The Leela Palace Chennai is proud to present the 7th edition of Shefs at The Leela, along with with Dean with us (Rupali Dean and Akanksha Dean) , an extraordinary culinary showcase that pays homage to the distinctive voices of Indian women chefs shaping the future of gastronomy. This pioneering initiative is a testament to The Leela’s enduring commitment to diversity, inclusion, and the elevation of female talent within the hospitality industry.
After the resounding success of the 3rd edition held at the palace, Shefs at The Leela returns with renewed energy and purpose, assembling four formidable culinary artists—Sambhavi Joshi, who crafts straightforward, sustainable dishes embodying Italian countryside essence. Sehaj Ghuman, India’s top pastry chef, blends passion with innovation. Taiyaba Ali, honours Awadhi cuisine, spotlighting women’s overlooked culinary contributions. And Bunuma Patagiri, Asian cuisine master, inspires aspiring chefs at The Leela.—who are redefining boundaries with their craft. These celebrated chefs will collaborate to present a curated gastronomic journey on 20th July 2025, featuring signature dishes that harmoniously blend global techniques with deeply rooted Indian sensibilities.
Speaking on the occasion, Mr. Nishant Agarwal, Vice President and General Manager, The Leela Palace Chennai, remarked,
“It is both a privilege and a responsibility to host a platform of this magnitude—one that not only showcases culinary innovation but also initiates a meaningful dialogue on gender inclusivity in luxury hospitality. Shefs at The Leela resonates with our belief that excellence thrives in diversity, and this edition is particularly close to our hearts for the way it celebrates the silent grit, creativity, and brilliance of women shaping the future of our industry.”
After the remarkable success of ‘Shefs at The Leela’ across Bengaluru, Gurugram, Chennai, and Jaipur, the 7th edition arrives with a stellar culinary experience. Envisioned and Curated by ‘Dean with Us’ (Rupali and Akanksha Dean), this event honours four trailblazing Indian women chefs who are redefining culinary excellence with their passion and innovation. Known for their impeccable taste in storytelling and curation, the mother daughter duo continues to elevate gastronomic artistry, uniting talent and experiences that make an enduring impact on India’s evolving culinary scene.
Brought to life under the visionary guidance of Mr. Madhav Sehgal, SVP- Operations, South and Head of Sales, The Leela Palaces, Hotels and Resorts, this platform was established to amplify the voices of women chefs—who have long been underrepresented in professional kitchens—and provide them a space to flourish, inspire, and connect.
The multi-day celebration begins with a panel discussion on 19th July, offering a rare opportunity to hear from the chefs themselves—unfiltered, unscripted, and deeply authentic—followed by an exclusive sit-down dinner on 20th July, entirely curated and executed by an all-women brigade. This includes the culinary and service teams at The Leela Palace Chennai, whose passion and professionalism will shape every nuance of the guest experience.
As The Leela continues to redefine excellence in Indian luxury hospitality, Shefs at The Leela stands as a bold affirmation of the brand’s pursuit of equity, artistry, and meaningful impact—within and beyond the kitchen.
Event Details:
Shefs at The Leela
Date: 20th July 2025
Venue: The Leela Palace Chennai
Price: INR 5999 plus taxes
To Reserve Your Experience: +91 7824813894
MORE ABOUT THE SHEFS AND CURATORS
THE SHEFS
CHEF SAMBHAVI JOSHI
Chef And Owner CASA Pasta Bar and Casarecce Artisanal Pasta in New Delhi
CUISINE FOCUS: Trained meticulously in a sustainable kitchen which plants the ethos of end-to-end consumption, conscious waste and promotes the significance of using clean ingredients, Chef Sambhavi doles out dishes which are more straight-forward, that contain no frills, are technique forward, transporting you to the lush Italian countryside in a single bite.
Sambhavi’s culinary journey is a story of passion, precision, and innovation. Beginning her career under the mentorship of 2-Michelin-starred Chef Marcus Wareing at ‘The Gilbert Scott’ in London’s iconic St. Pancras Renaissance Hotel, Sambhavi quickly refined her craft. She continued to hone her skills at ‘The Table’ in Mumbai under Chef Alex Sanchez and at Michelin-starred ‘Elystan Street’ in London with Chef Phil Howard. Upon returning to India, she spent three impactful years at ‘Le Cirque’ in New Delhi’s Leela Palace, before launching her own venture, ‘Casarecce Artisanal Pasta’, in 2020. Casarecce Artisanal Pasta specializes in handcrafted pasta using clean, locally sourced ingredients, serving India’s leading restaurants and hotels. With a presence in over 85 premier kitchens, it has revolutionized the Italian dining scene by eliminating the need for standalone Italian kitchens. Her latest venture, ‘CASA Pasta Bar’, Delhi’s first dedicated pasta bar embodies her commitment to rustic Italian cuisine, sustainability, and zero-waste practices. From handmade pasta to pizzettas and risottos, CASA offers an elevated yet earth-conscious dining experience. Sambhavi is also a sought-after consultant and she has left her imprint on India’s gourmet dining landscape.
CHEF SEHAJ GHUMAN
Head Chef, Academy Of Pastry & Culinary Arts – Gurugram
Chef Sehaj currently holds the position of India Pastry Champion.
CUISINE FOCUS: Patisserie. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality.
Creative and passionate Head Pastry Chef with a thorough experience in leading kitchen operations, menu development, and team management , Chef Sehaj is one of India’s top leading pastry chefs .She has represented India on the Global Stage many a times across various prestigious competitions.She started her career with The Oberoi hotels and resorts as Systematic Training and Education Programme (STEP) associate 2014-2017 at The Oberoi, Gurgaon. Post her graduation, she joined the Oberoi Centre of learning and development and was the gold medallist for the Kitchen management batch 2017-2019. Prior to joining the Academy, she was appointed as a Junior Sous chef - Pastry at The Oberoi Gurgaon from 2019-2021. During her tenure at the academy, she has represented the country for Mondial Des Arts Sucre 2022, Paris, and was awarded the most original award and stood 5th best in the world. She is currently holding the position of India Pastry Champion, after winning India pastry cup 2023, and represented the country at Asian Pastry Cup, 2024, Singapore and won The Best Team Spirit.
CHEF TAIYABA ALI – LUCKNOW
Independent Chef and Writer , Pop Up Specialist
CUISINE FOCUS: Awadhi Cuisine. Her culinary creations highlight the region’s diverse cultural roots and fresh , seasonal flavours.
Taiyaba Ali is a chef and writer from Lucknow who celebrates the often-overlooked contributions of women to Awadhi cuisine. Her menus spotlight the region's multicultural influences and seasonal ingredients. She creates travelling immersive tasting menus that explore Lucknow’s history, crafts, and culinary heritage. Growing up in Lucknow, she saw few or no women in commercial food establishments, from bazaars to fine dine restaurant women were absent and secluded to home kitchens, which Taiyaba found deeply troublesome. She believes that cultural continuity and identification starts at home and through the food our mothers and grandmothers cook, so it was time to start making it a more relevant and louder conversation on the region’s food. First she started writing about Lucknow’s food from homes in print and online publications, journals etc and ultimately cooking these recipes and giving people a taste of the lesser known side of Lucknow. For these were never lost recipes, just conversations that never made it to the table. Some of her recent menus include a french-lakhnawi meal called butter fingers and a celebration of mangoes called Aam Baat.
BUNUMA PATGIRI
Chef De Cuisine, The Leela Palace Chennai
Social Handle:
CUISINE FOCUS: Celebrating authentic Asian flavours with expertise in Thai, Singaporean, Malay, and Northeast Indian cuisines.
Bunuma, has been an integral part of the hotel’s culinary team, contributing her extraordinary talent for over a decade and serving the group for nearly 15 years. Known for her mastery in Asian cuisine, Bunuma specializes in Thai, Singaporean, and Malay dishes, showcasing an unparalleled ability to bring these distinctive and vibrant flavours to life. She infuses the menu with authentic insights from Northeast Indian culinary traditions, adding a unique dimension to her creations. Bunuma’s diverse expertise ensures a perfect balance of innovation and heritage, creating a rich, memorable dining experience for guests. Her leadership and dedication have made her the face of The Leela’s latest campaign, celebrating female excellence in the kitchen. As an inspiring role model for aspiring female chefs, Bunuma stands as a testament to creativity, resilience, and excellence in her craft. Her remarkable journey reflects her ability not only to redefine dining experiences but also to pave the path for future generations within the hospitality industry.
THE CURATORS
Dean With Us is an innovative platform founded by the dynamic duo, Akanksha and Rupali Dean, who merge their profound expertise in food writing, culinary arts, global travel, and event curation. Together, they bring a unique vision to the culinary and travel industry, creating engaging content and immersive experiences that inspire and delight food enthusiasts and travellers alike.
AKANKSHA DEAN
Food & Travel writer and culinary researcher, Independent Chef & Events Specialist
Specialist ChefsTv Spain
Akanksha Dean, a trained hospitality professional hailing from the Institute of Hotel Management Aurangabad, holds the unique distinction of being the first and sole Indian chef to undergo training under the esteemed Massimo Bottura at Modena, Italy. Through her extensive travels, which focused on local cuisine and cultural experiences, Akanksha has cultivated a distinctive perspective that reflects her appreciation for innovation and forward-thinking approaches in her writing. Notably, Akanksha was honoured with the coveted Magicka Award for her remarkable achievement as the ‘F & B Concept Curator Of The Year’, with the ‘Shefs At The Leela’ project standing out as a notable accomplishment. Furthermore, she also received the prestigious ‘Culinary Event Curator of the Year Award’ from Food Food recently.
RUPALI DEAN
Award winning Journalist; Food & Travel Photographer; A Catalyst and an Events specialist.
Co Country Head In India for Tatler Best (Tatler Asia)
India Ambassador at Host Milano
Advisory Council LecordonBleu, Gurugram,India
Specialist ChefsTv Spain
Awarded as the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean is a familiar name in Travel & Food writing. With an ardent devotion to her craft, she embarks on captivating journeys within India and abroad, leaving an indelible mark on discerning readers through her published works in esteemed newspapers and magazines. Notably, Rupali has been the recipient of the coveted Magicka Award for ‘Top Food Influencer of The Year’. Furthermore, her unparalleled creativity and innovation in conceptualizing extraordinary gastronomic experiences led her to clinch the highly esteemed ‘Culinary Event Curator of the Year Award’ by Food Food in recent times.
