The Magic of Chocolate and Mastery: A Chat with Vinesh Johny

The Magic of Chocolate and Mastery: A Chat with Vinesh Johny

Nithyakala Neelakandan

Published on August 2, 2024

HospitalityNews in this candid conversation with Chef Vinesh Johny pokes his brain around for the originality in his work, the role he plays on the global stage, his never dwindling inspiration, and more!

Callebaut is a renowned Belgian chocolate manufacturer, celebrated for its exceptional couverture chocolate used by culinary professionals worldwide. With a rich heritage dating back to 1911, Callebaut has established itself as a leader in the industry, renowned for its commitment to quality, taste, and innovation.

From the careful selection of cocoa beans to the meticulous crafting of chocolate, Callebaut embodies a passion for perfection. Beyond its exceptional chocolate, Callebaut is dedicated to sustainability and ethical sourcing practices. 

Fifteen years ago, Vinesh Johny took the initiative to pioneer pastry education in the country because the idea of becoming a pastry chef in India was unconventional due to the absence of dedicated educational institutions. His efforts have been instrumental in cultivating a new generation of Indian pastry talent, gaining global recognition.

Vinesh Johny’s passion for pastry is deeply intertwined with his love for chocolate, particularly Callebaut’s milk chocolates and the innovative RB2 variety. He believes that chocolate is not just an ingredient but a medium for creativity, enabling him to push the boundaries of pastry-making. 

Can you share your journey from your early beginnings to becoming a celebrated pastry chef and co-founder of Lavonne Academy?

Looking back at what inspired me to become a pastry chef, I realize it was a very logical choice. It wasn’t one of those dreamy stories about baking with my grandma in the kitchen as a child. I grew up in a simple middle-class family, and my parents believed that a good education was the key to our future. My brother and I went to the best schools in Bengaluru, but I struggled to find my way.

Eventually, I switched to culinary education, and hands-on learning worked for me. However, I wasn't very attuned to the savory kitchen—cleaning and cutting vegetables didn't appeal to me. I tried my hand at bartending, and then, years later, by accident, I was offered a job as a pastry chef at the Oberoi. The experience was liberating. The smells of vanilla and caramel, along with the cleanliness of the kitchen, made everything click. I knew this was my calling.

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When I returned to college to specialize in bakery and confectionery, I felt that what we did wasn’t good enough. I wanted to find a place to fine-tune my skills, but the only options available were outside India. I felt a big void because many students like me wanted to upgrade their skills but didn't have the means or money to go to France or Australia.

That's when the idea popped up, and I felt that, at some point, I wanted to open a school that would teach aspiring pastry chefs how to make beautiful desserts. That's how Lavonne came about. Today, the school covers five floors spanning 20,000 square feet, with three top-notch equipped classrooms, an auditorium, and state-of-the-art equipment. Around 1500 students graduate each year from Lavonne.

What was your first experience with Callebaut chocolate, and how did it influence your passion for pastry arts?

I discovered Callebaut chocolate while working as an apprentice in the pastry kitchen of a high-end hotel. The taste was mind-blowing to me. In my early days as a chef, it was only used for specific recipes and special occasions. Callebaut chocolate has taken a special place in my professional life. I use it in recipes like my signature chocolate mousse cake and chocolate truffles. It brings out all the subtle notes and pushes the boundaries of what you can do with chocolate.

For the Born Original series, I created Dilkush with Callebaut Ruby Chocolate, Tellicherry Pepper Chocolate Loaf with Callebaut Dark Chocolate, and Rocky Road with Callebaut Milk Chocolate. Baking is my passion. There is no greater joy than creating new recipes and constantly innovating and learning.

The 'Born Original' campaign celebrates unique culinary journeys. How do you define originality in your work?

Originality in my work is about always exploring and pushing the boundaries of what can be done with pastry. It's not about having a fixed style but adapting to each creation. I see pastry as a medium to learn from, incorporating everything from basics to classics. I love working with unique spices, like Tellicherry black pepper from Kerala, which adds a distinct touch to my creations. Originality, for me, is blending traditional techniques with innovative ideas, creating something unique and memorable every time.

How do you think the Indian pastry and baking industry has evolved over the years, and what role do you see it playing on the global stage?

The Indian pastry and baking industry has evolved tremendously over the last 12 years, and I genuinely believe we are a big part of that change. For many youngsters, being a pastry chef is now a viable career choice, which wasn’t the case some years ago. The industry has grown in terms of quality, innovation, and accessibility. With more specialized training available locally, aspiring chefs no longer need to go abroad to learn advanced techniques.

On the global stage, I see the Indian pastry and baking industry making significant contributions by bringing unique flavors and techniques to the world. Our rich culinary heritage and diverse ingredients offer endless possibilities for creativity and fusion, allowing us to stand out and make a mark internationally.

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How do you stay inspired and continue to innovate in your craft amidst the fast-paced and ever-changing culinary world?

Staying inspired and continuing to innovate in the fast-paced and ever-changing culinary world requires curiosity, continuous learning, and a passion for experimentation. I don't limit myself to a particular style. This flexible approach allows me to adapt and innovate constantly.

I find inspiration in the diverse ingredients available in India and abroad. Additionally, staying connected with the global culinary community, attending workshops, and collaborating with other chefs helps me stay on top of trends and bring fresh ideas to my work.

Most importantly, my commitment to teaching and mentoring through the Lavonne Academy keeps me inspired. Seeing the passion and creativity of budding pastry chefs motivates me to push the boundaries of my craft and explore new horizons.

What advice would you give to aspiring pastry chefs and bakers who look up to you as a role model?

To aspiring pastry chefs and bakers who see me as a role model, my advice is simple: stay curious and keep learning. The culinary world is always changing, so never stop exploring different techniques, ingredients, and styles.

Find your unique voice by experimenting with flavors and methods to discover what makes your creations special. Focus on quality over quantity. Use the best ingredients and pay attention to details.

Most importantly, stay passionate and enjoy the process of creating. Let your love for pastry arts shine through in your work. Remember, every chef's journey is unique. Stay true to yourself and let your passion guide you.

This interview is published exclusively on hospitalitynews.in and is not available on any other platform. Unauthorized distribution, reproduction, or sharing of this content without prior permission from HospitalityNews.in is strictly prohibited.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.


Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Manoj Padmanaban and Japtej Ahluwalia

Published on January 1, 2026

In an exclusive interview with Hospitality News, Manoj Padmanaban and Japtej Ahluwalia, the visionaries behind Jolly Indian, shared their insights on redefining Indian dining.

Manoj, renowned for his award-winning Pandan Club and pioneering zero-ABV beverage program, explains that Jolly Indian was designed as more than a restaurant. “Dining isn’t just hospitality, it’s food, entertainment, and memory-making,” he says. From a dhol-filled entrance to playful moments like a giant lassi machine and a potti-kadai-style paan counter, every detail is crafted to create joy and surprise.

Japtej, a prominent NRAI board member, adds that the concept celebrates India as a mood, not a map. Jolly Indian fills a gap between traditional eateries and ultra-premium dining in Chennai, offering playful, elevated comfort foods that resonate with today’s urban diner.

The founders emphasize the seamless blend of creativity and discipline, involving staff in storytelling and maintaining operational authenticity. Their approach ensures that the experience guests see online mirrors the vibrant atmosphere inside.

This exclusive conversation is a glimpse into the minds behind one of Chennai’s most exciting culinary ventures. It’s a fascinating discussion full of passion, innovation, and inspiration.

This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality NewsJanuary Edition, available on our website and in print.


PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

Ms. Sonali Jain,

Published on December 1, 2025

Ponneri Gymkhana Club (PGC) has emerged as one of North Chennai’s most dynamic lifestyle and hospitality destinations. Spanning 60,000 sq. ft., it stands as the region’s largest and most integrated family club, offering a unique blend of recreation, sports, celebrations, wellness and stay experiences under one expansive space.

In an engaging conversation with Hospitality News, Ms. Sonali Jain, Managing Partner of PGC, shared the vision that guides the club’s growth. Her clarity, warmth and community-first approach define PGC’s identity. “Our goal at PGC is simple. We want every guest and every member to feel valued, cared for and connected. Hospitality should make people feel at home, and that is what we strive for,” she notes.

Her vision translates into a thoughtfully designed destination for every member of the family. The club features over 170 rooms and suites, a grand 800-seater banquet hall, a 5,000-capacity open lawn and facilities for 12 sports including badminton, squash, cricket, golf and table tennis. It also houses a pool party lawn, gym, spa, salon, private theatre, multi-cuisine restaurant, café and business lounge. Enhancing its culinary offerings, PGC now includes a dedicated Pure Vegetarian Kitchen, ensuring elevated hygiene, tradition and comfort.

PGC has become a preferred venue for weddings, corporate events, celebrations, vacations and fitness experiences. Its membership offers strong lifestyle value with complimentary stays, full facility access, priority bookings and a vibrant community environment.

Founder & Managing Director Mr. Rajeev Ajmera reinforces this purpose, “North Chennai deserved a world-class leisure and sports destination. Our objective was to build a space that families can truly call their own.” His vision continues to shape PGC as a benchmark for hospitality and community living.

Guests and prospective members are invited to explore a destination that truly feels like home, Read more details and the full article in our Hospitality News December edition, available on our website and in print.