SAHIL SETHI

Sifr/INDIENNE

A Jean Banchet Award-nominee, Sahil Sethi is an internationally renowned Chef with strong Indian roots and unparalleled experience within the hotel and restaurant industries.

Originally from Faridabad, India, Chef Sahil’s influence began young, indulging in his favorite recipes created by his Mom and Aunt and learning to cook and source ingredients at the local farmers market with his Father. Eager to fuel his passion for food and feeding people, Chef Sahil began his career in hotel management before pursuing an Accelerated Culinary Arts Certification from The Culinary Institute of America, California in 2013.

After graduating, Chef Sahil began working with Chef Gary Rhodes at his restaurant Rhodes 44 in The St. Regis Abu Dhabi before becoming part of the property’s pre-opening team for The Terrace on the Corniche where he dove deep into Levantine and Middle Eastern cuisines. Even while continuing to grow his culinary expertise, Chef Sahil was constantly thinking about his next move. Intrigued by Noma, named the world’s number one restaurant multiple years, Chef Sahil applied to become a part of their team and was accepted for a 3-month-long role. During this time, he learned about foraging ingredients and breaking them down using culinary science. The experience taught him a new meaning of being a cook and understanding the science behind the craft.

Chef Sahil took what he learned at Noma and in the Noma Fermentation Lab back home to India after finishing his tenure in Abu Dhabi and applied his new skills and technique to untouched native ingredients. He picked up a new position as Junior Sous Chef at Olive Bar & Kitchen in Delhi which led to his transition from hotels to stand-alone restaurants. In 2016, he briefly moved his career to San Francisco where he was part of the pre-opening team as Sous Chef for ROOH – a progressive Indian restaurant – before returning back to India where hejoined the opening team of The Grammar Room as Chef Manager.