Meet Fabelle's Master Chocolatiers
MASTER CHOCOLATIER RASHMI
ITC Windsor, Bengaluru
In the pursuit of making each chocolate creation better than the last, Master Chocolatier Rashmi pushes herself each day to experiment more. “It’s crucial to know the various cocoas notes, possess the perfect chocolate making techniques and then have a vivid sense of imagination in order to make a Fabelle chocolate creation”, she says. With refined technique and boundless ambition on her side, Rashmi aims to create trend setting immersive chocolate experiences which are on par with world’s finest chocolate experiences.
MASTER CHOCOLATIER SREYOSHI
ITC Maurya, Delhi
“He who hates chocolates, hasn’t tasted the best of them yet” says our Master Chocolatier Sreyoshi. It is this confidence about chocolate that makes her the face of Fabelle at the Chocolate Boutique in ITC Maurya, Delhi. Sreyoshi’s culinary skills are a fine combination of ethnic techniques and contemporary thinking, which make her Fabelle chocolate creations a fine balance of the modern as well as the conventional flavours and textures.
MASTER CHOCOLATIER DEEPTHI
ITC Grand Chola, Chennai
Master Chocolatier Deepthi loves experimenting
pairing of Single Origin chocolates with a range
of exotic ingredients to create a one of a kind
chocolate experience at Fabelle. Her mentorship
skills make her one of the most loved Master
Chocolatiers at Fabelle’s Societe de Chocolat
chocolate masterclasses. Patient and persistent, she captures what chocolate means to her rather simply, calling it ‘A lot of fun!’
Master Chocolatier Ruby
ITC Sonar, Kolkata
Master Chocolatier Ruby is one of Fabelle chocolates’ most treasured and respected experts. Her passion earned her a place in the first team of Master Chocolatiers who launched Fabelle. Her eagerness to learn drives her to innovate constantly, and her innovative techniques of pairing chocolate with unique ingredients are reflected in her signature creations at Fabelle - the Premium Almond and Coriander Praline Tartine and Salted Caramel Ganache.
MASTER CHOCOLATIER TANVI
ITC Gardenia, Bengaluru
Chef Tanvi Chandawarkar is our in-house chocolatier at ITC Gardenia. She is responsible
for and in-charge for Food and Beverage production at Fabelle, the chocolate boutique
stationed in the hotel.
She holds a Bachelors degree in Hospitality Studies and has secured vocational and training in hospitality and kitchen operations from Australia. She comes with a rich and insightful experience, having worked with speciality restaurants & bakeries in Melbourne. She joined ITC hotels in 2015 as a management trainee at ITC Hotel Management Institute and began her career with a training at ITC Grand Bharat in the Bakery & Pastry Division. She then moved to ITC Windsor Bangalore and has now taken over as Junior Sous Chef, Bakery and Pastry at ITC Gardenia.
Additional to being a very proficient chef, Tanvi has also worked as a section waiter and thus has an impressive and round acumen for both food and beverage production and service. Her attention to detail, creativity and presence of mind has helped her in going out of the way to personalize and create a holistic experience for each guest walking into Fabelle. Chef Tanvi’s whole hearted dedication and tireless passion has made her one of the most indispensable chefs in the team today.