Chef Sohan S Bisht approaches Indian cuisine as a living, evolving language. Shaped by international kitchens across several continents, his cooking remains grounded in Indian tradition while embracing the techniques, ingredients and cultural influences gathered throughout a career defined by travel, adaptation and creative exchange.
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His culinary journey began in his hometown, inspired by his elder brother and a shared ambition to build a life around food and travel. That early vision led him to formal culinary training and later to Park Hyatt Dubai, where he entered the world of international luxury hospitality. Initially trained in Western cuisine, Sohan soon found himself working within multicultural kitchens where adaptability was essential.
Frequent encounters with Indian guests, combined with limited access to familiar ingredients, encouraged him to improvise. Indian flavours began to meet global techniques, gradually forming a culinary identity built on curiosity rather than convention. His career later took him through the Maldives, Sydney, the Caribbean, the United States and the United Kingdom, where he served as Chef de Cuisine with Marriott. Each destination expanded his understanding of hospitality and introduced new ways of thinking about flavour, presentation and cultural exchange.
After the pandemic, Sohan moved to Vietnam to be closer to family and pursue an entrepreneurial vision of his own. He recognised that Indian dining in the local market was often associated with traditional curry houses, leaving space for a more contemporary and internationally minded expression. His intention was not to distance Indian cuisine from its heritage, but to present that heritage through a broader and more expressive lens.
That idea became RANG. Meaning “colour,” the restaurant reflects the diversity of India through an approach Sohan describes as “Internationally Indian.” Familiar dishes appear alongside creations shaped by his global experience, including Sweet Potato Gnocchi Chaat and WTF Chicken 65, a cross-cultural signature inspired by his Sichuan-born co-founder. The result is a menu that feels recognisably Indian while remaining open to dialogue with other culinary traditions.
Since opening in January 2024, RANG has earned recognition with remarkable speed. Within five months, it received a MICHELIN Bib Gourmand. It was later included in Tatler’s Top 100 and received Robb Report’s Destination Dining award in both 2025 and 2026. Sohan also became the only Indian chef in Vietnam inducted into the Disciples d’Escoffier.
His second concept, Phirangg in Hội An, extends this vision from another perspective. While RANG brings global influences into Indian cuisine, Phirangg presents the depth of India’s regional traditions to an international audience. Together, the two restaurants reveal a chef committed to moving Indian cuisine forward without weakening its cultural foundations.
Sohan’s story is ultimately one of evolution through experience. His cooking respects tradition without treating it as fixed, presenting Indian cuisine as modern, confident and fully capable of speaking to the world on its own terms.