Chef Gauri Varma, the visionary driving the artistic heart of G's Patisserie, weaves an
exquisite tapestry of artistic passion and entrepreneurial acumen, reshaping the very
essence of Delhi's vibrant baking landscape.
Hailing from South Delhi, Gauri's upbringing instilled in her the drive to excel in diverse
fields. Armed with a B.Com degree from Lady Shri Ram College and a Master's in Business from
the University of Oxford, Gauri's journey took her from London's sophistication to Chandni
Chowk's vibrant chaos.
Her meticulous work ethic, which sometimes involves 18-hour workdays during peak seasons,
ensures that every cake she creates tells a unique story, earning the utmost satisfaction of
her customers. What truly sets Gauri apart is her commitment to empowering underprivileged
women through her business, Confect.
She onboards and trains women from disadvantaged backgrounds, by providing them not only
with job opportunities but also life skills. Gauri's relentless pursuit of excellence, which
embarked with a single product and has now blossomed into a range of 600 today, led her to
create Confect, a groundbreaking sugar paste that's gluten-free, dairy-free, nut-free, and
vegetarian. It's a product that has not only earned accolades in India but also
internationally, making her the first chef in India to innovate in the baking and
confectionery realm.
Gauri's awe-inspiring journey includes recognition at prestigious events like the Global
Entrepreneur Summit and Gulf Food in Dubai. Gauri's dedication has earned her accolades such
as the India Business Award for Best Innovation in Food Technology. Even the challenges
posed by the COVID-19 pandemic propelled her growth, with her participation in the Goldman
Sachs 10000 Women program and Amazon's recognition as a woman entrepreneur to watch.
Recently invited to join the Indian Culinary Forum, Gauri Varma stands as a shining example
of excellence in the culinary profession. Her story is a thrilling read, showcasing
resilience, innovation, and the pursuit of perfection in the world of baking and
confectionery.
IRC PASS