Executive Pastry Chef
AUI Corporate Pastry Chef

Deciding between two loves is never easy, but fortunately for the pastry world, Corporate Pastry Chef Anil Rohira chose the culinary arts. Hailing from Bombay , India , Chef Rohira strives for excellence, forming a solid base of knowledge from which to build his prosperous career. His studies began at Bombay University , followed by the Institute of Hotel Management and Catering Technology. For two years he worked at Sky Chefs learning about airline catering. To formally study pastry and baking, he looked to the Culinary Institute of America (CIA) in Hyde Park , New York .

Upon graduating from the CIA in 1995, Chef Rohira spent several years traversing the United States , gaining experience in such high profile establishments as the Balsams Grand Resort Hotel ( New Hampshire ), Wigwam ( Arizona ) and The Cloisters (Georgia). This well-rounded knowledge earned him the spot of Ewald Notter’s teaching assistant at the International School of Confectionery Arts. Honing his skills as a strong presenter with in-depth know-how of the pastry field, he worked hard to instill the lessons and techniques he learned to the next generation of pastry chefs. Missing the day-to-day action of the kitchen, he eventually took the position of executive pastry chef at the Chevy Chase Club in Washington , DC , and, one year later, became corporate pastry chef at Albert Uster Imports.

Chef Rohira’s success on the national stage began in 1997, when he won the gold medal at the ACF Centerpiece Competition at the New Hampshire Food Show. Three gold medals followed in 1999, all earned at the ACF Food Show in Washington , DC which also awarded him “Best of Show.” At the 2000 National Pastry Team Championship in Beaver Creek , CO , he won the bronze medal, and followed with “Best Sugar Showpiece” a year later at the same event. In 2002, he decided to test his ability in the world arena; competing at Johnson & Wales University and winning gold to qualify for a spot on the USA Team set to compete at the 2003 Coupe du Monde (World Pastry Cup) in Lyon , France . As team captain, Chef Rohira blew the competition away with his spectacular artwork and won the title of “Best Sugar Showpiece.” Most recently, he had the distinct honor of being recognized as the “Distinguished Visiting Chef of the Year” by the prestigious Johnson & Wales University in Denver , Colorado .