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When a teenage Sameer Bhatt realized his hometown of New Delhi lacked quality late-night food delivery, he didn’t complain — he and his brother fired up their home kitchen. 

"We were already night owls,” he jokes, “so why not cook for other night owls?” Before long, that midnight venture grew into a full-fledged business, offering everything from Indian-inspired burgers to wood-fired pizzas, all delivered until 5 a.m. 

But long shifts and unconventional hours were more than a youthful experiment; they sparked a true calling. Sameer discovered he loved both the hustle and the creative process of food. “My friends were all doing nine-to-five jobs,” he recalls, “but I was happiest working nights, delivering great food.” 

Determined to pursue his passion, he found the bridge he sought in ICE’s Culinary Management program. 

“I wasn’t set on being a chef,” Sameer says. “But ICE offered a Culinary Management program that matched my needs perfectly. I still use the financial modeling Excel sheet they gave us. Seriously — the P&L for Bungalow? It’s based on what I learned at ICE.” 

To celebrate the school’s 50th anniversary, we spoke to 50 distinguished alumni about everything from finding their passion and attending ICE, to their career paths and professional successes. Here’s what Sameer, a 50th anniversary distinguished alumni honoree, had to say. 

* The following interview has been condensed and edited for clarity.

ICE: In your own words, what do you consider your biggest professional achievements so far? 

SAMEER BHATT: Definitely the day we got our New York Times review — three stars. Historically, Indian-owned restaurants haven’t been recognized like that; Tabla by Danny Meyer was probably the last one back in ’99. So that felt huge, not just for me but for Indian cuisine in general. We also got a Michelin Bib Gourmand in our first year, which was wild. But honestly, I’ll never forget day one of Bungalow: We had a line down the block in the rain and stayed open until 1 a.m. That night, I knew something special was happening. 

ICE: How did you realize you had a passion for food, and when did you decide, “I want to work in this industry?” 

SB: I grew up in Noida, near New Delhi. One night, my brother and I realized there weren’t good late-night delivery options, so we started our own kitchen out of our house. I was only eighteen, but I fell in love with it. Eventually, my brother said, ‘If you’re going to do this, do it properly.’ That’s when I discovered ICE. It gave me the platform to turn my passion into a real profession. 

ICE: Could you describe your creative process—how you generally approach new ideas and challenges? 

SB: I’ve always wanted to represent Indian food at the highest level. I learned so much [about restaurant management] at Eleven Madison Park and then I learned even more when I opened Le Pavillon with Chef Daniel Boulud. Tiny details — like lighting or where you place a glass — affect a guest’s experience. I merge that precision with the warmth and flavor of my culture [at Bungalow.] 

ICE: What does a typical day look like for you now? And what do you love most about your work? 

SB: My day involves making sure every part of the restaurant runs smoothly — front of house, back of house, consistency in service. I’m here every day. What I love most is when I get a table that’s never tried Indian food. I help them navigate the menu, and they end up loving it. That’s my favorite part of the night. 

ICE: If someone wants to follow a path similar to yours — maybe open a restaurant — what advice would you give them? 

SB: I’d tell them to figure out why they’re doing it. If you’re passionate and your intentions are right, keep pushing even when you feel cornered. I’m stubborn. I wanted to open a restaurant, but didn’t always have funding or the perfect location. I stuck with it. Hard work can beat talent. Just keep going. 

ICE: When you think of ICE, what’s the first word that comes to mind? 

SB: Knowledge. ICE gave me exposure and connected me with people who love food as much as I do. Professors and classmates confirmed I was in the right place. And the Culinary Management program was exactly what I needed. 

ICE: Let’s talk about your time at ICE. How did the institute help you at the start of your career? 

SB: I’ve always leaned toward management and operations more than being on the line. At ICE, we covered finances, operations, marketing — stuff people might not realize is crucial. Even now, I rely on what I learned about percentages, rent costs, salaries and budgets. It was a great foundation. 

ICE: Before you enrolled, what about ICE suggested it was a good fit for you? 

SB: I didn’t want a full two-year program focused on cooking on the line. ICE let me zero in on Culinary Management, which matched my exact goals. That flexibility — choosing your track — was key. 

ICE: Do you have a core culinary school memory? Maybe a funny moment or a proud achievement? 

SB: Honestly, it wasn’t just one big moment. It was meeting so many people who were obsessed with food, just like me. They came from different countries and backgrounds, but we were all talking about restaurants and cooking 24/7. I knew, ‘Yeah, I’m in the right place.’ 

ICE: Let’s talk about your palate. Do you have a guilty pleasure or is there an ingredient you just don’t like? 

SB: My guilty pleasure has to be Chef Vikas’s yogurt kebabs — I’d eat them every day if I could. Plus, we make salted caramel ice cream with Gulab Jamun, which is amazing. As for ingredients I dislike, I’m open to everything. Any ingredient can taste great if it’s used right. 

ICE: What’s one specific lesson you learned at ICE that you still use in your work today? 

SB: That Excel finance model was huge. Also the idea of talking through your plans — sharing with classmates, professors, and even other owners so that you make better decisions. I still do that.

ICE: Did you notice any personal or professional shifts in yourself after ICE? 

SB: Absolutely. I felt more confident about turning my passion into a career. Meeting people who were just as serious about it really solidified that. 

ICE: Any professional or personal inspirations that stand out to you?

SB: I’ve had great mentors. Chef Daniel Boulud was amazing; Jimmy from GupShup too. But Chef Vikas Khanna shows you how to be a better person, not just a better operator. I really appreciate that in hospitality. 

ICE: How do you pass that mentorship forward? 

SB: At Bungalow, we don’t allow yelling in the kitchen. We encourage positivity and teamwork. I got so much from people guiding me, so I want to give that to my team. 

ICE: Any advice for people thinking about culinary school? 

SB: Figure out your ‘why.’ If you love baking, focus on that. If you dream of opening a café, talk to people who’ve done it. You can try a couple of classes first. Once you’re sure, commit and have a direction. 

QUICKFIRE QUESTIONS 

Favorite kitchen tool? Honestly, a perfect spatula—it’s so important. 

Salty or sweet? Salty. 

Favorite food holiday? Diwali—unreal sweets. Ganesh Chaturthi for modaks, too. 

Favorite food city? New York and New Delhi, no doubt. 

Cook, Bake, Eat—in order? Eat, Cook, then Bake. 

Favorite cuisine? Indian first, Italian second. 

Go-to “easy” recipe? Keema Pav—spiced minced lamb with a soft bun. 

Go-to “wow” recipe? A South Indian fish curry with spices from Mangalore. 

Most frequently used ingredient? Coconut—milk, sugar, powder, you name it. 

Favorite food season? Winter. I love cozy soups, hot pots, spicy ramen.