Chef Anil Rohira – Global Pastry Maestro | Educator | Chocolate Ambassador | Mentor of the Next Generation At the core of Chef Anil Rohira’s approach lies a guiding mantra “Heart, Head, and Hand”
The Precision and Passion of Pastry
Chef Anil Rohira stands at the summit of the global pastry world, recognized internationally for his extraordinary ability to blend art, science, and soul into every creation. With a career spanning over 25 years, Chef Rohira has emerged as a transformative force in modern pastry—celebrated not just for his exquisite desserts but also for his commitment to education, sustainability, and innovation. His journey from the kitchens of the United States to the global training rooms of Europe, Asia, and the Middle East has solidified his position as a respected pastry visionary and mentor.
Currently serving as the Export Corporate Pastry Chef and Regional Technical & Sales Manager for Felchlin Switzerland, Chef Rohira represents one of the most esteemed names in sustainable Swiss chocolate. His work at Felchlin involves much more than chocolate formulation—he leads global training seminars, demonstrations, and chef development programs, ensuring that the brand’s commitment to quality and ethics is translated seamlessly into every chef’s hands. Additionally, his role in sourcing and promoting bean-to-bar excellence reflects his dedication to long-term sustainability in the pastry industry.
Equally noteworthy is his educational impact through the School for European Pastry (SEP), which he co-founded in Mumbai and Gurugram. The school serves as a launchpad for aspiring pastry chefs across India and Asia, offering an advanced curriculum grounded in classical technique, modern application, and industry professionalism. Through SEP, Chef Rohira nurtures not just talent, but also critical thinkers who are equipped to lead the next generation of pastry innovation.
Often referred to as a technician, artist, and philosopher of dessert, Chef Anil Rohira possesses a rare blend of creative intuition and scientific discipline. His creations—whether a minimalist entremet, an intricate sugar sculpture, or a plated dessert—are a study in balance, emotion, and precision. He believes that great pastry must speak to the heart, challenge the mind, and honor the craft. His leadership has redefined pastry as a medium of intellectual engagement and global connection, positioning him as one of the most influential pastry chefs of our time.
Early Life & Culinary Foundations
Anil Rohira’s journey into the world of pastry began with a love for structured creativity—a perfect blend of art and science. Though born and raised in India, his ambitions led him across continents in pursuit of excellence.
Driven by a fascination for patisserie, he enrolled at the Culinary Institute of America (CIA), Hyde Park, New York, one of the world’s premier institutions for culinary education. Graduating in 1995, Chef Rohira honed his skills in both classic French pastry and modern techniques, developing a respect for discipline and balance in flavor and presentation.
At CIA, he was exposed to some of the finest minds in global cuisine, and the rigorous training laid a strong foundation for what would become a globally influential career. It was here that he began to form his now-renowned pastry philosophy—Heart, Head, and Hand—where emotion, intellect, and technical mastery come together in each creation.
Early Career in the United States
After completing his studies, Chef Anil embarked on his career in the U.S., working in some of the country’s most prestigious resorts and country clubs:
- The Balsams Grand Resort Hotel (New Hampshire)
- The Cloisters (Sea Island, Georgia)
- The Wigwam Resort (Arizona)
- Chevy Chase Club (Washington, D.C.) – where he rose to the position of Executive Pastry Chef
In these luxury settings, he perfected the art of large-scale production without sacrificing detail or quality. He oversaw banquet pastries, plated desserts, wedding cakes, and seasonal menus, consistently pushing boundaries with artistic flair and meticulous execution.
These formative years helped refine his signature style: European foundations with global nuances, always rooted in technical precision and refined taste.
Competitive Excellence & International Awards
Chef Anil Rohira’s commitment to excellence was soon recognized on the world stage of pastry competitions.
Coupe du Monde de la Pâtisserie (World Pastry Cup), Lyon – 2003
As the Captain of Team USA, he led the team to an impressive result, clinching:
- Best Sugar Showpiece
- Best Entremet
This performance elevated his status in the international pastry community and showcased his rare ability to combine structure, aesthetics, and storytelling in sugar artistry.
Pastry Art & Design Magazine – Top 10 Pastry Chefs (2006 & 2007)
Named twice among the Top 10 Pastry Chefs in the U.S., Chef Rohira’s reputation as a leader in the field continued to soar.
Pastry Chef of the Year (USA) – 2009–2010
Awarded at the World Pastry Team Championship Forum, this title reflected his excellence not just in competition, but in ongoing contribution to the advancement of pastry arts in America and beyond.
🍫 Felchlin Switzerland – Chocolate, Craftsmanship & Global Leadership
In 2009, Chef Anil joined Felchlin Switzerland—a globally respected boutique chocolate brand known for its commitment to quality, sustainability, and traceability. He currently holds the dual role of:
- Export Corporate Pastry Chef
- Regional Technical & Sales Manager (Asia & Middle East)
At Felchlin, Chef Rohira conducts:
- Chocolate formulation and application R&D
- Global training seminars for chefs and chocolatiers
- Product demonstrations in Europe, India, the Middle East, and Southeast Asia
- Sustainable sourcing projects, supporting farmers and emphasizing direct trade and ethical cocoa
Chef Rohira’s advocacy for bean-to-bar purity, low sugar ratios, and ethical ingredient sourcing has made him a key voice in sustainable luxury pastry. He also contributes to the development of limited-edition couvertures and custom chocolate solutions for high-end pastry kitchens and chocolatiers around the world.
School for European Pastry (SEP) – Educating Future Maestros
In line with his vision to give back and nurture new talent, Chef Anil co-founded the School for European Pastry (SEP) in Mumbai and Gurugram, India.
SEP’s Impact:
- Offers advanced diplomas in pastry arts
- Teaches modern techniques, plated desserts, chocolate arts, and showpieces
- Hosts guest sessions with top chefs from Europe, Asia, and North America
- Integrates sustainability, hygiene, and industry professionalism into its curriculum
Chef Anil’s teaching style is rigorous yet inspiring. He emphasizes critical thinking, problem-solving, and respect for ingredients—mentoring students to not just replicate recipes but understand technique and purpose.
His protégés have gone on to become executive pastry chefs, competition winners, and pastry entrepreneurs globally, carrying forward his legacy of excellence and innovation.
Pastry Philosophy: Heart, Head, and Hand
At the core of Chef Anil Rohira’s approach lies a guiding mantra:
“Heart, Head, and Hand”
💖 Heart – Emotion & Passion
Pastry, for Chef Anil, is an emotional expression—of culture, memory, and care. He encourages chefs to feel their food and cook with purpose.
🧠 Head – Intellect & Innovation
Each dessert should be informed by deep understanding—whether of ingredient science, guest psychology, or technical feasibility.
✋ Hand – Craftsmanship & Discipline
The hand is where vision becomes form. Through refined skills and practice, the chef turns emotion and thought into edible art.
This philosophy has made Chef Anil not only an artist but a true leader in the technical advancement of pastry.
📢 Industry Engagement: Judge, Mentor, Thought Leader
Chef Rohira is actively involved in shaping the global pastry scene. His credentials include:
- Judge at:
- World Pastry Team Championship (USA)
- Gulf Food Culinary Salon (Dubai)
- Pastry Queen and Asia Pastry Cup
- Instructor at:
- World Pastry Forum (Las Vegas, Phoenix, Nashville)
- International workshops in Singapore, Malaysia, UAE, Philippines, and India
He frequently participates in:
- Panel discussions on pastry trends
- Chocolate formulation sessions with Felchlin technologists
- Chef ambassador programs and chocolate certifications
Chef Anil is also a frequent contributor to technical blogs, pastry magazines, and his own site chefanilrohira.wordpress.com, where he shares reflections, recipes, and behind-the-scenes insights from the world of fine pastry.
Global Influence & Cultural Contribution
Chef Anil has helped raise the global standards for pastry through:
- Cross-cultural collaborations
- Customizing European methods for Asian climates
- Consulting for 5-star hotels and boutique patisseries
- Introducing high-end sustainable chocolate in India and the Middle East
He is regularly invited to train teams at:
- Luxury hotel groups (Taj, Oberoi, Leela, Four Seasons)
- Specialty bakeries and dessert studios
- International F&B brands exploring luxury dessert concepts
Through each collaboration, he brings with him the highest standards of precision, ethics, and elegance.
🧭 Personal Ethos & Future Vision
Chef Anil Rohira remains grounded in simplicity despite his international accolades. He advocates for:
- Ingredient purity over gimmicks
- Cultural preservation through pastry
- Sustainable growth in chocolate sourcing
- Training chefs to be leaders, not just cooks
He envisions expanding the School for European Pastry into a pan-Asian center of pastry excellence, partnering with sustainability-focused chocolate brands, and authoring a comprehensive pastry methodology book that bridges Eastern and Western traditions.
Chef Anil Rohira – A Legacy of Excellence in Pastry
Chef Anil Rohira is not just a pastry chef—he is a global culinary force whose career spans continents, disciplines, and generations. With over 25 years of experience, he has earned international acclaim as a competition champion, pastry educator, and sustainability advocate. His artistry is matched only by his dedication to advancing the pastry profession through mentorship, education, and ethical practices.
From his foundational training at the Culinary Institute of America to his leadership roles at prestigious resorts and later at Felchlin Switzerland, Chef Rohira’s journey reflects a continuous pursuit of excellence. His work has impacted chefs in Europe, the Middle East, Asia, and the United States—not only through exquisite chocolate and sugar work but also through the School for European Pastry (SEP), which he co-founded to train the next generation of pastry professionals.
Today, Chef Anil stands as a symbol of balance—between tradition and innovation, art and science, precision and passion. His signature philosophy of “Heart, Head, and Hand” continues to inspire thousands.
Featured on TopChefsBiography.org – the World’s No.1 Platform for Chef Recognition, Chef Rohira’s story reminds us that true mastery in pastry comes not only from the hand, but also from the heart.
