Oxford is a literary town that became also a foodie town, and that means we have many wonderful chefs and restaurants to celebrate.

Like our authors, some stand out more than others and Vishwesh Bhatt, chef of Snackbar, is one in that category.

Recently named for a third time as a James Beard Awards finalist for Best Chef South, Bhatt has become a well-known leader in a strong lineup of Southern chefs.

Well-known Oxford restaurateur and chef John Currence, the 2009 winner of the Beard Best Chef South award, mentored Bhatt. A graduate of Ole Miss, Bhatt started working for Currence in 2011 and became the executive chef at Currence’s restaurant Snackbar, where he emerged on the local and national scene.

Bhatt’s specialty is using traditional Southern ingredients and preparing them with flavors and techniques of his native India.

He was humbled once again this year when named a Beard finalist, but friends and Snackbar customers know it is well deserved.

We congratulate Snackbar chef Vishwesh Bhatt — known by friends as Vish — and have no doubt that he is one of the best chefs in the South. It is only a matter of time before Bhatt joins mentor Currence in the winner’s circle.