Hemant Kumar Pathak
Madison Square Park, Manhattan
Junoon, Hindi for “passion”, is a place full of just that. When we came in to the restaurant to chat with Hemant Kumar Pathak earlier this summer, we were blown away by the attention to detail, and unconventional means of using local produce and herbs to give the their a modern edge to traditional flavors in their cuisine and cocktails.
Full name, age, where are you from?
Hemant Kumar Pathak, Age: 35, I was born in the very north of India in a small village in Pithoragarh district – Tibet lies to the north and Nepal to the east. Moved to USA back in 2013 and now live in New Jersey.
What is your title and where do you work?
Head Mixologist/ General Manager at Junoon New York.
Was food a big part of your upbringing?
Coming from a land of spices and exotic flavors food must be a big part. I grown up eating mostly vegetarian food.
What are your earliest memories of dining out?
I grew up eating roadside vendors called “DHABA” and mom’s cooking mostly in my childhood. Real dining started when I went to pursue a bachelor’s degree in Hotel Management and tourism back in 2005 and I loved it. The vibe around people inside a restaurant and bar was fun. I often enjoyed it with my friends during my college days.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Don’t give up until you succeed. Do what you love and love what you do!
What do you think working in this industry has taught you?
This industry made me a better person and certainly has given me a chance to express myself at the same time understand the importance of PEOPLE in life.
What's your favorite dish/drink on the menu?
In our Junoon menu I love the Ghost Chili Murg Tikka, as it’s little spicy but very tender and flavorful. Drink’s wise “Masala Whiskey” is my go-to drink. It’s our spiced version of a classic Old Fashioned cocktail including spice nectar which has 11 different spices.
What is your favorite place to go out and eat at and what are you ordering?
Dante for my all-time favorite classic Negroni.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
Nonelectric 5 items- Chef knife, cutting board, blowtorch to start the fires daily, long skewer(like a tandoor one but sharper) to catch fish/skewer and grill with, MDH chaat masala
5 items with electricity- chef knife, combi oven, cutting board, lowboy refrigerator, full sheet tray
