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Sarah Todd

Sarah Todd (born 26 October 1987) is an celebrity chef, , television personality, and cookbook author renowned for her innovative fusion of culinary techniques with flavors. She first rose to prominence as a finalist on the sixth season of in 2014, which propelled her into an international culinary career. Born in Mackay, a small town in , Todd transitioned from a modeling background to professional cooking after training at in , where she honed her skills in classic . In 2015, she founded Antares Restaurant & Beach Club in , , blending local ingredients with her signature style, and the venture was documented in the six-part series My Restaurant in India, which aired in 156 countries. Todd has since expanded her portfolio as a and co-founder of Chilli Sauces, while hosting and judging multiple television series, including The Perfect Serve (2020) on Channel 9 and appearances on Farm to Fork (2020) on Channel 10. Her cookbooks highlight her cross-cultural approach to , and she has catered high-profile events such as the Australian Open's all-female Chefs Series in 2020 and the Mount William Station Polo in 2023. In 2025, Todd returned to , marking her third appearance on the show and underscoring her enduring influence in the culinary world. Recognized for her contributions to the food industry, she was honored by Indian Prime Minister in 2023 and named among magazine's 50 most influential Indians. With over a decade based in , Todd advocates for sustainable living, health, and wellness, while collaborating with luxury brands like and serving as a for Simonds Homes.

Early life and modeling career

Upbringing in Australia

Sarah Todd was born on 26 October 1987 in Walkerston, a small coastal town near Mackay in , . She grew up in this rural setting as one of three children, alongside her two older brothers, Matthew and Stephen, after her parents separated when she was young; her single mother, Lorraine, raised the family while working full-time, fostering a close-knit and hardworking environment that emphasized self-reliance and simple pleasures. Lorraine's passion for baking introduced Todd to food from an early age, sparking her initial interest in cooking amid the fresh, local ingredients available in Queensland's coastal region, though her culinary pursuits remained basic during childhood. By her late teenage years, Todd also developed an affinity for , winning tickets to a at 17, which led to her discovery by a modeling agency at 18. At 18, Todd moved to to pursue modeling under contract, where her interests in both and continued to evolve in the bustling urban environment, laying the groundwork for her professional transitions.

International modeling pursuits

Todd's modeling career commenced at age 18 in , when she was scouted and signed to Chadwick Models in under contract. She spent the subsequent decade, until approximately 2015, as a high-fashion model, collaborating with luxury brands such as , , , and Seafolly on shows and commercial campaigns. This period involved extensive international travel, including stints in , , , , and multiple Australian cities, where she immersed herself in diverse cultures and cuisines that later influenced her career shift. Amid her global modeling engagements, Todd welcomed her son Phoenix in 2011, marking a pivotal personal milestone. She briefly resumed work shortly after his birth, but the demands of frequent travel and high-pressure shoots exacerbated challenges in maintaining work-life balance as a new mother. These struggles were compounded by the industry's relentless focus on physical appearance, which affected her well-being. By around 2013, growing dissatisfaction with the modeling world's emphasis on superficial standards and its toll on her prompted Todd to pivot toward , seeking fulfillment in creative expression through food rather than image. This transition was further fueled by her exposure to international flavors during travels and a newfound passion for sparked by motherhood.

Culinary training and breakthrough

Formal education and inspiration

After the birth of her son Phoenix in 2011, Sarah Todd began experimenting with cooking at home, drawing on simple recipes to create nutritious meals that gradually built her confidence in the kitchen. These early efforts marked the start of her home-based learning, where she explored flavors and techniques without formal guidance, fostering a growing passion for as a counterpoint to her modeling career. Todd's inspiration for pursuing cooking professionally stemmed from her extensive travels as a model, which exposed her to diverse global cuisines and ignited a deep appreciation for as a cultural connector. However, the modeling industry took a significant toll on her , emphasizing rigid body standards that prioritized appearance over personal fulfillment and , leading her to seek a more passion-driven path. Living in after her son's birth, she returned to modeling briefly but soon realized it no longer nourished her soul, prompting a decisive shift toward a that aligned with her values and allowed her to embrace a healthier relationship with and her body. In 2013, Todd enrolled in the Diploma de Cuisine program at Le Cordon Bleu in London, committing to a rigorous nine-month course that immersed her in classic French techniques, including foundational skills in sauces, stocks, and precise knife work. She balanced the demanding schedule with motherhood, attending classes by day and practicing at home in the evenings, ultimately completing the program with top honors in her class. This formal education provided the technical foundation she needed, transforming her self-taught enthusiasm into professional expertise and solidifying her resolve to build a sustainable career in the culinary world.

MasterChef Australia appearances

Sarah Todd first appeared on MasterChef Australia during Season 6 in 2014, entering the competition as a 27-year-old former international model seeking to pivot her career toward professional cooking. She quickly demonstrated promise through dishes that blended her emerging culinary interests, notably an aloo gobi that showcased authentic Indian flavors and earned widespread acclaim for its simplicity and execution. Judges praised her technical skills and consistency, with Gary Mehigan commenting that "no one has been more successful in this competition than you" prior to her elimination. However, she finished in 9th place after a pressure test elimination for serving undercooked chicken roulade with squid ink, tamarind, and apricots, which judges deemed unsafe and untastable. Despite the early exit, her performance highlighted untapped potential, particularly in flavor-forward presentations that resonated with audiences. Todd returned to the show in 2022 for the Fans & Favourites season (Season 14), where her refined expertise shone through in a series of innovative dishes. She reached the grand finale as runner-up to , securing $30,000 in prizes for her strong showings. This season marked a maturation in her style, emphasizing that merged Indian heritage with global techniques; standout examples included a Rajasthani-inspired Laal Maas, lauded for its rich, balanced spices and tender meat, and a butter-poached dish incorporating Indian elements that won her an immunity challenge and additional $10,000. Judges commended her evolution, noting how her dishes demonstrated sophisticated layering of flavors and precise execution honed since her training at . Her runner-up finish solidified her status as a fan favorite and culinary influencer. In 2025, Todd competed in the Back to Win season (Season 17), marking her third appearance and an emotional return to the kitchen amid personal and professional reflections. She finished in 6th place, eliminated in the semi-final after a dish that judges found lacking in refinement and balance. Throughout the season, she emphasized personal growth, experimenting boldly with creative concepts like French-Indian fusions to push beyond previous limitations. This run underscored her resilience following earlier career hurdles, including the 2019 destruction of her restaurant by fire, allowing her to reconnect with the competition's intensity on her own terms.

Business ventures

Restaurants and expansions

Sarah Todd launched her first restaurant venture in with , a beach club and restaurant in Vagator, North , which opened in 2015. Co-owned with Delhi-based Ashish Kapur, specialized in modern Australian-Indian , blending Todd's culinary influences with local flavors in an open-air, 250-seater setting overlooking the . The establishment faced a severe setback on January 8, 2019, when a originating from a neighboring land-clearing spread embers to the property, completely gutting the structure and causing approximately AUD $100,000 in damages. No injuries occurred, but the incident left Todd emotionally devastated, leading to a period of lasting several months as she grappled with the loss. By May 2019, had been rebuilt and reopened, resuming operations with renewed focus on its fusion menu and beachfront ambiance. As of November 2025, Antares is temporarily closed, with announcements indicating exciting developments forthcoming. In 2018, Todd expanded her presence with The Wine Rack, a casual dining spot in Mumbai's mall, Lower , where she curated the menu alongside Vikramjit Roy. The venue emphasized wine pairings, stocking over 300 labels from 35 global regions to complement dishes blending , , and Italian influences in a relaxed atmosphere. Her fame provided crucial initial funding and visibility for this urban venture. The Wine Rack operated until the early 2020s. Throughout these expansions, Todd navigated significant challenges, including cultural adaptations to India's diverse culinary landscape and regulatory hurdles, which required tailoring fusion concepts to local tastes and sourcing. Post-fire financial recoveries for Antares involved insurance claims and partnerships to fund rebuilds, highlighting the resilience needed in Goa's seasonal tourism-driven market. These experiences underscored her commitment to sustainable operations in a foreign market, balancing innovation with practical recovery strategies.

Entrepreneurial projects

In 2022, Sarah Todd co-founded the HotToddyChilli brand alongside her brother , introducing a premium line of chilli sauces designed for home cooking and inspired by her extensive travels, particularly her experiences with Indian spices and global flavors. The initial collection featured five varieties—Sweet Chilli, Bird's Eye Chilli, 7-Spice , Ghost Chilli, and Kashmiri Tomato—all crafted to be gluten-free, vegan, preservative-free, and made with natural ingredients to appeal to health-conscious consumers seeking authentic heat levels from mild to extreme. Launched first in through her personal platform, the brand expanded internationally with a debut in in 2023, capitalizing on Todd's established culinary connections there to distribute via select retailers and online channels. Beyond product development, Todd has pursued entrepreneurial partnerships in food events and pop-ups to promote her brand and . In July 2025, she hosted an exclusive Indian-inspired pop-up at Derrel's Camperdown in , featuring rotating street-food menus that highlighted her HotToddyChilli sauces in collaborative dishes with local chefs, drawing crowds for late-night dining experiences. Earlier, in 2024, she participated in the Phoenix Shopping Festival in , leading a culinary on and recipes that incorporated her sauces, fostering endorsements and cross-cultural exchanges with regional producers. These initiatives extended to collaborations, such as her 2024 partnership with and for a culinary series across , where she curated sustainable, location-specific menus to showcase diverse ingredients and build brand visibility through experiential marketing. Todd's entrepreneurial approach emphasizes resilience and diversification, particularly in adopting sustainable food practices to mitigate industry challenges like supply chain disruptions. Drawing from her global ventures, she prioritizes sourcing from ethical growers and local farmers, as seen in her advocacy for organic, pesticide-free ingredients that reduce environmental impact while ensuring flavor authenticity in product lines and events. In a 2024 interview, she highlighted supporting regional agriculture in India as a core strategy for long-term viability, integrating these practices into her brand to promote biodiversity and community-driven supply chains over conventional imports. This mindset has enabled her to pivot toward scalable, eco-friendly ventures that extend beyond hospitality, fostering innovation in home cooking solutions amid evolving consumer demands for ethical consumption.

Media and publications

Television hosting and guest roles

Following her appearance on MasterChef Australia, Sarah Todd transitioned into hosting and judging roles that highlighted her culinary expertise and cultural explorations, particularly bridging Australian and n audiences. In 2016, she starred in the six-part documentary series My Restaurant in India on Fox Traveller, which chronicled her journey from to to establish the beachside restaurant , immersing viewers in the challenges of cultural adaptation and restaurant operations. The series aired in 156 countries, significantly expanding her visibility in international markets, especially . That same year, Todd hosted Serve It Like Sarah on , a 10-episode program where she explored through quick-service cooking demonstrations and local adventures, emphasizing accessible techniques for home cooks. In 2017, she served as a on the 10-part series Grilled on , alongside Riyaaz Amlani and Vishal Dadlani, evaluating aspiring restaurateurs' business pitches and grilling skills to determine a winner for funding. The following year, 2018, saw her co-hosting Awesome Assam on Travel XP with Udayan Duarah, a one-hour special showcasing 's heritage, landscapes, and regional foods through immersive and tasting segments. In 2018, Todd returned for the sequel My Second Restaurant in India on Fox Life, documenting the opening of The Wine Rack in amid urban challenges and supply hurdles. In 2019, she hosted the 6-part series The Good Cooks on SBS Food. She expanded into television as co-host of the 90-episode Farm to Fork on Network Ten from 2020 to 2021, traveling across to source local produce and create healthy recipes, which aired through 2025 reruns. Additional hosting included the 2020 six-part Perfect Serve on Channel 9, tied to the Australian Open's all-female chefs series, and co-hosting Hungry, a six-part documentary with in 2022 exploring food stories and generational cooking traditions. In 2022, she co-hosted the YouTube web series Sunday Travels with Sarah Todd & , blending food and travel adventures. In 2023, she judged and hosted Hills on a Plate on . Todd's guest roles further solidified her crossover appeal, including returning as a contestant on MasterChef Australia in season 14 (2022), finishing as runner-up, and again as a contestant in the 2025 Back to Win season, where she finished sixth while promoting her India-based ventures. She also appeared in a 2023 episode of the YouTube series Tere Gully Mein, tasting street foods in Mumbai. These roles, combined with her hosting portfolio, have reached millions across India and Australia, fostering cultural exchange through food—evidenced by her shows' broadcasts on platforms like SBS, Fox Life, and Network Ten, which amplified her persona as a bridge between the two nations' culinary scenes.

Books and cookbooks

Sarah Todd's first cookbook, The Healthy Model Cookbook, published in 2016 by Penguin Random House Australia, features over 100 recipes designed for quick, nutritious meals that emphasize fresh ingredients, balanced flavors, and satisfying textures. Drawing from her experiences as a former fashion model, the book promotes a shift away from restrictive calorie-counting diets toward enjoyable, communal eating with seasonal produce, reflecting Todd's personal transition from unhealthy modeling habits like obsessive portion control to a more holistic approach to wellness. This work blends her Australian roots with emerging influences from her culinary training, including subtle fusions inspired by her time in India post-MasterChef Australia. The book received for its and emphasis on without sacrifice, earning an average rating of 3.8 out of 5 stars on Amazon based on reader reviews praising its practical recipes for busy lifestyles. It positioned as a for sustainable healthy eating, helping to redefine her public image from model to culinary expert by addressing the pitfalls of her earlier career's dietary extremes. In 2021, Todd released My Kitchen through Books, a follow-up that explores home cooking with a modern, approachable twist, structured into sections on pantry essentials, base recipes, mains, and desserts. Inspired by six years of travels across , the highlights diverse regional flavors, spices, and herbs while adapting them for everyday Western kitchens, focusing on fresh, light preparations rather than heavy restaurant staples like . Each recipe includes personal anecdotes from her journeys, underscoring themes of cultural exchange and intuitive cooking. My Indian Kitchen was well-received for demystifying , achieving a 4.2 out of 5 stars rating on Amazon from user reviews that commended its storytelling and ease of replication, and a perfect 5.0 out of 5 on Todd's official site from over 45 customer testimonials. The publication amplified her influence in promoting global fusion cooking, serving as a companion to her ventures by encouraging home cooks to experiment with sustainable, spice-driven ingredients.

Personal life

Family and relationships

Sarah Todd shares a son, Phoenix, born in 2011, with her ex-fiancé Devinder Garcha. The couple became engaged in 2013 but later separated, maintaining an amicable co-parenting arrangement that includes shared custody of their son. Garcha has expressed support for Todd's subsequent relationships, including recently meeting her current partner to offer his blessing. In June 2025, Todd confirmed her relationship with Declan Cleary, whom she met while competing on the 2025 season of . The couple, who share a 10-year age difference, have built a life together in , incorporating influences from Todd's extensive experiences in , where she previously lived and worked as a chef. Their bond has been strengthened by joint travels, including recent trips to that blend their personal and culinary interests. Todd's family has played a supportive role in her personal and professional transitions, with both Garcha and Cleary contributing to a stable environment for amid her career developments. In October 2025, Todd and Cleary announced they are expecting their first child together, marking a new family milestone.

Health advocacy and recent events

Following her transition from modeling to a culinary career, Sarah Todd has advocated for balanced and , emphasizing the importance of avoiding restrictive diets after experiencing an unhealthy focus on weight during her early professional years. In a 2021 interview, she described developing a problematic relationship with food and in modeling, where constant pressure to maintain a specific led to unsustainable habits, and contrasted this with her current approach of promoting inclusive, enjoyable eating without eliminating food groups. She has shared that a balanced diet, incorporating occasional indulgences, supports long-term well-being, stating in 2020 that she does not exclude any foods from her meals to foster a positive relationship with eating. Todd's commitment to advocacy deepened after the 2019 fire that destroyed her restaurant, , which caused approximately AUD 100,000 in damage when embers from a neighboring land burn spread to the property. The incident left her grappling with significant emotional distress, as she later revealed being depressed for six months, feeling as though she had "lost a limb" in the process of rebuilding. This experience prompted her to openly discuss recovery strategies, including surrounding herself with supportive loved ones and prioritizing mental resilience, which she credits for helping her regain stability. In 2025, Todd announced her pregnancy with partner Declan Cleary in October, sharing the news of their first child together expected by late year or early 2026, a development that intersected with her ongoing professional commitments following their romance on MasterChef Australia. Amid this personal milestone, she and Cleary took a babymoon in Dubai in early November, staying at the luxurious Atlantis The Palm resort to celebrate before the baby's arrival. Todd has continued promoting sustainable fitness through public platforms, advocating for consistent, non-extreme routines like mindful movement and social media breaks to maintain holistic health during life changes such as pregnancy.

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