Home Cooking: A Profile of Chef Nikhil Abuvala

Already regarded as one of the top chefs in South Walton, Nikhil Abuvala was recently named a finalist for the prestigious James Beard Award for Best Chef of the South 2025. He has been a mainstay of the Gulf Coast food scene for years. His restaurants along 30A are among the South Walton culinary hot spots, each with a unique style and inspiration that draw from his personal history.

As Chef-Owner of Roux 30A, he’s created one of the most beloved fine-dining restaurants in Grayton Beach. He focuses on the concept of “breaking bread” – allowing both friends and even complete strangers to share an unique experience through multi-course tasting menus. The Daytrader Tiki Bar & Restaurant is a festive beachfront spot on the Seaside food scene. The menu combines coastal flavor with inspiration from the Polynesian islands. His latest venture, Saladita Taqueria (also in Grayton Beach) offers an elevated street-style taco concept with braised meats and a creative selection of toppings.

Abuvala’s approach to cuisine is linked to exploration on multiple different levels. As he traveled through nearly 30 countries around the globe, he would find work in kitchens along the way. Each experience was an opportunity to immerse himself in that culture and learn from other chefs. From there, he’s experimented with the countless ways these influences can work together.

This multicultural approach came as a natural extension of his own upbringing, as his father is from India while his mother is American. The genuine love for the kitchen began at an early age. He learned from his grandmother while helping her prepare traditional Indian flatbreads and other dishes in her kitchen.

After spending his early days in the Atlanta area, Abuvala moved to South Walton as a young teenager. It was the beginning of a very close connection with the area which continues to evolve today. Over the years Chef Abuvala has forged personal relationships with residents who supply him with the freshest local ingredients. This system of exchange has grown so familiar that it’s not unusual for him to find offerings (vegetables, herbs, etc.) left on his porch for consideration. He feels that one of the biggest perks of using local ingredients is that it inspires more people to grow and produce them right here, creating a thriving local food scene that everyone can benefit from. “We've seen the number of local vendors increase every year, bringing new and exciting products to the table all the time,” says Abuvala. “This not only enhances the quality of food at our farmers markets but also improves what we get to enjoy at home.”

Abuvala’s relationship with this community also extends beyond the kitchen, as he has forged strong partnerships with local non-profit organizations like Alaqua Animal Rescue, Food for Thought, and Destin Charity Wine Auction. This goodwill has spread throughout the Southeast, as he regularly participates in and sponsors charity events and fundraisers.

Apart from charity, he and his team have also been known to lend a helping hand to their neighbors in times of need.

“When Hurricane Michael hit, we quickly rented a 26-foot truck and bought every case of water we could find, then drove straight to Panama City the day after the storm,” says Abuvala. “After that, we put together 1,200 meals and delivered them to Youngstown, north of Panama City. It was quite a sight, with volunteer firefighters using 4-wheelers to bring people out of their homes to the firehouse where we were serving food.”

After all these years and all that traveling, South Walton is truly home to Abuvala, who has now started his own family here. The positive response and the South Walton dining accolades he’s received continue to inspire him and his team to not only expand their craft but to volunteer their time toward the greater good.