{
  "slug": "sahil-sabhlok",
  "name": "Sahil Sabhlok",
  "base": "Macquarie Park, NSW",
  "cuisines": [
    "French",
    "Italian"
  ],
  "languages": [
    "en"
  ],
  "years_cooking": null,
  "hook": "An experienced hands-on campaigner with strong leadership qualities & ability to get the job done with highest quality & provide bespoke experience.",
  "price_per_guest_from": {
    "amount": 135,
    "currency": "AUD",
    "guests_min": 7,
    "guests_max": 20,
    "guests": "7 to 20"
  },
  "price_per_guest_to": {
    "amount": 220,
    "currency": "AUD",
    "guests_min": 2,
    "guests_max": 2,
    "guests": "2"
  },
  "rating": null,
  "occasion_pages": [
    "date-night"
  ],
  "availability": "on_enquiry",
  "page_indexed": true,
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/sahil-sabhlok.json",
    "html": "https://www.sydneyprivatechef.com/chef/sahil-sabhlok",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/47329"
  },
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "bio": [
    "An efficient operator who understands the importance of hygiene and sanitation and well versed with HACCP and ISO2200 norms in line with hospitality industry. Clued on to meet budgets without compromising with quality. Constantly on the look for creating bespoke experiences for guests and give ample options to increase revenue.",
    "Creative, enthusiastic, hardworking chef with a passion for food and experience working across restaurants and established hotel chains across the Indian subcontinent and Australia. As an individual have an extensive experience of working and handling a busy and huge operation, churning out excellent quality food. I have worked across various venues and am proficient in handling All Day Dining Outlets, Specialty Outlets, In Room Dining and Banqueting.",
    "After completing education in hotel management, catering technology and applied nutrition, from the Institute of Hotel Management Bangalore, India; had hands on experience in the kitchen through 2 years of the Taj Management Training Programme – Food Production (TMTP-FP) and worked at numerous famed restaurants across India.",
    "In 2005 was placed as a Chef de Partie at the Jai Mahal Palace, Jaipur which is part of the Taj Groups of Hotels, Palaces and Resorts. It was here where got promoted through the ranks of Sr. Chef de Partie and Sous Chef within a year at the same property. Ever since then have travelled throughout India gaining experience across various international and local Indian cuisines, along with gaining expertise in running large establishments and opening of restaurants with new concepts that appealed to the markets. From there on, in 2008 got transferred to Taj Lands End Mumbai, India as Sous Chef, and in 2011 I moved to The Westin Hyderabad, India as Chef de Cuisine, part of Starwood Hotels & Resorts, now Marriott International. In 2012, was recalled by Tajhotels and joined as Executive Sous Chef at the Taj Lands End Mumbai, India, in 2012.",
    "The next assignment was as Executive Chef took me to The Claridges, New Delhi, to plan, implement and oversee the diverse and unique menus across award winning restaurants with an aim to make The Claridges, New Delhi a culinary hub. Spent time in developing a team of talented young chefs, allowing each specialty restaurant to retain its core premium focus with a modern twist, ushering them into a new era of flavours and experiences. Every dish was designed to capture delicious and exciting range of flavours, textures and aromas. Efficiently spearheaded and ensured that the team meets every guest request and in turn contributed in a big way to guest satisfaction index.",
    "After an exciting two and a half years, moved on to join Marriott International (The Westin Pune Koregaon Park, India) as the Executive Chef. Conceptualized a new restaurant in Pune and initiated a new project of All Day Dining. After loads of learning in India, the culinary journey moved to Australia in order to pursue further growth and exposure to Australia’s diverse culinary culture.",
    "In free time he loves to play cricket, travel and read about the success stories of renowned chefs across the globe and innovative cooking techniques. Personally accentuate the fact that ‘A positive mind automatically creates a positive environment’!"
  ],
  "includes": [
    "groceries and shopping",
    "cooking",
    "serving at the table",
    "the washing up"
  ],
  "price_note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked. Every price names the number of guests it is quoted for.",
  "menus": [
    {
      "name": "Modern Indian",
      "description": "Experience a full journey through modern Indian cuisine with a diverse selection of first courses, main dishes, and desserts. Enjoy innovative starters like spiced potato sliders and banana prawn paani puri, followed by rich mains such as lamb korma and turmeric barramundi, and finish with exquisite desserts including cardamom saffron rice pudding and gulab jamun brulee.",
      "cuisines": [],
      "dish_count": 7,
      "price_per_guest": [
        {
          "amount": 200,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "First Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "De-constructed Spiced Potato Slider Curried Chickpea, Tamarind Treacle",
            "Cottage cheese dumpling ‘khurchan’, sweet peppers, baked ‘khakhra’ crisps"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "‘Korma’ style Mushrooms and Corn Fricassee, enriched with coconut cream Herbed Pulao"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 1 dish",
          "dishes": [
            "Vegan Pannacotta, Berry Compote",
            "Cardamom infused saffron rice pudding, pistachios and sultanas",
            "Pavlova, Citrus Curd, Berries, Passion Fruit",
            "Tiramisu"
          ]
        }
      ]
    },
    {
      "name": "Chef's Special",
      "description": "Have a this menu selection as a base. Please feel free to ask for your preferences and will be catered to.",
      "cuisines": [
        "French",
        "Italian"
      ],
      "dish_count": 15,
      "price_per_guest": [
        {
          "amount": 220,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        },
        {
          "amount": 175,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        },
        {
          "amount": 135,
          "currency": "AUD",
          "guests_min": 7,
          "guests_max": 20,
          "guests": "7 to 20"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 1 dish",
          "dishes": [
            "Banana prawns and avocado ‘paani puri’, capers, ‘garam masala’, bloody mary",
            "Cottage cheese dumpling ‘khurchan’, sweet peppers, baked ‘khakhra’ crisps",
            "Beans & Avocado Tacos",
            "Bouillabaisse with rouille"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "Gnocchi, Pork Sausage, Peas, Cherry Tomato, Basil Butter",
            "Tamari Glazed Tofu, Broccoli, Soba Noodles",
            "Chermoula Prawns with Chorizo • Lemon and Pearl CousCous",
            "Grilled Chicken Bao • Roasted Sesame Emulsion • Wombok Slaw"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "6 hour Braised Lamb Shank • Roasted Potatoes • Fingerlime Gremolata",
            "'Market Fish', Basil Pesto Spaghetti, Crispy Pangrattato",
            "Barramundi Nicoise",
            "Moroccon Chicken Tagine with Lemon Cous Cous"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 1 dish",
          "dishes": [
            "Vanilla Crème Brulee, Almond Biscotti",
            "Tiramisu",
            "Dark Chocolate Mousse • Hazelnut Crumble • Fresh Strawberries"
          ]
        }
      ]
    },
    {
      "name": "French Menu",
      "description": "Experience a full French culinary journey with inclusive selections from exquisite first courses like Bouillabaisse and Pan-fried Scallops, to hearty main dishes such as Duck Confit and Braised Lamb, and finish with decadent desserts including Vanilla Crème Brulee and Dark Chocolate Mousse.",
      "cuisines": [
        "French"
      ],
      "dish_count": 9,
      "price_per_guest": [
        {
          "amount": 200,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "First Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "Bouillabaisse with rouille",
            "Cured Tassie Salmon Tratare • Pickled Cucumber • Avocado • Crème Fraiche served with Prawn Crackers",
            "Pan fried Scallops • Pork Belly • Vegetables a la Grecque"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "Duck Confit • Puy Lentils • Pickled Beets",
            "Barramundi a la Nicoise",
            "6 hour Braised Lamb • Potato Lyonnaise • Pickled Beet"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 1 dish",
          "dishes": [
            "Vanilla Crème Brulee, Almond Biscotti",
            "Caramel Custard with Fresh Fruits",
            "Dark Chocolate Mousse • Hazelnut Crumble • Fresh Strawberries"
          ]
        }
      ]
    },
    {
      "name": "Italian Menu",
      "description": "Enjoy a full Italian dining experience with all dishes included. Start with a selection of exquisite first courses like Red Wine Poached Pear Salad and Gnocchi with Pork Sausage. For the main course, savor Braised Lamb Shank or Beef Tagliata. Finish with classic desserts such as Tiramisu and Vanilla Panna Cotta.",
      "cuisines": [
        "Italian"
      ],
      "dish_count": 9,
      "price_per_guest": [
        {
          "amount": 220,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        },
        {
          "amount": 170,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        },
        {
          "amount": 154,
          "currency": "AUD",
          "guests_min": 7,
          "guests_max": 15,
          "guests": "7 to 15"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "First Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "Red Wine Poached Pear Salad with Goat Cheese and Caramelized Walnut",
            "Heirloom Tomato • Buffalo Mozzarella • Compressed Watermelon • Parma Ham • Walnut and Basil Pesto • Black Olive Sponge",
            "Whipped Polenta • Mushrooms • Truffled Mascarpone",
            "Gnocchi, Pork Sausage, Peas, Cherry Tomato, Basil Butter"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "6 hour Braised Lamb Shank, Saffron Roisotto, Fingerlime Gremolata",
            "Beef Tagliata, Fennel, Rocket and Parmesan Salad, Balsamic Splash"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 1 dish",
          "dishes": [
            "Vanilla Panna Cotta, Fresh Mangoes",
            "Dark Chocolate Mousse • Hazelnut Crumble • Fresh Strawberries",
            "Tiramisu"
          ]
        }
      ]
    }
  ],
  "reviews": [],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/chefs/sahil-sabhlok/portrait-320.jpg",
    "dishes": [
      "https://www.sydneyprivatechef.com/images/chefs/sahil-sabhlok/dish-1-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/sahil-sabhlok/dish-2-480.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/sahil-sabhlok/dish-3-480.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/sahil-sabhlok/dish-4-960.jpg"
    ]
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking page and asks for the date, headcount and suburb; the chef then confirms the menu and the exact per-guest price in writing. Nothing is booked or charged by opening it.",
  "as_of": "2026-10-25"
}