Chef Sujan Sarkar has redefined how Americans experience Indian cuisine, building a restaurant empire that highlights the depth and diversity of his homeland’s culinary traditions. At Chicago’s Michelin-starred Indienne—and through collaborations with younger chefs across multiple concepts—he has become a leading voice in contemporary Indian dining.

Sarkar’s approach blends technical precision with unwavering authenticity, rooted in a deep commitment to representing his culture without compromise. “I don’t want to cook American Indian food,” he says. “I am an Indian chef in America.” That philosophy helped propel Indienne to its Michelin star—making it the first Indian restaurant in Chicago to earn the honor—while remaining grounded in accessibility and genuine hospitality.

After early training in Mumbai, Sarkar moved to London, where he spent 11 years honing his skills in prestigious kitchens before becoming head chef at Automat at just 27. He later opened the exclusive Almada before relocating to the U.S., where he helped concept the upscale Indian restaurant Rooh in San Francisco. The success of Rooh’s multiple locations—including Chicago—eventually led Sarkar to pursue his own vision with Indienne.

Since opening Indienne in 2022, Sarkar has earned national acclaim, including James Beard Award nominations in 2024 and 2025, and praise from Esquire, Bon Appétit, and the Jean Banchet Awards, which named Indienne Chicago’s Best New Restaurant in 2024. The restaurant also received recognition from Wine Spectator and was a finalist for international wine list honors.

What sets Sarkar apart is his commitment to building partnerships with younger chefs, rather than expanding under his own brand. He has mentored and collaborated with former team members to open Sifr with Sahil Sethi, Swadesi with Yash Kishinchand, and Nadu with Sanchit Sahu, while also partnering with his brother Pujan on Tiya in San Francisco.

At Indienne, his progressive approach blends tradition and innovation, creating dining experiences that both honor his roots and push boundaries. Sarkar’s philosophy emphasizes constant evolution and mentorship—always aiming to elevate not just Indian cuisine, but the next generation of chefs carrying it forward.