This week, we’re joined by Chef Sujan Sarkar, the chef and owner behind Chicago’s Michelin-starred Indienne and a growing group of restaurants that includes Nadu, Sifr, Swadesi, and Baar Baar. As he puts it, he’s a systems man first and a chef second, which makes a lot of sense once you hear the story: from hotel management school in India, to Michelin-starred kitchens in London, to working at McDonald’s just to study its systems, to launching side hustles like Oyster Boys and Gastronomy Guys while climbing the culinary ladder.
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