Chef Sunil Soni was born and brought up in New Delhi, and did his initial culinary training at Taj Hotel.
Always keen on travelling and exploring different cuisines he went to Singapore early in his career and learned oriental cuisine. Later on his experience in Kuwait brought him closer to middle-Eastern cuisine. He setup Bukhara restaurant in Kuwait which became a popular place for both locals as well Indians to eat. It was well received in press too. He spent time as an Oriental chef in Kenya in mid-nineties before going to Kuwait.
He soon started an Indian Restaurant in a resort in Seychelles which was an instant hit among the locals as well as visitors. He went to a special assignment to spruce up a Sheraton resort before going to USA. He was instrumental in starting a state of the art Indian Restaurant in Boston USA with a concept of open kitchen when that concept was not very well known. It was dueled with live cooking station. This concept and Awadhi cuisine brought laurels to the restaurant. He opened another one in (Tamarind Bay) Cambridge MA USA with an Awadhi Cuisine concept which was the talk of the town. He would return to Kenya after USA to take over a coastal resort in Watamu, Kenya at the owner’s (friend) request.
Chef Soni has always been intrigued by the royal cuisine of Awadh and revived it in USA. He explored the area and the cuisine and finally wrote a book about the cuisine with his own recipes - Jashn-e-Oudh, Romance of the cuisine. The book also nicely explores the area’s rich history, culture and tradition. While in USA his biryani techniques were featured in a short film produced in collaboration with Boston University, MA. He was featured in a famous TV show ‘Phantom Gourmet’ in Boston USA. His restaurants were consistently Zagat rated for consequent years and featured in as ‘Best of Boston’ frequently.
He returned to India and joined Clark group of hotels as their Corporate Executive Chef. His cuisine and recipes are popular enough to attract the media, wherever he has been.
Chef Soni has been written about and critically acclaimed in numerous magazines and newspapers both in India and abroad including India, Kuwait, Kenya, Seychelles and USA. He is a prolific writer and comes up with relevant articles, ahead of times about food. Lately, after being in the industry (both India and overseas) for more than 30 years, he has been parting his expertise as a consultant to various culinary institutions and has been an advisor to Abdul-Aziz Fama, His Excellency, Prince Saudi Arabia. He has shown interest in vedic cooking which is a hot topic in the culinary world.