When you meet Sanjit Gupta, the group pastry chef of Sarova Hotels and Resorts, you won’t guess how often he’s brushed shoulders with presidents, Sheikhs, and royal families.
Dressed in full chef’s attire, with a calm presence and an easy smile, he doesn’t flaunt his accolades—but his pastries speak louder than any introduction ever could.
He talks of how he built his career, a journey which did not just rise like a soufflé overnight.
Was it always your dream to work at such a high level, or did the opportunity surprise you?
To some extent, yes…because it's been more of a journey than a destination. In 2002, I started my career as a pastry commis, an entry-level position, and rose through seven ranks (demi chef de partie, chef de partie, junior sous chef, pastry sous chef, assistant pastry chef, pastry chef, and then executive pastry chef) - nine years of labour.
Who introduced you to that world?
When you are in the entry position, you are only allowed to do a mise en place, which is basically a preparation of the ingredients. So, during my first five years, I never got an opportunity to do that directly, but I always assisted the Executive chef, at the time Chef Jean Francois.
When I was a Chef De Partie at my supervisor level, we got an opportunity to work for the Indian delegates, and Tony Blair, the former United Kingdom Prime Minister. My first family to work with was the Maldives president at the time.
I was thrilled and nervous because I was cooking for the president. And since the Maldives is an island property, you don’t have the advantage of quickly going to the market if you’re missing something—it takes four hours by speedboat or eight hours by regular boat to get there. So, you have to be very careful about what you order and ensure everything you need is delivered.
At that time, I think we missed some berries because they used to come from Australia and Thailand. So, we went to look for some in the local market, but we were hesitant since we weren’t sure about the quality.
But overall, we delivered a cake inspired by nature, adorned with edible butterflies and a custom 100 percent edible photo frame. We focused on everything from sponge softness and balanced sweetness to visual storytelling.
Did you always know you’d be a chef?
My journey into pastry was anything but traditional. Back then, I was pursuing a Bachelor’s in Business Management, but I found myself drawn to the kitchen every time Sanjeev Kapoor (Indian celebrity chef and TV show host) came on TV.
Sarova Hotels Group Executive Pastry Chef Sanjit Gupta poses for a photo at the Sarova Stanley Hotel in Nairobi on December 21, 2024.
Photo credit: Bonface Bogita | Nation Media group
He made cooking look so simple—like anyone could do it at home. It didn’t take long before I realised my true passion was rooted in the kitchen, not the boardroom.
So, I switched to hotel management, and after completing my studies, I did six months of internship in pastry and bakery and was awarded the best trainee certificate.
Then, I got a job as a front office assistant—but I only worked there for one month. I did not find it interesting and I left without informing them.
I job hunted in four-five-star hotels in Bengaluru (India) and was turned down because I lacked kitchen experience. Frustrated and devastated, the only person who came to mind was my training manager who was a strong mentor during my internship. He offered me an opportunity in the pastry operational training programme and I specialised in pastry and bakery for six months.
I later got an opportunity at this new hotel, which was hiring, went in as a walk-in interviewee. I did a pastry trial and was selected for a commis position.
Do you have to follow strict guidelines in terms of ingredients, nutrition, or cultural considerations?
So, what I have found from the first families is that most of them prefer less sweet cake and, it doesn’t mean that the sugar should not be there.
Most pastry chefs make a mistake by adding too much sugar syrup to the cake and they make it moist.
How much creative freedom do you have when designing pastries for State events or family celebrations?
We are often told, “The sky is the limit.” It’s not just about desserts but also about sizes, shapes, display, and presentation. We create new setups to avoid a monotonous look, emphasising that “Sky is the playground.”
Sometimes we’re guided by specific requests, but even then, we’re expected to elevate the ordinary into the extraordinary.
Are there favourite desserts or pastries that the first family always requests?
In Kenya, it is the ginger and cardamom pudding.
UAE royal family prefers Umali pudding - an Arabic dessert accompanied by mahalabia, kunafa, and baklava.
For the Maldives first family, they preferred desserts that were more fruit- based, so I utilised home-grown coconut and watermelons to make their desserts.
What’s the most memorable dessert or pastry you’ve ever made for a first family—and what was the occasion?
A two-tier cake for a birthday and anniversary celebrated on the same day. We created a two-tier flat cake with a rectangle base and a heart-shaped top, each tier told its own story ensuring distinct flavours: beetroot and pink velvet sponge royal vanilla bavarois for the base and carrot and walnut cake with mascarpone cream cheese and ginger flavour for the heart. A fusion of flavours, emotions, and moments.
Do you get to personally present your pastries to the first family, or does it all happen behind the scenes?
We often present our pastries along with our team, and we are humbled when the first family invites us for a group picture with their staff.
Sarova Hotels Group Executive Pastry Chef Sanjit Gupta poses for a photo at the Sarova Stanley Hotel in Nairobi on December 21, 2024.
Photo credit: Bonface Bogita | Nation Media group
This has been a memorable experience, as it didn’t happen earlier in my career, a gesture of appreciation that means the world to us.
If you could serve one signature pastry to a first family of your choosing (past or present), what would it be and why?
I would craft ‘Seven Heaven’ though I have not made a seven-layer cake using 44 ingredients to represent the 44 tribes of Kenya. A tribute to harmony, heritage, and hope.
What advice would you give a young pastry chef who dreams of working at the top?
Follow your purpose, not just your position. As my mentor Chef Jean Arnaud Francoise told me, “Attach yourself to a mission—not to a person, company, or project.” Stay curious, work smart, and be kind. Focus on ideas, not gossip, and never stop learning.
What’s one thing people don’t realise about working in such a prestigious culinary role?
The level of patience required. This career isn’t just about recipes, it’s about resilience, curiosity, and emotional intelligence. My chef jacket is my second skin.
As a pastry professional, I realise that great ideas can come from anywhere, and young team members can push boundaries. Learning is a two-way street, and staying open-minded is key to growth.
