- Taj Dubai appoints Chef Bholanath Jha as Executive Chef.
- 18+ years’ experience across India and the Middle East, including Taj, The Leela and Hard Rock Café.
- Known for Thalassery Biryani and a modern take on Indian cuisine with molecular touches.
- Will lead Bombay Brasserie, Treehouse, The Eloquent Elephant and Meda Tapas + Bar.
- Former columnist for The Hindu with a wellness-led food philosophy.
Taj Dubai has a new name at the pass. Chef Bholanath Jha takes over as Executive Chef with nearly two decades of kitchen time behind him, from classic hotel brigades to large multi-site operations.
He blends Indian roots with modern technique, and yes, that includes the occasional bit of molecular theatre. Expect menu refreshes across Bombay Brasserie, Treehouse, The Eloquent Elephant and Meda Tapas + Bar, with a steady hand on flavour and a practical eye on what Dubai diners actually order.
Who is Chef Bholanath Jha?
A hotel-school grad with a long track record of doing the work before getting the title.
- IHM Chennai graduate; joined Taj Coromandel in 2006 via the Taj Hospitality Training Programme
- Rapid rise: Chef de Partie within two years; Junior Sous Chef by 2009
- Pre-opening team at The Leela Palace, Chennai, in 2011
- Area Kitchen Manager at Hard Rock Café, Delhi, overseeing multiple outlets
- Moved to Dubai in 2019 for a culinary start-up focused on product R&D and innovation
He’s the kind of chef who’s done both the white-tablecloth grind and the high-volume juggle. That matters in Dubai, where a hotel kitchen can flip from tasting menus to banquets in the same day. The start-up stint signals he’s comfortable with testing, costing and systemising, not just plating for Instagram.
What he’ll oversee at Taj Dubai
The brief is simple: keep standards high and keep menus moving across the hotel’s headline venues.
- Bombay Brasserie
- Treehouse
- The Eloquent Elephant
- Meda Tapas + Bar
Bombay Brasserie already has strong form with Indian calendar moments in Dubai. See recent coverage on Diwali at Bombay Brasserie and previous events like the Independence Day evening brunch and Onam Sadhya. Expect Chef Jha to keep that calendar sharp while tightening execution and consistency across the wider hotel outlets.
His food philosophy, in practice
Traditional flavours, clean lines, and a modern toolkit used with restraint.
- Signature dish: Thalassery Biryani
- Approach: rooted Indian flavours, contemporary technique
- Interests: molecular gastronomy as an accent, not a gimmick
- Wellness angle: wrote “Meals that Heal” column for The Hindu, focused on food as balance
It reads like a chef who values memory and technique equally. The biryani tells you where he comes from; the molecular touches tell you he’s not stuck there. The wellness streak suggests lighter menus, clear broths, and smarter portioning where it counts, especially at business-lunch speed.
Why this move fits Taj Dubai now
Dubai’s diners want comfort they can post about, plus service that doesn’t wobble on a Friday night.
- Tighten classics without stripping soul
- Add limited-time menus tied to India’s festival calendar
- Maintain premium bar snacks at Treehouse; keep gastropub plates honest at The Eloquent Elephant
- Use product R&D rigour to cut waste, prep smarter and hold margins
Hotels in Business Bay live and die by repeat locals as much as room guests. The win here is menu variety without chaos: small, seasonal changes, a few chef specials that actually rotate, and sharper mise en place so the 8 pm rush doesn’t torpedo the 8:30 reservations.
Career timeline at a glance
A quick map for people who care about when the knives got sharper.
- 2006: Taj Coromandel, Chennai, via Taj Hospitality Training Programme
- 2008: Chef de Partie
- 2009: Junior Sous Chef
- 2011: Pre-opening team, The Leela Palace, Chennai
- 2013: Hard Rock Café, Delhi, Area Kitchen Manager
- 2019: Dubai, culinary start-up focused on product development
- 2025: Executive Chef, Taj Dubai
The arc shows steady responsibility. Pre-opening teaches systems. Multi-site management teaches consistency. Start-ups teach cost control and speed. That’s the trifecta you want steering four outlets in a busy Business Bay hotel.
Who is the new Executive Chef at Taj Dubai?
Chef Bholanath Jha, an IHM Chennai graduate with over 18 years’ experience across India and the Middle East.
Which restaurants will he lead at Taj Dubai?
Bombay Brasserie, Treehouse, The Eloquent Elephant and Meda Tapas + Bar.
What cuisine is he known for?
Modern Indian rooted in tradition, with a standout Thalassery Biryani and selective use of molecular techniques.
Will menus change right away?
Expect phased updates and seasonal specials rather than a hard reset, keeping favourites on while new dishes are tested.
Where can I read more on Taj Dubai dining in the UAE context?
Browse our Food section for recent coverage, including Diwali at Bombay Brasserie, Onam Sadhya at Taj Dubai & JLT and the Independence Day brunch.
