In a world where desserts are often an afterthought, Pooja Dhingra made them a national obsession. Crowned as India’s macaron queen, her rise from a pastry student in Paris to the founder of the beloved Le15 brand has not just transformed India’s dessert scene—it has rewritten the playbook for what it means to be a modern-day culinary entrepreneur.
It’s no surprise, then, that Dhingra was named in The Restaurant Times’ inaugural Global Powerlist: Leading Women in Food & Hospitality 2025, an editorial tribute to the most influential women reshaping the food and hospitality world.
In conversation with The Restaurant Times, Pooja reflects on her entrepreneurial journey, creative evolution, and the quiet revolutions that built the empire of sweetness she leads today.
From Paris to Pioneering a Pastry Revolution
Pooja’s story begins with joy, the kind you bite into, the kind that lingers. “It all started with a love for dessert,” she says. “And a deep desire to bring joy to people through food.” That love took her to Paris, where she studied pastry at Le Cordon Bleu. The experience cracked open a new world and set her on a path that would bring the finesse of French patisserie to the streets of Mumbai—at a time when macarons were still unpronounceable to most.
But Dhingra didn’t just bring back technique. She brought back a dream. “I came back to India with a dream to build something of my own, and that’s how Le15 was born.”
The rest, as they say, is a beautifully iced revolution.
A Philosophy Rooted in Empathy and Curiosity
In today’s high-stakes, high-pressure F&B environment, Pooja’s ethos stands out for its softness, not in strength, but in soul. “Lead with love. Stay curious. Build with integrity,” she explains. “And always, always put the customer at the heart of what you do.”
It’s an approach that has earned her loyalty from thousands of customers and a devoted following from a new generation of bakers, dreamers, and entrepreneurs who see in her not just a chef but a changemaker.
Moments That Make the Magic Worthwhile
Few moments have defined Pooja’s journey more than the bold step of opening her first store at just 23. “It taught me everything,” she says—lessons in resilience, in reinvention, and in the kind of grit that doesn’t get enough credit in the glossy world of culinary stardom.
Another pivotal moment came when she put pen to paper. Her debut cookbook not only cemented her as a thought leader but also opened new creative lanes beyond the kitchen. And more recently, she’s been reimagining Le15 as a brand with global potential—“as an IP that can grow beyond its current form.” That shift in perspective, she says, has been nothing short of a game-changer.
Finding Her Flow
How does one stay creative amid the chaos of the F&B hustle? For Dhingra, the answer lies in ritual. “I anchor myself in routine—slow mornings, journaling, time with family.” But she also finds her spark in conversations, in travel, and most importantly, in walking in the shoes of her customers. “That connection always brings me back.”
It’s this dynamic blend of introspection and outward empathy that powers both her creativity and her clarity.
Reimagining Norms
In a sector historically dominated by men, Dhingra didn’t just break moulds—she built entirely new ones. “There wasn’t a blueprint for a young woman pastry chef starting her own business in India,” she recalls. “I’ve learned to own my space, speak up, and create a work culture that values empathy just as much as excellence.”
This commitment to building inclusive, emotionally intelligent workplaces isn’t just progressive—it’s quietly radical in an industry that often rewards intensity over intention.
Launching macarons in India in 2010 was nothing short of audacious. “No one really knew what they were,” she laughs. “But I believed in the product.” That belief paid off and pioneered a dessert trend that would sweep through menus and moods across the country.
Since then, Dhingra has continued to experiment—from dessert drops to pop-ups that merge food with storytelling. “It’s opened new creative doors for the brand,” she says, hinting at a future where food is more than a product—it’s a narrative.
Legacy, Joy, and the Bigger Picture
For all the accolades and Instagrammable pastries, it’s the human moments that stay with her. “When people tell me a Le15 cupcake was part of their birthday, breakup, or celebration—that reminds me why I do what I do.”
But there are also moments of scale. Le15’s recent Cake Party brought together 110 bakers, 120 kilograms of cake, and over 300 enthusiasts from across the country. “Seeing so many people under one roof celebrating baking—it was deeply impactful.”
Her advice to young women entering the food and hospitality industry? “Trust your voice. Build your own table, and make space for others while you’re at it.” It’s not just guidance—it’s a mission. She wants her journey to signal possibility, not just for aspiring chefs, but for anyone looking to carve out a path that’s both successful and soulful.
Perhaps the truest marker of her influence? Young women launching their own ventures after hearing her story.
Inspiration, for Dhingra, often starts from within. “I turn inward a lot more now,” she says. “I’ve learned that clarity and ideas come when I slow down and really listen to myself.” Of course, books, travel, and conversations still play their part, but it’s that inner listening that shapes her most powerful moves.
And when it comes to industry-level reinvention, she sees untapped potential in the country’s dessert DNA. “The way we experience and access Indian regional sweets is ripe for disruption,” she says. “It’s time we reimagine them with the same respect and creativity we give to global cuisines.”
The Personal Behind the Professional
Balancing the business and creative sides of entrepreneurship is, in her words, “a dance.” But she’s learned the rhythm. “I’ve built a team that complements my strengths—so I can focus on vision, storytelling, and product.” The result? A scaling journey that’s not just sustainable, but joyful.
That joy also comes from redefining success. “At first, it was about proving something,” she admits. “Now, it’s about creating with purpose, earning with joy, and having the freedom to choose where I spend my energy.”
Success, in Dhingra’s world, now looks a lot more like peace.
As she looks ahead, her vision is both grounded and grand. “I want to build something that outlives me,” she says. Whether through storytelling, empowering young women, or creating products that bring joy, “the dream is to keep creating and evolving, with heart.”
When she’s not helming her culinary empire, Dhingra finds fuel in the simple things: writing, long walks, discovering new cultures, or listening to podcasts. It’s a lifestyle that complements her leadership—a reminder that creativity needs space to breathe.
“More women in food and hospitality,” she says, “means richer stories, deeper empathy, and a whole lot more magic on the plate.”
And if Pooja Dhingra’s journey is any proof, it’s the kind of magic that doesn’t just delight the palate. It rewrites the future.
