From Kerala to the World: A Journey Sweetened by Passion A Global Artisan of Pastry Excellence

From Kerala’s Kitchens to the World’s Waters: The Rise of Chef Deebesh Mandapamalla Parambath

In the quiet, scenic town of Kakkattil, nestled amidst the lush greenery of Kozhikode, Kerala, a young boy named Deebesh Mandapamalla Parambath found himself drawn not to textbooks or playgrounds, but to the warm, aromatic corners of the kitchen. While others chased conventional paths, Deebesh was enchanted by the delicate chemistry of baking—the magical transformation of simple ingredients like flour, sugar, and butter into soulful, edible masterpieces. The clinking of pans, the swirl of icing, the rising scent of freshly baked bread—all of it stirred a passion that would guide the course of his life.

Determined to turn this childhood fascination into a profession, Deebesh began his journey in India’s hospitality industry with internships at prestigious properties like Golden Palms Resort and ITC Royal Gardenia in Bengaluru. There, he learned discipline, structure, and the foundational techniques of culinary arts. But it was pastry—the precision, elegance, and creativity it demanded—that truly captured his heart.

With an insatiable hunger to grow, he ventured abroad, gaining hands-on experience at renowned establishments in Bahrain, including Crowne Plaza and the Four Seasons Hotel, where his talent earned him the coveted “Chef of the Year” award in 2017. Formal patisserie training in Australia further refined his skills and gave him international credentials.

Today, as a Demi Chef de Partie with MSC Cruises, Deebesh sails across the globe, delighting guests with his exquisite plated desserts, chocolate showpieces, and VIP pastry presentations. From a small Kerala kitchen to luxury cruise ships, his journey is a story of relentless passion, quiet ambition, and the transformative power of dreams—baked, glazed, and beautifully garnished.

Deebesh’s journey in the world of gastronomy is not just about techniques and recipes. It’s a tale of transformation—one that spans continents, cultures, and cuisines. From luxury hotels in Bahrain to internationally recognized cruise lines and prestigious culinary certifications in Australia, his story is a masterclass in perseverance, craft, and creativity.

The Early Years: Humble Beginnings, Grand Aspirations

Born on June 18, 1989, Deebesh grew up in a culturally rich yet modest environment in Kerala. He inherited his values of discipline, humility, and hard work from his family, which later became the cornerstone of his kitchen conduct. While the culinary world was still an unconventional choice in his surroundings, young Deebesh’s curiosity drove him to pursue an education in hospitality.

His first step into professional kitchens began in India. He earned internships at two renowned establishments: Golden Palms Resorts in Bangalore and ITC Royal Gardenia, Bengaluru, between 2010 and 2011. These experiences served as a crucible where he was exposed to the hierarchy, pace, and demands of a professional kitchen. But more importantly, they reinforced his deep-rooted passion for pastries, particularly the precision and elegance required to create plated desserts, wedding cakes, and intricate chocolate showpieces.

Foundation of Skills: Earning His Stripes in India

From 2012 to 2016, Deebesh joined the Crowne Plaza Hotel in Bahrain as a Commis 2, gradually rising to the position of Commis 1. The hotel, with its expansive 278 rooms and multiple F&B outlets, was an ideal stage for a young chef to absorb, adapt, and ascend. Under the guidance of industry veterans like Pastry Chef Srinivasan, Deebesh learned the finer nuances of hygiene, mise en place, buffet arrangement, and ingredient sourcing. He was entrusted with responsibilities such as managing pastry orders across outlets, ensuring mise en place readiness, and exploring the creative side of dessert production.

His dedication didn’t go unnoticed. Deebesh participated in prestigious culinary contests such as the Chaîne des Rôtisseurs competitions in 2014 and 2015, representing the Crowne Plaza with distinction. These competitions honed his competitive edge, creativity, and pressure-handling skills—traits essential for any chef aspiring to rise through the ranks.

Bahrain and Beyond: The Four Seasons Chapter

In 2016, Deebesh joined the elite culinary team of Four Seasons Hotel & Resorts, Bahrain Bay, one of the most luxurious hospitality destinations in the Middle East. As Commis 1, he worked alongside globally recognized chefs, contributing to operations across seven F&B outlets, including two signature restaurants and a Wolfgang Puck lounge.

Here, his pastry prowess truly began to shine. He managed daily production for a la carte menus and banquet operations, focused on intricate work like cake decoration, sugar art, and chocolate glazing. It was during this tenure that he won the Chef of the Year title in the 2017 Black Box Competition, a milestone that signified his growing mastery over modern patisserie.

He also bagged monthly titles in August and December for culinary innovation and consistency. Whether it was a decadent entremet, an avant-garde plated dessert, or a meticulously designed bonbon, Deebesh delivered with both flair and flavor.

The Reef Boutique Hotel Experience: Leadership and Innovation

Deebesh’s next leap was into leadership. In April 2018, he joined the Reef Boutique Hotel in Bahrain as a Chef de Partie during its pre-opening phase. This role marked a turning point in his career—it was no longer about execution but orchestration.

At this luxury property boasting 100 rooms, 36 villas, and seven F&B outlets, Deebesh was entrusted with overseeing dessert production, mentoring junior chefs, and establishing SOPs for pastry operations. He introduced process improvements that led to a 30% reduction in food waste and 70% better supply turnover—a testament to his management acumen.

His repertoire expanded further, including elaborate buffet displays, wedding cakes, plated courses, sugar garnishes, and customized desserts for VIP guests. His ability to blend classic techniques with modern aesthetics made him an indispensable part of the culinary leadership team.

Education in Australia: Global Credentials for a Global Chef

Recognizing the need to formalize his skills with global qualifications, Deebesh pursued certifications in patisserie from Australian Skills Management Institute in Brisbane, Queensland. He successfully obtained:

• Certificate III in Patisserie (SIT31016)
• Certificate IV in Patisserie (SIT40716)

These courses deepened his understanding of global pastry trends, commercial baking standards, and food safety regulations. It also refined his knowledge of artisan chocolates, sugar work, dessert plating, and bakery science—all of which would become pillars in his future roles.

Moreover, he underwent a rigorous Skills Assessment by Trades Recognition Australia (TRA), which verified his credentials for global employment, particularly in Australia. His nominated occupation of Pastrycook (351112) was successfully validated, clearing a pathway for future migration and international culinary engagements.

Aboard MSC Cruises: Navigating Culinary Excellence at Sea

Since April 2022, Deebesh has been part of the MSC Cruises culinary brigade, working as a Demi Chef de Partie in the Pastry Department. This role brought with it unique challenges: cooking at sea, managing multinational teams, and ensuring impeccable quality across multiple dining venues like the World Café, Lido, Chef Tables, and Teatime Service.

Daily, he collaborates with the Pastry Chef and Executive Pastry Chef to plan and execute menus that reflect both luxury and logistical precision. He is responsible for:

• Plated desserts and bonbons for fine dining service
• Chocolate garnishes and showpieces for high-end guests
• Seasonal menu innovation and testing
• Hygiene compliance with USPH regulations

The fast-paced, round-the-clock nature of cruise kitchens sharpened his adaptability. Yet, despite the constraints of space and resources, Deebesh has managed to uphold the finesse and elegance expected from a luxury dessert experience.

Artistic Signature: The Visual Poetry of Desserts

What sets Chef Deebesh apart is not just his technical skills but his artistic sensibility. Every cake, bonbon, and plated dessert is approached as a blank canvas. His chocolate showpieces are architectural marvels—complex structures molded with symmetry, balance, and bold themes. His wedding cakes blend tradition with elegance, personalized to the occasion with handcrafted sugar flowers and edible gold.

In buffet setups, he curates entire dessert sections that are immersive experiences—think miniature pastry gardens, color-coordinated spreads, and thematic garnishes that transform food into spectacle.

Leadership, Mentorship, and Team Spirit

Throughout his career, Deebesh has displayed an innate ability to lead, guide, and grow with his team. From training junior chefs in Bahrain to mentoring multicultural crews on cruises, his approach is inclusive, patient, and visionary. He believes in nurturing talent through exposure, constructive feedback, and leading by example.

Even under pressure, his calm demeanor and systematic workflow inspire trust. He is known for maintaining meticulous records, adhering to hygiene standards, and collaborating seamlessly with other departments—a trait especially critical in dynamic hospitality ecosystems.

Recognitions and Testimonials

Chef Deebesh’s culinary excellence has been acknowledged not only through competitions but also by industry peers. Mentors such as Imad Boukly, Executive Pastry Chef at Four Seasons Bahrain, and Chef Srinivasan of Crowne Plaza Bahrain, have attested to his talent, professionalism, and work ethic.

His awards include:

• Chef of the Year 2017 – Black Box Competition (Four Seasons Hotel)
• Monthly Chef Awards – August & December (Four Seasons)
• Participant – Chaîne des Rôtisseurs, 2014 & 2015 (Crowne Plaza)

The Road Ahead: A Vision for Culinary Innovation

Chef Deebesh is not one to rest on his laurels. With global exposure, formal certifications, and a growing network of mentors, he envisions establishing a dessert concept brand—one that redefines indulgence through artistic patisserie rooted in sustainability and local flavors.

He is also passionate about teaching. One of his dreams is to open a pastry school that combines classical techniques with modern innovation—empowering the next generation of chefs from India and beyond.

Whether it’s a meticulously glazed entremet, a sugar-sculpted wedding cake, or a plated dessert aboard a cruise liner, Chef Deebesh ensures every bite is memorable. He cooks not just with skill, but with soul—a rare trait in today’s culinary world.

Final Thoughts

Chef Deebesh Mandapamalla Parambath’s story is a vivid reminder that culinary excellence is a journey—a path paved with long hours, cultural immersion, artistic passion, and relentless self-improvement. From the kitchens of Kerala to the decks of MSC Cruises, he has earned his place among the top pastry chefs representing India on the global stage.

In a world that increasingly values speed over substance, Chef Deebesh stands firm in his belief: that great desserts aren’t just made—they are crafted, curated, and inspired by stories. His is one worth remembering.

Sweet Precision: The Global Journey of Pastry Chef Deebesh Mandapamalla Parambath

From the quiet village of Kakkattil in Kerala to the bustling decks of MSC Cruises, Chef Deebesh Mandapamalla Parambath has carved an extraordinary path in the world of pastry arts. His journey began with a humble spark—an early fascination with baking during his internships at Golden Palms and ITC Royal Gardenia in India. Fueled by curiosity and creativity, he ventured beyond borders, joining the culinary brigades of Crowne Plaza and later Four Seasons in Bahrain, where he refined his craft under seasoned mentors and earned accolades such as Chef of the Year 2017.

At Reef Boutique Hotel, Deebesh transitioned into a leadership role, overseeing dessert production for seven luxury outlets. His innovations not only delighted guests but also optimized kitchen operations, reducing waste and increasing efficiency. Eager to match his talent with formal education, he pursued and earned patisserie certifications from the Australian Skills Management Institute in Brisbane, followed by a successful skills assessment by Trades Recognition Australia.

Since 2022, Chef Deebesh has taken his artistry to sea, working as Demi Chef de Partie aboard MSC Cruises. Here, he orchestrates elegant dessert presentations, from bonbons to buffet showpieces, upholding the highest global standards. His journey is a testament to dedication, passion, and the sweet pursuit of perfection—one plated dessert at a time.