Balendra Singh

Owner & Executive Pastry Chef

Balendra Singh currently belongs to the well-trained pastry chefs in India! With a flair for innovation and acumen of international pastry cuisine. He is a dedicated Pastry chef, who initially studied His art in The IHM Dehradun with a focus on bakery and confectionary. He worked With top luxurious International Branded Hotels, UmaidBhawan Palace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW Marriott New Delhi, Pullman and Novotel New Delhi, The TajMahal New Delhi & cruise ship around the world. Expenses knowledge in casual & fine dining, a-la-carte, buffet & Banquet and pastry shop setup homemade ice cream and handmade chocolates. After enjoying 17 years with the industry and finesse his skills as a pastry chef and chocolatier, he returned to his roots in culinary education and held a position an Executive Pastry chef at International Institute of Culinary Arts IICA-New Delhi teaching cooking and management courses. As he believes "Eating fuel the body, but eating good food fuels the soul".An endeavor to impart this knowledge of his, 'Excellence' programmed has been introduced, which consists of a melange of Pastry, Chocolate, and Entrepreneurship.He started his own INSTITUTE OF BAKERY & PASTRY ARTS (New Delhi) and also started "Balendra's Baking Classes"(BBC), every month in different five-star hotels all over India. As a culinary educator, he draws from his many years of culinary experience to pass along to students not only the skills for success in the kitchen but also for life. He feels those life skills are the most important things they can learn: teamwork, cleanliness, organization, respect, integrity, compassion and being able to laugh and enjoy what you are doing.

Vijay Tyagi

Pastry Chef

Chef Vijay Tyagi joins IBPA, India's Institute of Bakery and Pastry Arts New Delhi teaching professional and Hobby Chef programmes for Bakery and pastry. He has done his Diploma in Bakery and Confectionery from Govt. food Science Training Centre Kotdwar(U.K.). He has a vast range of experience in fine dining and has completed his culinary education and an exciting history of supporting students in competitive culinary competitions. Chef Vijay has worked in the culinary profession for more than 20 years. In the last 20 years, he has worked With top luxurious International branded hotels in India, The Park New Delhi, Mansingh Palace Hotel Agra, Taj Residency Lucknow, Metropolitan Nikko New Delhi,The Grand Hyatt New Delhi, ITC Sheraton New Delhi, The Claridges Hotel New Delhi, Birds Estate hotel New . He continues to hone his own educational skills during his down time from school by reading, practicing new techniques and running the different sets of classes and events we have at IBPA New Delhi.


Chef Instructor

Chef kavita aggarwal joined as a chef instructor "at IBPA. She have completed her 1 year diploma from city & guild's( u.k) and 6 months advanced diploma from institute of bakery and pastry arts, New Delhi. She also trained at "TAJ MAHAL NEW DELHI"and experience from many international chain of bakery. Her work also allowed her to hone catering skills as well which also including running VIP catering. She later returned to his educational roots and join IBPA New Delhi as a chef instructor where she instruct diploma classes and hobby chef classes for professional pastry kitchen at IBPA New Delhi.

Tavleen Kaur Gulati

Asst.Chef Instructor

Chef Tavleen Kaur Gulati joins IBPA as an Asst. Chef Instructor. Instruct Home Professional Pastry Programmes and Kid`s Cooking classes. Chef Tavleen Kaur Gulati has also trained and gained experience from Novotel Hotel Mumbai New Delhi. She has done her post graduation in Gender Studies and Completed her 1 year Diploma in Bakery and Pastry Program Level 2 from City and Gilds (U.K). Her work allowed her to hone catering skills as well which also include running VIP catering opportunities for Celebrities. She has now returned to her educational roots by running hobby chef classes and kids cooking classes at IBPA, Vikaspuri, New Delhi.


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