Conversations with Samhita Shiledar

Today we’d like to introduce you to Samhita Shiledar.

Hi Samhita, we’d love for you to start by introducing yourself.
I’m currently a Director at RMI (founded as Rocky Mountain Institute), a global clean energy nonprofit, where I lead efforts to accelerate electric vehicle adoption in the Global South. I’m also a passionate baker and am studying French Pastry Arts at Ecole Ducasse in Paris at the moment in my personal time.

I grew up in Nagpur, a vibrant city in central India that’s quite literally the country’s geographic heart. I was raised in a creative household—my mother is a classical vocalist and my father is a poet. That upbringing instilled in me a deep appreciation for music, art, and nature.

I trained as an engineer and started my career in industrial manufacturing, and later I found myself increasingly drawn to work that combined technology, sustainability, and public good. That calling led me to pursue graduate studies in Sustainable Systems along with Chemical Engineering at the University of Michigan, and eventually join RMI. Over the years, I’ve worked across Asia, Africa, and the U.S. to promote clean, efficient transportation systems by supporting governments, private sector players, startups, and communities.

I’ve always loved music and the outdoors, but baking became a creative outlet for me during the pandemic. What began with making sourdough in lockdown grew into a deep passion. This year, alongside my work at RMI, I took a leap and enrolled in pastry school—a decision that has brought me immense joy.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It’s been a deeply fulfilling path, but definitely not linear. Shifting into mission-driven work came with a lot of uncertainty. I’ve often been one of the few women of color in rooms where big decisions are made, which is an experience that can be both empowering and isolating. Working in new geographies is thrilling, but it also demands humility and intention—you have to learn the culture, history, and ways of working. Every project is a new story and a new challenge.

Balancing that with baking brings its own lessons. It’s taught me how to create space for joy and creative expression while staying ambitious in my work. Growth doesn’t always have to be linear or productive in the traditional sense, sometimes it’s about nourishment, connection, and wonder. I’m incredibly grateful to be walking a path where I can pursue multiple passions and learn from both the triumphs and the tough spots along the way.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
At RMI, I lead international collaborations to help public and private sectors in different geographies in Asia, Africa and US leapfrog to zero-emission transportation. That includes supporting governments with policy design, structuring finance mechanisms with banks and financiers, and building coalitions with private companies to drive systems-level change. My work spans everything from supporting deployment of electric trucks at Indian ports, or co-designing consumer awareness campaigns to developing electric two- and three-wheeler strategies in Nigeria, Kenya and Indonesia, to supporting EV adoption for ride-hailing fleets in the U.S. What I’m most proud of is our focus on equity and impact—making clean mobility accessible not just for the privileged few but for the everyday commuter, small business, or delivery worker. I think what sets me apart is my ability to connect across cultures and sectors and to translate big ideas into action on the ground.

In the kitchen, my approach is similar—I love bringing cultures together. Studying French pastry while growing up in India and traveling globally has given me a unique lens on how food connects people. Desserts, especially, are symbols of celebration, nostalgia, and comfort. Over the past few years, I’ve experimented with blending Indian and Eastern ingredients into classic Western techniques,(think Baklava Cheesecake or Gajar Halwa Carrot Cake).

What do you like and dislike about the city?
What I love most about LA is its openness to reinvention. It’s a place where you can be many things at once—a climate professional, a pastry chef, a nature lover, and an art enthusiast. The diversity of cultures, food, and creativity here is magnetic. What I struggle with is the lack of reliable public transportation. As someone working on sustainable mobility, I believe LA has enormous potential to lead on people-first transportation—but we’re not quite there yet.

Contact Info:

• Instagram: https://www.instagram.com/samhitashiledar/
• LinkedIn: https://www.linkedin.com/in/samhitashiledar/