Getty Images for James Beard Foundation
In Manhattan’s West Village, Chef Vijay Kumar is leading a culinary revolution.
His win for Best Chef: New York State at the 2025 James Beard Awards is more than personal recognition; it’s a cultural moment.
Chennai-based food historian Rakesh Raghunathan notes, “Following in the footsteps of fellow Tamil-origin winners like Padma Lakshmi, Vijay Kumar’s win reflects the growing force of south Indian voices on the culinary world stage.”
“Tamil cuisine, with its rich and refined flavors, is being embraced globally as something deeply rooted in culture, and so is the food from other south Indian regions.”
Born in Arasampatti, Madurai, Tamil Nadu, the 44-year-old chef who has always drawn from memory—of forests, family meals, and traditional cooks—embodied deep emotion as he accepted the award.
“The soulful food I grew up on, now takes center stage.”
“True luxury is sharing meals that connect us, transcending socioeconomic lines.”
His win for Best Chef: New York State at the 2025 James Beard Awards is more than personal recognition; it’s a cultural moment.
Chennai-based food historian Rakesh Raghunathan notes, “Following in the footsteps of fellow Tamil-origin winners like Padma Lakshmi, Vijay Kumar’s win reflects the growing force of south Indian voices on the culinary world stage.”
“Tamil cuisine, with its rich and refined flavors, is being embraced globally as something deeply rooted in culture, and so is the food from other south Indian regions.”
Born in Arasampatti, Madurai, Tamil Nadu, the 44-year-old chef who has always drawn from memory—of forests, family meals, and traditional cooks—embodied deep emotion as he accepted the award.
“The soulful food I grew up on, now takes center stage.”
“True luxury is sharing meals that connect us, transcending socioeconomic lines.”
