Known to the team at Soul Bar & Bistro, Gaurav Rana belongs to the generation of chefs whose earliest culinary education arrived through television. Growing up in the nineties, he was transfixed by Gordon Ramsay and Jamie Oliver, though it was closer to home that the lesson truly landed.
Watching his mother cook and watching what her food did to a room full of people taught him that cooking was less about the plate than the gathering around it. The decision to pursue hospitality followed naturally, and it has held: what keeps him in the industry today is the culture as much as the food, the passionate people, the creativity, and the particular energy of a busy service, all in aid of creating something a guest will remember.
The kitchens that shaped him read as a tour through some of Auckland’s most respected rooms. Hallertau, where Andrew Lautenbach was an early influence, gave way to time at Nourish Group and then at Kingi, where Tom Hishon and Wallace Mua left a lasting mark on his cooking style and mindset. Each mentor sharpened a different edge, and by the time Soul came calling, he was ready for a kitchen with genuine heft.
“I love the energy of the kitchen and the passion within it. We’re constantly refining our dishes, and everyone takes pride in what they do. That’s what makes the environment special.”
Few carry more than Soul. With over two decades on the Viaduct, the restaurant had long held a reputation Rana admired from the outside, and the chance to join a team still delivering at that level was one he moved on quickly. He now works as one of the restaurant’s sous chefs under Foley Hospitality Group Executive Chef Gavin Doyle, who he credits with challenging him daily and pushing his growth ever since he arrived.
Ask Rana what diners should understand about Soul, and he starts with the name. “It really speaks for itself. Soul has been operating on the Viaduct for more than twenty years and has become an Auckland institution. What makes it special is the combination of great food, atmosphere and hospitality. Behind every dish is a team of chefs constantly working to give guests an experience they remember.”
That team is, by his account, the best part of the job. “I love the energy of the kitchen and the passion within it. We’re constantly refining our dishes, and everyone takes pride in what they do. That’s what makes the environment special.” The menu’s best-sellers reflect the room’s appetites. “Our seafood and premium steaks are always the most popular orders, and they deserve the title. They showcase quality ingredients, simple technique and the consistency guests have come to expect from Soul.”
His own signature sits elsewhere on the menu. “Hands down, my favourite dish to make is the Pork Casarecce. Pasta has always been my comfort food, and I love how a simple dish can carry so much depth of flavour. It feels personal to me. It represents the kind of food I love cooking: honest, comforting and full of flavour.”
When asked about the direction dining is taking, Rana looks straight to the source. “I’d love to see more farm-to-table dining, where chefs work closely with growers and suppliers, understand the ingredients and tell their story through the food. The future should be about authenticity, seasonality and showcasing the best of what our local environment has to offer.”
Gaurav’s Recommendations
