Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of speciality cooking. With a fresh and flavoursome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightful innovative dishes. It is this consistent desire to evolve, revive, and refine the food he stirs up, that has won him laurels and respect in the culinary world. Amrish did his Diploma in Hotel Management and Catering Technology in Bangalore in 2001 and got an opportunity to do his industrial training at the reputed hotel ‘The Taj’. It was during this time that he realized his real passion and decided to specialize in Kitchens. It was probably for the skills he gathered during this time that helped Amrish to top his college ‘Chef Competition’ and get selected to represent his college Chef Team at a national level competition; a memory he cherishes dearly. He later got selected as a management trainee with The Park Hotels in New Delhi. This gave him an opportunity to travel extensively across the country, work with great culinary maestros, hone his skills, and get an insight into some age-old cooking techniques, flavours, and unique spice blends to enhance his craft.
In the year 2003 Chef Amrish opened a Progressive Indian restaurant, named ‘Fire. His menu covered dishes ranging from gourmet to fast food, regional to pan Indian, festive to ethnic, and even some home cooked delights. The food was loved not only by his guests but also by food critics from across the country. As a result ‘Fire’ was rated as one of the finest restaurants of modern India in HT City Eating Out Guide, for three consecutive years. Chef Amrish later went on to join the hotel, Indian Vintage in Shanghai for a brief period in 2005-2006. Post this he shifted to U.A.E. to join a new restaurant ‘Zaika’ in 2006, followed by Ushna, a premium fine dining destination in Abudhabi in the year 2008. All moves won Amrish several awards and allocades. He was soon appointed as the brand chef and responsible for kitchen operation in the middle east for Indian Restaurants across the region. His work centredon enhancing the food standards at the hotels, while also ensuring a well-trained and skilful team. He was also involved with developing kitchen designs for the upcoming restaurants. Chef Amrish presently works as the specialty chef at RangMahal and his love for good food and creativity reflects in everything he stirs up.