Anil Rohira

Corporate Pastry Chef of Albert Uster Imports

~ Currently ~

Coming to us from Bombay, India, Chef Rohira strives for perfection and excellence in each and every aspect of his profession.

Here at Albert Uster Imports, Chef Rohira heads a three-team culinary department, where he oversees the research and development of new products, while consistently improving the existing ones. He teaches multiple professional classes and has played a crucial role in the development of Des Alpes Methodology; our groundbreaking and expansive guide to a brand-new technique to understanding and scoring couverture.

Due to his incredible knowledge, he has earned the affectionate title of “Mr. Chocolate;” traveling to over 40 cities nationwide on the Des Alpes Methodology Road Show, educating professionals as well as the curious chocolate lover. He is a Chef on a sweet mission.

At the Notter School of Pastry Arts based in Orlando, Florida, Chef Rohira joined forces with Chef Notter, to prepare and co-instruct the 24 Week European Pastry and Baking Program; a specialized program that explores leading pastry and baking methodologies, avant-garde design and detailed excellence.

In addition to being an instructor at the 2007 World Pastry Competition, Chef Rohira is a respected judge at the World Pastry Forum and Competition, where he lends his expertise in the judging of the finest pastry arts in the world. Even while doing all this, Chef Rohira somehow finds the time to continually develop new and exciting recipes.

 ~ Professional History ~

Chef Rohira began his studies at Bombay University, and then went on to the Institute of Hotel Management and Catering Technology. His later work at Sky Chefs quenched his insatiable thirst to learn all that he could about airline catering. His heart, however, began to call to him to formally study the art of Pastry, which Chef Rohira did, and did well at the Culinary Institute of America (CIA) in Hyde Park, New York.

After his graduation from the CIA in 1995, Chef Rohira went on to work at some of the most elite and well-known culinary establishments in the United States. He spent the next several years of his career adding to the panache and savvy kitchen expertise of the Balsams Grand Resort Hotel in New Hampshire, The Wigwam in Arizona and The Cloisters in Georgia.  Chef  Rohira was the shoo-in for a spot as Ewald Notter’s teaching assistant at the International School of Confectionery Arts. His natural ability as a powerful presenter with in-depth know-how of the pastry field makes the next generation of eager pastry chef’s strive to learn his groundbreaking lessons and techniques. Chef Rohira’s  passion for the heat and fast-paced work of the kitchen inspired him to accept a position as The Executive Pastry Chef at the Chevy Chase Club in Washington, DC.

Chef Rohira accepted the position as Corporate Pastry Chef for Albert Uster Imports in 2001. Our kitchen hasn’t been the same due to his undeniable zeal, drive and profound love for his chosen profession.

~ Accomplishments ~

 2007 

Named one of the Top 10 pastry chefs in the country by Pastry Art & Design Magazine

One of ten instructors at the World Pastry Forum in Phoenix, AZ

Co-developer and teacher of a 24-week educational program at Notter School of Pastry Arts

2006    

Named one of the Top 10 pastry chefs in the country by Pastry Art & Design Magazine

One of ten instructors at the World Pastry Forum in Phoenix, AZ

            Judge for the National Bread & Pastry Team Championship in Atlantic City, NJ

2005    

Judge at the United States Coupe du Monde National Tryouts, Gaithersburg, MD

Judge at the United States National Team Championship Competition, Phoenix, AZ

Instructor at the World Pastry Forum, Phoenix, AZ

2004    

Judge at the United States National Bread & Pastry Team

Championship Competition, Atlantic City, NJ

Recognized by Johnson & Wales University as the “Distinguished Visiting Chef of the Year”

2003    

Team USA captain and winner of “Best Sugar Showpiece” at the Coupe du Monde, Lyon, France

2002    

Gold medal winner at Coupe du Monde tryouts at Johnson & Wales University

2001    

Awarded “Best Sugar Showpiece” at National Pastry Team Championship, Beaver Creek, CO

2000    

Received bronze medal at National Pastry Team Championship, Beaver Creek, CO

1999    

Triple gold medal and “Best of Show” winner at ACF Food Show, Washington, DC

1997