The IACT is the first institute of its kind in the Indian Subcontinent and is one of the few places you can go to become acquainted with the preparation of authentic Indian Cuisine. It is the brainchild of one extraordinary man, Chef Sudhakar N. Rao. Mr. Rao has accomplished more in the last 15 years than most people do in their lifetime and established the Culinary Arts Centre in Hyderabad to share his knowledge and experience with a growing number of individuals who are keen to prsue a career in the field. This is the man:



Chef Sudhakar N. Rao started off with his career as an apprentice with the ITC Welcome Group hotels. During his apprenticeship programme he felt the need of a professional qualification in Hotel Management. That is when he joined the Institute of Hotel Management Catering Technology & Applied Nutrition,, Hyderabad in the year 1987 to complete his formal education in this field. He was immediately absorbed by the Taj Group of hotels as a Chef upon successful completion of his 3 year diploma. By this time he had already started making his mark in the culinary annals of India by winning numerous chef competitions. It was only when he left the Indian Shores that his career got a major boost. Europe, South and North America saw his career soaring high. In the year 1991-92 he won the prestigious Inter Cruise line cold buffet competition in Miami, Florida, U.S.A. His hard work, dedication and culinary skills gained him acceptance into the American Culinary Federation – the world’s most exclusive and prestigious chef organization – as a life member, which is a rare distinction for any Indian Culinary Professional. Chef Rao is a noted food stylist for many newspapers and magazines in India, an active member of the world association of cook’s society and secretary for professional chefs of Hyderabad. He is also the only ACF certified culinary educator in India.


On coming back to India, Chef Rao felt that the hotel management courses conducted across India are not helping students strive for excellence in the culinary profession. He found them broad based and not specific. Thus, Rao felt the need for a culinary institute in India, which would be on par with the International Culinary institutes abroad. Taking the help of qualified chefs, culinarians and hoteliering professionals, he formed the Paragon Educational Society which is the moving force behind Indian Academy of Catering Technology & Culinary Arts