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Chef K.N. Vinod

K.N.Vinod is a chef, restaurateur, and co-owner of Indique in Washington D.C, Bombay Bistro in Rockville, Maryland, and Indique Heights Catering in Gaithersburg, MD.

Chef Vinod has been pleasing the palates of Washingtonians for over two decades with his acclaimed restaurants and unique cooking style. Over the years, his restaurants have served host to foreign dignitaries, presidents, and celebrities; his unique culinary approach has been celebrated by The Washington Post, Washingtonian, New York Times, India Abroad, Style Magazine, and Zagat, amongst others. More recently, Indique was featured in the Washington Post’s Fall Dining Guide and the Michelin Dining Guide, was recently nominated for both Upscale Casual Restaurant of the Year and Cocktail program of the year by the Rammy Awards, an annual industry awards ceremony.

Born in the south of India, trained in the north, and currently cooking in the Western World; Vinod’s unique cooking style has been impacted and enhanced by the many stops along his journey. A graduate of the Institute of Hotel Management in Madras, India, Vinod continued to hone his craft in top hotels across India, where he served as the first chef of the Burgundy, an upscale fine dining restaurant serving classical French cuisine at the Ashok Hotel, New Delhi. While there, he trained with Chef Roger Moncourt, the French chef who introduced French cuisine to India, and mastered classical French technique. A lifelong student, Chef Vinod also attended the Culinary Institute of America in Hyde Park, New York upon arriving to the states. Given his varied experiences and influences, Chef Vinod is one of the few Indian chefs globally who is able to execute and innovate on both Southern Indian and Northern Indian dishes.

A true culinary ambassador, Chef Vinod has represented India at Indian Food Festivals across the globe, including the one that brought him to the United States. In 1985, he led a team of chefs to the Festival of India held in collaboration with the Smithsonian Institution, and has been serving authentic and innovative Indian cuisine in the states ever since. Vinod's restaurants have also had the honor of collaborating and participating in the prestigious Silk Road and Folklife Festivals organized by the Smithsonian, where they catered to 4000+ people a day on the National Mall. Ever since, he has been a frequent guest at Smithsonian Resident Associate Programs where he shares his culinary knowledge.

Chef Vinod has recently had his national TV debut on Food Network’s ‘Beat Bobby Flay’. He has also appeared on TV channels such as: Fox TV, Channel 9 WUSA, Channel 7 WJLA and TV Asia doing cooking demonstrations and has been a judge at many cooking competitions. In addition, Chef regularly teaches volunteer classes at DC Central Kitchen, and is also a member of the Chef Network at the World Central Kitchen.