04 / About
A studio for
In the kitchen · Terranea Resort2025
The Atelier
A studio for
sugar & craft.
Vidya Sri — CIA-trained Pastry Chef at Vina Enoteca, Palo Alto, CA
Founder · Visks & Vips
Visks & Vips is a working studio — where confectionery is treated as composition, and the plate as a frame.
Her craft spans fine-dining plated desserts, entremets, viennoiserie, chocolate, sugar art and artisan bread, built on the discipline of classical technique and a quiet, editorial aesthetic.Her craft spans plated desserts to sugar art — classical technique, quietly refined.
The Journey — A Working Timeline
Jun 2026 — Present
Pastry Chef · Vina Enoteca
Charge of pastry section · Italian fine dining
Class of 2026
Associate Degree, Baking & Pastry Arts
Culinary Institute of America · Hyde Park, NY
Hyde Park
NY
NY
Summer 2025
Pastry Line Cook · Mar’sel
Plated desserts for fine-dining service; Sunday brunch pre-fixe.
May — Jun 2025
Pastry Production Intern · Main Bakeshop
Resort-wide pastry for 5+ restaurants, banquets, and retail outlets.
Jun — Aug 2024
Foundation in Baking & Pastry Arts
City & Guilds, London · Lavonne Academy
2020-2024
Founder & Pastry Chef
Visks & Vips · Pastry Atelier
India
2022 — 2024
Financial Analyst · KPMG
Analytics and process design · Canadian banking sector.
India
2018 — 2022
B.Tech, Electronics & Communication Engineering
Vellore Institute of Technology · Chennai
India
Studio philosophy
Sugar is a medium. The plate is a frame. Every piece here is an exercise in precision, restraint and a little theatre — the discipline of the kitchen, kept to the standard of a studio.