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Let's Meet

Our Chefs

Chef Sushil Dwarkanath-SCA

Chef Sushil Dwarkanath

Upon graduating with a degree in Hotel Management from Bangalore University, Sushil Dwarkanath began his culinary career as a Kitchen Management Trainee at the Taj Group of Hotels, specializing in Asian and European cuisine. He then joined Casa Piccola Euro restaurants, where he managed the kitchens of their four locations, gaining invaluable experience in the operations and management of standalone restaurant chains.
In the year 2000, Mr.Sushil Joined Christ College as a culinary professor. He was the Head of Department from 2008-2016. He has 20years of experience in hospitality training and consultancy as well as Culinary education and mentoring young minds, inspiring them to be future leaders of the industry.

Sushil is a member of:
  • WACS (World Association of Chefs society)
  • Past President, SKAL International Bangalore 407.
  • Past Director Young SKAL, India
  • Governing council member of Tourism Hospitality Skill Council (THSC), under the Ministry of Skill Development, Govt of India.

Chef Faseeulla Saifulla

Chef Faseeulla is a distinguished graduate from the Christ College of Hotel Management, where he graduated top of his batch in 2006 with a gold medal. He began his career as a Kitchen Management Trainee at The Grand Ashok Group, where he spent two years honing his skills. Chef Faseeulla later joined Orange Peel Indian and French Epicurean restaurant as their Executive Chef, bringing his passion for culinary creativity and expertise to their team.

International Projects:
  • Curated an Indian Food festival at La Maison Arabe, Marrakesh, Morocco, 2017 and 2019 for a month.
  • Curated a destination wedding at Marrakesh.
  • Curated a culinary experience for the King of Morocco, Prince Moulay.
  • Culinary training for three Indian restaurants in Rome, Italy.
  • Two day Indian culinary experience for the round table, Singapore.
  • Indian street food experience for 15 top journalist from across Morocco, coordinated by the Ministry of External Affairs, Government of India.
Chef Faseeulla Saifulla-SCA
Chef Sarabjeet Singh-SCA

Chef Sarabjeet Singh

A 2006 graduate in hotel management from Christ College, Chef Sarabjeet Singh has an impressive work history, having worked at renowned establishments such as The Taj West End and Hayat Coconut Grove Miami. With extensive experience at Le Meridian, ITC Hotels, and BJN Group, Chef Singh brings a wealth of knowledge and expertise to the culinary world.

Chef Walter Chung

Belonging to the third generation of the Hakka Chinese community in India, Chef Walter Chung has studied the intricacies of the Hakka Chinese food and its contribution to the larger food scene in the country. A connoisseur of food, Chung would often assist his uncles in the kitchen as a young boy and learn the nitty-gritties of the art of traditional Hakka Chinese cooking. This inspired him to further expand his expertise in the field.


As a young boy, he assisted his father and uncle at Canton Restaurant in Jayanagar, Bangalore, which was then owned by his family, getting trained for his further endeavors. He then moved on to work as a Chef at the Grand Ashok Group of Hotels in Bangalore which is now known as The Lalit Ashok. In 1988 he was a part of the opening team of the Chung Wah group of restaurants in Bangalore, which was founded by his cousins. This sparked Chef Walter’s entrepreneurial side, and he went on to start his own restaurant, Kim Lee, in partnership with his brother, in the year 1994. Since then, Chef Walter has engaged in teaching the culinary arts and has also consulted aspiring restaurateurs about the intricacies that go into setting up, maintaining, and growing one’s restaurant.


Sharing stories and fun facts about the food he cooks, is something Chef Walter loves. He believes it adds soul to the food being eaten. Even today, he engages in conversation with his customers at Kim Lee and makes them feel at home with his warm smile and storytelling.
Something that Chung also likes doing on the side is making sauces. Playing with recipes handed down for generations, his signature Red Hot Chilli Sauce and Cilantro Sauce must not be missed.

Chef Walter Chung
Chef Tori

CHEF TORI MACDONALD

Chef Tori Macdonald has always known from a very young age that the kitchen was where she was happiest. She graduated in 2005 from the Northern Alberta Institute of Technology’s culinary arts program in Edmonton, Alberta, Canada. Working across the country in restaurants kitchens and cafes in Spruce Grove, Edmonton and Toronto. In 2014 she made the move to Bangalore where she was head chef of The Humming Tree, as well as being in charge of artist hospitality. Now she’s looking forward to sharing her knowledge, experience and passion for food with students at Slurp Culinary Academy.

Chef Alvina Rebeca

Alvina Rebecca is a BHM graduate from Christ Deemed to be University. After graduation she joined the ITC group of hotels to continue her management training. She has a passion for baking and spent time in the bakeries while working with ITC. Alvina has joined SCA to help share her knowledge of baking and pastry

Chef Alvina

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