Rohit Chadha
Executive Chef, JW Marriott Mussoorie Walnut Grove Spa and Resort
Deeply committed to working with regional, hyperlocal, and indigenous ingredients that reflect the terroir of the region, Rohit Chadha represents a new generation of Indian culinary leadership redefining luxury hospitality.
Growing up in suburban Mumbai’s Dahisar, Rohit always aspired to become a chef. Inspired by cinema and driven by ambition from an early age, he knew as early as the seventh grade that he wanted to command a professional kitchen brigade. Today, after nearly 14 years of relentless dedication to the culinary arts, he serves as the Executive Chef at JW Marriott Mussoorie Walnut Grove Spa and Resort — possibly one of the youngest chefs to hold such a prestigious role in Indian luxury hospitality.
His culinary journey began at IHM Mumbai between 2008 and 2011. During this period, he completed a six-month training program at Madinat Jumeirah in Dubai, where he worked across multiple kitchens under expatriate chefs. This immersive exposure included restaurants such as Al Hambra, MJ’s Steakhouse, and Khaymat Al Bahar.
He also contributed to globally recognized events including the World Economic Forum, the Horse Racing World Cup, and the Dubai International Film Festival.
Upon returning to India, Rohit was selected through campus placements for the Hotel Operational Management Training Program at The Taj Mahal Palace Hotel, Mumbai. After training across departments, he was placed at Golden Dragon, the iconic Sichuan specialty restaurant, where he continued for nearly five years. During his tenure, he further expanded his operational understanding by training at Shamiana and collaborating on significant culinary experiences including Chef Alain Passard’s four-hands dinner service, Zodiac Grill’s 25th anniversary celebrations, and Wasabi by Morimoto’s anniversary events.
After six years with Taj Hotels, he joined Chef Hemant Oberoi to help launch the namesake restaurant in Mumbai’s Bandra Kurla Complex. Between 2017 and 2018, he spearheaded operations for the fine-dining European concept restaurant, serving some of the city’s most elite clientele.
In 2018, Rohit joined Hyatt Regency Pune as Chef de Cuisine, managing two restaurants — an all-day dining outlet and the European-style bistro Zeta. During his tenure, he represented the property at the Hyatt Good Food Series at Grand Hyatt Bolgatty. He was also selected by Himalaya as one of India’s top 10 chefs, earning an opportunity to travel to Japan and further refine his culinary expertise.
During the COVID-19 pandemic, Rohit led a compact team of eight chefs as part of a business contingency strategy, demonstrating remarkable resilience and leadership under pressure. His contributions earned him the Leader of the Year award in 2021. During the same period, he also launched Lotus Deck, an Asian restaurant that, alongside Zeta, received awards for Best Restaurant in both 2019 and 2021.
From 2021 to 2024, Rohit worked at JW Marriott Juhu Mumbai, where he was promoted to Executive Sous Chef in 2022. He became the first Indian Chef de Cuisine of the Asian restaurant Dashanzi, successfully operating it for two years before reopening the Indian specialty outlet Saffron.
Throughout this phase of his career, he collaborated with globally celebrated culinary figures including Marco Pierre White and Chef Chintan Pandya of New York’s acclaimed Dhamaka restaurant. He also participated in international culinary collaborations such as a four-hands dinner with Crossings Dubai under the Masters of Marriott program.
Since joining JW Marriott Mussoorie Walnut Grove Spa and Resort, Rohit has been leading a brigade of 75 professionals across five food and beverage outlets. Under his leadership, the property’s guest voice score for food quality has become one of the highest in the Asia Pacific region.
What distinguishes Rohit Chadha’s culinary philosophy is his commitment to authenticity and regional storytelling. He strongly believes in working with indigenous ingredients and creating menus that reflect the landscape, culture, and terroir of the region. This approach not only elevates the guest experience but also supports local producers and preserves culinary heritage.
Beyond the kitchen, Rohit is also an avid traveler whose journeys across Thailand, Sri Lanka, Dubai, Jakarta, Vietnam, and Malaysia have further influenced his understanding of global flavors and hospitality cultures. He is also set to contribute to the opening of JW Marriott Kaafu Atoll Island in the Maldives, continuing his journey of culinary excellence on an international scale.
For Rohit Chadha, cooking is more than a profession — it is a lifelong pursuit of storytelling, discipline, and emotional connection through food.
