A Sweet Beginning
Sahil Mehta's culinary adventure began unconventionally, with his professional kitchen initially housed in a gym. This reflects his dual passion for fitness
and pastry, a combination that might seem contradictory but defines his disciplined approach. He meticulously balances intense physical training, including weight lifting and Muay Thai, with his deep love for sugar. This dedication stems from a need to fuel his daily ritual of coffee and something sweet. Mehta's unique lifestyle, which incorporates intermittent fasting for 18-20 hours, allows him to indulge in his favorite pastries within a specific eating window, framing his pursuit of a healthy regimen as a way to 'earn' his sweet treats. His commitment to fitness, despite past injuries, underscores his rigorous nature, which he applies to both his personal well-being and his professional endeavors.
Dual City Upbringing
Growing up, Sahil Mehta experienced distinct cultural and culinary landscapes, splitting his childhood between Delhi and Paris. His early years in Delhi were marked by simpler school canteen fare like samosas and burgers. However, a significant shift occurred at age 13 when his mother remarried and moved to Paris. This transition introduced him to the structured elegance of French dining, where meals could resemble seven-course affairs, culminating in a dedicated dessert course. These experiences in Paris, coupled with his mother's frequent entertaining and his observations within the Indian diplomatic community, profoundly shaped his palate and ignited a nascent interest in food. He recalls managing the bar and setting tables, all while absorbing the nuances of culinary presentation and hospitality.
Culinary Calling
Despite harboring a secret ambition for acting in Bollywood, Sahil Mehta channeled his creative drive into culinary arts. He enrolled at Santos Dumont, a French culinary school, where his unconventional appearance initially surprised the dean. His early days in Paris were characterized by a rigorous training regimen at prestigious establishments like Le Bristol and the Ritz. This period was marked by an unsparing educational approach, where mistakes in the kitchen could lead to demanding physical exercises or even harsh disciplinary actions from chefs. While challenging, Mehta views these demanding internships as formative experiences that instilled discipline and resilience, ultimately contributing to his development as a skilled pastry chef.
A Detour to Stardom
Upon graduating from culinary school, Sahil Mehta initially pursued his acting aspirations in Mumbai. He found early success with modeling assignments for prominent brands, leading him to believe his path to stardom was set. He actively participated in acting courses and appeared in television serials. However, his burgeoning acting career eventually stalled, prompting a reconsideration of his professional direction. This period of introspection led him to experiment with entrepreneurship, opening a small Indian takeaway kitchen in Delhi. While initially successful, the venture eventually plateaued, and subsequent business ventures faced financial setbacks, particularly during an economic recession.
Patisserie Revelation
A pivotal moment occurred in 2007 when Sahil Mehta tasted a French cake at a five-star hotel in Delhi. He found it profoundly disappointing, realizing a significant gap in the city's patisserie scene. This experience ignited a new mission: to bring authentic French baking to India. He returned to Paris to study at the esteemed Lenôtre School of Culinary Arts, convincing his parents of the demand for genuine croissants in India. After completing his intensive master's program, he returned to India and was instrumental in the launch of L’Opéra, a well-known tearoom. He later transitioned to independent consulting, contributing his expertise to various hotels and restaurant groups, and creating elaborate dessert displays for high-profile clients.
Paris My Love Emerges
In 2019, inspired by his wife, Surbhi Mehta, Sahil Mehta decided to establish his own patisserie. The initial plan was to convert a spare room into a small bakery, emphasizing the use of top-tier equipment and ingredients. However, the onset of the COVID-19 pandemic brought unforeseen challenges, temporarily halting operations. After a period of pause, encouraged by his mother, they relaunched under the registered name 'Paris My Love.' Starting with a core selection of croissants, quiches, cookies, and cakes, the business gained traction through positive word-of-mouth. This organic growth soon necessitated a move to a larger, 2,200 square foot facility in Saket, marking a significant expansion of his culinary enterprise.
