Chef Sujan Sarkar is currently Chef and Partner of two most exciting modern Indian restaurants in the United States. He continues to explore, understand and re-imagine what future of Indian food can be by experimenting with new possibilities and stretching the boundary of traditional Indian cuisine.
Recently awarded International chef of the Year by Elite Magazine and Voted Chef of the year by times of India in 2016.
His first USA restaurant ROOH which opened in early 2017 is already one of the most critically acclaimed Indian restaurants, not only in San Francisco but in the entire country. A stunning three star review from SF chronical and winner of best new restaurant, 2017 by GGRA.
Soon after ROOH gained its popularity in west coast he recently opened first indian gastrobar called BAAR BAAR in New York. BAAR BAAR brings fresh new approach to New York’s indian restaurant scene and became one of the to go places in very short time.
Working as the Chef de Cuisine at the flagship restaurants of the renowned Olive Bar and Kitchen in Delhi & Bombay for over three years, he was awarded with the Best Chef, European Cuisine, 2014 in the shortest stint possible, after joining in 2013.
Before crossing the Atlantic, his first chance to experiment with Indian cuisine outside the country came as an opportunity to conceive, create and launch a unique concept, that is now famously known as TRESIND in Dubai in late 2014.
He opened India’s first Artisanal cocktail bar called Ek Bar which took the city by the storm and was voted as the best new Cocktail Bar in the world by CondeNast Traveller and many more. Chef Sujan S has come a long way in a very short while. Foraying into this city with Olive Bar & Kitchen as the Executive Chef three years ago, after a decade of praiseworthy stint in some of the most decorative restaurants in London. He continues to weave his magic on the patrons of Olive with his brainchild: The Tasting Lab, most ambitious culinary project in India.
Graduating in Hotel Management in 2003 started working at JW Marriott, Mumbai, soon after, he moved to the Hilton group of Hotels in UK, where he topped the inter Hilton chefs’ competition before starting to work for Andre Garrett & Chris Galvin from Michelin starred: Galvin at Windows at London Park Lane. While it gave him a lot of exposure working for the biggest brands in the business, he personally interned under the best Chefs as well to understand their cooking style and techniques. Jamie Oliver’s Fifteen; Relais & Châteaux Grand Chef: Peter Tempelhoff, Freemasons at Wiswell, Viajante, Cipriani are just few names to flaunt that shaped his career along with defining his own distinctive culinary style. Within a few years of conscientious cooking, he was promoted in the department to be the Head Chef at Automat in Mayfair, London. Soon after, he successfully opened and was running the adjoining Almada that served as the celebrity hotspot in Berkeley Street, London. While he had massive responsibilities running this duo impressing the Hollywood biggies, he took up further challenges by competing in the London chef of the year finishing as a proud Finalist consecutively for two years in 2008-09, and National chef of the year shortlist in 2011 and 213.
To keep up with changing trends and the latest in gastronomy, he continued his Study tours to the likes of Mugaritz, El Celler de Can Roca, Osteria Francescana that added newer dimensions to his roots of cooking with introduction of latest methods and techniques. He started the Gastronomy Guys with the Temple & Shian Events at the Whistling Shop where he carried out his nitro experiments with food that rightfully lead him to few distinguished projects. Hosting dinner showcasing modernist Indian cuisine at Hyatt Andaz, London and then at the prestigious Cannes Lions Festival of Creativity for Google, at Cannes, France and many more.
Join Chef Sujan Sarkar at our BREAKING BAO: INTERGENERATIONAL CULINARY EXPERIENCE – NEW YORK CITY on November 16th at The Bowery Hotel.