Born and raised in Durban's Newlands East, Chef Ismail Amos — also known as Chef Fish — grew up surrounded by the rich aromas and flavours of diverse culinary worlds — his maternal grandmother's German heritage, his paternal grandmother's Cape Malay traditions, and his maternal grandfather's Tamil roots, whose part time work as a caterer brought a vibrant Indian influence into the family kitchen.

From an early age, he would stand by their sides in the kitchen, absorbing the rhythms, scents, and stories behind each dish. These moments didn't just teach him recipes — they planted the seed of a lifelong passion.

"A plate is more than just flavours; it's a story that can comfort, surprise, and inspire."

School wasn't where Ismail shone; he struggled, and thus, he left without completing his studies. But the moment he walked into Capsicum Culinary Studio and the kitchen, everything changed. In the kitchen, he found his purpose and finally felt like he belonged. He excelled, quickly making his mark and earning the respect of peers and mentors alike.

In 2017, he was:

Nominated Head Chef for Capsicum's final Gala event

Enrolled as a qualified chef under SACA

Runner-up in the SACA Robson's Craft Beer & Canape competition

Winner of the Hirsch's Head Chef competition

His career has since spanned top-tier kitchens — from The Chef's Table to Grootbos Private Game Lodge, where he planned menus for exclusive events like the VOX Germany gathering and crafted a private dining experience for the Lord of England — to celebrated restaurants such as Pier, where the team earned 3 Stars at the Eat Out Awards and was named the 2nd Best Restaurant in Africa in 2022.

As Senior Sous Chef and Executive Head Chef, Ismail has created innovative menus, mentored young chefs, and championed sustainable sourcing.

Driven by quality ingredients and bold flavours, Ismail believes great food should tell a story — one that connects people to memories, cultures, and emotions.

Whether foraging along the coast, exploring vibrant markets, hiking scenic trails, or unboxing fresh produce in the kitchen, he draws inspiration from the beauty and diversity of nature, transforming simple ingredients into dishes that make people pause, savour, and remember.