Inaugural Event

Inaugural Event

We are thrilled to announce the inauguration of the Asian Christian Culinarily & Agricultural Science Institute (ACCASI) on April 12th, 2023. This ground-breaking event will mark the launch of India’s first farm-to-table culinary institute. Our aim is to produce graduates who possess a comprehensive skill set to capture the value chain from farm to table.

We are honoured to have Chef Kaushik Shankar and Chef Vijay Bhasker as our Chief Guest and Guest of Honour, respectively. In addition, we are excited to welcome a distinguished group of guests to this momentous occasion, including celebrities, established academicians, entrepreneurs, business leaders, influencers, and musicians.

Please join us in celebrating this historic moment by RSVPing to or calling our Director’s office at 04344255875

Chef Koushik S
Some people know their calling almost as soon as they are born. Some people realize it when they turn five – like Chef Koushik, or The Mad Chef. In fact, for him, the urge to cook and create was more than a passion: it was a compulsion.
 Devouring Asterix and Obelix comics inspired his first cooking adventure. At the
age of five, this champ went straight to attempting a Cheese Fondue. And got it right. There was no looking back.
 School done, he went straight to IHM, Bangalore. He was in the right place at
the right time. Indian diners were just beginning to explore new flavours and culinary experiences. Restaurants were THE ‘thing’. The Mad Chef was on a roll.
 Small kiosks, wayside bakeries, fine dining restaurants, modern Indian, traditional South Indian, Pan Asian cuisine, casual diners sought him out. With over a couple of hundred projects worldwide under his belt, his magic at the stoves quickly became legendary.  
 His signature recipes are bold and innovative, experimental, even, each, bringing out new yet harmonious tastes, exploding with personality, or gently unraveling subtle flavours, one after the other.
 The Mad Chef’s forays into television have seen him on Masala Express and
Thamizhagathin Samayal Champion on Jaya TV, as a Judge on Master Chef Tamil on Sun TV and as a visiting Judge on Cooku with Comali on Vijay TV.
Chef Vijayabaskaran

Chef Vijayabaskaran is an accomplished chef with over four decades of experience working with prestigious hotels such as the India Tourism Development Corporation Hotels, Taj Groups, and Marriott Groups. He is also a co-founder and Director of Everything Recycles Ltd and a cuisine consultant for Olam International. He has received numerous accolades, including the Chief Minister’s Medal, IFCA Chef of the Year, and the Golden Hat Award. Additionally, he has represented India in various international culinary events, including the Asia Pacific Forum of Chefs. Chef Vijayabaskaran is a certified chef from the World Association of Chefs Societies and is actively involved in organizing culinary conferences and workshops.

Dr. Chef Gregory Lobo

Dr. Chef Gregory Lobo, a culinary expert with over 23 years of experience and owner of multiple restaurant brands including Kilo Kurry, Hot Chix, China Express, and The Grill House. With a passion for simple yet delicious food, he is the Chef Patron of Fred’s Fine Foods and also works as a Consultant Executive Chef for Unilever Food Solutions India, where he ideates and develops new products and recipes for international brands. A certified judge from World Association of Chef’s Societies, Chef Gregory Lobo has been recognized as an outstanding contributor to the chef’s world by the Indian Federation of Culinary Associations. Gregory Lobo has been awarded a Honorary Doctorate in Hospitality from ICPEM (Indian Council for Professional Education Mission) a Bangalore based organization for his work in the Industry in 2013.

Chef Kasiviswanathan

Chef Kasiviswanathan, A qualified hospitality professional with 25 plus years of hotel industry experiences in India and abroad. He specialized in the Mediterranean cuisine and worked with couple of Michelin star chefs at Burj al Arab Hotel & The Emirates Tower Hotel at Dubai. He was a proud team member to caterer for Mr. Bill Clinton, Brunei Sultan, Jordan Queen Rania & Ms. Oprah Winfrey and many other international icons. He has done the Indian food promotions in Sri Lanka, Iran, Bahrain, Singapore, Seoul Cairo and Dubai. Chef Kasi likes spending his time to develop the younger generation chefs and he is also a certified train the trainer. He had opened many restaurants and developed various concepts on food and beverages during his tenure at the hotel industry. He is now heading the operations of the Food and Beverage department as Director of Food and Beverage at Radisson Blu Atria Hotel in Bengaluru – India

Chef Ammar Molki

Chef Ammar Molki, with over 25 years of exciting culinary experience from Lebanon, is the Chief Chef of the Maffei Kitchen. He enhances each day with his creativity and innovative cooking, with Lebanese and Moroccan cuisine as his forte. Chef Ammar excels in whatever he puts his hands into, which we call “Ammar’s Magic.” His eminence on quality and curating innovative menus featuring seasonal recipes inspired by traditional culinary styles, authentic ingredients, and modern techniques is his unique selling point (USP). Chef Ammar Molki is a Lebanese and Moroccan cuisine connoisseur who excels in all culinary disciplines.

Chef Narasimha Rao

Chef Narasimha Rao, is a celebrated culinary expert with a passion for creating exceptional dishes. As the Culinary Director at Grain and Salt Hospitality, he has been leading the team since October 2019, and his creative ideas have transformed the culinary industry in Hyderabad. Narasimha is also a well-known Etv celebrity chef, with over 7000 episodes of his show “Telugu Ruchi” to his credit. His expertise in Telugu cuisine has made him a household name in Andhra Pradesh and Telangana. Narasimha’s flair for cooking has led him to become a culinary consultant for various restaurants in the region. With over 20 years of experience, Narasimha’s passion for cooking and exceptional skills in recipe development and presentation have made him an icon in the culinary world. His dedication to using fresh ingredients and preserving the authenticity of traditional dishes sets him apart as a chef. Narasimha’s love for cooking has made him a Show Chef, showcasing his culinary skills in various platforms, including Etv Telugu ruch. His contribution to the culinary industry has been recognized on numerous occasions, and he is a recipient of several awards and accolades.

Mr. Sriram
Mr Sriram, is General Manager with Feathers, Chennai. A flagship hotel of Radha Hotels having hotels in Bangalore and Chennai under the names of Radha Regent, Radha Hometel. Career spread over 2 decades, Sriram S has worked with some of the prominent brands of Hospitality including IHG, Royal Orchid Hotels and Sarovar Hotel. He has operated business hotels ranging from mid-market hotels to Luxury Hotels, across diversified business markets like Bangalore, Hyderabad and Chennai. His expertise includes Sales & Marketing, Driving Financial Performances, Project’s & Expansion, along with Operational excellence. The internal progressions that he’s earned (almost with every hotel company), are the true testaments for his performance and his commitment levels to the organizations, he’s associated with. Sriram is a Hotel Management Graduate with MBA in Marketing. Sriram has attained the certifications on Revenue Management, Loyalty Program by Intercontinental Hotels Group. As an individual Sriram is an out of the box thinker, strategist, passionate about developing people and proved to be one of the young and dynamic General Managers of the current hospitality era.
Mr. P Senthamizhan

Mr P Senthamizhan, is the Principal at Army Institute of Hotel Management & Catering Technology in Bangalore since September 2010. He has demonstrated excellent leadership and academic skills. He has been instrumental in offering a 4-year degree BHM course affiliated with Bangalore University and approved by AICTE. With over five years of experience as a professor and principal at Metropolitan Hospitality Management school prior to this, he has close to three decades of expertise in Leadership. He has honed his skills in event management and continuously strives for quality improvements. Mr. Sen Thamizhan Pram is an excellent academician who brings a wealth of knowledge and expertise to our event.

Dr. K Benny Prasad

On 22nd Nov. 2010, Dr. K. Benny Prasad arrived in Karachi (Pakistan) and broke the World Record and became the Fastest to Travel to 245 Nations including Antarctica in 6 years, 6 months & 22 days. In 2004, he invented the World’s First Bongo Guitar, and
performed with it at the official welcoming of the South African Athletes as well as on the cultural stages of the 2004 Olympic Games in Greece. He has performed for
many Presidents, Parliaments & Dignitaries & also the opening ceremony of 2007 World Military Games. He also performed at the 2012 Olympic & Para-Olympic
Games in London. 

After travelling for 13 years to 257 nations and breaking 6 World Records, Benny quit his World Concert Tours and built a 400 seater Cafe in Bangalore (India) along with his wife Zanbeni Prasad called Chai3:16 to reach out to the college students who are depressed, lonely & suicidal. (

Chef Mahendran

Chef Mahendran, is an accomplished Executive Chef with extensive experience in the culinary industry. Since December 2018, he has been serving as the Executive Chef for Holland America Line. With advanced skills in Human Resources, Performance Management, Training and Coaching, he has played a pivotal role in overseeing the day-to-day operations of the culinary department of the luxury cruise line. With his expertise in menu planning and engineering, Chef Mahendran has introduced innovative dining experiences for guests on-board, while ensuring the highest standards of hygiene and sanitation are maintained. His leadership and dedication have helped the culinary team onboard Holland America Line achieve new heights.


Dr. Chef Avin Thaliath

He holds the credit of being a Golden Certificate Awardee of Vatel Scholarship,
Nimes, France. After his studies in France, Chef Avin has interned under Chef
Antonio Texeira before working with Le Granier A Pain, Paris, Mamamia, Institut
Vatel, Nimes, Rhone Valley, France. While in India, he has also worked with The Taj
Hotels and The Orchids. Chef Avin is a member of WACS (World Association of
Chef’s Society), SICA (South Indian Culinary Association), and IFCA (Indian
Federation of Chefs Association). He has authored a number of academic
journals, books, and monographs and has presented award – winning papers at
top – level industry summits. Chef Avin has also served as Assistant Professor at the
prestigious Christ University, Bangalore. With a profile as strong as his, Chef Avin
has been featured on television talk shows.