Principal at Welcomgroup Graduate School of Hotel Administration (WGSHA), Manipal
Dr. Chef K. Thirugnanasambantham stands as a paragon of excellence in the culinary world, adorned with numerous accolades and contributions to both academia and industry. A remarkable 33-year journey encompassing both culinary excellence and academic prowess. With nine years of industry experience and an academic career spanning since 1999, he has established himself as a distinguished figure in the realms of hospitality and culinary education. Well knowledgeable in bridging the gap between industry requirements and academic training, he is an expert for cooking skills for India team for WorldSkills Competition.
Dr. Chef K Thiru served as Harshvardhan’s mentor, who made history by securing a ‘Medallion of Excellence in the Cooking Category’ at the 47th WorldSkills Competition held from September 10 to 15 at EUREXPO, Lyon, France—marking a significant milestone as the first time India has received this honour in culinary skills.
Dr. Chef K Thiru. is a seasoned culinary expert and educator with over three decades of experience in the culinary arts. He currently serves as Principal at the Welcomgroup Graduate School of Hotel Administration (WGSHA), part of the esteemed Manipal Academy of Higher Education (MAHE). His culinary journey began with a diploma in Hotel Management and Catering Technology, and since then, he has served in various capacities, from Chef de Partie to Executive Sous Chef. His career has spanned numerous roles across India, where he honed his remarkable skill set in diverse cuisines and culinary practices.
In his current role at WGSHA, he has had the honor of mentoring and guiding numerous students who have gone on to achieve remarkable success in the culinary and hospitality industries. He is deeply committed to culinary education and has been recognized for his contributions to the field, including being a certified trainer for the prestigious World Association of Chefs’ Societies (WACS) and receiving accolades for his involvement in national and international culinary competitions. His experience and dedication to the development of young talent have also led him to serve as a judge for various culinary competitions. He has been actively involved in research, publications, and presentations that aim to advance the culinary arts. With this extensive background, he has had the opportunity to influence and shape the careers of many young chefs and hospitality professionals, fostering a culture of excellence and innovation in every aspect of his work.
In addition to his industry experience, his academic credentials are extensive. He holds a master’s degree in science from Madurai Kamaraj University and an MBA in Human Resource Management from Karnataka State Open University (K.S.O.U), Mysore. He is also a Doctor of Philosophy in Food & Nutrition from Bharathiyar University, Coimbatore, having completed his terminal degree in 2022. His doctoral research, focusing on the Prevalence and assessment of antecedents of cardiovascular disease (CVD) risk factors and the effect of diet and lifestyle intervention among hotel employees, underscores his commitment to addressing real-world issues through scholarly inquiry. He has earned the Certified Hospitality Educator (CHE) certification from the American Hotel and Lodging Educational Institute. He also received the “Cochran Fellowship” (Culinary Arts 2016) from the United States Department of Agriculture (USDA) and the Food and Agriculture Organization (FAO).
Among his prestigious recognitions are the “Best Principal Award 2020” bestowed upon him at the Global Education Skills MSME & Entrepreneurship Summit Leadership Award by the International Chamber for Service Industry. In 2019, he was honoured with the “Outstanding Achiever Award” by the Indian Federation of Culinary Associations for his remarkable contributions to the field of Culinary Arts. Prior to that, in 2018, he received the “Culinary Educator of the Year Award” jointly presented by Epicurus Hospitality and Telangana State Tourism, Hyderabad.
Chef Thiru’s global impact extends further with his involvement in the Cochran Fellowship Program in Culinary Arts by the United States Department of Agriculture in 2016. This prestigious fellowship allowed him to engage with various food-related endeavours across different states in the U.S., including California, San Francisco, Alabama, Atlanta, Tennessee, and New York.
At the helm of the Welcomgroup Graduate School of Hotel Administration (WGSHA), Chef Thiru has played a pivotal role in its growth and recognition. Under his leadership, WGSHA has garnered prestigious global accreditations from esteemed bodies such as the World Association of Chef’s Societies (WACS) and the Indian Federation of Culinary Association (IFCA). Notably, WGSHA’s accreditation by the Hotel Schools of Distinction, USA (HSD) in 2021 solidifies its position as a premier hospitality institution, being the only school in the Asia-Pacific region and the 9th globally to receive such recognition.
Chef Thiru’s innovative spirit is evidenced by the launch of two ground-breaking master’s programs, namely “M. A in Indian Cuisine & Food Culture” and “Master of Hotel Management” with specialization in Revenue Management and Sales & Marketing. Moreover, his contributions to the institute include the implementation of Outcome Based Education, Alumni Mentorship Programme, Curriculum Conclave, and initiatives like Commercial Restaurant & Bakery Operations.
In addition to his leadership at WGSHA, Chef Thiru’s influence extends to various academic and industry boards, where he actively contributes to the advancement of hospitality education. His memberships in esteemed institutions and advisory roles reflect his commitment to shaping the future of the hospitality industry both domestically and internationally.