TEAM REGENCY
Team Regency, The college is managed by members who are renowned educationalists, philanthropists, and well-known city professionals. Under the leadership of an able principal, the faculty has been teamed in a very professional manner.
The faculty of management has the BIGGEST TEAM of academic staff teaching various core subjects like F&B service, Front office, Food Production, Housekeeping and other subjects. In addition to teaching, academic staff also contribute towards student development. It includes various competitions like Cookery, Budding Hospitality, extempore, debates, sports etc., which play an important role in building a student’s character and personality.
Meet the people
behind excellence.
Our faculty brings together educators, chefs and hospitality professionals who guide aspiring students towards successful careers in the global hospitality industry.
Faculty who teach beyond the classroom.
At Regency College, teaching is not limited to textbooks. Our academic team combines classroom learning with practical training, culinary demonstrations, hospitality simulations, competitions and professional mentoring.
The faculty team covers key hospitality disciplines including Food Production, Food & Beverage Service, Front Office, Accommodation Operations, Bakery, Pastry, Communication, IT and other areas of hospitality education.
Leadership that inspires.
The leadership team provides direction across hospitality education, culinary training, student development and placements.
PERI RAMESH KUMAR REDDY
Academic leadership and institutional direction, supporting the continued development of hospitality education and practical professional training at Regency College.
UMA BALA K V
HOD, Rooms Division & Placements Officer.
CHEF CYRIL
HOD, Culinary & Food and Beverage.
Meet our faculty.
Qualified and experienced educators and chefs across the core departments of Hotel Management and Culinary Arts.
Learn from experience.
Hospitality is a people-driven industry. Our faculty structure is designed around practical skills, discipline, confidence and professional readiness.
Hotel Operations
Exposure to the key operational departments that shape the guest experience and hotel business.
Culinary Excellence
Training across Indian, Continental, Bakery, Pastry and other culinary disciplines.
Professional Skills
Communication, grooming, teamwork, service attitude and professional discipline.
Competitions
Faculty mentorship helps students prepare for culinary, hospitality and professional competitions.
Career Preparation
Faculty support students as they prepare for interviews, internships, placements and professional life.
Global Outlook
Building the confidence and adaptability needed for hospitality careers in India and overseas.
✦ • ✦
Mr Daniel Dewakar
FACULTY
ROOMS DEVISION
✦ • ✦
MR ABHISHEK BOJJA
FACULTY
ROOMS DEVISION
✦ • ✦
MS SHYAMALA SHALINI
FACULTY
COMMUNICATION
✦ • ✦
CHEF AJITH
FACULTY
INETRNATIONAL PASTRY
✦ • ✦
MR KASHINATH
FACULTY
ROOMS DEVISION
✦ • ✦
MS POORNA BHARGAVI
FACULTY
FOOD &BEVERAGE
✦ • ✦
CHEF VINAY KUMAR
CHEF
INDIAN CUISINE
✦ • ✦
CHEF HARINATH
CHEF
CONTINENTAL
✦ • ✦
CHEF VISHWA
CHEF
CONTINENTAL
✦ • ✦
CHEF NAGA MANIKANTA
CHEF
WORLD CUISINE
✦ • ✦
CHEF RAMESH GUNDE
CHEF
INTERNATIONAL BAKER
✦ • ✦
CHEF ROHIT RAJOLI
CHEF
CONTINENTAL CUISIEN
✦ • ✦
CHEF ROHITH G
CHEF
INDIAN BULK CUISINE
✦ • ✦
CHEF ARSLAN
CHEF
EUROPIAN PASTRY
✦ • ✦
CHEF PRIYANKA
CHEF
INTERNATIONAL PASTRY
✦ • ✦
CHEF SATISH
CHEF
BAKER
✦ • ✦
MS ABHIRUPA
FACULTY
ROOMS DEVISION
✦ • ✦
MR ABHISEK MOHAN
FACULTY
FOOD & BEVERAGE
✦ • ✦
MS SANTHOSHINI
LIBRARIAN
LIBRARY
✦ • ✦
MR SUDHEER SAKA
FACULTY
INFORMATION TECH
✦ • ✦
MS RAZIA
FACULTY
ROOMS DEVISION
✦ • ✦
MS. RAKSHA
FACULTY
FRENCH
✦ • ✦
MR ARYA CHUHAN
FACULTY
ROOMS DEVISION
✦ • ✦
CHEF RAGHUNATH SAHA
DEMONSTRATOR
INDIAN SWEETS
Developing the next generation of hospitality professionals.
The role of a hospitality educator extends far beyond delivering a syllabus. At Regency, faculty members guide students through practical training, competitions, professional etiquette, teamwork and industry expectations.
This approach helps students develop the technical and interpersonal skills required for hotels, restaurants, resorts, cruise lines and other hospitality environments.
Practical Training
Learning through real operational environments.
Industry Exposure
Connecting classroom knowledge with professional practice.
Mentorship
Personal guidance to help students identify their strengths.
Competition Excellence
Encouraging students to participate and compete nationally.
Great hospitality professionals are not only trained. They are mentored, challenged and inspired.
Team Regency is committed to creating an environment where students can learn, practise, compete and grow.
Learn from the Team.
Build your future.
Explore Hotel Management and Culinary Arts programmes at Regency College.