Goa College of Hospitality & Culinary Education
(Formerly known as Academy of Culinary Education)
Speak to Us +91 832 2454560/61
Where every Ambassador is Handcrafted.
Success Stories
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Sigurd Rodrigues |
Executive Chef Four Points by Sheraton, Burj, DubaiBatch : 1995 |
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Kethan Seth |
Chef de Cuisine Crown Melbourne Limited, AustraliaBatch : 1995 |
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Hyginus Fernandes |
Gourmet Foods Entrepreneur in USA. Member with NEHA - USA (National Environment Health Association)"My Journey from the institute has definitely taken me places, places I would never have imagined in my wildest of dreams and I have learnt and absorbed so much from the gastronomic world." |
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Jatin Mallick |
Kitchen Consultant, New DelhiBatch : 1996 |
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Parul Gauba |
Senior Sous Chef at ITC Rajputana, Jaipur "As the second in command to the Executive Chef, I am responsible for handling kitchen operations, outlets, manpower planning, meeting guests, making
VVIP menus etc and all of this can be very challenging. Thanks to the sound foundation that was given to me at the Academy, I am today able to meet all
the expectations and demands made of my profile." |
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Satish Yeramilli |
Executive Chef The Marriott International, LondonBatch : 1997 |
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Satish Abrol |
Entrepreneur ChattisgarhBatch : 1997 |
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Vipin Seth |
Senior Sous Chef Marriott International,UKBatch : 1997 |
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Nikheel Shirodkar |
Manager Operations IBIS Accor Hotel, Navi MumbaiBatch : 1998 |
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Suraj Balakrishnan |
Pastry Chef, P&O Cruise linesBatch : 1998 |
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Gaurav Mathur |
Banquet Chef Chola Sheraton, ChennaiBatch : 1999 |
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Carins Creado |
Food and Beverage Manager - Princess Cruises |
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| Batch : 1999 |
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Mahesh Thota |
Business Head, Zomato Media Private Limited, Hyderabad, Andhra Pradesh. |
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| "Any other college in India would have limited me to being a Master Chef but the difference with ACE was the management part of it. Be it for a kitchen, restaurant or be it for the overall business operations itself; ACE had played a vital role in my life by helping me understand the core of each and every operation. Especially, with Zomato focusing on being a one stop solution for all Food & Beverage related queries as well as help as consultants for restauranteurs in understanding the consumer behaviour to generate more revenue as well as excel. All this couldn't have been possible without the learnings from ACE as it gives an individual edge over everyone else." Batch : 2002 |
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Rinan Ismail |
Owner, Restauranteur Butter Lounge and Ice Cube |
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"Academy
of Culinary Education has been the beginning
of many wonderful things. The institute has
been more than a stepping stone. It has given
me a boost of confidence to get out there and
do my own thing." |
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Vincent Marques |
Kitchen Executive - Trident Bhubaneswar"Ace is where everything started... ACE made me tough and competent enough to survie in this ever demanding hotel industry. Being a chef is a tough job, long hours, constantly updating one self on the latest trends in order to stay ahead of competition. Being a chef therefore effectively means dedicating your whole life to serving others..."Batch : 2003 |
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Merrick Gonsalves |
Executive Chef Sumo Sushi & Bento, Dubai |
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| "Its
nice to have this success I owe it all to my
professor’s…" Batch : 2004 |
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Siddarth Shanbhag |
Owner/ Partner, Hotel Annapurna, Sumantesh Hotels Pvt Ltd, Annapurna Caterers and S Cube. |
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| "The Institute has provided me with everything I was looking for from a culinary course. I was fortunate enough to be given the opportunity by ACE to work with some of the renowned chefs from across India and abroad. With an excellent faculty, infrastructure and exposure to the culinary world, it helped me develop skills to grow and achieve success in my field.
" Batch : 2009 |
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Shanbhag Bhalchandra |
Chef de Partie at Cidade de Goa |
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| Batch : 2012 |
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Sanjoy Fernandes |
Front office Assistant at Heston Hyde Hotel - Hounslow UK |
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| Batch : 2012 |
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Samir Giri |
Sous Chef - ITC Fortune Miramar |
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| "The fact that the College is managed by the owners of Cidade de Goa is an added advantage especially if you are looking to get an insight into how the industry functions early on in your student life." Batch : 2013 |
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Vinisha Naique |
Front office at Sofitel (London) |
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| Batch : 2013 |
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Amrin Taj |
Front Office Assistant at Cidade de Goa |
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| Batch : 2015 |
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Gulnaar Khan |
Front Office Assistant at Cidade de Goa |
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| Batch : 2015 |
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Zelia Fernandes |
Entrepreneur - Lia's Sweet Treats |
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| Batch : 2015 |
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Avito Dsouza |
Human Resource Executive - Goa Marriott Resort and Spa |
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| Batch : 2015 |
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Lineker Salazar Coelho |
Hotel Sofitel London St James |
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| Batch : 2012 |
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Krishnaprasad Ravindra Vargaonkar |
Working as a Chef at Grand Hyatt Goa |
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| Batch : 2016-2019 |
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Nachiket Kamat |
Monika enterprises (wine and spirit importing company) |
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| Batch : 2017 |
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Adrey Valanko D’Souza |
Chef - Eagle Ray’s Dive Bar & Grill - Cayman |
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| Batch : 2017 |
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Faheem Bosco Pereira |
Reception Manager - The Sofitel , London Heathrow |
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Ezekiel Britto Da Silva |
Commi - AIDA Cruises |
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| Batch : 2017 |
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Sharvan Kumar |
Guest Service Associate - Taj Resort and Convention Centre, Goa |
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| Batch : 2017 |
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Johnson John Thankachan |
Food & Beverage Service - AIDA Cruises |
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| Batch : 2017 |
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Omkarsingh Rajput |
Travel desk - Front office, Grand Hyatt Goa |
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| Batch : 2018 |