Growing up by the coast, where the salty breeze mingled with the tantalizing aroma of fresh seafood, Chef Varishthas passion for cooking was nurtured from an early age. From the rustic cooking of the bountiful seafood from the Arabian Sea in India to learning how to achieve finesse by the shores of The Fulton by Jean Georges in New York.
At The Fulton, located on the stunning New York City waterfront, seafood takes center stage with dishes that celebrate the freshest catches of the day. Renowned for its innovative and sustainable approach, The Fulton offers a culinary experience that blends oceanic flavors with exquisite presentation. Whether for a casual lunch or a sophisticated dinner, The Fulton promises a memorable dining journey that captures the essence of the sea.
In the bustling kitchen of The Fulton, Chef Varishtha’s name stands out for her unwavering dedication to culinary excellence and innovation. Lauded for both teamwork and her visionary ideas, she has played a pivotal role in shaping the culinary landscape of the organization, making an indelible impact that resonates beyond the kitchen. At The Fulton, Chef Varishtha found the perfect stage to showcase this evolution. The restaurant, known for its exquisite seafood offerings, became a canvas where she could bring coastal memories to life with a touch of sophistication. As she looks back at her journey she reminisces, “Cooking at The Fulton allows me to take the flavors I grew up with and elevate them to new heights.”
One of Chef Varishthas standout dishes is the Spaghetti alla Vongole, a culinary masterpiece, features tender clams nestled in al dente hand made pasta, bathed in a rich white wine and garlic sauce with a hint of chili and fresh parsley. The secret to this dish lies within the slight browning of the thinly sliced garlic in luscious olive oil followed by the addition of fresh sea water clams. As the clams open with their own steam, a captivating culinary moment unfolds. The shells gently part, releasing a fragrant, briny aroma that mingles with hints of garlic and white wine. This natural steaming process ensures the clams remain tender and succulent, infusing the dish with the pure essence of the sea. Each opened clam is a promise of delicate, oceanic flavors ready to be savored. Each bite offers a harmonious blend of briny sweetness and savory richness, offering a taste of the sea in every bite.
Chef Varishtha’s contributions to the Fulton have not gone unnoticed. Starting out as a young chef at the Salad station and then moving quickly up the ladder with her innovative approach to the plethora of seasonal menu changes whilst using prime produce, her impact has had a lasting effect.
Looking ahead, Chef Varishtha aims to continue exploring and expanding the horizons of cooking with seafood. Whether through new dishes, sustainable sourcing practices, or mentoring the next generation of chefs, the journey from the coast to the kitchen remains a driving force.
Chef Varishtha’s story is a testament to the power of place and memory in shaping a culinary career. From the shores of Mumbai, India, to the refined ambiance at the shores of The Fulton in New York City, the journey is one of passion, innovation, and a deep-seated love for the sea. For diners, it’s an invitation to experience the flavors of the coast, reimagined and elevated by a chef who knows them intimately.
Published by: Nelly Chavez
