Chef Yogesh Ramesh Joshi – Master Pastry Chef & Culinary Innovator Chef Yogesh co-founded NYC Bakery Calicut
Early Life and Culinary Foundation
Born in the vibrant city of Mumbai, India, Chef Yogesh Ramesh Joshi was destined to find his calling in the world of culinary artistry. Raised in a culture that celebrates flavors, festivals, and food as essential elements of daily life, Yogesh developed an early fascination with the delicate science and visual appeal of baking. Unlike many who enter the culinary world through general kitchens, Yogesh was drawn specifically to the sweet symphony of pastries, breads, and baked goods—a niche that requires both creativity and precision.
His formal journey into the culinary field began at the prestigious Orchid Hotel, Mumbai, one of India’s pioneering eco-hotels known for its operational excellence and emphasis on sustainability. Here, he was selected to undergo a comprehensive three-year apprenticeship (1999–2002) in the Pastry and Bakery Department, which would become the cornerstone of his professional foundation.
Throughout this period, Yogesh immersed himself in the world of pastry arts—learning not only the practical techniques but also the scientific reasoning behind them. He was trained in the fundamentals of temperature control, ingredient functions, precision measurement, and the art of troubleshooting in baking—such as identifying faults in dough fermentation or sugar crystallization. From mastering sponge cakes to laminated pastries and European-style breads, Yogesh’s early exposure to diverse baking methods allowed him to appreciate the nuances of both traditional Indian sweets and global patisserie trends.
What truly set him apart during this formative phase was his ability to balance discipline with creativity. While he respected the structured methods taught during his apprenticeship, he often spent extra hours experimenting with flavors, garnishes, and presentation styles—transforming even simple bakes into visual and sensory experiences.
Upon successfully completing his apprenticeship in 2002, Chef Yogesh was promoted to Commis 2 in 2003, marking the beginning of a steady climb through the culinary hierarchy. His curiosity and passion for continuous learning became evident as he took initiative in daily operations, contributed to recipe development, and honed his skills in both classical and contemporary dessert-making techniques.
This early phase of Chef Yogesh Joshi’s career not only instilled in him a deep respect for the craft of patisserie but also laid the groundwork for what would become an illustrious journey marked by innovation, leadership, and a relentless pursuit of excellence.
Chef Yogesh Ramesh Joshi – Pastry Chef & Culinary Innovator
Early Career Milestones
Orchid Hotel, Mumbai (1999–2004)
Chef Yogesh began his culinary career at The Orchid Hotel, Mumbai. Starting as an apprentice, he quickly advanced to the role of Commis 2. Over five formative years, he honed his skills in all aspects of pastry and bakery, gaining extensive hands-on experience and building a strong foundation in kitchen operations, precision techniques, and discipline.
Hyatt Regency, Mumbai (2004–2008)
Progressing from Commis Pastry to Demi Chef De Partie, Chef Yogesh played a significant role in the pastry operations of the hotel. He was instrumental in launching the hotel’s pastry shop, taking charge of daily operations, recipe execution, team training, and quality control. His skill set expanded to include chocolate artistry, modern cakes, sugar showpieces, and fine patisserie techniques.
International Exposure
Atlantis The Palm, Dubai (2008–2010)
As a member of the pre-opening team at Atlantis The Palm, Dubai, Chef Yogesh took on the role of Chef De Partie. He was responsible for staff training, culinary planning, and high-volume banquet production, while also executing intricate plated desserts for fine dining events. His international exposure provided a balanced blend of large-scale operations and precision craftsmanship, enriching his global culinary perspective.
Rise to Pastry Leadership
Sahara Star, Mumbai (2010–2012) – Pastry Sous Chef
Back in India, Chef Yogesh led the pastry division at Sahara Star, managing kitchen operations, inventory, cost controls, and quality assurance. He collaborated with the Executive Chef to prepare annual budgets and introduced operational enhancements that elevated guest satisfaction and service efficiency.
Courtyard by Marriott , Ahmedabad (2012–2013) – Pastry Chef
At Courtyard by Marriott, he oversaw menu development, budget planning, and recipe standardization. His leadership extended to hygiene audits, staff mentoring, and smooth execution of daily pastry operations.
Park Hyatt Premium Brand , Hyderabad (2013–2015) – Pastry Chef
Chef Yogesh guided the pastry team at Park Hyatt Hyderabad through innovation, research, and menu creation. He implemented staff rotation, conducted training programs, and upheld global hygiene standards, positioning the pastry kitchen as a creative and compliant unit.
Hyatt Regency Chandigarh (2015–2018) – Pastry Chef & Acting Executive Sous Chef
As part of the pre-opening team, Chef Yogesh led the pastry kitchen and frequently assumed Executive Sous Chef responsibilities. His key achievements included:
- Culinary budgeting and food cost optimization
- Quality management across outlets and banqueting
- Establishment of operational standards
- Achieving top guest satisfaction scores via Medallia
His ability to adapt across hot and cold kitchen operations further demonstrated his comprehensive culinary leadership.
Luxury Brand Impact
JW Marriott, Mumbai Juhu (2018–2020) – Pastry Chef
At JW Marriott Mumbai Juhu, Chef Yogesh directed dessert operations for buffet, à la carte, banqueting, and coffee shop outlets. He led initiatives including:
- Recipe and process standardization
- Supplier management
- Great Food Safe Food compliance
- Culinary team training
- Food festival curation
His leadership helped maintain high service standards and innovation within the pastry department.
Hilton Chennai (2020–2022) – Pastry Chef
Chef Yogesh contributed to elevating Hilton Chennai’s dessert offerings. He oversaw festive menus, bakery production, and cost-effective operations, ensuring excellence in both flavor and presentation without compromising on cost efficiency.
Corporate Culinary Leadership
Vlogs Pvt. Ltd., Hyderabad (2022–2024) – Corporate Chef
In his role as Corporate Chef, he managed company-wide culinary operations, including:
- Wellness-driven menu development (gluten-free, sugar-free)
- Brand-specific menu creation
- Procurement strategy and cost management
- Standardizing products across multiple units
.Chef Yogesh’s ability to align health trends with gourmet cuisine—particularly through his mastery of European culinary styles such as French and Italian—has positioned him as a forward-thinking leader in modern gastronomy.
Entrepreneurial Journey
NYC Bakery, Calicut (2024–Present)
Chef Yogesh co-founded NYC Bakery in Calicut in June 2024. As the creative and operational head, he focuses on:
- Artisanal bread and patisserie
- Sugar-free and gluten-free delicacies
- Custom cakes for special occasions
- Team development and innovation
This venture symbolizes the pinnacle of his two-decade culinary journey, where passion, expertise, and creativity converge.
Core Skills and Strengths
- High-Volume Production with Fine-Dining Precision
- Menu Engineering for À la Carte, Buffet & Banqueting
- Team Leadership & Cross-Cultural Training
- Budgeting & Food Cost Optimization
- Wellness Cuisine Expertise (Gluten-Free, Sugar-Free)
- Bakery & Patisserie R&D
- Pre-Opening Project Management
- Recipe Standardization
- Vendor & Brand Collaboration
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