"As far back as fifth grade, Peter Beck remembers spending a lot of time in the kitchen. Growing up in New Delhi, India, he recalls cooking lentils on a slow fire after school. “My mom hardly cooked—she didn’t have time. She was working and taking care of the household. I tried to help her out.”
His good intentions quickly turned into a passion. He kicked off his culinary career by landing a job in the kitchen of a five-star hotel in Mumbai. There he was trained in various cuisines, including French and Chinese, and was later promoted to chef. He went on to cook in different countries around the world—Thailand, Philippines, Malaysia, Singapore and Italy, to name a few—before coming to America in the late 90s. Living in New York City, Beck quickly noticed Indian restaurants didn’t offer much except typical dishes like chicken tikka masala.
Peter Beck’s illustrious career in the NYC restaurant scene began at Chola, where The New York Times awarded him two stars. In his next post as Executive Chef at Tamarind, he achieved another two stars from The Times, in addition to a Michelin Star, solidifying his reputation as one of the foremost Indian chefs in the city. He is known for his ability to showcase an immense array of the subcontinent’s diverse regional cuisine on a single menu, and for his ingenuity with vegetables and seafood.
October 2017, Beck was named executive chef of acclaimed Murray Hill Indian restaurant, Nirvana. He’s launched a creative new menu heavily influenced by the sea. “I’m doing a lot of seafood because most Indian restaurants tend not to.”
At Nirvana, he has crafted a comprehensive new menu featuring his take on the seafood of India’s coastal regions, the versatility of grilled vegetables, and the lean, spice-rich flavors of tandoori grilled meats. Most of the new dishes are lighter and healthier than typical Indian staples."