April 5 :
Among the finalists for the esteemed James Beard Awards for top chefs are two Indian American chefs, Chicago's Sujan Sarkar and New Orleans' Arvinder Vilkhu. The Best Chefs award, given by Capital One, goes to "chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions while contributing positively to their broader community."
The prestigious awards in the food media and culinary fields were presented at a live ceremony at the Waldorf Astoria in Washington DC on April 3. The ceremony was described as "recognising exceptional talent as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive," and the honorees were announced at the same time.
At a gala celebration in Chicago on June 10, the winners in the restaurant and chef categories will be announced. Arvinder Vilkhu hails from Saffron, New Orleans, Louisiana, while Sarkar hails from Indienne, Chicago, Illinois, both of which are located in the Great Lakes region (which includes IL, IN, MI, and OH).
In 2022, in the River North neighbourhood of Chicago, Indienne was launched by Sujan Sarkar. Sarkar told Hospitality Design that his restaurant "brings an elevated presence to the scene through a balance of traditionalism and modernism," and that it was named after an Indian textile that became popular in Europe in the 17th and 19th centuries.
To Sarkar, Indian food still "doesn't yet have its footing in the mainstream of American fine dining," despite the trend's increasing popularity. Instead of being appreciated as a fine dining experience, Indian food is typically seen as a quick bite or something to eat on the move.
He assures that Indienne will provide "an array of masterful food and beverage, the highest standards of service and hospitality, and an elegant yet lively atmosphere." As a result.
Sarkar was born and raised in a little town not far from Kolkata. His father was an agriculturist, so he grew up with a natural understanding of how to prepare delicious meals.
His 13-year apprenticeship included illustrious instructors including Peter Tempelhoff, Chris Galvin, and Andre Garret. He has a long list of foreign credits, including stints at the Michelin-starred 'Galvin at Windows' on London Park Lane, the Mayfair hotspot 'Automat and Almada' in London, and the Olive Bar & Kitchen in New Delhi.
He teamed up with Madhavi Reddy to create Feringhee, his first restaurant idea, in Phoenix, Arizona. Rooh, his debut US restaurant, debuted in San Francisco in the beginning of 2017. Sarkar launched his first Indian gastropub, Baar Baar, in New York City after it became well-known and acclaimed on the West Coast.
In 2019, he initially arrived in Chicago to build a Rooh branch with Good Times Restaurants. Indienne, which he later opened, was awarded one Michelin star in 2023, barely one year after it had opened. Saffron Nola and Saffron Caterers were established by president and executive chef Arvinder "Dickey" Vilkhu. Beginning his career in India and New Orleans' hotel and private club industries, he has spent the better part of four decades in the food and beverage sector.
His early exposure to "his elders' devout and worldly cooking" at the age of eight sparked his enthusiasm for hospitality, as stated in his profile on the restaurant website. His 1977 graduation year was at New Delhi's Institute of Hotel Management. While still a student, he was hired to manage the food and drink at the Maurya Hotel. After that, he went on to work for the Taj Group of hotels, "where he had the opportunity to train in the kitchen under chefs of various nationalities," as stated in his profile.
Moving to the United States in 1984, he and his wife Pardeep oversaw the food and beverage operations at the InterContinental Hotel in New Orleans. The exclusive Pickwick Club offered him the role of general manager a few years down the road. He "curated a staff to execute precision in all of their responsibilities while running a tight ship for 31 years, focusing on hospitality with fine dining service," as stated on the website.
The pair started catering for friends, the Indian community, and New Orleans' Uptown community members when his close friends asked him to cater their private events since they loved his cooking so much. The demand for their food and services was so high that they decided to open a catering business, Saffron Caterers. Saffron opened its brick-and-mortar restaurant in 2017 after receiving rave reviews for its cuisine, which fused South Asian and Louisiana flavours. The business is managed by Ashwin and Pranita, who are offspring of Arvinder and Pardeep.
