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.
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 .
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.
Gill has penned three cookbooks that reflect different facets of her journey:
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.
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 .
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.
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.’”
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 .
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).
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.
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.
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.
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.
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.
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.
Chris Dobey—known affectionately as "Hollywood"—has carved out an impressive niche on the PDC circuit through…
A Red Flag (Fire Weather) Warning has been issued today across parts of the Midwest…
The 2025 MLB Fall Classic has concluded with the renowned Los Angeles Dodgers clinching their…
Lead: What’s Happening Today Apple AirTag owners continue to rely on CR2032 coin cell batteries…
Glenshee Ski Centre probably makes your mind drift to images of snow-draped slopes nestled up…
Ever stood out in the cold, fingers turning into ice sticks while you’re trying to…
This website uses cookies.