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.

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.

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.

Crafting Destinations with Character: Ramit Sethi on Redefining Boutique Hospitality

Ramit Sethi

Published on August 1, 2026

Boutique hospitality is steadily redefining the way travellers experience destinations, placing greater emphasis on authenticity, meaningful connections, and memorable stays. Among the brands leading this shift is Seclude Hotels, known for transforming unique homes into immersive hospitality experiences that celebrate heritage, local culture, and personalised service.

In an exclusive conversation with Hospitality News, Ramit Sethi, Co-founder and Director of Seclude Hotels, shares the vision that has shaped the brand's remarkable journey. From the inspiration behind the successful Creators Club initiative to Seclude's commitment to responsible tourism, Sethi discusses how the company continues to build experiences that extend far beyond accommodation.

The conversation also explores Seclude's role in strengthening local tourism ecosystems by creating employment opportunities, collaborating with surrounding communities, and encouraging travellers to discover offbeat destinations through authentic experiences. Drawing from his corporate leadership background and entrepreneurial journey, Sethi reflects on the guest-first philosophy rooted in seva bhav that continues to guide every decision at Seclude.

Readers will also discover how the brand's carefully curated 'Rent Your Home' model helps preserve the individuality of every property while ensuring consistent quality and personalised hospitality. In addition, Sethi shares Seclude's long-term vision for purposeful expansion, explaining why the company prioritises destinations with heritage, character, and unique stories over rapid growth. The discussion further highlights why Seclude's boutique properties have become preferred venues for intimate weddings, milestone celebrations, anniversaries, and family reunions, where every occasion becomes part of a memorable story.

Packed with insights on boutique hospitality, destination development, experiential travel, creator-led marketing, and evolving guest expectations, this exclusive feature offers an engaging perspective on one of India's most distinctive hospitality brands.

It was a truly insightful conversation with Ramit Sethi, offering valuable perspectives on the future of experiential hospitality and destination-led travel. To read the complete exclusive interview, pick up the August edition of Hospitality News magazine or visit our website to explore the full feature.

Exclusive Feature: Sanjeev Kumar FIH on Building the Future of Hospitality with HOSPI Sigma™

Sanjeev Kumar FIH

Published on August 1, 2026

As India's hospitality industry accelerates into a new era of growth, conversations around talent, operational excellence, and future-ready leadership have never been more important. While the sector continues to expand with strong government support and increasing investment, one question remains at the heart of its success, how can hospitality professionals be better prepared for the realities of modern hotel operations?

In this exclusive feature for Hospitality News August Magazine, we had the opportunity to engage with Sanjeev Kumar FIH, Founder of HOSPI Sigma™, whose decades of leadership across some of the world's most respected hotel brands have shaped a unique perspective on hospitality capability and operational excellence.

Drawing from over 30 years of experience spanning Taj Hotels, ITC Hotels, Starwood Hotels & Resorts (now Marriott International), Premier Inn, and international leadership assignments, Kumar shares the journey that led to the creation of the world's first Unified Lean Six Sigma-based capability framework designed exclusively for hospitality. His insights go beyond conventional training, exploring how structured thinking, operational discipline, and decision-making under pressure can transform hospitality professionals at every stage of their careers.

The feature also explores the industry's widening skills gap, the growing importance of capability-based learning, HOSPI Sigma™'s expanding collaborations with hospitality institutes and hotel groups, and how the framework aligns with India's ambitious vision for hospitality education and workforce development.

Adding further depth to the conversation, the leadership team behind HOSPI Sigma™ discusses the importance of globally recognised professional development, stronger academia-industry collaboration, inclusive talent development, and building an ecosystem that prepares professionals for long-term success.

Rather than revealing every insight here, this feature offers only a glimpse into a conversation that examines where hospitality education stands today and where it must go next. From operational challenges to leadership philosophy, and from structured capability development to the future of hospitality talent, the discussion presents valuable perspectives for hotel leaders, educators, students, and industry professionals alike.

It was a privilege to engage in such a thoughtful and forward-looking conversation with Sanjeev Kumar FIH and the HOSPI Sigma™ leadership team. To explore the complete feature and gain deeper insights into their vision for transforming hospitality capability, read the full interview in the Hospitality News August Magazine, available on our website, or experience it in the print edition by getting your physical copy.

Exclusive Conversation with Rahul Makhija: Leading Hospitality Through People, Purpose, and Innovation

Rahul Makhija

Published on August 1, 2026

With over two decades of experience in the hospitality industry, Rahul Makhija, General Manager at Apeejay Surrendra Park Hotels Limited, has consistently championed a guest-first philosophy while leading The Park Navi Mumbai with a vision rooted in innovation, service excellence, and meaningful hospitality.

In an exclusive featured conversation with Hospitality News, Rahul Makhija shares valuable insights drawn from his extensive leadership journey, offering readers a deeper understanding of the evolving dynamics shaping India's hospitality landscape. From building resilient hospitality businesses and creating personalised guest experiences to navigating global uncertainties, embracing sustainability, and responding to changing food, beverage, and nightlife trends, the conversation explores the priorities that define modern hotel leadership.

The interview also highlights how The Park Navi Mumbai continues to strengthen its presence as Navi Mumbai evolves into one of India's fastest-growing business and infrastructure destinations. Rahul Makhija discusses the hotel's role in supporting this transformation through world-class hospitality, talent development, community engagement, and experiences that reflect the brand's distinctive lifestyle philosophy.

Readers will also discover his perspectives on balancing innovation with operational excellence, understanding changing guest expectations, leveraging technology without compromising the human touch, and creating long-term value for guests, employees, partners, and stakeholders alike. His thoughtful responses offer meaningful takeaways for hospitality professionals, industry leaders, aspiring hoteliers, and business enthusiasts seeking to understand the future direction of the sector.

Whether it is adapting to global market conditions, delivering memorable guest journeys, or building a more responsible and sustainable future, every response reflects a leadership approach centred on trust, consistency, and continuous evolution. The conversation offers practical insights into how hospitality brands can remain relevant while staying true to their identity in an increasingly competitive marketplace.

It was truly a meaningful and insightful conversation with Rahul Makhija, whose perspectives reinforce the importance of people, purpose, and innovation in shaping exceptional hospitality experiences.

To read the complete exclusive interview, explore the Hospitality News August Magazine on our website or grab your physical copy and discover the full conversation along with many more inspiring stories, industry insights, and exclusive features from the world of hospitality.