Hi! I’m Marisha
Part chef, part taste explorer. I’ve had the privilege of working with world-class brands like Hyatt and Hilton, but what drives me isn’t just the kitchens I’ve been in - it’s the people I cook for and with. From delicate pastries to bold, comforting flavors, I love creating dishes that are both memorable and meaningful.
My journey so far...
Oct 2023 – Present
Sous Chef - The Godfrey Hotel - Hilton
Detroit, MI, USA
Feb 2023 – Jun 2024
Pastry Chef - Park Hyatt Beaver Creek
Beaver Creek, CO, USA
Oct 2022 – Jun 2023
Assistant Sous Chef (Bakery/Pastry) - Park Hyatt Beaver Creek
Beaver Creek, CO, USA
Jul 2022 - Sep 2022
Garde Manager Chef - Forsgate Country Club
New Jersey, USA
Jan 2018 – Apr 2022
Pastry Chef - Sweet Hours
Mumbai, India
Sep 2017 – Jun 2018
HR Executive — Radisson Blu
Pune, India
From Mumbai to New Jersey to Colorado and now Detroit, I’ve worked in kitchens big and small, always driven by one thing: taste that connects with people. Along the way, I’ve led teams, crafted menus, and built systems that make kitchens thrive.
See What’s Cooking
From delicate desserts to bold banquets, my work blends creativity with purpose.
Take a closer look at the dishes that define my journey as a chef - and as a taste explorer.