After moving from Mumbai to Sydney in 2017, Adwait Jagtap worked his way through kitchens including Bathers’ Pavilion, RAJA and Kolkata Social before becoming Head Chef at Bazaar and Bar. For him, food has always been about discovery – and he’s proud to see Indian cuisine gaining the recognition it deserves in Australia’s evolving dining scene.
What first sparked your love for food, and how did you get your start in the industry?
My love for food began in early childhood. Growing up in Mumbai, I was always excited about eating out, whether it was Sunday lunches with family or grabbing snacks with friends. Those experiences weren’t just fun outings; they played a big role in shaping my palate and sparked a curiosity about how different flavours come together. Food was never just about eating – it was about discovery.
What’s been your journey so far – from your first job to where you are now?
It’s been an amazing journey – one full of learning, growth, and a lot of curiosity. I started out at the Marriott in Mumbai as a commis chef right after graduation and today I’ve had the opportunity to lead a kitchen here in Sydney. One thing that’s stayed consistent throughout is my hunger to keep learning – whether it’s mastering new techniques, sharpening my skills, or getting the chance to work alongside some truly talented chefs.
Outside your property/properties, what are your current favourite food joints?
There are a few spots I always find myself going back to. Cho Cho San in Potts Point is definitely a favourite – the food and vibe there just hit the right note.
Another one that’s really close to my heart is Bathers’ Pavilion at Balmoral Beach. Their hospitality is consistently amazing, whether you’re at the restaurant or the bistro. I’d honestly say it’s my favourite restaurant in Sydney, not just for the food, but also because it was the very first place I worked at after moving to Australia, so there’s a soft spot there.
Closer to home, I live near Chatswood, and I love heading to the hawker-style street markets on Thursday or Friday nights. It’s such a great way to try different cuisines and there’s always something new to snack on.
Which chefs and cuisines inspire you most – past or present?
What really inspires me is seeing good produce used the right way – when simple, fresh ingredients are treated with care and creativity, it always sparks something in me. I’ve always been drawn to Southeast Asian cuisine; there’s so much depth, balance, and boldness in the flavours, and it’s a style I find myself constantly learning from.
In terms of chefs that I really admire here in Australia, a few come to mind. Chef Khanh Nguyen (Executive Chef at King Clarence) is someone I follow closely – his approach to food is super innovative. Chef Ronith Arlikatti, Head Chef at Hopper Joint in Melbourne, has also been a big inspiration. We’ve been friends since our college days in India, so it’s been great to see his journey unfold. And of course, Chef Ahana Dutt, Head Chef and Co-owner at Kolkata Social, whose work and ethos I deeply respect.
How do you think Australia’s food culture has evolved in recent years?
Australia’s food culture has definitely evolved in some exciting ways over the past few years. As someone who comes from India and now calls Sydney home, it’s been amazing to see Indian cuisine being embraced. There’s a growing appreciation for regional dishes, more depth in the spice profiles, and even modern interpretations of Indian flavours in fine dining and casual formats.
It feels good to see that kind of recognition and respect for a cuisine I grew up with. I think that diversity is what makes Sydney’s food culture so dynamic right now. What stands out most to me is how food here has become more than just about eating – it’s about sharing stories, cultures, and experiences. Whether it’s through a small family-run bistro or a chef-driven kitchen, there’s a strong sense of community and connection that comes through the plate. That’s the kind of food culture I’m proud to be part of.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
When I’m not at work, I’d say spending time with friends and hosting them over is what I genuinely enjoy the most. There’s something really relaxing about sharing a good meal and a few drinks while catching up – it’s one of my favourite ways to unwind. I’m lucky to have a close circle of friends here who’ve really become like family to me, especially being so far from home. Those moments of connection, laughter, and food mean a lot.
