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United Kingdom Shaheen Peerbhai has transitioned from culinary student to celebrated chef, bakery owner, and cookbook author, sharing her expertise through various platforms.
Shaheen Peerbhai graduated from Le Cordon Bleu Paris and London, where she received training in French pastry techniques. This foundation was critical to her career progression and entrepreneurial endeavors, including establishing Miel Bakery.
Shaheen Peerbhai received training at École Ducasse, an institution specializing in culinary and pastry arts. This educational background contributed to her skill set in French cuisine and pâtisserie.
Miel Bakery, owned by Shaheen Peerbhai, uses Valrhona chocolate as one of its high-quality ingredients for their French-influenced boulangerie and patisserie items.
Shaheen Peerbhai served as the food editor for BBC Good Food Magazine, India. This role involved contributing culinary content and expertise to the publication.
Shaheen Peerbhai received two prestigious scholarships from The Culinary Trust, USA in 2011 and 2013, which supported her culinary education.
Shaheen Peerbhai was awarded two scholarships from The James Beard Foundation, USA in 2011 and 2015, which assisted her in pursuing her cooking school aspirations.
Shaheen Peerbhai is a distinguished chef and owner of Miel Bakery, a French-influenced boulangerie and patisserie in London. Her culinary education includes training at Le Cordon Bleu in Paris and London (2012-2013), and École Ducasse in France. Throughout her career, she has gained experience in diverse culinary settings, from terroir-driven bistros to three-Michelin-starred restaurants across Mumbai, Paris, and London. Peerbhai’s dedication to her craft was recognized through four prestigious scholarships: two from The Culinary Trust, USA (2011, 2013), and two from The James Beard Foundation, USA (2011, 2015). These scholarships provided the foundation for her professional training and development in the culinary arts.
Following her education, Peerbhai expanded her influence beyond professional kitchens. She educated thousands of students globally, teaching baking and pastry techniques. She also curated desserts for notable events, including one of India’s largest weddings. In 2018, Peerbhai authored a French cookbook titled ‘Paris Picnic Club’. She served as the food editor for BBC Good Food Magazine, India, further contributing to culinary media. In March 2019, she established Miel Bakery in London, her first independent venture, which has since grown significantly, moving to a larger location three times its original size. Miel Bakery is known for producing all items from scratch, using high-quality ingredients such as flour milled in Normandy, Valrhona chocolate, and butter from Poitou Charentes.
Peerbhai continued her entrepreneurial journey by co-founding Café Ciel, which opened in July 2025 at The OWO near Trafalgar Square. Her work ethic includes learning all aspects of her business, from operations and logistics to staffing and customer service. She emphasizes the importance of continuous learning and hands-on experience, advising future culinary students to supplement their studies with internships, read extensively, and explore various restaurants and pastry shops. Her career demonstrates a consistent progression from formal training to entrepreneurship, authorship, and culinary education.
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