Alumnus Zeus Deboo left India to pursue his culinary dreams. Building on top of a three-year hospitality qualification, he enrolled in Le Cordon Bleu New Zealand's pâtisserie programmes to master hands-on technical skills. After completing both the Diplôme de Pâtisserie and the Diplôme Avancé Culinaire in Pâtisserie, he expanded his expertise into high-volume hotel kitchens. Today, Zeus leads all kitchen operations as Executive Chef at Naumi Hotel Wellington.
