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Samyuktha Kakarla is a Faculty Associate at the School of Hospitality Management, Mahindra University, and a professionally trained pastry chef with diplomas in Patisserie (2023) and Boulangerie (2024) from Le Cordon Bleu, Paris, plus a B.A. in Culinary Arts from Welcomgroup Graduate School of Hotel Administration (MAHE), where she graduated with distinction. She has worked as a pastry chef at Conçu, Hyderabad, interned at the Michelin‑starred Restaurant Le Baudelaire (Hotel Le Burgundy, Paris), contributed to chocolate sculpture work with Chef Emanuele Martelli, and now teaches with a focus on precision, creativity, and global pastry techniques, drawing on experience in fine dining (Avartana, ITC Grand Chola) and boutique patisserie operations.
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Samyuktha Kakarla
Faculty Associate
Samyuktha Kakarla is a professionally trained pastry chef with a robust foundation in both classical and contemporary pastry arts. She is an alumna of Le Cordon Bleu, Paris, with Diplomas in Pastry and Boulangerie, and holds a Bachelor’s degree in Culinary Arts from the Welcomgroup Graduate School of Hotel Administration, where she graduated with distinction. She also holds a Level 2 Certification in Wine Studies from the International Sommelier Guild, supporting her interdisciplinary approach to flavor, gastronomy, and culinary education.
Her professional experience spans luxury fine dining and boutique patisserie kitchens. At Avartana, ITC Grand Chola, she gained valuable exposure to modern Indian cuisine and the operational dynamics of fine dining. She further developed her craft at Conçu, a renowned boutique patisserie, where she worked as a pastry chef, specializing in desserts, entremets, viennoiseries, and custom cakes. She also led the setup of a new pastry kitchen, gaining hands-on experience in kitchen planning and execution.
Samyuktha’s international exposure includes a brief internship at the Michelin-starred Restaurant Le Baudelaire at Hotel Le Burgundy, Paris, where she was trained in high-end dessert styling and plating. She has collaborated with culinary professionals, including assisting Chef Emanuele Martelli on a professional chocolate sculpture project.
As a faculty associate, she brings a global perspective, industry experience, and a strong commitment to culinary excellence and student mentorship. Her teaching philosophy is rooted in precision, creativity, and a deep respect for technique—aiming to inspire the next generation of pastry professionals.
- Diploma in Boulangerie – Le Cordon Bleu, Paris, France|2024
- Diploma in Patisserie – Le Cordon Bleu, Paris, France |2023
- Wine Fundamentals Certification, Levels 1 and 2, International Sommelier Guild, U.S.A | 2020
- B.A in Culinary Arts – Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education | 2017 – 2020
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- School of Hospitality Management | Mahindra University – Faculty Associate | May 2025 – Present.
- Pastry Chef | Conçu, Hyderabad |2021- 2023.
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