As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse.
Sanjana’s passion for her craft and expertise as a flavour artist resonates in every creation at La Folie. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.
Now, she has embarked on a journey to create chocolate from its origin – the bean. She travelled to cacao farms across four continents to source the best beans for creating the finest blends of couverture chocolate. She shares her adventures at La Folie’s Factory Café and the small batch Bean to Bar Factory in Mahalaxmi, Mumbai, which also houses The Classroom.