Amol Agarwal has been named Executive Chef of The Ritz-Carlton, South Beach, responsible for Bistro One LR and DiLido Beach Club restaurants as well as Lobby Bar, Lapidus Lounge, in-room dining, banquets and the luxury oceanfront hotel’s entire culinary operation.
Growing up in a traditional Indian family meant that Amol Agarwal’s professional path was mapped out for him from the time he was born. Before Amol was able to utter his first words, his parents were grooming him to become an engineer or doctor and follow in the footsteps of his older brother, father and uncles. However, fate intervened at 12 year’s old, when Amol attended a family wedding and had the good fortune of spending time with his distant cousin, an accomplished food and beverage professional at the prestigious Taj Hotel. Amol listened intently as she described her role in the glamorous hospitality industry servicing guests and helping to create life-long memories. Instantly, Amol’s desire to enter the business was ignited, leading him down a new path as an accomplished chef.
In 1993, Amol set his career in motion enrolling in the Institute of Hotel Management in Chennai, India. In addition to his passion, Amol discovered that he had a natural talent for mixing different ingredients and creating flavorful dishes, which solidified his decision to simply focus on becoming a chef. Concurrently, Amol worked part time at the Taj Connemara Hotel to hone his culinary skills learning various cooking techniques from cleaning and preparing fish to properly cooking a steak. After earning his culinary arts degree, Amol spent the next four years working as the chef de partie at the Four Seasons in Goa, India and Khuda Huraa in the Maldives. He learned early on that being a chef meant more than creating a pretty dish.
According to Amol, What makes good food “great” is the love and passion you put into each dish and ingredient.
In 2000, Chef Amol’s career took him to the United States, where he led a 15 million dollar operation and a team of 150 culinary professionals as the Executive Chef at the
Straits Restaurants in San Francisco, California. Four years later, he joined the AAA
Five-diamond Ritz-Carlton Rose Hall Golf & Spa Resort in Jamaica as the Executive Sous Chef. In 2007, Chef Amol accepted a position as the Executive Sous Chef with The Ritz-Carlton Huntington Hotel & Spa in Pasadena, California. By 2008, Chef Amol became the Executive Sous Chef and Acting Executive Chef at The Ritz-Carlton Hotel in Beijing, China.
Two year later, Chef Amol returned to the United States to become the Executive Chef of the JW Marriott, Camelback Inn in Scottsdale, Arizona, where he was responsible for overseeing eight different food and beverage outlets including the world-renowned AAA Four-Diamond BLT restaurant.
Chef Amol’s delicacies have appeared in a special wedding layout in the leading fashion magazine Vogue. Amol was also recognized in Gourmet as the featured chef of the award-winning fine dining restaurant Baraabaru at the Four Seasons Resort in the Maldives at Kuda Huraa.