Grand Hyatt Muscat hosts chocolate demonstrations

Grand Hyatt Muscat hosted corporate pastry chef Anil Rohira from the Felchlin Company, Switzerland, to demonstrate some of his chocolate creations in the hotel lobby Sirj Tea Lounge. Diners at Tuscany were also able to order some of his specials throughout his visit.

Trained at The Culinary Institute of America (CIA) in Hyde Park, New York, Rohira has worked at establishments like The Balsams, The Cloisters, The Wigwam and The Chevy Chase Club in Washington DC. He is a pastry chef award winner at the National Pastry Forum and Competition in Phoenix, USA.

Rohira is based in Mumbai, India and works with Felchlin Switzerland to promote the products and hold special demonstrations and seminars worldwide. The company specializes in cocoa based products, including Grand Cru Couverture, Gianduja, glazes, decorating products and fondants.