Rishita Bhalla is a dual-degree culinary professional trained at École Ducasse, Paris, and the Indian School of Hospitality, graduating with First Class Honours. Her education combines classical French technique with modern global culinary practices, supported by extensive hands-on training in fine dining, luxury hotels, large-format events, and high-volume production environments.
Rishita further strengthened her fine dining expertise during her experience at Conrad Bangalore, where she assisted Chef Shannon Bennett’s team in producing a 5-course plated dinner for 100+ guests. Her contribution included ingredient prep, station organization, fine plating support, and synchronization with FOH teams.
During her time at Shabour, Rishita contributed to a 15 percent reduction in prep waste by repurposing trimmings and improving ingredient utilisation. She implemented efficient prep systems and supported inventory rotation practices that strengthened cost efficiency.
She brings a strong blend of operational discipline and technical precision, shaped through rigorous academic and professional exposure. Rishita has gained international exposure through her work at Shabour in Paris, where she contributed to a 42-cover tasting menu executed at Michelin-level standards.
Her role included detailed mise-en-place, tight prep schedules, ingredient organisation, and live-service support during high-pressure dinner services. She maintained strict consistency across components, ensured precise plating in line with the restaurant’s fine dining identity, and adhered to elevated standards of hygiene in a top-tier Parisian kitchen.
Additionally, she assisted in the execution of 150+ guest banquets, ensuring food flow efficiency and supporting plating consistency during high-volume service windows.
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