Ritwik Sarkar

The Climb

Training at the International Institute of Hotel Management, Kolkata, gave Ritwik Sarkar a base in hospitality before he moved fully into cooking. That kind of preparation teaches the operational side of the trade first: timing, service, and the logic of a professional dining room. It is a starting point that explains the shift that followed, from hotel-management training into the more exacting work of the kitchen.

Today

At Bistro Aamara in Dubai, United Arab Emirates, Ritwik Sarkar serves as Executive Chef. The role sits in a market where a kitchen is judged not only by execution, but by how clearly it can hold identity while speaking to a broad audience. In that setting, his stated focus is regional cooking, authenticity, and the demands of new dishes. That combination asks for control rather than volume. The work is about knowing what belongs to the dish, what can be sharpened, and where adjustment would dilute the point. Coming from Kolkata and Madhya Pradesh before Dubai, Sarkar’s path gives that approach a practical geography: different kitchens, different expectations, same need for precision.

In Their Words “I believe in keeping authenticity of dishes while still being challenged and motivated by new dishes.” “Success is best when it's shared.”

Recognition

Michelin Bib Gourmand recognition for Nulle Part Ailleurs in Couvin, Belgium, came in 2024. In Michelin terms, that places the restaurant in the category of good quality and good value, and it gives Sarkar’s work a documented point of recognition beyond his present post in Dubai. The same recognition followed again in 2025, with Nulle Part Ailleurs receiving another Michelin Bib Gourmand. Taken together, the two years show continuity rather than a one-off mention, linking the Belgian address to the wider course of Sarkar’s career. His own words keep that frame simple: "Success is best when it's shared."