At Taj Bengal, Executive Chef Sujan Mukherjee oversees our famous specialty restaurants, including The Chinoiserie, Sonargaon, The Hub, Promenade Lounge, The Chambers, and La Patisserie, as well as the banqueting facilities at both indoor and outdoor venues.

Chef Mukherjee has come a long way from his initial days in this luxury hotel as an operations management trainee in food production in 1988. Beginning in 1997, he spent two years as Executive Sous chef at Taj Palace Hotel, New Delhi, which has the largest convention centre in the country. At Taj Palace Hotel, he was responsible for the planning and supervision of all-day dining and in-room dining service. During his tenure there, he also oversaw catering for several high profile events hosted for and by the President and the Prime Minister of India, with guest lists that included President Pervez Musharaff of Pakistan and President Bill Clinton, various Heads of State and other dignitaries.

Mukherjee has also been Executive Chef at Jai Mahal Palace, Jaipur and Taj Residency, Indore, both with extensive specialty food and beverage outlets and banqueting facilities.

From winning the Times Food Award for best restaurant (The Hub), to catering for Raj Bhavan and organizing an exotic spread for Elle, his 20-year career is generously peppered with achievements.

Chef Lian started cooking at age 16 and wound up graduating from the acclaimed Shangai Institute in 1987.

His career started in a Shangai hotel, but he ended up winding his way through Nanjin to Dubai then on to Cape Town and Mauritius. He finally found a home here at the Taj Bengal, after 17 years of trekking around the globe. Chef Yuniel travels and immersion in many cultures has allowed him to excel at both Asian and Indian cuisines.

Simon Chakour joined Taj Bengal as Master Chef for Souk, the Eastern Mediterranean restaurant in 2009.  He brings with him years of experience and expertise from various regions in Morocco, Egypt, Jordan, Syria and Turkey