CHEF SRISHTI SAREEN
Chef Srishti Sareen was born in Varanasi, India, where in her family, food was an obsession. Some of her most formative memories are of accompanying her grandfather to the farmers' market, taking time to study the produce, and absorbing a deep reverence for seasonal ingredients. Always drawn to beautiful, artfully crafted things, Srishti began cooking at 12, discovering that food was a medium through which she could create something both expressive and edible.
After completing a bachelor's degree in finance and a brief stint in banking, Srishti quickly realized that a desk was not where she belonged. With a goal of opening her own restaurant one day, she set her sights on the Culinary Institute of America. She enrolled in 2019, training in upstate New York and working in both of the campus's restaurants. She then headed to New York City to extern at Per Se under Thomas Keller—a rigorous, procedure-driven experience that sharpened her technical foundation.
She returned to finish her degree before making her way to The Modern, the Michelin-starred restaurant inside the Museum of Modern Art, where she spent three years steadily working through every station and eventually earning the title of Chef de Tournant, a testament to her exceptional culinary skills. She played a critical role for the Modern at private events like celebrating 20 years of the Modern, Eleven Madison Park’s alumni series and Thomas Keller’s Annual Galas. Alongside her time at The Modern, she took on a part-time role at Fish Cheeks, New York's celebrated Thai restaurant, where she immersed herself as a pivotal chef in high-volume service and developed a nuanced understanding of Asian flavors and technique. Chef Srishti's talents are celebrated not only in Michelin kitchens; in 2024, she took first place at a culinary competition at Hudson Table.
Today, Chef Srishti runs Gogi, her own private events company. Her cuisine is rooted in classical French-American technique, woven through with Asian influences—Thai, Japanese, and beyond. She approaches every dish as an edible painting: seasonal, intentional, and designed to be as visually stunning as it is delicious.
