EXECUTIVE CHEF AMOL AGARWAL
In 1993, Agarwal set his career in motion by enrolling in the Institute of Hotel Management in Chennai, India. In addition to his passion for cooking, Agarwal discovered that he had a natural talent for mixing different ingredients and creative flavorful dishes, solidifying his decision to focus on becoming a chef. After earning his culinary arts degree, Chef 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 means more than creating a pretty dish.
Chef Amol's career brought him to the United States in 2000, where he led a $15 million operation and team of 150 culinary professionals as the Executive Chef at the Straits Restaurant in San Francisco, CA. Over the next eight years, Chef Amol held positions as Executive Sous Chef at the AAA Five-Diamond Ritz-Carlton Rose Hall Golf & Spa Resort in Jamaica, the Ritz-Carlton Huntington Hotel & Spa in Pasadena, CA, and the Ritz-Carlton Hotel in Beijing China. Chef Amol returned to the United States in 2010 as the Executive Chef at the JW Marriott Camelback Inn in Scottsdale, AZ where he oversaw eight different food and beverage outlets, including the world-renowned AAA Four-Diamond BLT restaurant. Over the next six years, he's held Executive Chef and Director level positions in South Beach, San Francisco and now, Fort Worth, TX.
As Chef Amol puts it, what makes good food great is the love and passion you put into each dish and ingredient. When he is not cooking, he spends time with his wife and two children, loves to watch movies and listen to Bollywood songs or classic rock. He also enjoys playing and watching cricket and soccer.
EXECUTIVE SOUS CHEF NAVEESH LAUL
Born in New Delhi, India, Laul always wanted to become a doctor - and even gave it a shot. But, destiny brought him to the world of culinary operations after joining the prestigious Institute of Hotel Management in Pusa, New Delhi. Laul won multiple national level culinary competitions while representing the university, and after graduating, was selected by Taj Group of Hotels to join their reputed Taj Management Training program. Through this program, Chef Naveesh trained in some of the best fine dining restaurants within the company, including The Orient Express, Taj Palace New Delhi, Chambers at Taj Mahal Palace and Towers Mumbai, to name a few.
After completing the program, Chef Naveesh joined the team at Graze, the modern European restaurant at Taj Residency Bangalore, where he worked closely under Chef Oscar Gonzalez, learning the finer details of the cuisine. Laul moved up the ladder quickly, and became Chef de Cuisine for the Vista Restaurant at Taj Landsend Hotel in Mumbai. Over the next several years, Chef Naveesh held executive level positions at Machan, Emperor's Lounge, Taj Bengal Kolkata and more. In 2016, Chef Naveesh and his family moved to the United States and joined the team at Omni Fort Worth Hotel. In his spare time, Chef Naveesh enjoys reading culinary books and journals, singing, cricket and meditation.
CHEF CHRIS BOYDSTON
Chef Chris Boydston started his culinary journey at the young age of 17, working in Fort Worth-based upscale dining establishments. Boydston attributes his love for cooking to his father and loving grandmother, who taught him a lot about food and how it is closer to the heart than it is to the stomach. Eventually, Chef Chris moved his career into the hotel division of the culinary field, and made his mark doing what he enjoys. First hired as a supervisor, Chef Chris honed his craft with hard work, passion and perseverance.
Making daily specials and experimenting with ingredients are his forte, and his talent has shone bright at Omni Fort Worth Hotel for the past seven years. Chef Chris has aspirations to keep moving up the culinary ladder, and hopefully become an Executive Chef at an Omni property one day.