Shaheen Peerbhai has transitioned from culinary student to celebrated chef, bakery owner, and cookbook author, sharing her expertise through various platforms. After earning four prestigious scholarships from The Culinary Trust (2011, 2013) and The James Beard Foundation (2011, 2015), Shaheen Peerbhai further honed her culinary expertise at prestigious institutions including Le Cordon Bleu in Paris and London (2012-2013), and École Ducasse in France. Her foundational training led to diverse experience across renowned culinary settings, ranging from terroir-driven bistros to three-Michelin-starred restaurants in major gastronomic centers such as Mumbai, Paris, and London, establishing her as a versatile and skilled chef. Peerbhai expanded her influence beyond professional kitchens by educating thousands of students globally through her specialized courses in baking and pastry techniques.

She also curated bespoke dessert experiences for high-profile events, notably designing the entire dessert menu for one of India’s largest and most prominent weddings. In 2018, Peerbhai authored the French cookbook ‘Paris Picnic Club,’ which was later published by Union Square Publishing in both 2018 and 2023. She further contributed to culinary media as the former food editor for BBC Good Food Magazine, India, sharing her extensive knowledge and passion for gourmet cuisine with a broad audience. In March 2019, Peerbhai embarked on her first independent venture, establishing Miel Bakery in London.

Her hands-on approach ensures she remains deeply involved in all facets of her businesses, overseeing operations, logistics, staffing, and customer service. Peerbhai is a staunch advocate for continuous learning and practical experience, advising culinary professionals to complement formal studies with extensive internships, comprehensive reading, and exploration of diverse restaurants and pastry shops, reflecting her own impressive progression from acclaimed student to successful entrepreneur and author.