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In a glittering ceremony at the Bellagio Hotel in Las Vegas, Avtar Singh Walia, widely credited with transforming the profile of Indian cuisine in the United States, was honored as Top Restaurant Owner of the Year by the International Association of Top Professionals (IAOTP).
In addition, Tamarind Tribeca, owned by Walia, was named IAOTP’s Top Restaurant of the Year for 2025.
The annual gala, held last month and attended by global industry leaders, recognized Walia’s decades-long dedication, vision, and leadership in the culinary world.
“It was truly humbling for me and my beloved Restaurant, Tamarind to be chosen as the top in the world from among the hundreds that were considered for this great honor,” said Walia in a statement. “I want to thank the International Association of Top Professionals for bestowing this honor on me and Tamarind. The honor is a testament to Indian cuisine going mainstream across the globe.”
IAOTP honors are reserved for a select group of professionals in each discipline and are awarded based on outstanding achievements, leadership, and contributions to the community. This year, Walia emerged as a standout, reflecting nearly four decades of perseverance, innovation, and influence in the hospitality industry.
Stephanie Cirami, president of the International Association of Top Professionals, said the selection was unanimous. “Choosing Mr. Walia for this honor was an easy decision for our panel to make. He is inspirational, influential, and a true visionary and thought leader. We cannot wait to meet him and celebrate his accomplishments at this year’s gala.”
Reflecting on his journey, Walia attributes his success to his “perseverance, work ethic,” and the mentors who guided him along the way.
Walia’s career began in the late 1970s after immigrating from Punjab, India. He initially worked as a warehouse manager for Gucci before taking a position at New York’s Tandoor restaurant, where he discovered his passion for the culinary world. His first major hospitality role came at Akbar on Park Avenue, where he served as manager and began shaping his vision of introducing refined Indian fine dining to American audiences.
That vision materialized in 1986 when he co-founded Dawat in partnership with celebrity chef Madhur Jaffrey. The restaurant quickly earned acclaim for presenting Indian cuisine in a sophisticated and authentic manner. “We wanted to show people that Indian cuisine could be sophisticated, nuanced, and worthy of the city’s culinary spotlight,” Walia recalled. “It was about changing perceptions and celebrating the richness of our culture.”
In 2001, Walia opened Tamarind on East 22nd Street in Manhattan’s Flatiron District as the sole proprietor. Collaborating with acclaimed chefs such as Raj Jallepalli and Durga Prasad, he elevated the restaurant to Michelin-star status, making it the first Indian restaurant in New York City to receive the distinction. “A Michelin star isn’t just a personal achievement — it’s a recognition of my team’s relentless pursuit of perfection,” he said. “It affirms that Indian food has a rightful place among the world’s greatest cuisines.”
Walia expanded the brand in 2010 with the launch of Tamarind Tribeca at 99 Hudson Street. Spanning 11,000 square feet, the restaurant seats 175 guests across two levels and features a main dining room, a cocktail lounge, and a mezzanine for private events. Under his leadership, Tamarind Tribeca earned Michelin stars in 2013 and 2014, further cementing its reputation as one of New York’s premier Indian dining destinations.
The original Tamarind in the Flatiron district was widely recognized for its Michelin-starred fine dining. The Tribeca location continues that legacy, blending the flavors of the Indian subcontinent with the sophistication and style of downtown Manhattan.
“Dining at Tamarind Tribeca isn’t just a meal — it’s a journey through the best of Indian cuisine,” said food critic and longtime patron Susan Feldman. “Mr. Walia has redefined the experience, blending authenticity with innovation in every dish.”
At the core of Walia’s philosophy is the Indian principle of “Atithi Devo Bhava,” meaning the guest is god. This ethos shapes every aspect of Tamarind Tribeca, from its carefully curated menus to its attentive service. Walia remains closely involved in day-to-day operations, often greeting guests and overseeing the kitchen, particularly during festive occasions such as Diwali.
“Success comes from honesty, sincerity, and putting forth one’s best efforts,” he said. “I believe in leading by example, and that means being present, listening to guests, and never settling for less than excellence.”
