Chef Anthony Fernandes is currently based in New York and feels that the city has become more appreciative towards Indian food and cuisines. Though he stressed that the restaurant scene in the Big Apple is dynamic, diverse, and constantly evolving, in the past few years it has begun to value all cuisines.
“Over the years, the city has embraced global cuisines, and Indian food, in particular, has gained significant recognition. The growing appreciation for Indian cuisine has been evident through prestigious awards like Michelin and the James Beard Foundation, which have recognized the depth and richness of Indian cooking,” he said.
“I had the privilege of participating in a special dinner event at Pier 57 for a James Beard event, where celebrated chefs came together to share their unique culinary creations. This experience highlighted how New York truly values and appreciates the craftsmanship behind all cuisines, including Indian food,” he added.
He further mentioned that the city’s ability to source international ingredients, especially Indian spices and produce, has made it easier for chefs like him to prepare authentic dishes. “With top-tier markets and distributors in the city, chefs can easily access high-quality ingredients from around the world, enhancing the ability to experiment and innovate. New York’s restaurant industry caters to all types of cuisines, with each being respected for its unique flavors and techniques,” he said.
“The city’s diverse, food-loving population is open-minded and eager to explore new tastes, which creates an environment where culinary creativity is encouraged. The city’s appreciation for different cultural dishes continues to foster growth in the global restaurant industry, making it an exciting place for both chefs and diners,” he added.
Chef Anthony was surrounded by food and culinary creativity while growing up, and his passion for cooking was ignited from an early age. His culinary journey began at a young age thanks to his grandfather, who served as the chief executive chef for Siemens in the early 1970s. Following in his footsteps, Anthony enrolled at the renowned IHM Dadar in Mumbai and had the privilege of training at The Oberoi. Under the expert guidance of the German management team, Anthony’s culinary skills were honed, and he learned to refine his techniques, preparing him for the challenges of working in some of the world’s top kitchens.
In 2016, he was invited to be part of the Regional Food Festival, an event that celebrated India’s diverse culinary heritage. It was here that he had the distinct honor of serving Padmashree Padmaja Phenany Joglekar, a highly respected recipient of one of India’s highest civilian awards, announced on Republic Day, and also collaborate with Varun Goud, a fellow Mumbai-based young talented chef, who served the Padmashree award winner as well. He said, “Serving such an esteemed guest at such an important event was a remarkable moment in my career.”
Varun and Anthony collaborated on the execution of a food court for the prestigious Indian International Culinary Festival (IICF) and continued to flourish as they worked on numerous food festivals from 2016 to 2018.
Anthony’s journey is a testament to his drive for excellence and a commitment to elevating the culinary landscape. His culinary expertise is deeply rooted in the coastal belt of India, where he specializes in bringing the diverse and vibrant flavors of this region to life. What sets Anthony apart is his deep, extensive study of the local ingredients, techniques, and culinary traditions that vary greatly from one coastal region to another. In addition to seafood, he focuses on the smaller, often overlooked food traditions of the coastal belt. He takes pride in discovering forgotten recipes from remote villages and reintroducing them to the world, ensuring that even the most niche regional specialties find a place on the plate.
Having spent time both in New York and India, he believes that the hospitality in both places thrives on welcoming diverse cultures, but with distinct approaches. “In India, hospitality is deeply ingrained in tradition, rooted in the philosophy of ‘Atithi Devo Bhava,’ where guests are treated like family. The service is personal, warm, and intuitive, reflecting India’s rich cultural heritage and its focus on making every guest feel valued. In New York, hospitality is highly professional and fast-paced, shaped by the city’s international, multicultural environment,” he said.
“While it may be less intimate compared to India, New York’s hospitality excels in delivering world-class experiences with sophistication and speed. Both places celebrate food and culture, but in different ways. Indian cuisine offers a rich tapestry of flavors shaped by centuries of regional diversity. The hospitality experience in India mirrors this, with every meal being a cultural journey. In contrast, New York’s diverse restaurant scene brings global cuisines together, allowing people to enjoy Indian food with the same level of professionalism and care they would expect from any top-tier global dining experience. Ultimately, both India and New York share a common thread in their hospitality: they offer an immersive experience that connects guests to rich cultural traditions, whether through personal, heartfelt service in India or efficient, world-class professionalism in New York,” Chef Anthony ended.
