Chef Roshni Gurnani
Roshni Gurnani Cooking Demo
11 a.m., Saturday, November 21st at Palm D’Or Pavilion
A native of Canada, Roshni has always been interested and passionate about food. Since the tender age of 7, she wanted to be a chef and her career began at the age of 13. She started her path to become a chef at a local diner bussing tables and prepping vegetables. After graduating from The Culinary Institute of Canada, Roshni began her travels around the world to gain knowledge and experience in different cultures and foods. She has cooked in 5 star hotels, country clubs, restaurants, colleges and private homes is Asia, UK, Canada and the US. Today, Roshni is a highly innovated and passionate chef with over 17 years of industry experience. She has a unique fusion style of cooking, blending different cultures together. Her hard work and dedication has brought her to where she is today.
In 2009, Roshni was awarded Chopped Champion on the hit Food Network show Chopped. That same year she was also the first Chef in Boston to introduce healthy restaurant style quality food into college campuses and was featured in the Boston Globe Newspaper. This triggered the healthy food scene throughout colleges in Massachusetts. Roshni’s wide travels and vast knowledge and hunger for the culinary world has awarded her as being one of the top 5 Indian chefs in USA by India Currents magazine, in 2011. In 2011 Roshni was also invited to be the featured chef for Masala, Mendhi, Masti in Toronto Canada, North America’s largest South Asian festival. In 2012 Roshni was a contestant on the very popular FOX TV show Hell’s Kitchen with Michelin Star chef Gordon Ramsey. She was the only chef among 18 that Chef Ramsey addressed as a “passionate, well rounded chef that blended flavors magically”.
Roshni is currently an Executive Chef and Culinary Chef Instructor at The Art Institute of Houston. She is also a chef consultant and private chef. Roshni has been invited all over North America and internationally to be a part of various culinary events. Chef Roshni feels that “there is never an end to flavors and foods. Food is a journey not a destination”.