Rishi Kumar, a James Beard Award Semi-Finalist and Eater Chef of the Year, brings a globally informed point of view to Mirra, where he is crafting a cuisine rooted in coastal spirit, regional Mexican tradition, and modern finesse.<\/p>\n
Growing up in Singapore, Rishi\u2019s earliest connection to Mexican food came from family celebrations at Margarita\u2019s, one of the island\u2019s few serious Mexican restaurants. That experience sparked a lasting fascination with the cuisine, though he did not begin cooking it professionally until the internship phase of his studies at the Singapore campus of the Culinary Institute of America.
\nHe went on to train in southern France and Singapore under Michelin-starred chefs including Jason Atherton and Ivan Brehm before moving to the United States, where he joined Frontera Grill as an intern. At Topolobampo, he rose from line cook to sous chef and private events chef, traveling across the country and Mexico with Chef Rick Bayless and deepening his understanding of regional Mexican food and culture. He was part of the team that earned Topolobampo the James Beard Award for Outstanding Restaurant.<\/p>\n
Rishi later helped conceptualize and open Bar S\u00f3tano, further sharpening a culinary voice shaped by regional Mexican cooking and global technique. His work has earned recognition from local and national press, including being named a \u201cChef to Watch\u201d by Phil Vettel.
\nBefore Mirra, Rishi served as R&D Culinary Director for 50 Eggs Hospitality Group and Chica Restaurants. Mirra is his most personal project yet, created alongside his partners as a reflection of his multicultural culinary journey.<\/p>\n
Mohajir has evolved into a stallworth in the Chicago food scene, earning multiple James Beard Award nominations in recent years while blending authenticity through a modern and innovative lens. Born in Chennai and raised in Doha before settling in Chicago, he transitioned from finance to kitchens in 2008. He started locally at Pump Room by JG and in California at Bouchon by TKRG. He also completed an apprenticeship at Gaggan, one of Asia\u2019s most progressive restaurants. Wazwan Supper Club was Mohajir\u2019s splash onto Chicago\u2019s food scene in 2017 that led to current concepts such as Lilac Tiger, Coach House, Mirra and Sarima Cafe, crafting a contemporary, boundary-pushing take on South Asian cuisine.<\/p>\n
At Mirra & Mariela Chefs Rishi and Zubair are united by a love of exploring global flavors, bold, vibrant dishes, and cooking with precision. This has led to Mirra receiving Esquire Best New Restaurants 2025, Michelin Bib Gourmand and Food & Wine Best New 2026<\/p>","protected":false},"featured_media":10591,"template":"","class_list":["post-10590","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.southernsmoke.org\/ar\/wp-json\/wp\/v2\/chef\/10590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.southernsmoke.org\/ar\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/www.southernsmoke.org\/ar\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.southernsmoke.org\/ar\/wp-json\/wp\/v2\/media\/10591"}],"wp:attachment":[{"href":"https:\/\/www.southernsmoke.org\/ar\/wp-json\/wp\/v2\/media?parent=10590"}],"curies":[{"name":"\u0648\u0648\u0631\u062f\u0628\u0631\u064a\u0633","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}