Alumni Video Series: Meet Aditya Pai

This month, we shine a spotlight on Aditya Pai, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Melbourne, who is now thriving as Chef de Partie at fine dining establishment, Cutler, in Fitzroy, Victoria.

Aditya’s journey to Le Cordon Bleu began in India, where a spark was lit by a professor who had studied at Le Cordon Bleu Sydney. That connection deepened when Aditya discovered that a chef he admired and wanted to learn under had also trained at Le Cordon Bleu.

Inspired by the chef’s refined skills and techniques, Aditya’s mother posed a pivotal question: “Why not learn directly from the source?” That moment became the catalyst for his decision to study in Australia.

“It was a great idea—why learn second-hand when you can go straight to the source?” Aditya reflects.

One of the standout features of Aditya’s experience at Le Cordon Bleu Melbourne was the diversity of the chef lecturers. From hatted fine-dining establishments to bustling breakfast venues, each chef brought a unique perspective to the classroom.

“Seeing how different chefs handle situations teaches you so much more than being in just one small avenue,” he says.

Aditya especially loved the demo theatre, where dishes were presented with precision and clarity, aided by multiple camera angles that captured every detail. Students could observe subtle techniques and then replicate the dishes in the practical kitchens – an immersive, hands-on experience he found invaluable.

While Aditya is currently working his dream role in Melbourne, he says the future is unpredictable which is what is so unique about working in hospitality.

“In five to 10 years, I have no idea where I’ll be – but that’s the exciting part. Sometimes the journeys unplanned are the best journeys you can have.”

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