Anand Kumar is a Psychologist by profession, born in India and has lived over 20 years in Malaysia.  His passion for food made him a successful restaurateur operating a Malaysian restaurant in Chennai (rated in the top 10 vegetarian restaurants in Chennai by The Hindu in 2006).  His interest in the unique creations in the food industry led him to Sugar Art. 

Anand pursued an Advanced Diploma in Patisserie and Gastronomic Cuisine from Taylor’s University, Malaysia.  Fascinated by this new found love, he started experimenting in Sugar and wafer paper achieving phenomenal results.  Anand’s niche lies in bringing botanical resemblance into these art forms. 

He conducts workshops in Sugar Paste, wafer paper, Korean Jelly Flowers, 3D Encapsulated Jelly Art, Flexi-Gum Paste (a product developed by Anand himself) , Chocolate Paste, Easy Paste, Wedding & Temari Japanese Cakes.

A Passionate Baker at heart, his work has been published in various online forum and gained numerous accolades worldwide.

A Master Instructor & Sugar Flower Artist, Anand Kumar has been invited to teach in many countries like Australia, various parts of Middle East, India, Sri Lanka, Bangladesh, Malaysia & Singapore.