The Story
From Balance Sheets to Beurre Blanc
A different kind of precision.
I didn't start here. For years, my world was management accountancy and entrepreneurship — structured, analytical, number-driven. Then pastry found me. Or perhaps more honestly, I found it at a moment when I needed something that demanded both precision and feeling.
I trained at Le Cordon Bleu and moved to London, where I spent several years in some of the most demanding kitchens in the city — The Dorchester, Galvin's, and Brasserie Zédel. Each taught me something different: finesse, discipline, consistency, and above all, what it means to show up every day and care about the details that no one might even notice.
The journey wasn't smooth. There was personal loss, self-doubt, and stretches of real difficulty. Pastry became the one thing that grounded me — the one place where the work and the maker became the same thing.
I'm back in India now, building Delice by Su — a space where professional-level pastry becomes more accessible, where craft meets storytelling, and where the standards I learned in London become the foundation for something new and entirely my own.