From 7-Eleven to James Beard: The Unlikely Journey of Chef Suresh Sundas

If you've ever had the pleasure of dining at either Daru or Tapori, you'd know that Chef Suresh Sundas's name being shortlisted for a James Beard Award is no surprise. His dishes are a testament to his skill and creativity. But what might take you aback is where this culinary journey began—not in a fancy cooking school, but behind the counter of a 7-Eleven. Let’s explore how a humble convenience store became the first chapter in Chef Sundas's remarkable story.

The Unconventional Beginnings: A 7-Eleven Stint

A pinch of this and a dash of that... Chef Suresh Sundas didn't exactly follow a traditional path into the culinary world. His journey started at a 7-Eleven convenience store in Washington D.C., where he worked as a clerk during his early twenties. While it might seem like an unusual place to start, Sundas saw it differently.

Working long hours behind the counter, he found himself drawn to the array of snacks and beverages on the shelves. He began experimenting with flavors and textures, combining different ingredients in unique ways. This early experimentation laid the foundation for his innovative approach to cooking. "I learned how to balance flavors and textures," Sundas recalls. "It’s all in the technique!"

From Convenience Store Clerk to Culinary Master

How many James Beard Award winners can you name? Chef Sundas's transition from 7-Eleven clerk to James Beard finalist might seem like a giant leap, but it was actually a series of thoughtful steps. After saving enough money from his job, he enrolled in a local culinary school to hone his skills and deepen his understanding of classic techniques.

Upon graduation, Sundas landed a position at a small, family-owned restaurant in D.C., where he quickly rose through the ranks. His unique approach to flavor combinations and his ability to create dishes that were both familiar and innovative caught the attention of local food critics. "I wanted to bring a fresh perspective to traditional American cuisine," he explains.

In 2015, Sundas took a bold step and opened Daru, a restaurant that blends Indian and American flavors in unexpected ways. The menu features dishes like lamb shank biryani with truffle oil and smoked tomato chutney—dishes that quickly became favorites among diners and critics alike. "It’s all about creating something magical," he says.

Recognition and the James Beard Finalist Nomination

Who has 7 James Beard Awards? The recognition didn’t stop there. In 2023, Sundas opened Tapori, a more casual eatery that focuses on street food-inspired dishes with a gourmet twist. Both restaurants have been praised for their creativity and execution, but it was the opening of Tapori that truly put him on the map.

In early 2026, Sundas received the news that he had been named a finalist for the James Beard Foundation’s best chef in the mid-Atlantic region. This is no small feat; the James Beard Awards are often referred to as the "Oscars of the food world." The list of past winners includes some of the most renowned chefs in the industry.

Being named a finalist means that Sundas is among the top five chefs in his category, competing against other talented individuals from across the region. It’s a testament to his hard work and dedication, but it also serves as an inspiration to others who might not have followed a traditional path into the culinary world. "It shows that there are multiple ways to succeed," he says.

The James Beard Awards: A Closer Look

The James Beard Foundation was established in 1986 and has since become one of the most prestigious organizations in the food industry. Each year, they recognize chefs, restaurants, and other culinary professionals through a series of awards. The categories range from Best Chef to Outstanding Restaurant, and each is highly competitive.

For Sundas, being named a finalist for the best chef in the mid-Atlantic region means he’s been recognized for his contributions to the local food scene. "It’s an honor to be acknowledged by my peers," he says. But what exactly goes into becoming a James Beard Award semifinalist and eventually a finalist?

The process begins with nominations, which can come from anyone in the industry. From there, a panel of judges reviews the submissions and narrows down the list to semifinalists. These semifinalists are then further evaluated based on their culinary skills, creativity, and impact on the community.

Sundas’s unique background and innovative approach to cuisine likely played a significant role in his selection as a finalist. "I think my story resonates with people because it shows that you can come from anywhere and achieve great things," he says.

The Impact of Sundas's Journey

Chef Suresh Sundas’s journey from 7-Eleven clerk to James Beard finalist is more than just a personal success story. It’s a reminder that the culinary world is open to those who are willing to put in the work and think outside the box.

For aspiring chefs, Sundas’s story offers a valuable lesson: don’t be afraid to take unconventional paths. "Remember, it’s all in the technique!" he often says. Whether you start in a convenience store or a five-star kitchen, what matters most is your passion and commitment to your craft.

Moreover, Sundas’s success has had a positive impact on the local food scene in D.C. His restaurants have become community hubs, bringing people together over delicious, innovative dishes. "We want to create an environment where everyone feels welcome," he says.

Conclusion: Celebrate Culinary Diversity

Chef Suresh Sundas’s journey from 7-Eleven clerk to James Beard finalist is a testament to the power of hard work, creativity, and passion. His unique background and innovative approach to cuisine have not only earned him critical acclaim but also inspired a new generation of chefs.

As we look forward to the James Beard Awards in Chicago 2026, let’s celebrate the diversity and richness that chefs like Sundas bring to the culinary world. Whether you’re an aspiring chef or just a food lover, there’s always something to learn from those who dare to take unconventional paths.

So, the next time you visit Daru or Tapori, remember that every dish on the menu is a testament to Chef Sundas’s journey. And if you’re feeling inspired, why not try your hand at creating something magical in your own kitchen? After all, it’s all in the technique!

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