A Strong Culinary Alliance for 2026
We are proud to collaborate with the Chefs Association of Telangana & Andhra (CATA), bringing together a vibrant community of culinary professionals for Food A'Fair 2026. This partnership marks the beginning of a dynamic platform where chefs, innovators, and industry leaders come together to shape the future of food and hospitality.
While the official lineup of participating chefs and curated culinary showcases will be announced soon, the collaboration is already in motion - setting the stage for an exciting and impactful experience.
What to Expect
- Live culinary showcases by renowned chefs
- Interactive food experiences
- Industry-led demonstrations and masterclasses
- Collaborative innovation between chefs and brands
Stay tuned as we unveil the chefs and experiences for 2026.
Governing Body Members
President - CATA | Principal / Chef Patron - IIHMCA
Chef Gowtham Karingi is the President of the Chefs Association of Telangana & Andhra (CATA) and Chef Principal at Indian Institute of Hotel Management & Culinary Arts, Hyderabad. With over 35 years of global culinary excellence, he began his career with ITC Hotels and went on to earn prestigious accolades, including a Michelin Star and a Bib Gourmand during his tenure in London. Today, he is dedicated to mentoring and inspiring aspiring chefs, shaping the future of India's culinary education through his leadership at IIHMCA.
Vice-President - Celebrity Chef, ETV
Chef Ramakrishna Raju, popularly known as Chef ETV Raju Garu, is a renowned culinary expert and television personality with over 30 years of experience. Best known for his long association with ETV through the iconic cookery show Abhiruchi, where he has completed 3,400+ episodes.
He has inspired generations of home cooks with simple, natural, and restaurant-style dishes. A respected mentor to over 22,000 students, he is actively promoting regional cuisine and culinary excellence.
General Secretary / Founding Member - Corporate Chef, Vivaha Bhojanambu
With over three decades of culinary experience, Chef G. Yadagiri has dedicated his career to preserving and promoting authentic Telugu cuisine.
In 2009, he founded Hands in Hospitality with a vision to mentor and guide aspiring chefs, blending tradition with innovation while showcasing the true essence of South Indian flavors.
Through his initiative, he has successfully facilitated job placements for over 5,000 chefs in the hotel industry and has also served free meals to more than 10,000 people in orphanages.
Treasurer - Director, PIHM
Dr. (Chef) S. Nitin Prakash serves as the Director of Pioneer & Trinity Colleges of Hotel Management.
20 years of experience in industry and academics. Having worked in India and Australia as a Chef specializing in Bakery, Confectionery, International and Indian Cuisines. Consults for food start-ups and provides gourmet catering services.
50 Episodes on Ice Creams & Desserts on ETV Abhiruchi Channel.
Joint Secretary (Academics) - Corporate Chef, Hotel Abode
Chef Ramesh Yadav, a distinguished Corporate Chef at Hotel Abode, Hyderabad, with over 25 years of culinary excellence.
A seasoned culinary professional with extensive experience in both the hotel industry and academics, the Chef brings a perfect blend of practical expertise and teaching excellence. Having worked with reputed hospitality establishments, he has gained strong operational knowledge in kitchen management, menu planning, and food production.
Joint Secretary (Professionals) - Executive Chef, The Park
Satya Pandari, Executive Chef at The Park Hyderabad, brings over 19 years of rich experience in the hospitality industry. Renowned for seamlessly blending traditional Indian flavours with contemporary culinary techniques.
An inspiring leader, Chef Satya heads a dynamic team of kitchen professionals, consistently upholding the highest standards of excellence, with speciality of community and celebration catering, elevating tradition and innovation.
Joint Secretary (Organising) - Executive Chef, Vivaha Bhojanambu
Chef Balesh is a dedicated culinary leader who serves as Executive Chef at Vivaha Bhojanambu. Beyond his work in the kitchen, Chef Balesh holds the position of Joint Secretary of the CATA. In this capacity, he works to promote culinary education and events, and helps foster collaboration among chefs and food professionals across the two states.
Joint Secretary (Professional) - Corporate Chef, Eastin Hotels
Chef Sheshu Babu Chowdary M is a seasoned culinary professional with over 30 years of experience, known for menu innovation and large-scale food production. His excellence has been appreciated by former Vice Presidents and Chief Ministers.
Specializing in South Indian, North Indian, Hyderabadi, Italian, and Korean cuisines, he is admired for his discipline, creativity, and commitment to perfection.
Executive Committee Members
Executive Member (Membership) - Chef Consultant (Freelance)
Chef Joshnaa Shetty C.H., fondly known as Chef Jo, with 12 years of experience, is a passionate culinary artist whose mentor's guidance transformed her curiosity into a flourishing career. Deeply rooted in Core South Indian cuisine, she is dedicated to preserving the treasured recipes of our ancestors and sharing them with love and authenticity.
A television personality with over 500 TV shows, she enjoys experimenting with fusion creations that make people fall in love with the taste and warmth of South Indian hospitality across the world. Her mission is to spread South Indian flavours across the globe.
Executive Member (Organising) - Founder, The Hotel Clinic
A culinary artist whose impact is felt wherever he leads. From mastering fruit and vegetable carving, ice and butter sculptures to steering hotel operations as a General Manager, he transforms challenges into triumphs, inspires teams, and delivers excellence with unmatched passion and precision.
Executive Member (Finance) - HOD, PIHM
Chef Bharath Kumar, Head of Department at Pioneer Institute of Hotel Management and Executive Committee Member of CATA.
With over 11 years of experience in culinary education, training, and placements, Chef Bharath will share valuable insights into shaping the future of hospitality professionals.
Executive Member (Andhra) - Executive Chef, Vindu Family Restaurant
A South Indian cuisine expert with 20 years of global culinary experience.
As a passionate chef instructor, TV host, content creator, and elected Executive Committee Member of the CATA board, Chef Raju is dedicated to sharing traditional flavors with the world, inspiring both home cooks and professionals alike.
Executive Member (Telangana) - Director of ICHM, Nizamabad
With over 25 years of distinguished global and domestic experience, he brings decades of expertise in multi-cuisine and fine dining.
A seasoned culinary professional and mentor, he is dedicated to nurturing future hospitality leaders while continually elevating the culinary standards of India.
Executive Member (Media) - HOD, GIHM
Chef Govardhan brings over 24 years of culinary expertise in Western and Indian Cuisine, currently serving as HOD at GIHM.
Started career with the Taj Group and later worked with Novotel and Marriott. Hosted 150 episodes of Maa Voori Vanta on Star Maa Television.
Award winner in Live Fruit & Vegetable Carving at the Emirates Culinary Guild, Dubai.
Honorary Advisors
Honorary Advisor - Director / Principal, CAI
Chef Sudhakar N. Rao is a celebrated culinary educator with over 35 years of professional expertise. He pioneered India's first Bachelor and Postgraduate Diploma in Culinary Arts, helping establish culinary arts as a mainstream academic discipline.
The first Indian member of the American Culinary Federation, Chef Rao is a five-time Guinness World Records holder and a recipient of numerous national awards for excellence in culinary education and mentorship. He also serves as a Board Member of IFCA, Vice President of SICA Telangana Chapter, Senate Member of Osmania University and a long-standing member of its Board of Studies.
Honorary Advisor - Celebrity Chef, VahChef
Sanjay Thumma is an Indian celebrity chef, entrepreneur, restaurateur, and television personality, best known as the founder of Vahrehvah.com. A graduate of IHM Hyderabad, he began his culinary career with ITC Hotels before establishing himself as a restaurateur in the USA. He was among the first Indian chefs to launch an online recipe channel on YouTube in 2007, amassing over 750 million views.
Beyond being a popular YouTube chef, he is a mentor and culinary influencer whose journey reflects innovation, professional expertise, and the power of consistent, value-driven content in building a lasting digital brand.
Honorary Advisor - Director, Culinary | Kitchenomiks
Chef Vikram Simha is an award-winning culinary leader with over 30 years of global experience in F&B strategy and concept development.
An alumnus of IHM Hyderabad and ITC Hotels, he has led operations at Ohri's Group, launched 15+ restaurants with BJN Hotels, co-founded Indiblaze, and contributed to projects with Foodlink F&B Holdings. He is currently Director of Culinary at Kitchenomiks and serves on the Executive Committee of SICA.
