Placement | Culinary Arts

School of Culinary Excellence

We let our record speak for itself.

Rs. 45,000 monthly stipend for students interning in France

Internships in 4 countries – France, UAE, Mauritius and India

Placements across 14 different cities in India and abroad

Internships with Michelin star chefs in France

Placements in over 12 top domestic and international hospitality brands such as The Oberoi, The Westin, InterContinental Hotels Group (IHG), Radisson Blu, etc.

Internships in 13 different cities around the world

Internships across at least 22 brands that include The Oberoi, The Westin, JW Marriott, Radisson and ITC


Roseate Hotels & Resorts_Logo Oberoi - Logo Westin Hotels & Resorts - Logo IHG_logo JW Marriott - Logo Andaz - Logo Roseate Hotels & Resorts_Logo Radisson Blu - Logo Taj Hotels & Resorts - Logo





Aloft Hotels Logo Holiday Inn - Logo Trident Hotels- Logo Radisson Blu - Logo JW Marriott - Logo Westin Hotels & Resorts - Logo IBIS Hotels - Logo ITC Hotel - Logo Le Meridien - Logo


Abhimanyu Ghuliani

Chef, The Oberoi, New Delhi

Vedatya is my identity. It has made me the individual that I am today. I was given a perfect mix of international & domestic industry work exposure with case-based studies. It was an adventurous experience of learning via practical sessions, interactive lectures and conducting events. I was provided with many opportunities of interacting with the Industry’s best.
Even after finishing my course and being a part of the real world, I still at every step, seek advice from my mentors back at Vedatya. The institute has not only provided me with the best of opportunities across the globe but has also transformed me into a better individual. I am always grateful to Vedatya and my mentors & coaches to guide me at every step and for being my alma-mater.

Akshit Dhingra

Chef, Angelina Paris, Dubai

Being a part of Vedatya family, I have set up myself as a winning professional in recent times by executing my skills acquired from my academic qualifications and practical experiences in the ever-active Vedatya. I have raised myself as a professional in the past recent years not only by learning cooking skills but also by gaining highly professional management skills for an organization with the support of highly skilled Vedatya faculty.


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