About

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my story

Born and raised in Saharanpur, North India, Chef Amrish Sood is a distinguished culinary professional celebrated for his expertise in regional Indian flavours and his innovative approach to contemporary cuisine. His passion for evolving, refining, and reimagining traditional Indian dishes has earned him wide recognition and respect across the culinary industry.

A graduate in Hotel Management and Catering Technology from Bangalore (2001), Chef Amrish began his career with industrial training at The Taj, where he discovered his true calling in the kitchen. His dedication and talent quickly set him apart, winning his college’s Chef Competition and earning him the opportunity to represent the institute at a national level.

Following his training, he joined The Park Hotels, New Delhi, as a Management Trainee, travelling extensively across India to train under renowned chefs. This experience allowed him to master diverse regional cooking techniques and understand the intricate use of Indian spices and flavours.

In 2003, Chef Amrish launched Fire, a progressive Indian restaurant that garnered critical acclaim and was recognised in the HT City Eating Out Guide as one of modern India’s finest restaurants for three consecutive years. His international journey began soon after with Indian Vintage in Shanghai (2005–2006), followed by Zaika (2006) and Ushna (2008) in the UAE—both of which earned multiple awards and accolades under his leadership.

As Brand Chef for several Indian dining concepts across the Middle East, he oversaw kitchen operations, staff development, and menu innovation. In 2012, he collaborated with a Michelin-starred chef to open Rang Mahal at JW Marriott Marquis Dubai—an acclaimed fine-dining destination renowned for its progressive Indian cuisine.

Chef Amrish now resides in Canada, managing kitchen operations for Indian restaurant & Banquets in Vancouver. His cooking remains rooted in authenticity while embracing creativity and innovation, reflecting a lifelong commitment to excellence in the culinary arts.

my philosophy

Counter BAlance

In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. I prefer blending my own spices and marinades, so that I can use them to their full potential and to my personal satisfaction

Continuous

I believe cuisine is a living thing, which grows and changes with time. The food that we cook today will be tagged as traditional for coming generations. My cooking is progressive in nature. It reflects inspiration from old recipes, cooking techniques, new ingredients, modern appliances and local and seasonal produce

Consistency

Creating good food on a daily basis requires strong fundamentals, a great team and most importantly commitment to the Craft and integrity, ‘Doing something as taught when nobody is watching’

Connect

Dining is a joyful experience; therefore I strive to connect things through my cooking, whether they are memories, past experiences, culture or cuisine.