UNICO’s General Manager, Sushant Vatsyayan shares insights on the restaurant’s innovative approach to European Mediterranean cuisine, commitment to sustainability, and ambitious plans for growth and Michelin-starred status.What inspired you to pursue a Michelin-starred restaurant in India, and how do you plan to achieve this vision with Unico?The inspiration really began with a restaurant in New York called Barbounia. It’s the favorite dining spot of the founder. His go-to place whenever he was in town. Having dined at some of the most renowned Michelin-starred restaurants across the globe, he developed a deep appreciation for the art, discipline, and innovation that define such establishments.When Unico was conceptualized, it was with a clear vision: to bring that same level of excellence and culinary distinction to India. Barbunia sparked that idea, and UNICO is the brand he believes can turn that dream into reality. We’re committed to elevating every detail, from the ingredients and techniques to the service and ambiance—to meet the Michelin benchmark.How does Unico’s commitment to sustainability and locally sourced ingredients influence your menu development and culinary decisions?Sustainability is at the core of what we do at Unico. In fact, we recently revised our menu—just about ten days ago (1st july), to reflect this commitment more deeply. We made a conscious decision to remove ingredients that weren’t locally available, ensuring that our offerings are not only fresh but also environmentally responsible. UNICO operates on a zero-waste approach, with all kitchen waste sent to their farms for reuse as cattle feed and compost. Much of our produce now comes directly from our own farms, which gives us greater control over quality while supporting our goal of reducing food miles.Can you tell us more about the target audience for Unico’s unique blend of European Mediterranean cuisine with a focus on vegetarian options?Our target audience is primarily well-traveled individuals—people who have experienced diverse culinary cultures and truly appreciate the nuances of quality ingredients and refined cooking techniques. They understand the essence of food, and they value authenticity, presentation, and flavor.At the same time, being in India, we recognize the strong preference for vegetarian cuisine among a significant segment of diners. Unico caters to that by offering a thoughtful vegetarian menu.What factors drive your selection of new locations for Unico’s expansion, and how will you maintain consistency across different locations?We’re very intentional about Unico’s growth. Our approach is to have ‘One City, One Unico’—even in large metros like Delhi NCR—to preserve the brand’s exclusivity and experience.Location choices are driven by two factors: strong food culture and operational feasibility. Ahmedabad is a natural fit due to its vibrant vegetarian market, while Tokyo, Abu Dhabi & Dubai aligns with our plans since we already have a base there, making it easier to manage.We have decided to maintain consistency, we plan to hire new teams 3–4 months in advance and train them at our flagship outlet. Key staff will also transition temporarily to new locations to oversee quality, and our chef would travel regularly to ensure standards remain high across all units.How has working with Chef Richa Johri impacted Unico’s culinary identity, and what do you think sets her apart as a chef?Chef Richa has had a profound influence on Unico’s culinary philosophy. Her approach is rooted in creating a truly experiential menu—she’s known for avoiding repetition, ensuring that each ingredient appears only once across the entire menu. This mindset has permeated every part of the kitchen, even the bakery and bar, which now consciously avoid overlapping flavors and components.What sets her apart is her clarity, confidence, and a strong foundation of experience and skills. She’s deeply skilled in a range of techniques and presentation but uses them with restraint, believing that simplicity, when done right, can be just as powerful. She also champions underappreciated ingredients and cooking methods, pushing the team to experiment, learn, and elevate even the most humble elements into standout dishes.What sets the Unico dining experience apart from other restaurants, and how do you ensure that every guest feels valued and satisfied?Unico is built on the principles of transparency, self-sustenance, and honesty. We don’t treat sustainability as just a label—we embody it through mindful practices like in-house hydroponics, a zero-waste bar, in-house oil extraction, the use of a dehydrator, sous-vide cooking, and an in-house milling machine for grains. Our fully open kitchen allows guests to witness every part of the process—including the back and cleaning areas—because we truly have nothing to hide.Our space reflects contemporary Moorish architecture, creating a high-end yet casual environment that’s both striking and welcoming. We also strive to maintain an indoor AQI below 70, ensuring a pristine atmosphere and a truly comfortable experience for our guests.Our service is nothing short of hotel-grade, with a strong focus on detail and consistency. Even the bar takes a thoughtful approach—avoiding refined sugar entirely while delivering clean, bold flavors. And being a fully vegetarian restaurant with its own bar and bakery makes Unico stand out even more.
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