Today we’d like to introduce you to Sujan Sarkar.
Hi Sujan, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I hail from a suburb of Kolkata, and my childhood was deeply influenced by a natural respect for farming and local produce. I grew up eating a variety of Bengali food at home and other regional Indian food during my college days, which helped me develop a better understanding about simple ingredient-driven cuisine, which is highly seasonal, many of which are still etched in my memory. A strong connection with one’s roots will inspire stories, and any initiatives I have been undertaking are backed by a strong story.
As a young chef, I personally interned under the best Chefs to understand their cooking styles and techniques, which shaped my career and defined my own distinctive culinary style. I took up my first Head Chef job at the age of 27 at Automat in Mayfair, London, and soon after, successfully opened and ran the adjoining Almada – a celebrity hotspot in Berkeley Street, London. Taking up further challenges by competing in the London Chef of the Year, I finished as a proud Finalist of London Chef of the Year for two years in 2005 and 2007 and made the shortlist for National Chef of the Year in 2011 and 2013.
After spending 11 years in London, I returned back to India and joined as Executive Chef of the renowned Olive Bar and Kitchen – in Delhi & Bombay for over three years, I was awarded the Best Chef, European Cuisine, 2014 in the shortest stint possible, after joining in 2013. I also conceived, created and launched TRESIND, a unique concept restaurant in Dubai in late 2014. Also, I opened India’s first Artisanal cocktail bar called Ek Bar, voted as the best new Cocktail Bar in the world by CondeNast Traveller. In 2016 I was awarded Times Food Guide Chef of the Year.
My first international restaurant ROOH opened in San Francisco in early 2017 and is already one of the most critically acclaimed Indian restaurants in the US, earning a stunning three-star review from SF Chronicle shortly after launching. Since then, we have also opened ROOH in Chicago.
Soon after ROOH, I opened a first-of-its-kind Indian gastro bar called BAAR BAAR in New York. BAAR BAAR brought a fresh new approach to New York’s Indian restaurant scene and has taken the city by storm in a short time.
My latest fine dining project is Indienne in Chicago which opened in October 2022 and was voted among the best new restaurants in America by Esquire magazine and Robb Report. Finally, I opened BAAR BAAR Los Angeles last month which is my latest venture on the west coast.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Struggles are part and parcel of the road, don’t think I have had to deal with anything special or tougher than what many other chefs face. Other than the usual downs, perhaps for me personally, it was growing into and accepting my role not just as a chef but as a larger creator for the restaurant brands I’ve developed. Recognizing and accepting that contribution as something I bring to the table and knowing which partners to work with have been some of the biggest learnings.
I was fortunate to have the support of my close inner circle even though they are not in the industry, and that has actually shaped my perspective in terms of being a good mentor to young talent coming into the industry; we need to support one another.
Appreciate you sharing that. What else should we know about what you do?
As a chef, my focus for many years now has been about putting Indian cuisine on the global map. This doesn’t mean just taking Indian cuisine across the globe but reimagining and reinterpreting how Indian cuisine can be presented to international diners and an evolving palate. My work with Baar Baar, ROOH and now Indienne is a perfect example of this – all three concepts draw from the rich variety of flavours and techniques unique to and across India but also explore different techniques, presentations and offer distinct overall experiences.
Beyond the menu, there is a lot of work I put into the aesthetic, the ambiance, the team and how the place comes together. I am a chef first, definitely, but when I conceptualize a new restaurant, I am thinking beyond just the food we will be serving. I am trying to craft the overall experience of the diner from when they walk in the door until they leave and everything that comes in between.
Another thing that is really important to me is team building. I do my best work when I have a good team to take along with me. Bringing together a great group of people who are skilled at what they do but striving to be better and helping them get there motivates me and if I can do that with the people I work with, it gives me a lot of pride. Encouraging young chefs is a priority in my kitchen.
Who else deserves credit in your story?
So many people need to be credited and appreciated for the role they’ve played, but to name just a few… My childhood and the person I am today are deeply inspired by my parents. Growing up around agriculture meant being deeply influenced by my cooking style. My wife for pushing me towards more and more vegetarian cooking and a clean eating style.
Apart from my family and friends, I came across so many talented chefs, Chef Peter Templehoff especially who I worked with in London and spent a lot of time with when I was new in that city; he has really been a mentor in my early days when I was learning the ropes of a big, professional kitchen. I’d also like to make a mention of AD Singh, an Indian restaurateur with whom I worked with in India for Olive Bar & Kitchen and the opening of Ek Bar; I learned a lot about how to look at what happens outside the kitchen and in the actual business. My dear friend Samrat Banerjee as well has been a sounding board for new ideas and ventures.
And of course, my team – all those I get to work with inside and outside of the kitchen, whom I get to work with. They have really taken on some ambitious challenges with me and their energy and enthusiasm are always inspiring as we take on so much more.
Contact Info:
- Website: http://www.sujans.com/
- Instagram: https://www.instagram.com/chefsujans/
- Other: https://www.baarbaarla.com/
Image Credits
Neil John Burger
