CHENNAI: “When I began cooking, I never imagined a dark-skinned boy from Tamil Nadu would stand in a place like this,” said an emotional Vijay Kumar, Executive Chef of Semma, after clinching the Best Chef: New York State title at the prestigious 2025 James Beard Awards in Chicago.
In his moving acceptance speech, Kumar said, “The food I grew up with — cooked with love, fire, and soul — now shares the spotlight. There’s no rich or poor person’s food. It’s just food. Real luxury is gathering around a table and connecting. Tonight, Indian cuisine shines. Tamil food stands proud. My roots and story matter.”
Kumar’s win marks a powerful moment for regional Indian cuisine, especially Tamil flavours, on a global platform. This was his first nomination and first win at what’s often called the Oscars of the food world, honouring excellence and innovation in culinary arts and hospitality.
Originally from Natham in Tamil Nadu’s Dindigul district, Kumar has garnered widespread acclaim for bringing authentic South Indian fare to international attention. At Semma, his Michelin-starred restaurant in New York City, he’s introduced dishes like nathai pirattal (snail curry), a rare delicacy from his hometown.
Semma’s rise has been meteoric — the restaurant was recently ranked No. 1 in New York City by the New York Times, further solidifying Kumar’s status as a trailblazer in global cuisine.