Sabrina Gidda stands as a beacon of inspiration in the modern culinary world—a chef, author, hospitality consultant, and media personality whose story resonates with resilience, creativity, and cultural pride.

Her culinary journey is unique, not only for her exceptional talent in the kitchen but also for the depth of her personal narrative: the blending of her South Asian heritage with European techniques, her advocacy for women in hospitality, and her ability to transform challenges into opportunities. Sabrina’s path reflects the evolving landscape of global gastronomy, where tradition meets innovation, and personal experience informs professional excellence.

Early Life and Roots in Wolverhampton

Born in Wolverhampton, West Midlands, England, Sabrina Gidda grew up in a family that celebrated food and culture. While her early years were steeped in the flavors and aromas of Punjabi cuisine, her initial academic interests were far from the kitchen. She pursued Fashion PR and Marketing, reflecting her creativity and attention to aesthetic detail. Yet, even during her studies, Sabrina’s affinity for food and hospitality began to emerge.

Her early exposure to cooking was less formal but deeply formative. While working part-time in a café during her studies, an unexpected moment shaped her future: when the chef became unavailable due to injury, Sabrina stepped in to run service. That experience revealed a latent passion and aptitude for the culinary arts, sparking a journey that would eventually place her among the UK’s most celebrated young chefs. This early incident reflects a key theme in Sabrina’s career: opportunity, courage, and adaptability combined to shape her trajectory.

Early Career: Learning the Craft

Sabrina’s formal training in the culinary arts was unconventional. She did not attend a traditional culinary school; instead, she built her foundation through experience, observation, and relentless practice. Her early career involved roles in diverse settings, from prestigious hotels to high-end gastro pubs. Notably, she gained invaluable experience at The Dorchester, a symbol of luxury hospitality, where she honed her technical skills, discipline, and understanding of fine dining service standards.

She also worked at Draft House gastro pubs, The Sanctuary Spa in Covent Garden, and for Restaurant Associates, absorbing a variety of culinary philosophies and operational approaches. These experiences allowed her to experiment with flavors, techniques, and service styles, laying the groundwork for her signature approach: a fusion of tradition, innovation, and sensitivity to customer experience.

Roux Scholarship: A Defining Milestone

Sabrina’s talent became nationally recognized through her participation in the Roux Scholarship, one of the most prestigious culinary competitions in the UK. Competing in 2014 and 2015, she reached the final six contestants both years, becoming the only woman to achieve this feat consecutively. The Roux Scholarship exposed her to intense professional scrutiny, pushing her to refine her skills, sharpen her creativity, and embrace pressure as a tool for growth.

Her performance in the competition showcased her ability to merge South Asian flavors with classical European techniques, signaling the emergence of a unique culinary voice. The Roux Scholarship served not only as a proving ground but also as a platform for Sabrina to gain recognition and credibility within the competitive culinary landscape of London.

Bernardi’s Restaurant, Marylebone: Rising Star

In 2015, Sabrina was appointed Executive Chef at Bernardi’s, a modern Italian restaurant in Marylebone, London. This role marked a significant turning point, allowing her to lead a professional kitchen, shape a menu, and assert her creative vision. Her approach to Italian cuisine was inventive and unconstrained; she embraced the essence of Italian flavors while integrating her heritage and contemporary techniques.

Her work at Bernardi’s earned her the “Rising Star” award from Tatler Magazine in 2016, recognizing her innovation and leadership. Under her guidance, Bernardi’s gained mentions in the Michelin Guide and praise from Conde Nast and Square Meal, cementing its reputation as a notable destination for modern Italian cuisine in London. Sabrina’s tenure at Bernardi’s demonstrated her skill not only as a chef but also as a strategic leader who could elevate a restaurant’s profile through creativity, consistency, and meticulous execution.

AllBright: Executive Leadership and Innovation

Following her success at Bernardi’s, Sabrina took on the role of Executive Chef at AllBright, a women’s members club with locations in London and Los Angeles. At AllBright, she was not just a chef but a culinary strategist, responsible for shaping the club’s culinary ethos, curating menus, and overseeing hospitality operations for events and partnerships with brands like BMW, Belu Water, and Tiffany.

Her work at AllBright demonstrated a unique intersection of culinary expertise and business acumen. She understood that modern hospitality requires adaptability, creativity, and a holistic approach to guest experience. Here, Sabrina honed her skills in brand-building, menu innovation, and event-driven culinary programming, expanding her influence beyond traditional restaurant kitchens.

Writing, Media, and Broadcasting

Sabrina Gidda’s reach extends far beyond the kitchen. She has contributed recipes and food writing to prestigious publications such as The Sunday Times, GQ, and Olive Magazine, where her pieces combine practical culinary advice with storytelling that reflects her heritage and philosophy.

She has also appeared on television, competing in Great British Menu (2019, 2021), and participating in other media engagements. In some capacities, she has served as a judge on MasterChef, further cementing her role as an authority in the culinary field. Through media, Sabrina communicates her vision of cooking as a blend of art, science, and cultural narrative, inspiring both professional chefs and home cooks.

Modern South Asian Kitchen: Publishing Her Story

In March 2023, Sabrina published her debut cookbook, Modern South Asian Kitchen, with Quadrille Books. The work represents a culmination of her personal and professional journey, blending traditional Punjabi and South Asian flavors with European techniques she mastered over years in professional kitchens.

The cookbook features inventive dishes such as masala bouillabaisse, methi chicken Kyiv, butter chicken pie, and cauliflower cheese paratha, reflecting her signature style: creative, vibrant, and deeply rooted in heritage. Beyond recipes, the book serves as a narrative of memory, identity, and innovation, offering readers a window into Sabrina’s culinary philosophy.

Advocacy, Ambassadorships, and Social Impact

Sabrina’s influence extends beyond culinary excellence. She serves as an Ambassador for Pancreatic Cancer UK, raising awareness and funds in memory of her mother, who passed away from the disease. This personal connection drives her advocacy, demonstrating how her work is intertwined with empathy and social responsibility.

She actively supports women in hospitality, mentoring young chefs, and promoting diversity within the culinary industry. A member of the Royal Academy of Culinary Arts, she participates in outreach programs, skills development initiatives, and creative collaborations. Additionally, she is the Creative Ambassador for BLOK Knives, a brand specializing in custom chef tools, emphasizing her commitment to innovation and craftsmanship in professional cooking.

Culinary Philosophy: Tradition Meets Innovation

Sabrina’s culinary style is eclectic, global, and deeply personal. Drawing on her South Asian roots while incorporating European techniques, she creates dishes that are layered, textured, and vibrant. Her emphasis on **balance—richness with freshness, acidity with depth, and texture with flavor—**reflects a sophisticated palate and an understanding of the sensory experience of dining.

Food, for Sabrina, is storytelling. She sees every dish as a narrative, connecting diners to memory, culture, and emotion. Her reinterpretation of her mother’s recipes illustrates this philosophy, turning heritage into contemporary culinary art.

Moreover, her collaborative approach extends to brand partnerships, hospitality consulting, and creative projects, highlighting her versatility and entrepreneurial mindset.

Challenges, Resilience, and Personal Growth

Sabrina’s journey has not been without challenges. Her mother’s illness and passing due to pancreatic cancer profoundly affected her personal and professional life, prompting reflection and resilience. She has often spoken about how this experience shaped her approach to work, relationships, and creative expression.

Transitioning from running in-house kitchens to consulting and project-based roles required adaptability, vision, and courage. Sabrina leveraged her experience, networks, and brand acumen to forge a path that allowed her to balance personal fulfillment with professional impact.

Legacy and Influence

Today, Chef Sabrina Gidda is recognized as a transformative figure in modern South Asian and global cuisine. Her contributions span culinary innovation, media, publishing, mentorship, and advocacy. She has inspired a new generation of chefs, particularly women and people of South Asian heritage, to pursue professional excellence while honoring cultural roots.

Her cookbook, media presence, and ambassador roles amplify her influence, positioning her as both a creator and a thought leader in hospitality. Sabrina’s journey exemplifies how passion, creativity, and resilience can redefine success in the culinary worl

Chef Sabrina Gidda’s Culinary Journey

Sabrina Gidda’s journey into the culinary world is a story of curiosity, courage, and creativity. Born in Wolverhampton, West Midlands, England, she grew up surrounded by the vibrant flavors of Punjabi cuisine. Yet, her early academic path took a different turn—she studied Fashion PR and Marketing, cultivating an eye for aesthetics and design. It was during a part-time café job while studying that destiny nudged her toward the kitchen. When the chef was suddenly unavailable, Sabrina stepped in to manage the service. That moment revealed an unexpected passion and talent, planting the seeds of a remarkable culinary career.

Without formal chef training, Sabrina built her expertise through experience, working in prestigious kitchens and diverse hospitality environments. From The Dorchester to Draft House gastro pubs, The Sanctuary Spa, and Restaurant Associates, she absorbed techniques, flavors, and operational wisdom, learning to balance creativity with precision. Her skills and drive were recognized when she competed in the Roux Scholarship in 2014 and 2015, reaching the final six contestants both years—a rare achievement, especially as the only woman to do so consecutively.

In 2015, Sabrina’s career reached a new milestone when she was appointed Executive Chef at Bernardi’s in Marylebone, London. Her inventive approach to Italian cuisine earned her the Rising Star award from Tatler Magazine and mentions in the Michelin Guide, solidifying her reputation as a chef who blends tradition with innovation. She later became Executive Chef at AllBright, a women’s members club, where she shaped menus, events, and hospitality programs, merging culinary skill with strategic leadership.

Sabrina’s journey reflects resilience, adaptability, and a commitment to storytelling through food. From café beginnings to leading kitchens and publishing her debut cookbook, Modern South Asian Kitchen, she has continuously redefined what it means to be a modern chef—one who honors heritage while embracing creativity and global influences.