Stream the full conversation with Avishar Barua on the Extra Serving podcast above.
If you’ve dined at Chef Avishar Barua’s fast-casual fusion spot Joya’s or his Midwestern and Bengali tasting-menu restaurant Agni, you’ve witnessed his humorous and hospitable approach firsthand.
“We like to be fun,” Barua told Nation’s Restaurant News. “The world is too serious sometimes. So why not enjoy the experience?”
Agni’s Midwest nostalgia menu, which includes Barua’s take on a Wendy’s Frosty and fries, might be the best example of his not-so-serious side.
Barua has made a name for himself far beyond his Columbus, Ohio, restaurants. He’s brought the fun to the big screen as a contestant on Top Chef, Diners Drive-Ins and Dives, and most recently on 24 in 24: Last Chef Standing. And he hosts travel experiences for diners and delivers speeches and provides consulting services for other businesses.
That’s a lot for anyone, especially someone who, like Barua, describes himself as an introvert. But he’s putting himself out there for the sake of hospitality.
“I don’t tend to favor these things in general, but I’m able to surpass my own ego and say, Hey, is this actually better for everybody? Is this something that’s contributing?” he said. “Can I make more people’s days better by doing these things? And if the answer to that is yes, then I will do it.”
On NRN’s Extra Serving podcast, Barua discusses what Midwestern food really is, how he brings humor and value to fine dining, and why TV appearances and other projects outside the restaurant have become part of doing business as a modern chef.
