Chef Shubham Dhar Appointment: Sous Chef at JW Marriott Hotel Bengaluru

Chef Shubham Dhar Appointed Sous Chef at JW Marriott Hotel Bengaluru — International Japanese Cuisine Expertise Strengthens UNO Izakaya

A strategic culinary appointment has been announced at the luxury JW Marriott Hotel Bengaluru, where Chef Shubham Dhar has joined the culinary leadership team as Sous Chef at UNO Izakaya, the property’s Japanese bar and lounge. The move adds specialised Japanese culinary capability to the restaurant’s kitchen operations, reinforcing the hotel’s position in Bengaluru’s competitive premium dining segment.

UNO Izakaya has built its reputation as a destination for Japanese dining in the city, and the addition of Dhar’s international culinary exposure strengthens the restaurant’s ability to deliver technically precise dishes rooted in traditional Japanese techniques.

Career Foundation

The professional foundation of Chef Shubham Dhar was shaped through early exposure to luxury hotel kitchens in India, where he worked with several prominent hospitality institutions. His formative years included assignments with The Taj Mahal Palace, Mumbai, where exposure to structured luxury kitchen environments helped develop discipline in culinary execution and operational precision.

Further culinary development followed during his tenure at ITC Gardenia, Bengaluru, where he gained insight into large-scale hospitality operations and refined kitchen management systems. His time with The Oberoi, Bengaluru also contributed to a deeper understanding of premium dining standards and guest-focused culinary service.

These early experiences provided Dhar with the operational discipline and culinary fundamentals required to specialise in Japanese cuisine while working within international hospitality environments.

Most Recent Role and Key Achievements

Before joining JW Marriott Hotel Bengaluru, Chef Shubham Dhar held the role of Head Sushi Chef, where he was responsible for leading sushi operations and ensuring the authenticity of Japanese culinary techniques.

His recent international assignments included involvement in restaurant development projects in the Middle East. Dhar contributed to the launch phase of NOZOMI in Riyadh, supporting kitchen set-up and menu preparation for the high-end Japanese dining concept.

Another key milestone was his participation in the pre-opening culinary operations of La Mer at Sindalah Island in NEOM, Saudi Arabia. This project required coordination with international culinary teams and execution of Japanese menu concepts designed for a global luxury tourism destination.

Across these roles, Dhar developed specialised expertise in sushi preparation, sashimi craftsmanship, and omakase-inspired culinary formats that demand technical accuracy and ingredient precision.

Education and Professional Competencies

While details of his formal culinary education remain limited in the public domain, Chef Shubham Dhar’s professional trajectory demonstrates extensive practical training within globally recognised hotel kitchens. His work across India and the Middle East has strengthened competencies in Japanese culinary techniques, ingredient sourcing, and operational efficiency within premium dining environments.

The ability to combine traditional Japanese cooking styles with modern presentation approaches has become a defining element of his culinary work.

Scope of New Role

At UNO Izakaya, located within the luxury JW Marriott Hotel Bengaluru, Chef Shubham Dhar will oversee menu execution and kitchen coordination as Sous Chef. His role will focus on maintaining culinary consistency, supporting the kitchen brigade, and ensuring the restaurant’s Japanese cuisine continues to meet international quality benchmarks.

Gaurav Sinha, Hotel Manager of JW Marriott Hotel Bengaluru, commented on the appointment:
“Chef Shubham Dhar brings exceptional technical skill and international experience to UNO Izakaya. His expertise will play a vital role in ensuring the restaurant continues to offer high-quality, authentic Japanese cuisine, reinforcing its reputation as one of Bengaluru’s premier dining destinations.”

The appointment reflects the hotel’s strategy to further strengthen its specialty dining offering in a city known for a rapidly evolving premium restaurant landscape.

Closing line:
With the appointment of Chef Shubham Dhar, JW Marriott Hotel Bengaluru reinforces its culinary leadership at UNO Izakaya, strengthening its Japanese dining proposition in Bengaluru’s luxury hospitality market.