South India Culinary Association

IFCA aims to develop the culinary professiona and promote curilnary tourism even as it continuously scaled up Indian cuisine on the Global platform

IFCA
PRESIDIUM

President
Chef Jugesh Arora

Vice President
Chef Chandrassekaran

Vice President
Chef Vijaya Baskaran. V

Vice President(Kerala)
Chef Soman Thapasimuthu

General Secretary
Chef Sheetharam Prasaad

South India Culinary Association (SICA)

South India Culinary Association (SICA)Executive Board & Executive Committee.
The South India Culinary Association (SICA) is a fraternity of culinary professionals, representing the finest hotels, restaurants and culinary institutions in South India.
SICA was founded in August 1998 in Chennai by chefs from reputed hotels. It is an independent, apolitical, voluntary and non-profitable body of culinary professionals from varied backgrounds and specialties.

SICA Executive Board:

PRESIDENT MENTOR:

Dr. Chef Soundararajan P.
Corporate Executive Chef
Mahindra Holidays and Resorts India Ltd, Chennai

PRESIDENT:

Chef Jugesh Arora
Consultant,
Chefarora.com

VICE PRESIDENT(Tamilnadu)

Chef Chandrassekaran,
Executive Chef,
Taj Connemara, Chennai

VICE PRESIDENT(KARNATKA):

Chef Vijaya Baskaran. V
Executive Chef / F & B Manager,
LE MERIDIEN, Bangalore.

VICE PRESIDENT(KERALA):

Chef Soman Thapasimuthu
Executive Chef,
Le Meridien Resort & Convention Centre, Cochin

GENERAL SECRETARY:

Chef Sheetharam Prasaad
Director Culinary,
GRT Hotels & Resorts

JOINT SECRETARY:

Chef Rajesh .R
Director – Food Production,
Apeejay Surrendra Park Hotels

TRESAURER:

Chef Mohana Krishnan. A. K
Executive Chef,
Hotel Savera

S.I.C.A EXECUTIVE COMMITTEE:

Chef Praveen Anand
Executive Chef,
Sheraton Park Hotel and Towers, Chennai
Chef Thangappan
Executive Chef,
Hotel Green Park, Chennai
V.Vijayakumar
Executive Chef,
Radisson Blu Resort Temple Bay Mamallapuram
Chef Balagurunathan Venkatesan
Corporate Chef,
Asiana Hotels, Chennai
Chef Swapan Kumar Baidya
Executive Chef,
Le Royal Meridien
Chef Kasi Viswanathan.
Executive Chef,
Hotel The Atria, Bangalore
Chef Ramu Butler
Executive Chef and F&B Manager,
Ramada Resort ,Cochin

CHIEF CO- ORDINATOR (Junior Forum) & Election Officer

Chef Kannan. N
Executive Chef
Taj Madras Flight Kitchen, Chennai

JUNIOR FORUM CO-ORDINATORS

Chef Deepak Shirur
Executive Sous Chef,
Taj Coramandel, Chennai
Chef Vikram Udaygiri,
Director,
Orange Peel Foods Pvt. Ltd, Bangalore
Chef Virgil James
Executive Chef,
Radisson Blu Hotel GRT, Chennai
Chef Husmoin Patel
Executive Sous Chef,
The Rain Tree Hotel

CORPORATE PARTNERS
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7th IFCA International
Chefs Conference

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