Chef Vijay Kumar — Tamil Nadu born, trained at Taj Connemara Chennai before a long California run that culminated at Michelin-starred Rasa Burlingame — opened Semma as Executive Chef and co-owner at 60 Greenwich Avenue in October 2021 with Unapologetic Foods (Roni Mazumdar + Chintan Pandya). The credential trail runs dense: one Michelin star held continuously across five consecutive guides (2022 through 2026), Number One on the NYT 100 Best Restaurants in NYC 2025 list (Krishna and Clark, post-Wells) — the first Indian restaurant ever to top the list, climbing from #12 in 2023 to #7 in 2024 — and Kumar's 2025 James Beard Award for Best Chef New York State, the first JBF Best Chef given to a chef cooking Indian food. The kitchen runs Tamil-Chettinad-Kerala home cooking à la carte: gunpowder dosa on every table, Kanyakumari nandu masala for two, meen pollichathu banana-leaf branzino. Wid Chapman Architects designed the ninety-seat room around a Kerala houseboat-inspired wood ceiling, a Kathakali mural, and custom Chandigarh Chairs. Kumar's JBF belongs to Semma; Pandya's 2022 JBF stays at Dhamaka, the closest sibling in the Unapologetic Foods portfolio. For NYC's only Michelin-starred Indian restaurant, at the apex of the catalog's Indian register.