INDIAN

Executive Pastry Chef
Dhaval Dedhia

Born in 1987

BIOGRAPHY

A creative and passionate Pastry chef with an upbeat and positive attitude. Experience and education in broad range of speciality baking and patisserie techniques. Detail oriented professional with a flair for creating custom dessert sand orders. Possessing excellent organisational skills, having a good team spirit and able to efficiently manage pastry operations.

Following his passion and willingness to convert his passion into his career made him chose this profession. Graduated from Institute of Hotel Management Aurangabad, and got my B.A. Culinary Arts from University of Huddersfield, U.K. Got an opportunity to work with Leela Palace, Hotels and resorts, India as Kitchen Executive Trainee, where under guidance of great chefs and rigorous training and shaped his culinary and leadership skills. Over a period of five years with the group I worked on various assignments and projects in various cities of India with Leela Palace, Hotels and Resorts.

Joined Moevenpick Hotel Ibn Battuta Gate, Dubai as Assistant Pastry Chef. Over span of three years he got numerous challenging assignments and interesting culinary journey with beautiful experiences to learn and excel as a pastry chef. Joined the Legendary chain of Oberoi hotels known for its service and standards worldwide, Dhaval was responsible to set up and run the culinary operations along with dynamic team of chefs as Pre opening Pastry Chef at The Oberoi Beach Resort Al Zorah, Ajman, UAE. The place where he continues to live his passion and executing his vision.

MY FAVORITE HONEY

Honey of Niouli and Litchi

RECIPE WITH HONEY FROM NIAOULI AND LITCHI

NIAOULI

Whipped White chocolate Ganache, Cream 35%, Glucose Syrup, White chocolate 36%, Gelatin sheet – 1 no. gold (2g) & Lemon zest finely grated.

LITCHI

Green apple IQF or small cubes
of fresh green apple
Lemon Juice

LETCHI

Honey Comb Green Apple and Bay leaf Sorbet Steamed lemon Meringue
Bay Leaf & lemon.

3