Executive Pastry Chef | Culinary Innovator | Chocolate & Bakery Specialist
Chef Vivek Prakash Kadam,Executive Pastry Chef | Culinary Innovator | Chocolate & Bakery Specialist
Early Life & Culinary Inspiration
Born on January 3, 1977, in Mumbai, Maharashtra, Chef Vivek Prakash Kadam was nurtured in a culturally vibrant environment where food was not just sustenance, but an expression of tradition, creativity, and love. From a young age, he was drawn to the mesmerizing process of cooking—especially desserts. He found particular fascination in the artistry and precision of baking, where science met creativity in the most flavorful ways.
Inspired by the aromas of Indian sweets and the structured finesse of western pastries, Vivek knew early on that he wanted to pursue a career in the culinary world. His passion was clear, and his resolve even stronger. While completing his formal education at Shivaji Vidyalay and later at R.M. Bhatt Night College, he remained focused on his true calling—mastering the pastry arts.
Recognizing the need for hands-on expertise, he began a three-year professional apprenticeship in pastry and baking, training under accomplished Austrian and German pastry chefs. This period laid the foundation for his future success, equipping him with international techniques, discipline, and a refined aesthetic sense. It was here that his identity as a pastry chef began to take shape—one rooted in passion, precision, and a pursuit of perfection.
Pastry & Baking Apprenticeship
Between 1993 and 1995, Vivek underwent a rigorous three-year pastry and baking apprenticeship under the mentorship of renowned Austrian and German pastry chefs. This period marked a turning point in his career. He learned not just the techniques of classical European baking but also the discipline, precision, and artistry that define world-class patisserie.
From tempering chocolate and preparing croissants to mastering fondant, sugar craft, and elaborate desserts, Vivek absorbed the deep fundamentals of his craft. The international training laid the cornerstone for his future achievements and global appeal.
Foundation Years – Oberoi Towers, Mumbai (1995–1999)
After completing his apprenticeship, Chef Vivek began his professional journey at Oberoi Towers, Mumbai, one of India’s premier five-star luxury hotels. As Pastry Commis 1, he gained hands-on experience across every section of the pastry kitchen. He worked under some of the best chefs in the industry, assisting in producing high-end plated desserts, artisan breads, showpieces, and wedding cakes.
These formative years gave him exposure to large-scale hotel operations and international guests’ preferences. More importantly, he developed a deeper understanding of hygiene, service excellence, and fine-dining pastry execution—skills that would later become a trademark of his work.
Global Exposure – UAE & Cruise Lines (1999–2004)
Crown Plaza, UAE (1999–2000)
Seeking to explore culinary trends beyond India, Chef Vivek moved to the Crown Plaza, UAE, as Pastry Commis 1. Here, he was exposed to the Middle Eastern market and learned to incorporate Arabic flavors and styling into his work. The UAE’s luxury hotel scene presented unique challenges—high volume, diverse clientele, and multicultural expectations. Vivek responded with agility, creativity, and excellence.
Carnival Cruise Line, Miami (2000–2003)
In 2000, Chef Vivek joined the world of high-seas hospitality with the Carnival Cruise Line, based in Miami. As a Pastry Sous Chef, he was a part of the inaugural team responsible for launching two new ships. This role involved immense responsibility—from designing kitchen workflows and implementing hygiene protocols to training new culinary teams and ensuring operational readiness.
He was also part of Carnival’s Quality Control Team, tasked with traveling between ships to ensure standardization, quality control, and adherence to sanitation standards. These years honed his leadership and adaptability, preparing him for future high-level roles.
Royal Caribbean Cruise Line, Miami (2003–2004)
Chef Vivek’s international journey continued aboard the Royal Caribbean Cruise Line, where he worked as Pastry Sous Chef. Responsible for daily operations across all pastry sections, he led volume production for buffets, gala dinners, plated desserts, and bakery showpieces. His focus on maintaining HACCP standards and USPH guidelines made him a trusted leader in quality and safety.
This period greatly enhanced his ability to handle high-pressure environments, manage multicultural teams, and innovate while maintaining consistency for thousands of guests.
Grand Hyatt Mumbai – A Decade of Excellence (2004–2018)
Returning to India in 2004, Chef Vivek joined Grand Hyatt Mumbai, one of the most prestigious luxury properties in the country. Over the next 14 years, he would climb the ranks from Pastry CDP to Executive Pastry Chef, marking one of the most successful long-term tenures in luxury pastry.
Pastry CDP to Sous Chef (2004–2010)
Initially joining as a Pastry CDP during the hotel’s pre-opening phase, Chef Vivek played a key role in designing SOPs, budgeting, and operational planning. As he was promoted to Sous Chef, he led the production of artisanal breads, desserts, and customized showpieces for high-profile events.
He also directed training programs, identified future leaders within the team, and introduced new concepts based on emerging global trends.
Assistant Pastry Chef (2010–2013)
As Assistant Pastry Chef, Chef Vivek took on responsibilities that included menu innovation, event-based customization, and guest satisfaction enhancement. He worked closely with hotel management to ensure ISO compliance and led his team in delivering five-star dining experiences for weddings, corporate events, and VIP functions.
Executive Pastry Chef (2013–2018)
Chef Vivek was appointed Executive Pastry Chef in 2013. During this time, he led the entire bakery and patisserie function—managing procurement, hygiene audits, recipe standardization, cost control, and kitchen staffing. Under his leadership, the Grand Hyatt Mumbai pastry division became one of the hotel’s signature highlights, drawing acclaim from guests and media alike.
His strategic contributions included:
- Trend research and product R&D
- Advanced training modules for junior chefs
- Monthly rotational menus and thematic dessert showcases
- Event planning for international clientele and luxury weddings
He was instrumental in elevating the brand image of Grand Hyatt through innovation, quality, and consistency.
ITC Maratha Mumbai – Present Role
Currently serving as the Executive Pastry Chef at ITC Maratha Mumbai, Chef Vivek continues to redefine excellence in hotel patisserie. He leads the bakery and confectionery department, overseeing everything from menu planning and staff development to hygiene monitoring and product innovation.
Some of his key responsibilities include:
- Managing daily kitchen operations and inventory
- Creating custom desserts for events and high-profile guests
- Ensuring compliance with ISO and HACCP standards
- Spearheading product development and seasonal dessert trends
- Collaborating with F&B, banquet, and culinary teams to maintain guest satisfaction
Chef Vivek has successfully positioned the pastry division as a showcase of innovation and quality, making ITC Maratha a standout in Mumbai’s luxury culinary landscape.
Awards, Achievements & Milestones
Chef Vivek’s contributions have not gone unnoticed. His passion for excellence, dedication to innovation, and meticulous craftsmanship have earned him national and international accolades:
Limca Book of Records – 2016
Chef Vivek earned a place in the Limca Book of Records for his extraordinary feat of preparing 5,555 cupcakes in a single day. This record-setting event not only showcased his skill in high-volume pastry production but also highlighted his organizational abilities, team leadership, and creative flair.
Advanced Chocolate Certification – Felchlin School, Switzerland
He completed two prestigious advanced chocolate courses (in 2006 and 2013) at the world-renowned Felchlin School in Switzerland. These immersive programs refined his expertise in chocolate artistry, tempering, molding, and sculpture—skills he often showcases in showpieces and dessert installations.
Culinary Competitions – Silver Medals at GICC
Chef Vivek has been a regular participant in culinary competitions and exhibitions. His standout performances include:
- Silver Medal for Plated Desserts – GICC 2006 & 2007
- Silver Medal for Chocolate Showpiece – GICC 2007
These awards affirmed his mastery in dessert presentation, technical finesse, and conceptual brilliance.
Team Captain – APC Singapore, 2014
As Team Captain for the Asia Pastry Cup (APC) in Singapore, Chef Vivek represented India on an international platform. He led a team of young pastry professionals through one of the world’s most competitive pastry championships, gaining global recognition for his skills and leadership.
Judge & Mentor
Chef Vivek has served as a respected judge for several pastry competitions including GICC and inter-college culinary events. As a mentor, he continues to train the next generation of pastry chefs, sharing insights from his vast experience across continents.
Education & Professional Training
- Advanced Chocolate Courses – Felchlin School, Switzerland (2006, 2013)
- Diploma in Management – Johnson & Wales University, Florida (Specialization: Managing People)
- Train the Trainer Program – Grand Hyatt Mumbai
- ISO 2000:2005 Awareness Certification
- Departmental Trainer Certification – Grand Hyatt Mumbai
This blend of hands-on international pastry training and structured management education has enabled him to function as both a chef and a business strategist.
Leadership, Mentorship & Team Development
Chef Vivek’s legacy is not just in the pastries he creates but also in the teams he builds and mentors. Over the years, he has trained hundreds of chefs—from apprentices to senior professionals. His management style is both supportive and performance-driven, focusing on:
- Behavioral training and leadership grooming
- Skill-based workshops in pastry & chocolate work
- Performance reviews and individual growth plans
- Nurturing creativity and precision simultaneously
Many of his protégés now hold leadership positions in major hotels across India and abroad—testament to his long-term impact as a mentor.
Signature Strengths
Chef Vivek’s long and successful career can be attributed to a consistent focus on excellence in the following domains:
- Pastry & Confectionery Artistry – A master of both classical and contemporary styles
- Chocolate Showpieces – Precision, elegance, and storytelling through edible art
- Volume Production – Cruise lines and hotel banquets taught him the art of scale without compromise
- Customized Menu Creation – Specializing in guest-specific and event-based desserts
- Inventory & Cost Control – Known for achieving quality without wastage
- Food Safety & Hygiene – Maintains ISO, HACCP, and USPH standards rigorously
- Team Building – A respected leader, trainer, and motivator
Media Presence & Recognition
Chef Vivek has earned visibility not only in the culinary world but also in mainstream and trade media. His features in hotel magazines, food journals, and event coverage showcase his work, philosophy, and leadership in India’s modern pastry movement.
He is also frequently invited to speak at culinary institutes, judge regional pastry championships, and participate in food innovation panels. His calm demeanor, creative vision, and technical knowledge make him a sought-after name in India’s pastry circles.
Vision for the Future
Even with decades of experience behind him, Chef Vivek Prakash Kadam continues to evolve and inspire. His future vision includes:
- Launching training academies to teach pastry art and chocolate work
- Collaborating with international chefs to bring global trends to India
- Publishing a dessert recipe book showcasing his most iconic creations
- Introducing sustainable baking practices into commercial kitchens
- Mentoring young chefs and elevating India’s pastry scene on the world stage
For Chef Vivek, the kitchen is more than a workplace—it is a canvas, a laboratory, and a stage where art, science, and emotion converge.
Contact Information
Email: vivek.kadam1977@gmail.com
LinkedIn: linkedin.com/in/vivek-kadam-pastry (Add official link if available)
Instagram: instagram.com/chefvivekkadam (Add official link if available)
Languages Known
- English
- Hindi
- Marathi
- Gujarati
JOURNEY
Chef Vivek Prakash Kadam is more than a seasoned pastry expert—he is a pioneer, mentor, and ambassador of pastry arts in India. With over two decades of experience across some of the most prestigious hospitality establishments in the world, Chef Vivek has elevated the role of the pastry chef from behind-the-scenes support to a celebrated and strategic pillar of modern gastronomy.
From his early days working under Austrian and German pastry masters to leading the patisserie divisions of five-star hotels like Grand Hyatt Mumbai and ITC Maratha, Chef Vivek’s journey is a story of determination, talent, and tireless pursuit of perfection. His global experience on luxury cruise lines such as Royal Caribbean and Carnival, combined with his grounding in Indian hospitality, has given him a distinctive edge—a balance of technical excellence and cultural sensitivity.
Throughout his career, Chef Vivek has consistently pushed the boundaries of pastry artistry. His creativity has been showcased in exquisite chocolate showpieces, intricately plated desserts, and high-volume production feats such as setting a Limca Book of Records milestone with 5,555 cupcakes made in a single day. These accomplishments are not just personal triumphs—they reflect his ability to manage scale, inspire teams, and maintain uncompromising quality.
As a leader, he has mentored hundreds of aspiring chefs, many of whom now hold key roles in kitchens across India and abroad. He brings not just skill to his team, but a deep sense of purpose and pride in the craft. Through internal training programs, industry workshops, and his role as a judge in culinary competitions, Chef Vivek has made a profound impact on the future of pastry in India.
His influence also extends to culinary education and food innovation. By completing advanced chocolate courses in Switzerland at the prestigious Felchlin School, obtaining management education from Johnson & Wales University, and leading HACCP- and ISO-compliant operations, Chef Vivek exemplifies the modern pastry chef: highly trained, globally aware, and business-savvy.
What truly sets Chef Vivek apart is his vision—a vision to take Indian pastry arts to the global stage. He envisions setting up dedicated training academies to nurture raw talent, collaborating with international chefs to bring new techniques and trends to India, and publishing a book that captures his most iconic creations and philosophies. His future ambitions reflect his character: grounded yet ambitious, traditional yet forward-thinking.
In a world where culinary boundaries are constantly being redefined, Chef Vivek Prakash Kadam remains a beacon of consistency, creativity, and class. He has carved a unique place for himself, not just in kitchens, but in the hearts of those who have worked with him and tasted his creations.
As he continues to innovate and inspire, there is no doubt that Chef Vivek will remain at the forefront of India’s pastry revolution—bridging cultures, mentoring talent, and turning every dessert into a story worth savoring.