Anuga Select India 2026

Mr. Petros Sourmelis is the Head of the Trade and Economic Affairs Section at the Delegation of the European Union to India. He has more than 30 years of experience in trade policy at the European Commission where he has hold managerial positions at the Directorate-General for Trade as Head of Unit for Relations with Turkey, Russia, Ukraine, CIS, Western Balkans, EFTA and EEA (2016-2020); Market Access, Industry and Energy and Raw Materials (2009-2015); and Services and Investment (2005-2009). Prior to coming to India, he was the Head of the Trade Section at the EU Delegation to Thailand (2020-2024) with a regional responsibility covering also Cambodia, Myanmar and Laos. Earlier in his career, Mr. Sourmelis was posted at the Delegation of the European Union in Washington from 2001 to 2004 where he was in charge of trade policy issues. Mr Sourmelis holds two post-graduate Diplômes d'Etudes Approfondies (D.E.A.) in Private International Law and International Organisations and Economic Relations Law from the University of Paris-I Panthéon Sorbonne, France.

Chef Guntas Sethi is a Le Cordon Bleu London-trained pastry chef, recipe developer, food educator, and one of India's leading culinary content creators. Originally qualified as a Chartered Accountant, she pursued her passion for gastronomy by training in classical pâtisserie before building a successful career dedicated to making high-quality, creative cooking accessible to home cooks and food professionals alike.

Since 2022, Chef Guntas has served as an Official Food Ambassador for the European Union's "More Than Food – Enjoy, it's from Europe" campaign in India, promoting the quality, authenticity, sustainability, traceability, and safety of European agri-food products. In this role, she has led numerous consumer and trade masterclasses, live cooking demonstrations, workshops, media engagements, and educational campaigns showcasing how premium European ingredients can be seamlessly incorporated into Indian cuisine.

As an EU Ambassador, she has represented the campaign at major culinary initiatives, including collaborations with MasterChef India, where she introduced contestants and millions of viewers to European ingredients through the EU Mystery Box Challenge. She has also co-hosted the EU Tadka podcast series, participated in industry events, and co-authored the campaign cookbook "A Taste of Home with EU Tadka", celebrating the fusion of Indian culinary traditions with authentic European products.

Recognised for her approachable cooking style and engaging presentations, Chef Guntas regularly collaborates with leading food brands, hospitality professionals, and culinary institutions. Her work has earned her several accolades, including the NDTV Food Awards Readers' Choice – Best Food Content Creator (2025), and she has built a strong digital community by inspiring audiences with innovative, practical recipes and food storytelling.

Chef Ajay Chopra is one of India's most celebrated chefs, restaurateurs, hospitality consultants, television personalities, and culinary entrepreneurs. Best known as the host of MasterChef India and numerous popular food television shows, he has played a pivotal role in shaping India's modern culinary landscape. Through his consultancy, Zion Hospitality, he has successfully developed restaurants and hospitality concepts across India and internationally, while mentoring chefs and food businesses to achieve culinary excellence.

Born into a Punjabi family in Lucknow, Chef Ajay's passion for food began at an early age. A gold medallist from the Oberoi Centre of Learning and Development (OCLD), he built his career with some of India's leading luxury hospitality brands before becoming one of the country's most influential culinary voices. Alongside his television career, he is a bestselling author, digital content creator, and founder of The Big Daddy Chef, an initiative that encourages families to bond through cooking and inspires home cooks to explore new flavours.

Since 2022, Chef Ajay Chopra has served as an Official Campaign Ambassador for the European Union's "More Than Food – Enjoy, it's from Europe" campaign in India, promoting the quality, authenticity, safety, sustainability, and rich heritage of European agri-food products. In this role, he has led numerous masterclasses, live cooking demonstrations, trade events, media campaigns, and educational workshops for both consumers and HORECA professionals, demonstrating how premium European ingredients can be integrated into Indian cuisine while respecting local culinary traditions.

As one of the leading faces of the campaign, Chef Ajay has represented the European Union at major food and hospitality events, collaborated with importers, distributors, and chefs across India, and participated in high-profile initiatives such as the launch of the "More Than Food" campaign, the SIAL India programme, and the "A Taste of Home with EU Tadka" cookbook and podcast series. He has also taken part in culinary study visits across Europe, exploring European production methods, geographical indications, and food traditions, and sharing these experiences with Indian audiences to strengthen culinary exchange between Europe and India.

Abhishek Bhaskar is one of India’s first-generation MCs, with over 750 shows hosted across India and internationally. His extensive experience spans corporate events, conferences, trade shows, product launches, festivals and large-scale industry gatherings, bringing a strong stage presence and an engaging, audience-focused approach.

His connection with the food and hospitality industry is particularly strong. Since 2022, he has been the voice of the Food Connoisseurs India Convention & Awards (FCIC), one of India’s leading F&B conventions, hosting national and regional editions and engaging with leading chefs, restaurateurs and F&B professionals. He also has an established association with the National Restaurant Association of India (NRAI), where he has hosted industry events, knowledge sessions and conversations with prominent hospitality leaders.

Abhishek has also developed extensive on-stage experience alongside renowned culinary personalities, including Chef Kunal Kapur, Chef Montu Saini, Chef Kaushik and Chef Abhijit Saha. His ability to interact naturally with chefs and hospitality professionals, while keeping audiences engaged and conversations dynamic, makes him particularly well suited to culinary demonstrations, gastronomic showcases and product-focused presentations.

Beyond India, his international experience includes hosting events in Malaysia, Singapore, Dubai and Saudi Arabia, as well as working on initiatives connecting food, travel, culture and tourism. His collaboration with AirAsia and the Tourism Authority of Thailand further highlights his ability to combine storytelling, cultural insights and live audience engagement in an international setting.

Shreya Mhatre works as a beverage educator at Sonal Holland Academy, delivering WSET wine and spirits courses and leading professional beverage training. Collaborating closely with India’s first Master of Wine, Sonal C. Holland, she has been instrumental in creating and delivering the Academy's flagship programmes, training trade professionals across major luxury hotel groups including IHCL, JW Marriott, and Radisson.

Shreya’s background bridges formal technical education with extensive service expertise. She holds a Master’s degree in Alcohol Technology alongside WSET Level 3 in Wines and Spirits and WSET Level 2 in Beer, and is presently studying towards the WSET Level 4 Diploma in Wines.

Chef Altamsh Patel is a highly respected culinary professional with over 16 years of experience in luxury hospitality. As Director of Culinary at Hilton Mumbai International Airport, he leads diverse culinary operations, combining premium ingredients, contemporary techniques and a strong commitment to quality, sustainability and exceptional guest experiences.

Throughout his career, Chef Altamsh has held leadership positions with renowned hospitality brands, including Taj Hotels, The Park Hotels and Oakwood Premier Prestige Bangalore. At the age of 28, he became one of the youngest Executive Chefs to lead a five-star hotel in India. His achievements have been recognised with several prestigious honours, including the Young Chef of the Year Award (WICA), the Star Chef of India National Award (IFCA), and recognition among the Top 10 Hotel Chefs of India.

Beyond his operational role, Chef Altamsh is a Worldchefs Certified Judge, served as an Advisor to the Bocuse d'Or India National Selection 2026, and is Joint Secretary of the Western India Culinary Association (WICA). He regularly contributes to culinary competitions, hospitality education and industry events as a judge, guest lecturer and speaker.

With extensive experience working with premium international ingredients and a passion for culinary education, Chef Altamsh brings valuable expertise to discussions on the quality, versatility and contemporary applications of European cheeses, inspiring chefs and food professionals to explore new culinary possibilities.                                                       

Chef Dean Rodrigues is a pastry consultant, chocolatier and educator specialising in fine pâtisserie, confectionery and bean-to-bar chocolate. A former Pastry Educator at the Academy of Pastry & Culinary Arts (APCA), India, he has trained aspiring chefs in chocolate artistry, confectionery and contemporary pastry techniques.

In 2022, Dean represented India at the Asian Pastry Cup, receiving the Most Promising Talent Award, and has since mentored chefs competing at international events, including WorldSkills and the Asian Pastry Young Chef Challenge.

With extensive expertise in chocolate production, flavour profiling and confectionery, Dean regularly works with premium hospitality businesses to develop innovative products and training programmes. His technical knowledge and engaging teaching style make him an ideal speaker for workshops showcasing the quality, craftsmanship and versatility of European chocolate and confectionery.

Sonal C. Holland MW is India's first and only Master of Wine (MW), one of the highest distinctions in the global wine industry. An internationally respected wine educator, author, consultant, entrepreneur, and judge, she has been instrumental in advancing wine education and appreciation in India for more than 20 years.

As the Founder and CEO of the Sonal Holland Wine & Spirits Academy and the India Wine & Spirits Awards (IWSA), Sonal has played a leading role in promoting excellence across the wine and spirits sector. She regularly judges at prestigious international wine competitions and works closely with producers, trade professionals, and consumers to foster greater understanding and appreciation of wines from around the world.

Renowned for her engaging and accessible teaching style, Sonal combines deep technical expertise with a passion for sharing knowledge. During this European Wine Masterclass, she will guide participants through the diversity, heritage, and quality of European wines, highlighting their distinctive regions, grape varieties, winemaking traditions, and food pairing potential.

Chef Michael Swamy is a globally celebrated culinary strategist, author, and cultural storyteller with over 25 years of international experience working at the intersection of luxury hospitality, food media, and experiential travel. Formed at Le Cordon Bleu in London, his versatile career spans high-end resorts, television production, publishing, and destination storytelling across Europe and the rest of the world.

As the Founder and Creative Director of Cottage Chef Culinaire, Michael has led the creative direction for over a hundred media productions and curated immersive heritage-led dining experiences for global hospitality groups, including Hyatt, Marriott, and Accor & Sofitel. A dedicated educator, he designed India’s first Food Media Curriculum and shares his expertise as a faculty member at institutions like École Ducasse, whilst frequently speaking at international forums on food sustainability and culinary heritage.

Renowned for a refined, authentic, and emotionally resonant approach to gastronomy, Michael masterfully combines his technical background as a chef with his talent as a food stylist, photographer, and multi-award-winning cookbook author.

Atharva Kadam is a hospitality and beverage professional with a strong foundation in wines, spirits, and luxury beverage service. He currently serves as a Sommelier at the Four Seasons Hotel Mumbai, where he specialises in luxury wine service, curated food-and-wine pairing experiences, and the creation of memorable guest experiences.

Atharva delivers the Mixology modules for the Academy’s Certified Beverage Professional (CBP) and Advanced Beverage Professional (ABP) programmes, bringing extensive industry expertise and a practical, hands-on approach to every session. He has also conducted training programmes for IHCL, JW Marriott, Radisson Hotels, and Jio. His industry-focused teaching equips participants with the technical knowledge, practical skills, and service excellence required to succeed in today’s dynamic beverage and hospitality industry.

Atharva holds the WSET Level 3 Award in Wines, WSET Level 2 Award in Wines, WSET Level 2 Award in Spirits, the Introductory Sommelier Certificate from the Court of Master Sommeliers, and the Introductory Sake Sommelier Certificate from the Sake Sommelier Association. These qualifications reflect his strong commitment to continuous professional development and excellence in beverage education.