10 Indian American, One Bangladeshi American Chefs Among Semifinalists of James Beard Restaurant and Chef Awards
- Considered one of the biggest honors and acknowledgments in the restaurant industry, the annual awards recognize exceptional talent in the culinary and food media industries.
Ten Indian American chefs and one Bangladeshi American are among semifinalists of the 2025 James Beard Restaurant and Chef Awards, considered one of the biggest honors and acknowledgments in the restaurant industry. The awards recognize “exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to creating a culture where all can thrive,” the James Beard Foundation said, announcing the awards today (Jan. 22).
Established in 1990, the James Beard Restaurant and Chef Awards “celebrate excellence across all types of dining experiences, from fine dining to casual establishments, and are one of several recognition programs of the Awards.” Coinciding with the 30th anniversary, “as well as in recognition of the ever-evolving independent restaurant landscape,” this year’s awards have “expanded with a focus on beverages,” the foundation said. The three new categories include Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.
Indian American semifinalists include Lavanya Mahate, Bhavin Chhatwani, Nikhil Naiker, Anu Apte, and Niven Patel. They are joined by Sujan Sarkar of Indienne in Chicago, Illinois; Zeeshan Shah of Superkhana International in Chicago; Nikhil Abuvala of Roux 30a in Santa Rosa Beach, Florida; Arvinder and Ashwin Vilkhu of Saffron Nola in New Orleans, Louisiana; and Bangladeshi American Avishar Barua of Agni in Columbus, Ohio.
Award nominees will be announced on Wednesday, April 2, and winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16, at the Lyric Opera of Chicago.
Finding its place among outstanding restaurants is Ghee Indian Kitchen in Miami, Florida, under chef Niven Patel and his business partner Mohamed Alkassar. Patel, who was born in the South to traditional Indian parents, became inspired to cook when he was a child, As he traveled around the world working in The Cayman Islands, The Florida Keys, and studying in Europe, he became influenced by the variety of flavors and the people who were natives of those places. The way in which local ingredients were impacted by their environment drove him to push the envelope in his farm-to-table approach to cooking. The owns atwo-acre farm in Homestead, Florida, known as Rancho Patel, where he cultivates greens, fruits and vegetables. Rancho Patel is the main inspiration for all his concepts — Ghee Indian Kitchen; Erba, an Italian-inspired restaurant; and NiMo Coastal Mediterranean.
Lavanya Mahate, owner of Saffron Valley Indian restaurants, is among 20 national contenders in the Outstanding Restaurateur category, perhaps the James Beard Foundation’s top national award.
The restaurateur, soulpreneur, and heart-centered business mentor is also founder of Biscotts Bakery & Cafe, and RISE Culinary Institute. The non-profit organization provides free culinary training to refugee and immigrant women from low-income families. This initiative equips these talented individuals with essential skills and opportunities to thrive. Mahate arrived in Utah from Chennai in 2001. Her first outing was via the Downtown Farmers Market in Salt Lake City in 2010 – retailing a range of spices. She opened Saffron Valley in 2011 in South Jordan, followed by five other locations in just 10 years. She opened Biscotts in 2016 in South Jordan. The bakery cafe now has two locations.
Bhavin Chhatwani of Tamasha Modern Indian in Raleigh, North Carolina; and Nikhil Naiker of NIMKI in Providence, Rhode Island are chosen in the Emerging Chef category for displaying exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.
Chhatwani has worked in restaurants across India, Michelin-starred eateries in the U.S., working at two Michelin-starred restaurants, one of which is Taj Campton Place in San Francisco. The Rajasthan-native graduated from the Institute of Hotel Management, Aurangabad.
Born in Fiji and raised in California’s Bay Area, Naiker moved across the country to Providence, Rhode Island to attend Johnson & Wales University. He quickly felt at home in the city’s restaurant community. When he was 18 years old, he joined the team at North Bakery where he learned to lead a team, working his way up to a managerial role.He continued to cook in kitchens across the city, including Fearless Fish, Dune Brothers Seafood, and Bywater, as well as running the kitchen at the wine bar, Fortnight, until it closed in early 2023. Looking to tap into his heritage and marry it with the region’s local product, he began popping up and experimenting with his Fijian-Indian-inflected cuisine. He opened NINKI last year.
Anu Apte is the sole proprietor of acclaimed Seattle cocktail den Rob Roy, and is nominated in the newly established Outstanding Professional in Beverage Service category. She also co-owns award-winning bars, Trade Winds Tavern, Vinnie’s Wine Shop, and Navy Strength, which won Best New American Cocktail Bar at Tales of the Cocktail in 2018. In addition to bartending across the globe and being included in hundreds of publications, she was invited in 2014 to present a cocktail at the National Museum of American History, Smithsonian Institution for the 200th anniversary of the Star Spangled Banner. She has a Bachelor of Science in Behavioral Sciences from the University of Utah, has successfully tested for the BAR 5 Day program, is a Registered Yoga Instructor, and currently sits on many boards for groups that are changing the landscape of the hospitality industry. She recently completed a Post-Baccalaureate Program for Counseling and Psychology Professions through UC Berkeley intending to integrate mental health care systems into hospitality professions.