushing culinary boundaries while inspiring students through hands-on learning and innovative pastry techniques.

Anvita Joshi discovered her passion for pastry at a young age and pursued formal training through Lavonne’s Diploma program. Her experience includes training at Lavonne’s production house and preparing for specialized bakery competitions during the early years of her culinary journey.
 With over four years of experience, she now serves as a Chef Instructor at Lavonne, sharing her knowledge and inspiring aspiring bakers through hands-on learning and mentorship.

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