Chef Ashwin Vilkhu on merging New Orleans cooking with the Indian cuisine he grew up with, and then with a variety of Asian flavors, at two Michelin-recommended restaurants at the same time

Ashwin Vilkhu’s Master’s thesis was a roadmap to get his family into the restaurant business by opening Saffron in New Orleans. He and his father were named semi-finalists for the 2025 James Beard award as Best Chef South for their cooking there, marrying Indian cuisine with New Orleans favorites. And now they’ve added a second restaurant just down the street, The Kingsway, where as Executive Chef he’s combining New Orleans cooking with a range of other Asian cuisines. Both spots received recommendations in Michelin’s first guide to the American south.

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