In the bustling world of hospitality, few names rise with the warmth, expertise, and charm of Ravneet Gill. She’s not just another pastry chef. A former psychology student turned Le Cordon Bleu alumna, she has gracefully navigated high‑pressure kitchens across London, authored beloved cookbooks, and now graces the screen as a trusted television judge. This is a portrait of someone whose journey blends finesse with resilience—and yes, a bit of delightful imperfection, just like the best pastries.
Culinary Foundations and Career Evolution
From Psychology to Pastry Precision
Gill’s path is a reminder that beginnings aren’t always obvious signposts. Starting with a psychology degree at the University of Southampton, she pivoted toward her true calling—pastry. Training at Le Cordon Bleu laid the technical groundwork, but her practical brilliance blossomed within London’s intense kitchen culture—inside institutions like St. JOHN, Wild by Tart, Llewelyn’s, Black Axe Mangal, Jamavar, and others .
Her London roots and Indian heritage added flavorful depth to her techniques. In one light-hearted family anecdote, her grandmother and mother playfully criticize her kitchen habits—“messy” is her middle name, they tease—yet it’s that blend of chaos and precision that shapes an inventive pastry chef .
Championing Chef Well‑Being: Countertalk
Working across kitchens brings unique insight—and, sometimes, disillusionment. Gill experienced bullying firsthand, when a complaint she filed was forwarded by a head chef to the offending party. The ordeal prompted her to leave restaurant kitchens during the pandemic and launch Countertalk in 2018: a platform promoting healthy working environments, education, and ethical job listings for hospitality pros .
“It was founded as a result of being treated badly in kitchens… I wanted to create a platform that championed the places that were trying to treat people better…”
Through Countertalk, Gill pioneered food‑based talks and networking—visible proof of turning personal setbacks into industry progress.
Baking and Beyond: Authoring with Authenticity
Cookbooks with Personality and Purpose
Gill has penned three cookbooks that reflect different facets of her journey:
- The Pastry Chef’s Guide (2020): A pragmatic handbook designed to demystify pastry for both professionals and home bakers, full of “straight‑talking no‑nonsense” advice and wit .
- Sugar, I Love You (2021): A reflective, essay‑infused dive into sweetness—less technical, more heart.
- Baking for Pleasure (2023): Created amid motherhood and a changing home life, this book leans toward simplicity, prep‑ahead tips, and practical recipes for everyday cooks .
These titles show genuine growth—from expert precision to empathetic ease. Gill’s message? Baking doesn’t have to intimidate—within structure and guidance, there’s room for mess, creativity, and joy.
From Page to Screen: Fielding Oven Mitts and Microphones
TV Appearances That Showcase Expertise
Gill’s relatable on‑screen presence turned heads fast. In 2020, she joined Junior Bake Off as a judge alongside Liam Charles and Harry Hill, inheriting the role from Prue Leith . This visibility helped her “career—and life” in unexpected ways, she admits, and grew her audience significantly .
Culinary TV Continues
She’s since judged on Channel 4 and Netflix’s Five Star Kitchen with Michel Roux Jr. and Mike Reid, and gained further exposure through guest spots on Saturday Kitchen, This Morning, Sunday Brunch, and more . Her approachable energy—and let’s admit, a bit of unpredictability— shines through each segment.
Bringing It Home: Restaurant, Hosting, Family
Gina: A Chophouse with Heart
In mid‑2025, Gill and her husband, chef Mattie Taiano, opened Gina, a Chingford chophouse celebrating seasonal, comforting dishes and generous hospitality . It’s named lovingly after Mattie’s late mother and became a practical extension of their shared love for hosting and legacy cooking .
They intentionally positioned Gina away from central London’s noise. As Gill put it, “I think Mattie and I spent so long cooking with ego and trying to prove ourselves. Now I want to create a place where people are like, ‘Fuck, I’m really craving the chocolate cake at Gina.’”
Home, Family, and Food Rituals
Life at home is equally rich. She recently welcomed baby Donnie, blending her roles as mother, author, and creative driver. She describes the balancing act candidly—days lost between feeding, washing up, and the baker’s rhythm . Their communal style reflects in their seasonal “Friendmas” menus—homey, cross‑cultural, generous dinners that echo their roots and real life .
Conclusion: The Recipe of Ravneet Gill’s Career
Ravneet Gill’s story weaves together craft, candor, and community. From a psychology degree to the pastry hot‑seat, she melted past adversity to build Countertalk, teach through cookbooks, judge with empathy on TV, and finally open a restaurant that embodies her values. Her career feels less like a polished narrative and more like something that’s baking live—full of small imperfections, surprises, and warmth.
Whether you’re a home baker, aspiring chef, or culinary fan, Gill’s journey offers a refreshing model: lead with kindness, lean into expertise, and never be afraid to leave room for mess (flour-dusted fingers and all).
FAQs
Who is Ravneet Gill?
She’s a British pastry chef trained at Le Cordon Bleu, author of three cookbooks, TV presenter (notably on Junior Bake Off), and founder of Countertalk—a platform promoting well‑being in hospitality.
What is Countertalk?
A community and job‑listing platform launched by Gill in 2018 to help chefs find healthy, respectful workplaces. It also hosts workshops and networking events to support positive industry culture.
What cookbooks has she written?
Her three books are The Pastry Chef’s Guide (2020), Sugar, I Love You (2021), and Baking for Pleasure (2023), each reflecting different phases—from technical mastery to comforting, home‑friendly recipes.
What TV shows does she appear on?
She judges Junior Bake Off since 2020, contributes to Five Star Kitchen on Channel 4 and Netflix, and appears on various cooking programs like Saturday Kitchen and Sunday Brunch.
What is Gina?
Gina is the Chingford chophouse that Gill and her husband, chef Mattie Taiano, opened in 2025. It serves seasonal, homey dishes with a dose of hospitality and their shared culinary heritage.
How does she balance career and family?
Gill openly shares the juggle—managing motherhood (with baby Donnie), writing, and running a restaurant. Her latest work emphasizes easy, make‑ahead recipes and practical comfort dishes suited to busy home life.
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