Chef Priya Sharma

A creative force in the world of desserts, Chef Priya combines artistry with technique to craft pastries that delight and inspire. Discover her journey, passion, and signature creations.

A creative force in the world of desserts, Chef Priya has turned her passion for baking into an art form. With an impeccable blend of technique, innovation, and a keen eye for aesthetics, she transforms simple ingredients into extraordinary pastries that not only tantalize the taste buds but also tell a story. From delicate French macarons to rich, velvety chocolate confections, every creation reflects her dedication to quality, precision, and flavor harmony.

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Chef Priya Sharma

--Pastry Chef

Priya Sharma is a celebrated pastry chef renowned for her intricate desserts and innovative flavor pairings. With over a decade of experience in top-tier kitchens, she transforms traditional sweets into edible masterpieces that reflect both skill and imagination. Trained at Le Cordon Bleu in Paris, Priya blends classic French techniques with modern trends and global influences. Her creations not only satisfy the palate but also tell a story—crafted with precision, creativity, and a deep love for the art of baking.

Behind the Apron

When she's not creating pastries, Priya enjoys exploring botanical gardens for flavor inspiration, experimenting with edible flowers, and hosting baking workshops for underprivileged youth. She believes food is not only art, but also a powerful way to connect hearts.

Signature Creations

Chocolate Raspberry Dome

Chocolate Raspberry Dome

A glossy chocolate mousse shell filled with raspberry compote and vanilla sponge.
Berry Mille-Feuille

Berry Mille-Feuille

Crisp puff layers with vanilla cream and fresh seasonal berries.
Hazelnut Crunch Entremet

Hazelnut Crunch Entremet

Layers of hazelnut praline, chocolate ganache, and crispy feuilletine, elegantly glazed and garnished.

Experience

  • 10+ years in fine dining
  • Former Executive Pastry Chef at The Grand Haven
  • Trained at Le Cordon Bleu, Paris
  • Participated in International Culinary Expo, Milan
  • Contributor to “Modern Pastry Techniques” Magazine

Specialties

  • Artisan Cakes & Tarts
  • French Pastries
  • Fusion Desserts
  • Sugar Craft & Edible Art