James Beard Award for Best Chef in New York State to Chef Vijay Kumar

Chicago, June 16, 2025— Chef Vijay Kumar of the Michelin-starred South Indian restaurant Semma in New York has been honoured with the prestigious James Beard Award for Best Chef: New York State, marking a major milestone in his culinary journey. This was the chef's first-ever nomination and win at the James Beard Awards, widely regarded as one of the most esteemed recognitions in the American culinary world.

In a moving acceptance speech at the Lyric Opera in Chicago, Chef Kumar reflected on his roots and the significance of the win.

“When I started cooking, I never thought a dark-skinned boy from Tamil Nadu would make it to a room like this,” he said. “But the food I grew up on — food made with care, with fire, with soul — is now taking the main stage.”

He added,

“There’s no such thing as a poor person’s food or rich person’s food. It’s food. It’s powerful. The real luxury is to be able to connect with each other around the dinner table. Tonight, Indian cuisine stands tall, Tamil food stands tall, my own food and heritage stand tall — and it all matters. I stand here for everyone who never thought their story belonged on a stage like this.”

Other finalists in the Best Chef: New York State category included Nasim Alikhani (Sofreh), Ryan Fernandez (Southern Junction Barbecue), Eiji Ichimura (Sushi Ichimura), and Atsushi Kono (Kono).

Semma, which has held a Michelin star since 2022, is celebrated for highlighting lesser-known South Indian dishes, offering diners a taste of Tamil Nadu and beyond. The restaurant has gained acclaim for bringing authenticity and regional diversity of Indian cuisine into New York’s fine dining scene.

Also recognised at the 2025 James Beard Awards:

• Best New Restaurant: Bucheron, Minneapolis

• Outstanding Chef: Jungsik Yim of the Korean fine-dining restaurant Jungsik, New York

The annual ceremony celebrated outstanding achievements in culinary arts, hospitality, media, and the broader food system, drawing culinary professionals and food enthusiasts from across the country.