Vishwesh Bhatt | |
|---|---|
 Bhatt at the 2022 Texas Book Festival. | |
| Education | University of Kentucky, Johnson & Wales University |
| Culinary career | |
Current restaurant(s)
| |
Award(s) won
| |
Vishwesh Bhatt is a James Beard Award-winning chef based in Oxford, Mississippi.
Early life and education
In 1985, Bhatt immigrated with his family from Gujarat, India to the United States at the age of 17, first settling in Austin, Texas. [1] He studied biology and political science at the University of Kentucky and then sought a master’s in public administration at the University of Mississippi. [1] During his time as a student, Bhatt maintained a side-business cooking for friends and colleagues. He also began working at a vegetarian cafe in Oxford. [1]
In Mississippi, he became a regular patron at John Currence's City Grocery, and he eventually joined the kitchen staff. This experience led him to pursue a culinary career, and he enrolled in the North Miami, Florida culinary school of Johnson & Wales University. [2] [3] [4]
Career
After culinary school, Bhatt worked in restaurants in Jackson, Mississippi and Boulder, Colorado before returning to Oxford to work for Currence again in 2001. [4] When Currence opened a new restaurant called Snackbar in 2009, Bhatt was named executive chef. [2] [1] Over time, Bhatt began to incorporate Indian influences into Snackbar's menu, and his cooking gained notoriety. [3] Regional and national publications highlighted Bhatt's signature okra chaat, a combination of southern fried Okra and Indian Chaat masala. [2] [5] [6]
Bhatt was a semifinalist for a James Beard Award in 2011 and then a finalist in 2014. [4] He was a finalist again in 2015, 2016, 2017, and 2018, before winning the James Beard title of Best Chef in the South in 2019. [7]
In August 2022, he released his cookbook, I Am From Here, which focuses on Southern cuisine and declares his status as an authentic Southern chef. [1]
References
- ^ a b c d e Emily Bobrow (July 29, 2022). "Chef Vishwesh Bhatt Brings the Flavors of India to Mississippi". Wall Street Journal.
- ^ a b c Godoy, Maria (January 28, 2017). "Mississippi Masala: How A Native Of India Became A Southern Cooking Star". NPR.
- ^ a b Wright, Aallyah (April 28, 2018). "'Vish is Vish': Oxford 'Best Chef' is five-time James Beard Award semifinalist". Mississippi Today.
- ^ a b c Daniels, Callie (April 4, 2014). "Bhatt Cooks With Love, Earns Beard Nomination as Best Southern Chef". HottyToddy.com.
-
^ Entrekin, Allison (November 11, 2017).
"Mississippi's foodie gem Oxford lures hungry visitors". USA Today.
Snackbar chef and James Beard nominee Vishwesh Bhatt showcases his Indian heritage in fusion dishes like okra chaat, made with fried okra and chaat masala.
-
^ Hayes, Hannah (March 2018).
"Oxford, Mississippi: A Mini But Mighty Force In Food". Southern Living.
Snackbar chef Vishwesh Bhatt adds fried okra to his Southern-Indian version of chaat, a traditional, tangy snack mix that's now one of the city's can't-miss dishes.
-
^ Thompson, Jake (May 7, 2019).
"Snackbar's Bhatt wins James Beard Award". Oxford Eagle.
This was not the Snackbar's first time as a nominee, but the sixth time was the charm as Bhatt won his first James Beard Award as the Best Chef in the South category.
Vishwesh Bhatt | |
|---|---|
|
Bhatt at the 2022 Texas Book Festival. | |
| Education | University of Kentucky, Johnson & Wales University |
| Culinary career | |
Current restaurant(s)
| |
Award(s) won
| |
Vishwesh Bhatt is a James Beard Award-winning chef based in Oxford, Mississippi.
Early life and education
In 1985, Bhatt immigrated with his family from Gujarat, India to the United States at the age of 17, first settling in Austin, Texas. [1] He studied biology and political science at the University of Kentucky and then sought a master’s in public administration at the University of Mississippi. [1] During his time as a student, Bhatt maintained a side-business cooking for friends and colleagues. He also began working at a vegetarian cafe in Oxford. [1]
In Mississippi, he became a regular patron at John Currence's City Grocery, and he eventually joined the kitchen staff. This experience led him to pursue a culinary career, and he enrolled in the North Miami, Florida culinary school of Johnson & Wales University. [2] [3] [4]
Career
After culinary school, Bhatt worked in restaurants in Jackson, Mississippi and Boulder, Colorado before returning to Oxford to work for Currence again in 2001. [4] When Currence opened a new restaurant called Snackbar in 2009, Bhatt was named executive chef. [2] [1] Over time, Bhatt began to incorporate Indian influences into Snackbar's menu, and his cooking gained notoriety. [3] Regional and national publications highlighted Bhatt's signature okra chaat, a combination of southern fried Okra and Indian Chaat masala. [2] [5] [6]
Bhatt was a semifinalist for a James Beard Award in 2011 and then a finalist in 2014. [4] He was a finalist again in 2015, 2016, 2017, and 2018, before winning the James Beard title of Best Chef in the South in 2019. [7]
In August 2022, he released his cookbook, I Am From Here, which focuses on Southern cuisine and declares his status as an authentic Southern chef. [1]
References
- ^ a b c d e Emily Bobrow (July 29, 2022). "Chef Vishwesh Bhatt Brings the Flavors of India to Mississippi". Wall Street Journal.
- ^ a b c Godoy, Maria (January 28, 2017). "Mississippi Masala: How A Native Of India Became A Southern Cooking Star". NPR.
- ^ a b Wright, Aallyah (April 28, 2018). "'Vish is Vish': Oxford 'Best Chef' is five-time James Beard Award semifinalist". Mississippi Today.
- ^ a b c Daniels, Callie (April 4, 2014). "Bhatt Cooks With Love, Earns Beard Nomination as Best Southern Chef". HottyToddy.com.
-
^ Entrekin, Allison (November 11, 2017).
"Mississippi's foodie gem Oxford lures hungry visitors". USA Today.
Snackbar chef and James Beard nominee Vishwesh Bhatt showcases his Indian heritage in fusion dishes like okra chaat, made with fried okra and chaat masala.
-
^ Hayes, Hannah (March 2018).
"Oxford, Mississippi: A Mini But Mighty Force In Food". Southern Living.
Snackbar chef Vishwesh Bhatt adds fried okra to his Southern-Indian version of chaat, a traditional, tangy snack mix that's now one of the city's can't-miss dishes.
-
^ Thompson, Jake (May 7, 2019).
"Snackbar's Bhatt wins James Beard Award". Oxford Eagle.
This was not the Snackbar's first time as a nominee, but the sixth time was the charm as Bhatt won his first James Beard Award as the Best Chef in the South category.