Vinesh Johny is one of India’s most respected pastry chefs, admired not just for his skills as a chef but for the influence he has had as a teacher of pastry and baking.
Johny worked for the Oberoi group before establishing his Lavonne Pastry Academy in Bangaluru. He turns out a new generation of pastry chefs who carry his recipes and his techniques forward.
Bacon and Shrimp Fettuccine in Bechamel
Bruleed Figs and Roast Beetroot, Fresh Mozzarella
Strawberries and Mint over Salted Dark Chocolate
Eggs and Bacon over Whipped Cream Cheese
Penne in Brown Bechamel, Shitake and Button Mushrooms