Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.

In this episode, we talk about Akshay’s journey running a family business, creating an indian fine dining place and how is it different from a “fusion” restaurant, and finally Akshay shares some wisdom for young folks based on his experience.

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Show Notes:

Akshay's Site: https://www.junoonnyc.com/team-member/akshay-bhardwaj/

Akshay's Social Handle: https://www.instagram.com/akshaycooks/?hl=en

Junoon's Website: https://www.junoonnyc.com/

Junoon's Instagram: https://www.instagram.com/junoonnyc/?hl=en

7shifts: https://geni.us/7shifts

Adin Langille: https://www.instagram.com/adin_langille/?hl=en

Noma's News: https://repertoire.simplecast.com/episodes/nomas-news-the-menu-and-ai-eating-food-ray-delucci-ep-160

Forbes 30under30: https://www.forbes.com/profile/akshay-bhardwaj/?sh=6bb47c105eba

CHEF MATT X CHEF BYRON| Junoon: https://www.junoonnyc.com/menu/valentines-day-2023-copy/

Matt Broussard: https://www.instagram.com/acooknamedmatt/?hl=en

Byron Gomez: https://www.chefbyrongomez.com/

Setting The Table by Danny Meyer: https://geni.us/settingthetable

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