Inside the Kitchen: Seven Questions with Chef Amit Kumar of Eleven Madison Park

A simple Indian meal that feels like home: rice, dal, seasonal vegetables, something with a little heat, something crispy, and plenty of time around the table.

For me, the greatest meals are not necessarily the most elaborate. They are the ones that make you feel connected to a place and to the people around you.

One of my strongest food memories comes from growing up in India, where my family had a large farm at home. We had 11 banana trees, several mango and litchi trees, and all kinds of seasonal fruits and vegetables.

I grew up with the farm-to-table philosophy before I ever knew there was a name for it. We ate what was at its peak that day. In many ways, the farm decided what we ate, not us. If the mangoes were ripe, we ate mangoes. If the vegetables were ready to harvest, they became part of our meal.

That experience shaped the way I understand seasonality. I learned early that the best way to cook an ingredient is to respect when it is ready and let it speak for itself. Even today, that idea continues to influence the way I cook.

Fine dining, to me, is about creating an experience that goes beyond the plate.

Technique and precision are important, but they should serve an idea. The best fine dining creates emotion, curiosity, and a sense of connection while giving the guest something they may not have experienced before.

My long-term goal is to create a restaurant that brings together my Indian heritage, classical technique, my experiences around the world, and my belief in the possibilities of plant-based cuisine.

I want to build a place where food feels deeply personal but can still speak to an international audience, a restaurant that respects tradition while continuing to challenge what modern gastronomy can be.

Osteria Francescana by Massimo Bottura.

I believe the most meaningful cuisine is rooted in personal experience.

I want my cooking to respect where I come from while remaining open to everything I have learned since leaving India. I believe ingredients have stories, and that a chef’s responsibility is to understand those stories and translate them into something new.

Food in a bowl: rice with meat or vegetables and a bunch of condiments.