My culinary journey began in 2009. I started my college education at the Oriental School Of Hotel Management, India. Observing the artistry in preparing cakes and pastries, I started my profession in Dubai with driving five-star hotels such as Starwood Hotels and Accor group of hotels. I further took my diploma in Culinary Management from Canadian Food and Wine Institute Niagara College and joined Hilton as a pastry chef. The idea of my own pastry brand formed from my experience of working in major hotel brands in three different countries. Cacao Crémeux is the result of years of experience and my passion for creating pastries for customers who seek a unique culinary experience.