Meet Our Team
#ourteam
Meet Our Team
Our diverse team fosters an inspiring culinary journey, transforming dreams into reality. At the Culinary Institute, we unleash students’ full potential, nurturing their passion for food, and preparing them for a rewarding gastronomic career.
DR. STEPHEN GEORGE
President of the Asian Christian Academy
Dr. Stephen George serves as the President of the Asian Christian Academy. His interests include Higher Education and Linguistics with a focus on how culture and language shape learning environments. Dr. George’s educational
background includes a Bachelor of Science from Texas A&M University (2000), a Master of Theology from Evangelical Theological Seminary (2007), a Master of Arts from The University of Texas at Arlington (2010), and a Doctor of Philosophy from the University of North Texas (2017).
Chef Mathew Stephenson J
Director of Culinary
Chef Mathew Stephenson boasts over 25 years of extensive experience spanning education and the hospitality sector. Recognized as the Best Culinary Mentor for a promising young chef by the Indian Federation of Culinary Association (IFCA) in 2022-23, he has also served twice as a Jury for MasterChef India Level 1 on Sony Liv TV. His achievements include securing a gold medal in academics in culinary competitions organized by the South Indian Chefs Association. Presently, he holds the position of food stylist at the Feathers (5-star hotel in Chennai).
Chef Stephenson is concurrently pursuing a PhD in Tourism Management at Madurai Kamaraj University. He is a member of the board of studies for universities/colleges in Tamil Nadu and Karnataka and with two co–authored recipe books to his credit, he adeptly imparts knowledge on food production theory and conducts practical classes.
Proficient in various culinary techniques such as sushi-making, cold cuts, carvings, and buffet setups, Chef Stephenson also excels in creating modernist kitchen designs, artistic endeavors, and culinary studios. His research interests extend are in 3D food printing and food styling/photography. Having worked at esteemed establishments like Crown Plaza, Leela Palace Kempinski, and Le Royal Méridien, he has left an indelible mark in the culinary world. Notably, he served as a sushi chef for the Carnival Cruise Line in the United States and holds memberships in the Indian Federation of Culinary Association and the World Association of Chefs Society.
MR. SRIDHAR K
Farm Administrator
Mr. Sridhar K is a seasoned agricultural expert with over 20 years of experience in research, education, and awareness programs. He earned his degree in 1996 from Agricultural College and Research Institute, Tamil Nadu
Agricultural University. He possesses expertise in converting farms to organic operations, leading research and training programs in organic farming, and providing technical advice on organic practices and sustainable packaging.
Mr. Sridhar is a master trainer certified by FAO-EU Integrated Pest Management Program and has worked with non-profit organizations and companies such as SL Associates, Cotton Blossom, ETC Consultants, and Hindustan Lever, and Madras Christian College. He has participated in seminars, workshops, and conferences and has published research findings and presented papers on various topics in his field, including a case study presented at the International Symposium on Biological Control of Arthropods in Davos, Switzerland.
CHEF GANGATHARAN
Executive Chef
Mr. Gangadharan. L has an extensive background as a chef, with over 18 years of experience to his credit. Throughout his career, he has worked in restaurants in Bengaluru, Pune, Nilgiris, and also on an international cruise liner. He is skilled in advance shaping of dough and baking products. He has comprehensive knowledge of ingredients and techniques, and can prepare high-quality food products with exceptional taste, texture, and appearance. In addition, Mr. Gangadharan has served as a professor chef and was responsible for training students in bakery and confectionary production. He has also handled large party orders for bakery products, confectionary, and desserts, as well as coordinating events such as the Saludos Mexico Festival and Flavor Di Italia. He has received recognition for his achievements, including a Centre of Excellence award for successfully completing the Kitchen Foundation Module and a Certificate of Commendation for his exemplary social responsibility. He holds a Diploma in Bakery & Confectionery from 1999.
Chef Antony Prabhu
Culinary Trainer
Chef Antony Prabhu is a seasoned culinary professional with a rich blend of educational qualifications and extensive work experience in the hospitality industry. He holds a Diploma in Bar and Beverage Management and a Bachelor of Science in Hotel Management, he pursued an M.Sc. in Tourism & Hospitality Management from Madurai Kamaraj University, further enhancing his expertise in the field. He also holds an Advanced Fruit and Vegetable Carving Certificate Course, which he completed from Sai Carving Institute in 2010.
He has held various leadership roles, including Head of the Department of Food Production, Vice Principal, and Asst. Professor, where he imparted his knowledge and expertise to students at institutions such as Chennais Amirta, Pasumpon Muthuramalinga Thevar College, and Kodaikanal Christian College.
In addition to his academic pursuits, Chef Antony has honed his practical skills through hands-on experience in the industry. He has worked in diverse settings, from managing his own restaurant to serving as a Commie-II at Kikar Lodge in Punjab. His experience spans across food production, service management, and entrepreneurship, providing him with a comprehensive understanding of the hospitality sector.
Chef Antony’s contributions extend beyond the kitchen, as evidenced by his active involvement in academic and professional initiatives. He has presented papers at esteemed institutions, including Loyola College and Kodaikanal Christian College, on topics ranging from foreign direct investment in Indian tourism to eating habits for HIV patients. Chef Antony’s commitment to nurturing talent is evident in his coaching of students to success in national and international competitions, where his teams have consistently achieved outstanding results.
Chef Jeevabharathi
Jr Culinary Trainer
Chef Jeevabharathi has over 16 years of experience in the field of education and hotel industry. He is currently pursuing his PhD in Hotel Management and catering science in Bharathiar University and is a member of the board of studies for universities/colleges in Karnataka. Chef Jeevabharathi has taught both food production theory and has conducted practical classes. He is skilled in various culinary techniques including Italian Cuisine, wine making, Bakery and coffee art.
He is also an expert in film making and won various national and international film festival awards in the categories of Director, Editor and cinematography. Chef Jeevabharathi has worked at several prestigious establishments including St. Marks hotel, The Raintreehotel etc. He was a Pizza chef for the Carnival Cruise Line in the United States. He has conducted more than 8 international seminars and various culinary workshops in various educational institutions.
ACCASI has two culinary instructors and an able administrative team to ensure that educational activities meet and fulfil the best standards. Our team of professionals have a strong connection to the farm and are highly skilled and knowledgeable in culinary arts.
