Geetanjali Kale has over 16 years of industrial and academic experience. She is a specialized faculty in Accommodation Management and Revenue Management. She has been a project guide for many students in ADYPU Hotel Management programs and helped students to complete their projects successfully. She has published several research publications in the various journals approved by UGC. She is also a part of the university center for research. She is a member of the Board of Studies for Ajeenkya DY Patil University School of Hotel Management.
Ms. Shilpa Chourishi holds a specialization in Food & Beverage service. She has over 14 years of experience with some well-known hotel brands like Taj Blue Diamond, Pune. She has also worked as an HR Manager in reputed hotels. She has been contributing to academic institutions to share her wide industry experience with upcoming hospitality professionals.
Pranali Sandip Thorat
Ms Pranali accomplished her Bachelors in Hotel Management and Masters in Hospitality Management from Nagpur University. She is a Ph.D. Scholar of Savitribai Phule Pune University under the faculty of Commerce and Management doing her research work in Marketing Management.
She has hospitality industry experience of 3 years in different functional areas. As an assistant professor, Ms. Pranali has been a dynamic contributor in the school of hotel management ADYPU since 2016. She is a specialized faculty in Accommodation Management and all management subjects. She has also published Research Papers in recognized UGC Journals.
She has also published a Research Paper in a UGC recognized Journal.
Prof. Prashant Adsule
Prashant Adsule is a master of culinary art, professor, president of Shm-Chef’s Club, and in-charge of the Examination Department. Various Culinary events and activities have been organized under his guidance at ADYPU-School of Hotel Management.
Mr. Adsule is an active member of, Indian Federation of Culinary Association (IFCA), Western India Culinary Association (WICA), Society for Environment & Sustainable Development (SESD), Maharashtra Purogami Patrakar Sangh (MPPS), and president of Pune Dist. Education.
Mr. Adsule has been dedicated to Culinary Arts since his early youth, with 18 years of work experience in the Hospitality & Education Industry. He has participated in various Faculty Development Programs, National & International conferences, seminars, culinary training, and the United States of Public Health training.
He was awarded for training & placement of 23 students at Saraswati Institute of Hotel Mgmt, under ‘Learn & Grow Marriott Program’ by JW Marriott Hotel & Convention Centre, Pune.
Mr. Adsule has worked on international cruises and five-star luxury hotels such as Seven Sea cruises, Sodexo Food Solutions India Pvt. Ltd., etc. He was the Executive Chef at Aamby Valley Sahara Lake City and served as a Vice-Principal at Saraswati Institute of Hotel Management. He can develop and lead a strong culinary team with a track record of streamlining operations and delivering the highest levels of food quality and hospitality. Prashant Adsule has traveled in 75+ countries and published research papers in international journals using his deep knowledge of cuisines from around the world, strong business sense, and budgeting expertise.
Prof. Kiran Waghchoure
Gourmet specialist Chef Kiran Rohidas Waghchoure is a Culinary Master and Academic Coordinator at ADYPU having 9 years of experience with industry and scholastics.
He is related to different notable Hospitality associations such as Marriott, Chili’s, TGIF, Panchshil Hotels. Chef Kiran has enhanced his expertise in Mainland, Oriental & American cooking during his industrial journey.
Additionally, Chef Kiran is an enthusiastic and proud owner proprietor of the food business named “Kartik Enterprises”, which is occupied with Event catering & Volume feeding. Functioning as an Academic Coordinator, Chef has contributed towards Course Management and Development in the School of Hotel Management and introduced 3 programs under ADYPU.
The chef has likewise composed, led, and executed numerous food occasions as understudies learning in the School of Hotel Management such as World Bread day, International Chefs day, Food celebration, Fine Dining, Brunch, and a few more.
Whilst investigating new roads in Food and Cooking, Chef has expanded his work regions like Food Photography, Food Styling, Food Modifying, and Menu Design, for acquiring new information on ways to furnish culinary understudies with refreshed information and data.
Mr. Sachin Shelar is a Certified Wine Sommelier and Mixologist from the United States Sommelier Association, USA. He worked with various international cruise ships like Island Cruises USA, Celebrity Cruise Lines, and Royal Caribbean International Cruise Lines. He also worked with various 5-star Hotels in India. He is a Certified USPH trainer, he conducted training programs in cruise ships and Hotel Management Colleges.
He brings immense global exposure and over 15 years of experience to academics and he is contributing to ADYPU by imparting his wide and deep industry knowledge to budding hospitality professionals.
Ms. Surabhi Mittra has over 10 years of experience with specialization in the Rooms Division. She has versatile exposure with some well-known hotel brands like Trident and Claridges. After gaining industry experience she has been associated with academic institutions as an academic resource for future hospitality professionals.