Ravneet Gill

Ravneet Gill is a pastry chef, author and television judge who transforms technical culinary expertise into accessible knowledge that empowers both professionals and home cooks. Having trained at Le Cordon Bleu and worked across London's most respected kitchens including St. JOHN, she founded Countertalk in 2018 to promote equality and healthy working environments in hospitality, earning recognition as one of the 100 most influential people in the sector. As a judge on Junior Bake Off and author of three cookbooks, she demystifies complex techniques whilst maintaining professional standards. Her speaking engagements equip audiences with practical strategies for building sustainable careers in food, navigating entrepreneurship and balancing creative ambition with business reality, drawing on candid insights from opening her London restaurant Gina and managing the realities of modern hospitality.

After queues formed around the block for her pop-up bakery PUFF and over six thousand students enrolled in her online courses, Ravneet Gill opened Gina, her London restaurant that has become known for its now-legendary chocolate cake and bold approach to dining. What began as a psychology graduate's unexpected passion for baking at Le Cordon Bleu has evolved into a multifaceted career that spans television, publishing, education and restaurant ownership. Her journey from perfecting pastry across London's most respected kitchens to launching her own permanent establishment tested everything she had learned throughout her culinary career, and the messy, chaotic reality of that process has shaped how she now speaks about the industry.

Ravneet's professional foundation was built working her way through different sections in some of London's finest establishments, including St. JOHN, Jamavar, Black Axe Mangal and Wild by Tart. Her dedication to improving the hospitality industry led her to establish Countertalk in 2018, a platform designed to connect chefs, promote equality and foster positive working environments across the sector. Recognised as one of the 100 most influential people in hospitality, she has combined her technical expertise with advocacy work that addresses systemic issues within professional kitchens. Her three published cookbooks, beginning with The Pastry Chef's Guide in 2020, deliver a straight-talking, no-nonsense approach to baking that demystifies pastry for both professionals and home cooks. As a judge on Junior Bake Off since 2021 and through her widely followed social media presence, she has built a reputation for making complex techniques feel achievable whilst maintaining the high standards expected in professional settings. She also serves as a judge on Five Star Kitchen: Britain's Next Great Chef alongside Michel Roux Jr and Mike Reid, and will appear as a guest judge on Celebrity Masterchef in 2026.

Ravneet's work helps audiences move past the fear that often surrounds baking and cooking, replacing intimidation with practical knowledge and creative confidence. Through her speaking engagements, she shares brutally honest insights about building sustainable careers in hospitality, navigating the challenges of entrepreneurship and balancing creative ambition with business reality alongside the dual pressures of motherhood. Her sessions draw on real experiences from opening Gina, managing teams, learning to let go of perfectionism and adapting to an evolving industry, offering audiences tangible strategies they can apply whether they work in professional kitchens, run their own food businesses or simply want to develop their skills. By combining technical instruction with candid discussion about the gruelling realities of the food world, including the messy middle of launching restaurants and recovering from setbacks, she equips people with both the practical tools and the mindset needed to pursue their culinary ambitions with clarity and purpose.