Chef Siddharth Mangalore has worked for almost twenty years in some of the finer baking and pastry kitchens around the world and in Chicago. Following his tenure as assistant pastry chef at The Oberoi Mumbai, India, he moved to Chicago to work at The Peninsula Hotel, The Chicago Yacht Club, and Food for Thought catering. He earned a Bachelors of Hospitality Management at Kendall College, Chicago, and also holds an MBA with a focus on entrepreneurship.
After training under master pastry chefs, Siddarth now trains the next generation of bakers and pastry chefs: He is certified through the American Culinary Federation as an executive pastry chef and by the American Hotel and Lodging Association as a hospitality educator. His many accolades include Best Idea prize at the California Raisin Board's America's Best Raisin Bread competition, and his work has been featured in articles in the National Culinary Review and Chef Magazine .