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About Chef Sahil Mehta

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About Chef Sahil Mehta

“My philosophy is simple : Passion is my main ingredient , which reflects in my products and the joy of seeing loyal clients makes me work harder.”

Chef Sahil Mehta, India's First Certified Bakery, Pastry, and Chocolate expert. With an early life spent in Paris, France, he was immersed in the rich French Culture of Dining. Chef Sahil completed his education at the esteemed L'ecole Internationale de Sevres in Paris, followed by a graduation in hotel management from Santos Dumont Paris. His passion for culinary excellence led him to prestigious institutions such as L'enotre (known as the Harvard of bakery schools) and 3 Michelin-starred Alain Ducasse's institute.

Chef Sahil's extensive training encompasses a wide range of culinary skills, including Découpage de fruits de Mer et Fromage, Flambage, Blind Chocolate tasting, innovative pastry creation, bar management, and restaurant and patisserie management. He honed his craft while working at renowned establishments such as Ritz Paris, Salon Wilson, Travelers Club Hotel Baltimore, Potel et Chabot, Roland Garros, and UNESCO in Paris.

Chef Sahil returned to India in 2008, determined to revolutionize the bakery scene in Delhi. He successfully established bakeries across the country, collaborating with hotels, chefs, and standalone bakeries. Chef Sahil's culinary prowess has been widely recognized, and he has been a part of numerous awards functions. In 2015, he was honoured with the prestigious Pastry/Bakery Chef of The Year award for Artful Baker. He also served as a guest of honour and jury member at the Magicka Bakers Awards in 2017.

Throughout his career, Chef Sahil has been instrumental in launching and shaping renowned brands such as L'opera, Choco Diva, Renaissance, Bread et More, Cravity, Honey & Dough, Café Tesu, Fleur De Lis, The Artful Baker, Paris My Love and many others. In an exciting partnership, TGCA is privileged to collaborate with Chef Sahil to curate the exclusive “Diploma Program in Pastry & Bakery”.

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