Chefs Sujan Sarkar From Chicago and Arvinder Vilkhu From New Orleans are Among Finalists for the James Beard Award

Two Indian American chefs are among the finalists for the James Beard Awards for “setting high standards in their culinary skills, helping create a sustainable work culture, and contributing positively to their broader community.” Sujan Sarkar of Indienne in Chicago, Illinois, is among the best chefs in the Great Lakes. Arvinder Vilkhu of Saffron in New Orleans, Louisiana, is selected among the best chefs in the Southwest.

The list of finalists announced today (April 3), was whittled down from a long list of semifinalists released in January. The final winners in the restaurant and chef awards categories will be revealed at a gala ceremony in Chicago on June 10.

Sujan Sarkar launched Indienne in 2022, in Chicago’s River North neighborhood. Named for the textile popularized in Europe between the 17th and 19th centuries and originally found in India, Sarkar’s restaurant “brings an elevated presence to the scene through a balance of traditionalism and modernism,” he told Hospitality Design.

 Although Indian cuisine is growing in popularity, Sarkar feels “it doesn’t yet have its footing in the mainstream of American fine dining. Too often, Indian food is viewed as a to-go or casual dining option, rather than something you would enjoy as a sophisticated dining experience.” So at Indienne, he promises “an array of masterful food and beverage, the highest standards of service and hospitality, and an elegant yet lively atmosphere.”

Sarkar grew up in a small town close to Kolkata. With an agriculturist father, he always had an intuitive connection with what goes into making the best of foods. He has 13 years of experience learning under big names such as Andre Garret, Chris Galvin, and Peter Tempelhoff. He worked extensively internationally, at the Michelin starred ‘Galvin at Windows’ at London Park Lane and also headed up the hotspot ‘Automat and Almada’ at Mayfair London, and in New Delhi took the helm at Olive Bar & Kitchen. 

His first restaurant concept Feringhee in Phoenix, Arizona, was developed in collaboration with Madhavi Reddy. His first U.S. restaurant, Rooh, opened in early 2017 in San Francisco. After it gained popularity and rave reviews on the West Coast, Sarkar opened his first Indian gastro bar called Baar Baar in New York. He first came to Chicago in 2019 with Good Times Restaurants to launch a branch of Rooh. He later opened Indienne, which received one Michelin star in 2023, ust about a year after opening. 

He recently announced the opening of Swadesi, an Indian-inspired coffee shop in Chicago, April 8. “Rooted in traditional Indian favors,” it offers breakfast pastries, lunch dishes, coffee and chai, Chicago Food Magazine noted.

Arvinder ‘Dickey’ Vilkhu, president and executive chef, founded Saffron Nola and Saffron Caterers. He has spent 40 years in the food & beverage industry, starting his career in the hotel and private club industry in India and New Orleans. 

His passion for hospitality started at the age of 8, “while being exposed to his elders’ devout and worldly cooking,” according to his profile on the restaurant website. He enrolled in the Institute of Hotel Management in New Delhi and graduated in 1977. He was recruited from college to work in Food and Beverage Management at the Maurya Hotel and later moved on to join the Taj Group of hotels, “where he had the opportunity to train in the kitchen under chefs of various nationalities,” his profile said. 

In 1984 he and his wife, Pardeep, moved to the U.S. to run the food and beverage department of the InterContinental Hotel in New Orleans. A few years later he was offered a position as general manager of the elite Pickwick Club. ‘He ran a tight ship for 31 years, focusing on hospitality with fine dining service while curating a staff to execute precision in all of their responsibilities,” the website added. 

After his close friends encouraged him to cook for their private parties because they adored his food, the couple began catering for friends, the Indian community, and New Orleans’ Uptown community members. They expanded to a catering facility, Saffron Caterers, due to the demand for their cuisine and services. After gaining widespread praise for food that combined South Asian and Louisiana influences, Saffron became a brick-and-mortar location in 2017. It is run by Arvinder and Pardeep and their children Ashwin and Pranita. 

(Top photos, Facebook/Indienne/Saffron Nola)