Dr. (Chef) K. Thirugnanasambantham, Ph.D. M.Sc. M.B.A. M.I.H.
Founding Dean, School of Hospitality, Mahindra University
Dr. (Chef) K. Thirugnanasambantham, widely known as Chef K. Thiru, is an accomplished culinary educator, academic leader, and hospitality professional with over 35 years of distinguished experience. As the Founding Dean of the School of Hospitality at Mahindra University, he is dedicated to fostering excellence and innovation in hospitality and culinary education, blending global best practices with cutting-edge pedagogies.
Chef Thiru’s illustrious career bridges academia and the hospitality industry, underscored by his transformative leadership at the Welcomgroup Graduate School of Hotel Administration (WGSHA), part of the Manipal Academy of Higher Education (MAHE). His tenure of over 25 years at WGSHA included pivotal roles as Principal (6 years) and Vice Principal (4 years), during which he redefined hospitality education in India.
Chef Thiru has also served as a Senior Executive with ITC Hotels, contributing significantly to their mentorship of WGSHA. Earlier in his career, he gained invaluable operational expertise during his tenure with premier brands such as the Taj Group of Hotels, Residency Group of Hotels, and Blue Hill Food Products.
Chef Thiru is celebrated for his visionary leadership and impactful initiatives that have shaped hospitality and culinary education in India:
Institutional Excellence: Positioned WGSHA as the #1 hospitality institution in India for six consecutive years.
Global Accreditations: Secured international certifications from the World Association of Chefs’ Societies (WACS), Hotel Schools of Distinction (HSD), and the Indian Federation of Culinary Associations (IFCA).
Academic Innovation: Designed unique programs such as:
M.H.M. in Sales, Marketing & Revenue Management
M.A. in Indian Cuisine and Food Culture
B.Sc. (Hons.) Culinary Science
B.Sc. (Hons.) in Hospitality and Service Management
Experiential Learning Platforms: Pioneered student-run commercial outlets, cafes, and food pods, offering real-world operational insights.
Entrepreneurship Development: Established the Welcomgroup Entrepreneurship Development Cell, fostering an entrepreneurial mindset among students.
Infrastructure Advancements: Spearheaded the development of one of India’s largest, state-of-the-art campuses dedicated to hospitality education.
Research Leadership: Promoted global collaboration, resulting in a high volume of Scopus-indexed publications (Q1 & Q2) in culinary and hospitality research.
Chef Thiru’s outstanding contributions have been widely recognized with numerous national and international accolades, including:
WorldSkills Competitions:
2024: Team India Coach, Medallion of Excellence in Cooking, Lyon, France.
2022: Team India Coach, WorldSkills Special Edition, Lucerne, Switzerland.
IRSSM-2021 Highly Commended Award: For research on brand satisfaction in non-profit organizations, awarded by the Journal of Service Management.
Best Principal Award 2020: Conferred by the International Chamber for Service Industry.
Outstanding Achiever Award 2019: By the Indian Federation of Culinary Associations (IFCA).
Best Culinary Educator of the Year:
2018: Epicurus Hospitality & Telangana State Tourism.
2016-17: IFCA and World Association of Chefs’ Societies, Paris.
Cochran Fellowship Program (2016): Sponsored by the U.S. Department of Agriculture for advanced culinary exploration.
Chef Thiru’s active involvement in academic and industry bodies highlights his commitment to advancing the global hospitality landscape:
AICTE Governing Council Member: Representing Tourism, Hospitality, and Hotel Management Education.
Hotel Schools of Distinction Governing Council Member: A prominent global network of hospitality schools.
Board of Studies Member: Contributing to academic excellence across multiple institutions.
In 2022, Chef Thiru earned a Doctorate in Food and Nutrition from Bharathiyar University, Coimbatore. His doctoral research focused on the prevalence and assessment of antecedents of cardiovascular disease (CVD) risk factors and examined the effect of diet and lifestyle interventions among hotel employees
This groundbreaking study offers significant theoretical insights for the academic community and practical applications for industry professionals, emphasizing the critical role of health and wellness in the hospitality sector. Chef Thiru’s research underscores his commitment to integrating holistic well-being into hospitality education and industry practices.
Chef Thiru was pivotal in spearheading several infrastructure projects during his tenure at WGSHA, Manipal. Under his visionary leadership, state-of-the-art teaching facilities were developed, including:
Culinary Arts Building: A dedicated space to support advanced culinary education.
WGSHA Main Building: Designed to accommodate modern teaching and learning needs.
Specialized Academic Facilities: Designed cutting-edge facilities such as:
Professional kitchens and studio kitchens.
Bakery and confectionery labs.
Restaurants and cafes for experiential learning.
Smart classrooms equipped with modern educational technology.
In addition, Chef Thiru introduced the Wine Certification Course and City & Guilds Skill Certification Courses, setting new benchmarks in skill-based hospitality education.
Under his stewardship, WGSHA not only achieved academic excellence but also pioneered numerous initiatives to strengthen alumni relationships and promote industry engagement:
Alumni Mentorship Program: Connecting current students with experienced alumni for guidance and career development.
Alumni Adjunct Faculty and Lecture Series: Leveraging alumni expertise to enrich academic programs and foster industry-academic collaboration.
Chef Thiru’s efforts in securing consultancy projects led WGSHA to receive the highest consultancy revenue in its history, further reinforcing its position as a leading institution in hospitality education. His vast experience in designing academic facilities and promoting innovative programs has left a lasting legacy that continues to benefit students, faculty, and industry professionals alike.
As the Founding Dean of Mahindra University’s School of Hospitality, Chef Thiru is driven to create a globally recognized centre of excellence in hospitality education. With a focus on sustainable practices, digital innovation, and entrepreneurial thinking, he is committed to preparing future leaders who will shape the hospitality industry globally.
