(October 12, 2025) After years spent cooking across continents, from the precision-driven kitchens of France and Switzerland to the fast-paced restaurants of New York and Washington, D.C., Vedant Newatia has come full circle. The founder and head chef of Atelier V is now bringing his global experience back home to Indore, making a compelling case for international food in a city known more for its bustling street fare than for fine dining. With global flavours that are perfectly on point, Newatia is proving that Indore is ready to embrace a new culinary chapter.
In a city celebrated for its vibrant street food culture, a contemporary European fine dining space may sound unusual but that is exactly what Newatia is doing, and doing remarkably well.
Finding his calling
It was one night in New York, while working at a restaurant and running the line for a demanding section, that he found his true calling. “At the end of the night, exhausted, I looked around and realised I hadn’t thought of anything else for hours. No distractions, no self-doubt, just pure focus and flow. That’s when I knew this wasn’t just a job or a curiosity. It was something I wanted to give my life to,” recalls Newatia in a chat with Global Indian.
Born and raised in Indore, food quickly became more than sustenance for him—it was curiosity, comfort, and ultimately, conviction. “My early years at Daly College in Indore exposed me to different cultures through exchange programmes and peers who had travelled widely. While I excelled in academics and had a deep fascination with astrophysics, I found myself drawn back, time and again, to the kitchen. Watching chefs like Marco Pierre White and Gordon Ramsay ignited something in me, and my first internship at a local hotel in Indore sealed my decision. The energy of the kitchen, the precision required, and the creativity it allowed made me realise this was where I belonged,” he says.
To formalise his path, he enrolled at IHM Aurangabad to begin his culinary training. But it was his move abroad that truly expanded his worldview.
The making of a global chef
He pursued a bachelor’s degree in culinary arts in Switzerland, where rigorous European training taught him discipline, technique, and respect for ingredients. “The programme wasn’t just about cooking—it was about learning to see food as a culture, as history, and as a shared human experience. Studying and working in Switzerland provided me with a foundation in classic techniques, but my journey across Chile, France, New York, and Washington, D.C., gave me something equally important: perspective.
Each kitchen, each city, and each mentor taught me something new. In Chile, I learnt resilience in the face of limited resources and how to let ingredients shine without overcomplicating them. France introduced me to finesse, precision, and the timeless elegance of culinary tradition. My time in New York and D.C. immersed me in the speed, adaptability, and importance of consistency when cooking for hundreds of people every night,” he recollects.
Say cheers
Alongside food, Newatia also pursued mixology, graduating from the European Bartender School in Amsterdam. That experience opened his eyes to the craft of cocktails and the idea that a drink can carry as much storytelling, balance, and creativity as a plate of food. It shaped the way he eventually designed the bar programme at Atelier V. “What education abroad really gave me was a mindset. It taught me that technique is essential, but perspective and openness are just as crucial. Food is never static—it evolves with people, places, and time. Living and working across different countries showed me that adaptability, respect for culture, and a commitment to craft are what make a chef grow,” he avers.
Amsterdam, too, was a revelation. “Classic cocktails taught me about balance—how just three ingredients, treated with respect, can create something timeless. That discipline of cocktails directly informs my cooking. Both rely on structure. A Negroni, for example, is composed of three parts, but changing one ratio causes it to collapse. Dishes work the same way. Amsterdam also introduced me to the concept of the bar as a theatre. Guests aren’t just drinking; they’re watching, engaging, and learning. That showmanship is something I’ve carried into Atelier V,” he says.
The homecoming
All these lessons became the foundation of Atelier V—his creative workshop in Indore. The name ‘Atelier’ itself means workshop or studio—a place of making and experimentation. “I wanted to bring that spirit to Indore, my hometown, because I believe talent and vision shouldn’t be confined to metros. When I returned, I didn’t just want to open a restaurant; I wanted to create a space where food and drink were given the respect they deserve, rooted in classics but open to exploration. In that sense, my education abroad didn’t just teach me how to cook—it taught me how to think, and more importantly, how to share those thoughts on a plate,” he explains.
Quiz him if he was sceptical, and he is honest. “Of course. Indore didn’t have the same exposure to global dining trends as Delhi or Mumbai. However, I also saw it as an opportunity to give my city something it had never experienced before. And the response has been overwhelming. People are ready. They are curious. They want to engage with new ideas if you respect them enough to share them sincerely,” he adds.
Around the world
Each place he worked in became his classroom. “In Chile, I learnt about respecting ingredients—the way they treat produce with reverence, allowing freshness to shine through. In France, I saw discipline taken to an extreme. Every detail mattered, from the angle of a sauce on a plate to the texture of a garnish. That rigour instilled in me a deep respect for craft,” he says.
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New York was the opposite—fast, bold, and relentless. “You can’t hide in a New York kitchen. The pressure forces you to either crumble or rise, and it taught me resilience. Washington, D.C., on the other hand, introduced me to the idea of food as a cultural and political phenomenon. I saw how dining spaces become arenas for conversation, negotiation, and even the making of history,” he adds. These geographies not only shaped his technical skills but also his philosophy. “They showed me that cooking is never just about taste. It’s about place, people, and purpose,” he says.
Food philosophy
Craft, restraint, and curiosity define his approach. “You can only innovate if you have mastered the basics. Restraint is about knowing when to stop. Too often, chefs add for the sake of adding, but I believe great food lies in clarity. Curiosity is the fuel—to keep asking, tasting, and pushing,” he says.
For someone who does not believe in rigid boundaries of cuisine, food is borderless. “A tomato in Indore and a tomato in Italy may be grown differently, but they both carry stories worth telling. For me, philosophy isn’t about trends. It’s about honouring ingredients, respecting tradition, and still daring to reimagine,” he opines.
Vision and expansion
His journey hasn’t been without challenges—from convincing people that Indore was ready for this kind of dining to managing supply chains and building a team that shares his philosophy. The pandemic was another test. “But what kept me going was adaptability. You can’t control external situations, but you can control how you respond to them. I’ve learnt to embrace failure as part of the process. A dish that doesn’t work isn’t wasted effort—it’s data, it’s feedback. I remind myself constantly: the goal is progress, not perfection,” he says.
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He draws inspiration from everywhere—travels, conversations with farmers, and the creativity of his team. “But most of all, I’m motivated by the belief that food connects people like nothing else. One life lesson I carry is this: try to solve before you complain. It’s easy to point out what’s lacking, but far harder—and far more meaningful—to contribute and create. Instead of waiting for opportunities to come from elsewhere, I believe in building them,” he says.
Vedant Newatia is all set to spearhead a wave of culinary innovation in Indore. “You’ll soon see more concepts coming under our umbrella brand, The House of V, each with its own identity but united by the same philosophy of quality, craft, and storytelling,” he concludes.
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