The Academic Faculty here is City & Guilds London certified, with rich industry experience. They deliver industry centered training with an integrated approach for the refinement of food production and kitchen management skills, thus enabling students to seamlessly integrate, effectively achieve and excel in the workplace environment.
The Faculties dedication and passion for teaching, personalized attention combined with a curriculum that focuses on detail, assures students of amazing results.
Chef Aziz is a professional chef who completed his training at the Escoffier Hotel School in Nairobi.
He has not only achieved a tall order of success in his career as a chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. His experience in the industry has led him to question and adapt to the evolutionary growth of the culinary world. His passion and drive towards acquiring precise skills and knowledge stem from his eager desire with all things food.
Apart from having a multi-faceted culinary understanding in various cuisines, French cuisine is his forte and can even whip up a feast in his sleep! He believes perfection is attainable and makes sure it's at the heart of his cooking, leading him to have a sharp eye for detail. He was born to deliver under pressure as challenges only get the best out of him and he takes them on with sheer confidence and belief that food will guide him through to the finish line. The Kitchen is his home as his comfort with food transcends onto the plate.
Chef Daniel Hiltbrunner trained and worked in Switzerland. He has also worked in the USA, New Zealand, Japan and Australia before relocating to the United Arab Emirates.
Chef Daniel’s work experience encompasses stand-alone fine dining restaurants, hotel openings with international hotel chains such as Hilton, Parkroyal, and Accor together with large scale production kitchens in Convention Centres.
In Australia, he was involved with training and mentoring young chefs and was a member of the cooking competition committee for the Australian Chef Association (ACF). He was also a member of the Australian national culinary team for the 2008 Culinary Olympics in Erfurt, Germany.
Chef Daniel is a certified Master Chef and certified WACS judge with extensive international judging experience. He is a member of the Emirates Culinary Guild, the prestigious Academy Culinaire de France and La Chaine des Rotisseurs (CDR). He is a jury member for CDR’s annual international young chef competition.
Chef Vinod is a qualified chef and trainer with over 20 years of industry training experience. He graduated with a Diploma in Hotel Management & Catering Technology and a Bachelor's Degree in Hospitality in New Delhi and achieved his Master's Degree in Hospitality Management at WalesBridge University. Started his culinary career at the Hyatt New Delhi in 1995, continued to gain his experience and expertise in various countries within the Middle East. In 2006, he joined ICCA as one of its pioneer chef instructors.
Chef Vinod is an old school chef with a special passion for Italian Cuisine, an embodiment of patience with training, a true mentor for an aspiring chef.
Chef Marco is a professional chef with over 30 years of experience. His technical knowledge is outstanding and has a proven track record, having worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA.
He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK." He has the "Midas touch" with turning around restaurants, with a passion and drives for cooking.
Some of his other achievemetns include being a long-standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.
Chef Vrushali Jadhav has an affinity towards cooking from her childhood helping her grandma in her traditional kitchen back home in Goa. She graduated with a Bachelor's Degree in Hotel Management from IHM Goa.
Previously worked as a member of the pre-opening team Madinat Jumeirah, as well as with Dust Thani Hotel Dubai and later worked as Pastry Chef for The Palace Downtown.
Ms. Nasarene has been teaching cake decorating in Dubai for well over 20 years and is a licensed instructor for Cake Decoration and provides Professional Diploma Courses in Sugar Crafting and Cake Decoration.
ICCA Dubai's Course Director, Ms. Shanaaz holds a Master’s Degree in Food Science & Nutrition. She is also a certified Food Safety Expert from the Royal Institute of Public Health, UK; Certified Person in Charge Trainer and Approved Food Safety Tutor from Highfield UK & HACCP Australia. She is also a qualified training instructor in Baking & Patisserie.
Chef Luciano is an internationally renowned Frozen Dessert Technologist, with over 30 years of experience in the Ice Cream and Gelato Industry.He joined Carpigiani in 1994 and later became the Head of Education & Training, also appointed Director of Education, Carpigiani, North America (2004-2007).He was a former Instructor for the World Pastry Forum (2004) and was also part of the panel of judges in the US National Pastry Team Championship (2005) and selected US National Team for the World Pastry Team Championship (2006).
He is an instructor and program developer for Carpigiani Gelato University - Europe, he is a consultant and regular guest speaker, trainer for seminars on Gelato, Pastry and Frozen Desserts the world over and has given workshops at the prestigious Johnson & Wales University, the Penn State University, the National Ice Cream Retailer Association (USA), the New England Ice Cream Retailer Association and other leading culinary schools in Belgium, UK, Holland, Hungary, Italy, Lithuania, Poland, Scandinavia, Spain and now in Dubai through the International Centre for Culinary Arts (ICCA). Chef Luciano has also developed an innovative product line for Carpigiani operations in Europe, Middle East, China, India, and Vietnam.
Author of Luciano's Gelato and More, Gourmet Frozen Dessert: A Professional Learning Guide, he is also a contributing writer/columnist for Punto IT, the No. 1 frozen dessert magazine in Italy.