Originally from India, Sadhu moved to the United States as a child and fell in love with the restaurant scene.<\/p>\n
\u201cIt looked so passionate, and it still looks fun to me,\u201d he says. \u201cI was so interested and I could work with so many different people.\u201d<\/p>\n
After moving to New York City to work in restaurants, Sadhu decided it was time to get a formal culinary education<\/a>, and moved to Australia to attend New South Wales Technical and Further Education Commission\u2019s culinary program. From there, he worked briefly in San Francisco at upscale Indian restaurant Amber before heading to the Dallas area to check out its foodie scene.<\/p>\n But he didn\u2019t just want to be an Indian chef.<\/p>\n Then he worked with Stephan Pyles at Samar, opened The Shops at Legacy<\/a>\u2019s Pepper Smash Cocktail Kitchen<\/a>, then went into corporate kitchens as an executive chef for W Dallas, followed by experiences at Bonappetit and now as culinary manager for a corporate kitchen.<\/p>\n Along the way, he collected TV appearances on Food Network shows.<\/p>\n In 2013, he went on Cutthroat Kitchen. In 2016, he went on Beat Bobby Flay, which he did after challenging him to cook authentic samosas. In 2021, he went on Supermarket Stakeout. In 2024, he went on Food Network\u2019s 24in24: Last Chef Standing, a five-episode competition where 24 contestants compete in 24 challenges over 24 hours.<\/p>\n Throughout each experience, he collected knowledge on French, Italian, Southwestern and American cuisines.<\/p>\n \u201cI\u2019ve been in this country for 40 years now,\u201d he says. \u201cI worked with so many different people, learned from so many different cultures, and that\u2019s what I put on the plate.\u201d<\/p>\n But he couldn\u2019t continue in a traditional restaurant setting.<\/p>\n \u201cI don\u2019t want the chaos anymore,\u201d Sadhu says. \u201cWhen you cook, cook with love. Cook with compassion. When you\u2019re focused and present, the food comes out differently.\u201d<\/p>\n That philosophy has become the foundation of his supper club concept.<\/p>\n Each is intentionally small, serving 10-15 guests. No menu item is the same as the last.<\/p>\n In June\u2019s menu, the first two courses brought some heat. First was a cold blanco soup with marcona almonds, green grapes, rice crackers and Kashmiri chili. Next, a pork belly with a gochujang sauce was topped with kimchi and radish on a bed of perilla leaf.<\/p>\n The third and fourth courses took a step back for something more refreshing. Beets with Malai, Turkish pistachios, pea sprouts and summer citrus vinaigrette. Snapper in an ikura beurre blanc sauce, topped with charred green onion and nori spice dust.<\/p>\n His Indian-cuisine upbringing came in with a masala-braised chicken with guajillo, pickled onions and spicy crispy corn. Then, heirloom squash with fresh herbs and parsley emulsion on cultured buttermilk sourdough. To end the main meal, Goan-style sausage ragu with gnudi in cr\u00e8me fra\u00eeche, toasted garlic crumble and mint.<\/p>\n A dessert course featured a cardamom and rose panna cotta with berry compote, saffron foam and rose dust.<\/p>\n \u201cI don\u2019t call it fusion,\u201d Sadhu says. \u201cI take ingredients from different places and cook them together. I\u2019m blending flavors.\u201d<\/p>\n After the 10 courses are up, there\u2019s a chai service with Sandhu\u2019s homemade spice blend and conversation among the group to close out the night. A mignardise of rose water and crushed pistachio short cookies was passed out. During the June meal, two diners even booked Sandhu to do a similar concept in their kitchens.<\/p>\n \u201cYou don\u2019t get that in a restaurant,\u201d he says. \u201cYou can stand here, ask questions, watch me cook. That\u2019s the freedom I give my guests.\u201d<\/p>\n Eventually, Sadhu hopes to open a restaurant with similarly limited seating to be able to do his weekend dinners in a more professional setting. And when he gets to that point, he\u2019s looking to stay in Plano.<\/p>\n \u201cPlano is my place,\u201d he says. \u201cI love Plano.\u201d<\/p>\n \u201cWhen people come into my house and they enjoy the food, that gives me joy,\u201d he says. \u201cIt\u2019s not just cooking. It\u2019s hosting.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Veteran chef, Vijay Sadhu has left behind restaurants to serve 10-course meals during his Supper Club that he…\n","protected":false},"author":2,"featured_media":358062,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[160,162,161],"class_list":["post-358061","post","type-post","status-publish","format-standard","has-post-thumbnail","category-plano","tag-plano","tag-plano-headlines","tag-plano-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/358061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=358061"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/358061\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/358062"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=358061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=358061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=358061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Chef](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/07\/Vijay_Sadhu_Supper_LaurenAllen-23_web-scaled.jpg\")
Chef Vijay Sadhu. Photography by Lauren Allen<\/p>\n