Chef Aarthi Sampath’s foray into the culinary world began with an exploration of flavors found in the diverse kitchens of Mumbai and eventually led to her current position as Chef De Cuisine at Junoon, an iconic Michelin starred Indian restaurant in New York City.
Her passion for cooking started in her parent’s kitchen as she perused through cookbooks of figures that seemed to be in a place she could never reach. Aarthi’s determination to change this narrative began with her pursuit of a placement in the Taj Hotel Group Management Trainee Program after her time at the Institute of Hotel Management in Jaipur, India. After 5 years of developing a deep appreciation of Indian Cuisine with the Taj Group in Mumbai, Delhi, Hyderabad, and Chennai she decided it was time to push herself to gain a global perspective on her craft.
Chef Sampath’s journey outside of India brought her to the USA, where she attended Johnson & Wales University. She then joined Junoon in New York City via an internship. Sampath’s rapid ascension into Chef de Cuisine was awarded after it was clear her skills and passion in the kitchen flourished as she rose up the ranks. Her ability to absorb modern techniques and introduce them to traditional Indian cuisine was a perfect parallel to Junoon’s culinary direction.
Chef Sampath’s control over her vision and passion for Indian cooking has brought her into a number of unique spaces. In addition to leading the kitchen for one of Junoon’s expansion projects, Aarthi was honored to work with Chef Vikas Khanna on The “Billionaire’s Club Dinner” hosted by Prime Minister Modi at the Waldorf Astoria in NYC. She has also worked with chefs at the James Beard Foundation, events at Huffington Post and a number of exclusive cooking festivals. Sampath is also scheduled to make prominent television appearances globally in the upcoming year.
As her culinary story is still being written it is clear that her drive will continue to highlight her path as a global translator of her Indian roots in the kitchen while simultaneously pushing those boundaries as an empowered female chef who is always looking for new challenges.