In his long-anticipated cookbook, I Am from Here: Stories and Recipes from a Southern Chef, James Beard Award–winning chef Vishwesh Bhatt shares his worldly life story through 130 recipes that pay homage to traditional southern and Indian ingredients while exploring the unexpected delight of partnering the two. One of the South’s best chefs invites you to grill, stew, and fry your own way to a more expansive and delicious dinner. As the executive chef of Snackbar, where he has cooked for the last twelve years, he was nominated for People’s Best New Chef by Food & Wine magazine and won the 2019 James Beard Award for Best Chef: South. Vishwesh Bhatt I Am from Here: Stories and Recipes from a Southern ChefĪ native of Ahmedabad, Gujarat, India, Vishwesh Bhatt has made his home in Oxford, Mississippi, for more than twenty years. Still simmering in the Arkansas summers, Robert lives and works in Little Rock, slinging stories on canvas and paper in his studio. He also teaches figure drawing at the University of Arkansas at Little Rock. Robert currently serves as the Chair of the Painting and Drawing Departments of the Windgate Art School of the Arkansas Museum of Fine Arts, where he helps to design course curriculum and teach drawing and painting. Robert has exhibited his visual narratives in exhibitions around the nation, and several of his works are in collections both private and public around the country. Development of these narrative ideas and a fondness for the figure stayed with him through his studies at the University of Arkansas at Little Rock where he received his degree in Studio Art with an emphasis in Drawing.

This love of story grew alongside his love of drawing, forming a deep and solid foundation for creative sensibilities to build on. Robert grew up on the pulpy pages of comic books, spending the hot and humid Arkansas summers reading stories of heroes and hardships and everything in between. Robert Bean Book Cover by Design Workshop

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