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Hi! I am Srishti and I am a culinary artist. 

I have been in love with the kitchen since I was two years old, and spent hours "helping" my mum knead dough for making rotis. I loved doing this so much, that my family started calling me Gogi (a small roti). And by the time I was seven, I had explored all food places in my hometown, Varanasi, by accompanying my grandfather on his weekly food trails.

My passion for cooking and food has been with me for as long as I can remember. It led me to graduate from The Culinary Institute of America (CIA) with Magna Cum Laude honors and the CIA International Merit Scholarship for six consecutive semesters.

In the past years, I have worked with the world's best chefs at American Bounty, and Michelin-star restaurants such as Per Se and The Modern in New York.

The food I create reflects my identity as a cook and as a person. I strive to provide people with exceptional culinary experiences through carefully crafted flavors and food pairings. Every day is an adventure for me as I explore new techniques, ingredients, and find my own narrative in the process. Cooking is a constant journey of efficiency, speed, and creativity. It is where I find inspiration and rhythm during service. Food, for me, is not just sustenance but a teacher, a subject, and an art form experienced in various forms every day.

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As a tournant at The Modern in New York

"Srishti maximizes profits while exceeding expectations for some of America's toughest critics.”
- Professor Brandi Renee Burgess, Lecturing Instructor of Hospitality & Restaurant Service The Culinary Institute of America – The Bocuse Restaurant

"Srishti displayed true passion, drive, and creativity for the industry. She is a rarity in an Institute of overachievers, and I cannot think of a harder worker.”
- Chef Sean G. Kahlenberg, Chef Instructor at the Culinary Institute of America and the Executive Chef of Post Road Restaurant

"Srishti is exactly the kind of person who will contribute to the thriving culinary arts and hospitality industries in the USA.”
- Chef Christie Dufault, Professor, Wine and Beverage, Culinary Institute of America


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