Ravneet Bhara Dhwaj
There’s a scent that crosses borders and awakens memories — the rich aroma of warm butter blended with the spices of childhood.
For Ravneet, it was a sign she was on the right path: coming to Italy, studying pastry arts at the heart of the country’s finest culinary tradition, and turning her passion into a profession.
From India to the kitchens of CAST, all the way to the prestigious Grand Hotel Villa Serbelloni in Bellagio, on the shores of Lake Como — Ravneet’s journey is one of courage, dreams, and sugar.
Her story is a testament to how determination and a love for pastry arts can open the doors to a strong and truly international career.
There’s a moment, just after stepping into the CAST pastry labs, when the scent of melted butter mingles with the warm aroma of cardamom — instantly transporting Ravneet back to her childhood in India. That’s when she knows she’s made the right choice: studying pastry in Italy, where the tradition of artisanal baking runs deep.
Today, after four months of advanced training at CAST and an internship at the Grand Hotel Villa Serbelloni in Bellagio, Ravneet is living proof that high-level education in Italy can be the foundation for a thriving career around the world.
INTERVIEW
Let’s start from the beginning. Can you tell us about your journey in India and how you ended up interning at the Grand Hotel Villa Serbelloni?
I’m currently in my fourth year of Hotel Management studies in India. Thanks to a partnership between institutes — CAST and Welcomgroup Graduate School of Hotel Administration (WGSHA), Manipal — I had the opportunity to study in Italy. And what better place to learn about gastronomy? At CAST, we completed four intensive months of training. During the holidays, I worked with pastry chef Andrea Bonati — one of our instructors at CAST — in his gluten-free pastry shop in Bergamo. Now I’m working at Villa Serbelloni, a stunning restaurant where I learn something new every day under the guidance of Pastry Chef Manuel Ferrari and Executive Chef Ettore Bocchia.
Why did you choose to specialize in pastry? Do you have any childhood memories that inspired this decision?
My father used to prepare a traditional Indian dessert made with ghee and wheat flour for our family. The wonderful aroma of clarified butter would fill the house. Even now, every time I make it, I feel the same sense of peace. That’s what inspired me to focus on pastry: sweets bring smiles to people’s faces, and being able to create that kind of joy is what truly makes me happy.
How did the training at CAST contribute to your development as a pastry chef?
It truly changed me. I remember one of our first classes — I had made a dessert for the very first time, and it turned out really well. The positive feedback from my instructors and classmates gave me a huge boost in confidence. With every lesson, I improved my skills and, at the same time, became more aware of my own potential.
What was it like working in Italy? Did you find it difficult to adapt to a different way of cooking and living?
Everyone at CAST was welcoming from the very start. The language was the biggest challenge, since I don’t speak Italian. But both the chefs and my colleagues made an effort to explain everything in English, and I only needed to rely on AI translation tools a few times. At Villa Serbelloni, I’ve especially learned how to adapt to the pace of a high-end kitchen — to take on real responsibilities, work as part of a team, and manage my time effectively.
What’s your take on current pastry trends, such as plant-based desserts, reduced sugar, and the use of sustainable ingredients?
Things are changing really fast. In Bergamo, working with Chef Bonati, I had the chance to specialize in gluten-free pastries — which are both inclusive and innovative. It was an exciting challenge for a young pastry chef like me. At Villa Serbelloni, we make both the classic chocolate cake and a gluten-free version — and they’re equally delicious! I believe this is the future: finding creative ways to welcome people with different tastes, needs, and preferences, without compromising on quality.
How do you see your professional future after this experience in Italy?
I want to keep exploring Italian pastry. Living in Italy made me realize just how vast this world is — and how little I’ve seen so far. There’s still so much to learn, and I want to absorb everything I can, so I can eventually bring those flavors back to India. One of my dreams is to introduce people to the Neapolitan delizia al limone. I absolutely love it, and I’d be so proud to serve it at home one day.
What’s your dream dessert?
At CAST, for my final exam, I created a gluten-free version of one of my all-time favorites: Sicilian cannoli with ricotta and pistachio crumble, served with a peach sorbet.
If I had to imagine a dessert that doesn’t exist yet, it would be a fusion between panna cotta and tiramisu — something creamy and layered, elegant but comforting. A dessert that both soothes and surprises.
