Srishti Godbole

Chef Srishti Godbole, a Le Cordon Bleu Alumni who developed her liking and passion towards cooking at a very young age while helping her mother make a soufflé. Ever since then she has walked the path towards pursuing her dreams of becoming one of the finest chefs and bagged an internship at the best restaurant in the world, ‘Noma’ in 2014 under the leadership of the most celebrated chef ‘Rene Redzepi’. She has also completed her internship at Attica under the guidance of ‘Ben Shewry’ one of the best chefs in Australia who introduced the world to modern Australian cuisine using native ingredients.

She has also participated in the San Pelligrino Young Chef Competition and was selected as one of the Regional participants in the Pacific region. She has worked in various hospitality groups and restaurants in Adelaide like Pullman, Fugazzi, Maximilians to name a few and has also worked at various other reputed hotel groups like JW Marriott and The Taj group. Back in India, she has hosted Fine dining Pop-ups showcasing Modern European food and has curated menus that sticks true to her food philosophy. Her cuisine expertise is Modern European but she has also ventured into tapping in with her roots that has made her start her own small takeaway meal business called Rāsa foods in Adelaide where the focus is on showcasing different regional cuisines of India.

Food Philosophy

“Every meal is a celebration and my philosophy is based on the simplicity and purity of local produce and how they can be turned into exceptional dishes by the application and implication of ancient and modern techniques.”