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India Doris
Michelin-starred chef
- Discipline
- Other
i. Biography
Prep, station discipline, and decisions made over heat are part of the plate before it reaches the dining room. At Markette in Chelsea, New York City, India Doris states the working principle plainly: “The things that people don’t see, they lead into the dining room.” The finished dish carries the unseen labor of setup, timing, restraint, and flavor memory; the craft is in making that work legible without overexplaining it. The menu works from London, a Caribbean household, European kitchens, and New York dining without treating those references as decoration. At Markette, India Doris uses that background as a practical vocabulary: familiar ingredients handled with polish, comfort given structure, and nostalgia checked by technique. The result is seasonal cooking anchored in Chelsea, New York City, with its references kept active rather than archival.
Coming Up
Transatlantic kitchen training shaped the method before it shaped the menu. India Doris began as a cook at La Trompette in London, then continued as a cook at Bibendum at the Michelin House in London. Those rooms placed repetition, timing, and restraint at the center of the work, where elegance depends as much on what is held back as on what is added. New York service added pace and pressure to that European base. India Doris moved to New York City as Chef de Partie at The NoMad, then held a role under Chef James Kent at Crown Shy in New York City, followed by Executive Sous Chef at SAGA in New York City. The current roles — co-owner and Executive Chef of Markette and co-owner and Executive Chef of The Argyle — give her control over both the cooking and the restaurant’s internal feel.
Where They Are Now
Seasonal European-Caribbean dining at Markette is built through ingredients and structure rather than slogans. The restaurant’s seasonally rotating menu draws on India Doris’s time in Europe, upbringing in the UK, and Caribbean heritage, using coconut milk for roundness, curry leaves for fragrance, and scotch bonnet peppers for brightness and heat. Braising, starch, and heat carry much of the restaurant’s comfort language. The gratin of braised oxtail under toasted polenta brings slow-cooked depth into a composed format, while peri peri chicken modeled after Nando’s, the South African chain that was a cornerstone of her youth, keeps the reference recognizable inside a restaurant frame. Shared formats and direct contrasts also define the room’s cooking. The flatbread with ricotta, chili oil and fresh greens, described by Markette as a colorful favorite for romantic dinners in Chelsea NYC, works through cream, heat, freshness, and a format built for the table. In this cooking, comfort is not a loose category; it is structured, remembered, and deliberately plated.
Signature
The signature work at Markette sits where braising, heat, and personal reference meet restaurant discipline. India's signature dishes include gratin of braised oxtail under toasted polenta and peri peri chicken. Together, they show roots, polish, and a direct respect for the flavors that shaped the cooking.
In Their Words “Euro-Caribbean." For me, this is a very common flavor mix growing up in London in a Caribbean household. We always blended food. I love European food, but I grew up with a Caribbean palate, so that's what we do at Markette.” “The things that people don’t see, they lead into the dining room.”
Honors
Recognition for the work includes the MICHELIN Guide Northeast Cities Young Chef Award (2025), awarded to India Doris.
Profile updated July 2026
FAQ
Asked of India
What is India Doris's current role?
As of 2026, India Doris is Co-Owner and Executive Chef.
Where did India Doris work before?
India Doris's earlier career included La Trompette, Bibendum at the Michelin House, and The NoMad.
What recognition has India Doris received?
MICHELIN Guide Northeast Cities Young Chef Award (2025).
