RAJESH BHARDWAJ, FOUNDER & CEO

Rajesh Bhardwaj, born and raised in New Delhi, is a pioneer in Indian cuisine. He graduated from Institute of Hotel Management, Catering & Nutrition (IHMCN) in New Delhi. He received his Master’s degree in Hospitality Management from International School of Tourism Sciences in Rome, Italy.

He has extensive experience in the hospitality business with ITDC Group and the Taj Group of Hotels in India. He came to this country twenty years ago with a vision. Beginning with a small restaurant in Queens, in 1997 he co-founded Café Spice which grew into an Indian bistros chain which changed the landscape of Indian cuisine here in the United States. With Junoon, Bhardwaj has brought together a team that shares his vision of bringing the very best in Indian hospitality and cuisine to the world.

VIKAS KHANNA, EXECUTIVE CHEF

Native of Amritsar, India, Vikas grew up surrounded by large family feasts of traditional Indian cuisine that featured the seasonal produce picked fresh from the fields of Punjab. He began his apprenticeship at his grandmother’s side, started his first catering company at the age of seventeen, went on to the Welcomgroup Graduate School of Hotel Administration and a long experience in the kitchens of the Taj Group, Oberoi and Leela Hotels of India. Here in New York, Vikas is known for his long association with Salaam Bombay Restaurant, the Café at the Rubin Museum and his appearances on such television programs as Kitchen Nightmares, Hell's Kitchen, and  Throwdown! with Bobby Flay. He is also the creator of The Holy Kitchens film series and the director of the charitable institutions SAKIV and Cooking for Life. His next cookbook, Flavors First, is being published by Lake Isle Press.

Walter D’Rozario, Chef de Cuisine

Chef Walter, a native of Calcutta, has traveled the world cooking in such locales as Tokyo, The Philippines, Mauritius and of course New York City where he has headed the kitchens of such great restaurants as the Michelin starred Devi, Utsav, Bay Leaf and Salaam Bombay. He is bringing his entire life’s experience to bear here in Junoon to help craft a menu that represents the best of Indian regional cooking.

Aliya LeeKong, Culinary Creative Director/Chef

Aliya LeeKong’s multi-ethnic upbringing impressed upon her the importance of food and food traditions in passing on cultural heritage. Born in the United States, the daughter of Indo-Pakistani and Tanzanian immigrants, the food she grew up with was a confluence of Indian, Pakistani, and East-African flavors, some of which to this day don’t exist on the restaurant scene. To start her career, Aliya trained at the French Culinary Institute to ground herself in technique and then spent the last few years in a number of kitchens in and around New York City to create a cultural diversity of experience - namely, Per Se, Jean Georges, Devi, Elettaria, and an Ethiopian restaurant in Brooklyn named Bati. She has also travelled to over 30 countries in the last 10 years, including Brazil, India, Thailand, Turkey, and South Africa, and continues to develop her cooking style from experiences in restaurants or homes abroad, learning the authentic traditions, the basis for her reinvented dishes. As Culinary Creative Director at Junoon, Aliya is applying the philosophy of seasonality in the dishes, highlighting South Asian spices in more familiar forms, and, in many ways, focusing on an artisanal approach to Indian cooking. For Aliya’s recipes, check out her website: www.aliyaleekong.com

Robin Lewis, General Manager

Robin Lewis a native of Washington D.C. has been living in New York For over a decade.  In these ten plus years he has gained his experience with some of the most successful and respected restaurants in the city.  With the intent on focusing his passions to wine, cocktails and impeccable service, he started his New York career with the opening of Tao.  From there he worked as bar manager creating unique cocktail programs for Jean Georges at Vong, service manager at Country, and a Sommelier at both Alain Ducasse and Adour by Alain Ducasse.  He spent his time practicing his approach to service as the service director at Del Posto.  Now he resides at Junoon bringing all his passion for bringing the entire dining experience of fun cocktails, beautiful wine and seamless service to our guests.

Scott Carney, Beverage Director

Scott Carney came to New York City from Boston to embark on a career in the beverage industry. As general manager of Gotham Bar & Grill, he pursued his love of wine to become the 17th American to earn the prestigious Master Sommelier accreditation in London in 1991. Since then, Scott has continued his profession in a number of illustrious Manhattan restaurants in the capacity of either beverage director or business manager- sometimes both. Today, he participates regularly in the nation-wide activities of the Court of Master Sommeliers as a lecturer, examiner and mentor to those committed to the program.ts in ways that have not been seen before.

Deepak Shah, Operations Manager

Deepak Shah came to New York 20 years ago with a mission to make a career in the restaurant industry.  He worked as a service manager at some of New York’s fine dining establishments such as Del Posto and A Voce. He brings 27 years of hospitality experience and is an ASA certified Sommelier.