Vishwesh Bhatt

Coming Up

He then worked as a restaurant worker at Restaurants in Jackson, Mississippi and Boulder, Colorado, and as a line cook at City Grocery in Oxford, Mississippi (2001–2009). Since 2009, he has served as executive chef of Snackbar.

Where They Are Now

At Snackbar in Oxford, Mississippi, the work associated with Vishwesh Bhatt includes tandoori-spiced catfish, one of the dishes linked to his name. He has also identified okra chaat as the plate that best captures his position in the Southern kitchen: "I believe it would be my okra chaat. It’s the one dish that truly reflects my journey: I’m a guy who grew up and learned to cook in India, and is now a chef in the South."

Signature

Vishwesh's signature dishes include okra chaat, collard greens, tandoori-spiced catfish, and Butter Chicken.

In Their Words Vishwesh Bhatt points to okra chaat as the dish that best reflects his position between India and the South: “I believe it would be my okra chaat. It’s the one dish that truly reflects my journey: I’m a guy who grew up and learned to cook in India, and is now a chef in the South.” At home, his preference runs to dishes built for a single pot: “I am a big fan of one-pot dishes at home.”

Honors

Bhatt's honors include James Beard Award for I Am From Here in the U.S. Foodways category, James Beard Award winner for Best Chef in the South, James Beard Award finalist for Best Chef: South, and James Beard Award semifinalist for Best Chef: South.