Amit Kumar is a junior sous chef at Eleven Madison Park in New York City. Originally from India, Kumar has worked in kitchens across several countries, developing a culinary perspective shaped by Indian traditions, classical French technique, and his encounters with new ingredients and landscapes.
Food first became meaningful to Kumar through his family. His grandparents followed Ayurvedic principles and taught him to understand food in relation to nature, balance, and well-being. His family also maintained a farm with 11 banana trees, several mango and litchi trees, and a variety of seasonal fruits and vegetables. Kumar grew up eating what was ready to be harvested, an experience that continues to guide his respect for seasonality.
Kumar later developed his classical technique while working as a rotisseur and saucier in Europe. Foraging in Denmark and Belgium introduced him to ingredients such as chanterelles and sunchokes, expanding his understanding of nature and terroir. At Eleven Madison Park, those experiences have come together with his interest in the possibilities of plant-based cooking.
Kumar is competing as a 2026-27 U.S. Regional Finalist in the S.Pellegrino Young Chef Academy Competition. He sees the competition as an opportunity to tell the story of his journey from India through Europe to New York and to demonstrate how a chef’s identity can be formed by multiple cultures, kitchens, mentors, and experiences.
His signature dish, Sunchoke with Banana Blossoms, Chanterelles and Sherry, reflects that journey. Banana blossom represents Kumar’s Indian roots and childhood, while sunchoke represents discovery and growth through an ingredient he encountered in Europe. Chanterelles recall his experiences foraging in Denmark and Belgium. Together, the ingredients express Kumar’s belief that a dish can communicate identity without being confined to a single place.
Kumar ultimately hopes to open a restaurant that brings together his Indian heritage, classical technique, international experience, and interest in plant-based cuisine. His goal is to create food that feels deeply personal while speaking to an international audience, respecting tradition while challenging expectations of modern gastronomy.
Amit Kumar is one of 10 chefs competing in the 2026-27 S.Pellegrino Young Chef Academy U.S. Regional Final. Meet the other finalists vying for a place at the global Grand Finale.
