Chef Rhea’s passion and aspirations for baking came from her previous venture as a designer and her love for desserts. With a degree in Bachelors in Design from NIFT Delhi, she explored various fields of design before enrolling in Pastry Arts at Scafa, a culinary school in Dubai.
After briefly training under the award-winning Chef Picu at Jamun, Delhi, and thereafter, working as the Head Pastry Chef at First Fiddle, she went on to launch Torte. Her entry into the culinary world led her to design the Dessert Menu at Diablo, cater at corporate events and supply desserts for restaurants while working on building her brand.
The irony of her being diagnosed with gluten intolerance, while in culinary school, pushed her to ensure a complete care package of her food without compromising on the experience, taste and aesthetics. Her artistic creations, both in terms of presentation and palate, have helped her add Food Styling and Photography to her bag of skills.
