Pastry Queen India
Pastry Queen

Chef Tanvi Chandawarkar


Chef Tanvi Chandawarkar Graduated with 1st rank from Dr. D.Y Patil Institute of Hotel Management (University of Pune) and completed her Kitchen Management Training Programme at ITC Hospitality Management Institute and later joined as Junior Sous Chef at ITC Windsor, Bangalore in Bakery and Pastry. She was trained on-the job at ITC Grand Bharat, Delhi NCR in Bakery, Pastry and Western Kitchens.

Tanvi completed Higher Secondary College Exam in Advance Cookery with 1st Rank in Maharashtra state from Maharashtra State Institute of Hotel Management Catering Technology, Pune. She also successfully completed Australian Vocational Education & Training (VET) Certificate 2 in Hospitality and Certificate 2 in Kitchen Operations.

Currently she is Junior Sous Chef at ITC Gardenia Bangalore, heading the Fabelle Chocolate Boutique specialising in Pastry and Chocolate. She is key contributor for development of limited edition seasonal promotion desserts and chocolate for the Fabelle brand with the brand team.

She previously worked part-time at Malaka Spice Restaurant, Pune, also as a section waiter at a European bistro, Grappa Garden, Pune. She also worked part time as a section head at Pescare, Melbourne, Australia and as a section waiter at Fatsa pasta, Melbourne, Australia.

She writes Blog combining her flair for photography on food, and her writing were featured in Femina Magazine Pune February 2013 Edition. She participated in inter college competitions like bread making, quiz competitions and in college theme dinners and food markets.
Tanvi Chandawarkar

Eureka Araujo
Chef Eureka Araujo


Chef Eureka Araujo is a Senior Pastry Chef at the Academy of Pastry Arts India. She is from Goa and completed her Bachelor of Science from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Goa.

She was crowned Pastry Queen India in 2017 and represented India at the World Pastry Queen competition in January 2018 at Sigep, Italy. A hardworker and willing learner, Eureka keeps doing trials to stay abreast with the latest trends in pastry making around the world. She works with different professionals from across the globe to help people build their careers in Pastry. She has come a long way since her last title of Pastry Queen India 2017 and is back to defend the title this year.

Chef Eureka has worked with Umaid Bhawan Palace, a Taj group Hotel as Senior Chef-de-Partie - Bakery, Patisserie & Confectionery before joining the Academy of Pastry Arts India. She did her Taj Management Training Program (TMTP), a training program by the Taj group of hotels that moulds young Chefs into future inspiring professionals. She was the Team Manager for Junior India Pastry Cup, 2016 and Team Manager (Team India) for Junior World Pastry Championship, Sigep 2017.

Chef Shikha Chhikniwala


Hailing from Vadodara, Gujarat, Shikha after completing her Bachelor of engineering in instrumentation and control from Sardar Vallabhbhai Patel Institute of Technology, Vasad, Gujarat, preferred to pursue her passion in pastry arts. She did her 'Candidate for Certificate', Graduation from L’Art de la Pâtisserie, The French Pastry School, Chicago, IL under the guidance of Chefs Sébastien Canonne M.O.F., Chef Jacquy Pfeiffer, Chef Patrice Caillot and Chef Jonathan Dendauw. She further had the privilege of working with Chef En-Ming Hsu, Chef Sunny Lee, Chef Joel Reno and other acclaimed pastry artists and chocolate artisans. She also attended Nina Tarasova Masterclass.

After her stints with Elysia Root Cakes, Chicago, IL and La Folie, Mumbai, she started her own venture - L’amour Patisserie, Vadodara, where she is also Head Chef and handle the social media and marketing of the store. She specialises in creating menu for the events and brunches and has designed 50+ new products according to the season out of which 19 continue to be top seller in the pastry shop. She also started with only dessert menu added on savoury as well as brunches to it. She organise special events along with Lunches & Brunches for various private entities. She won the pink power competition for women empowerment competition held at popular mall on the city.
Shikha Chhikniwala

Ishika Saraf
Ishika Saraf


Ishika Saraf after completing her Graduation in Business Administration from Christ University did course in Advance Diet & Nutrition. Later she joined as trainee Chef at Hotel Tuli International, assisting the Head Chef of the Patisserie division thus gaining hands on experience in day-today activities at a Bakery. Later she worked as Assistant cake artist at K Cupcacakes, Bangalore. She then opened ‘The Oven Story’ - own Home-business for designer cakes/cupcakes and other baked goods. She also worked at The White Ombre, Singapore under Cake Artist Nicholas Ang and Tricia Tjhin and taught at the Moutain institute in Arizona as a teacher's assistant. She is regularly supporting the cause of rehabilitation of the mentally challenged, empowering women to become self sufficient and supporting education for children. She is currently associated with Sugar Angels- Facebook Page as Admin, a non-profit bakery dedicated towards putting a smile on the faces of the under-privileged children through many distribution drives, sponsoring birthdays at orphanages and bringing together a community of bakers towards this cause.

She is currently operating under the brand The Delhi Bakehouse which specialises in gluten-free, vegan, sugar-free desserts and is also a permanent faculty at the Institute of Baking and Pastry Arts as their Sugar Artist.

In Association with