Surbhi Sahni

Entrepreneur, activist, chef, educator, food & beverage consultant, creative force behind Michelin-starred New York City restaurants, Surbhi Sahni has been an outstanding culinarian based in New York City for over 15 years. She embodies the sugar and spice and everything nice description and is nevertheless far from typical in any way. For two decades now she has been bringing her own unique perspective to modern Indian cuisine designing menus, developing recipes and being the creative force behind Devi, Tulsi and most recently, Saar Bistro in midtown along with Chef Hemant Mathur. In addition, she has made a huge mark as one of the most unique and beloved pastry chefs in the country with her cakes and confections that encapsulate the essence of South-Asian traditional ‘mithai’ with modern international twists. She closely collaborates with SAPNA, a women empowering organization for low income new immigrant women primarily from South-Asian continent.

Sahni serves on the board of WCR and has taught at and serves on the board of the Institute of Culinary Education as well as the Food & Finance High School, both in New York City. In addition, she is a member of Les Dames d’Escoffier New York, Women Chefs & Restaurateurs, and New York Culinary Alliance under whose auspices she has led food tours of her Jackson Heights, Queens neighborhood. She has been featured in various publications including Oprah Magazine, Wine Spectator, and Food & Wine. She holds a bachelor’s degree in hotel management from India’s Manipal School of Hotel Administration as well as a master’s degree in food studies and food management from New York University.