Prominent Japanese Chef Morimoto mastered the art of Sushi and traditional Kaiseki cuisine after having trained under several of his country’s master Chefs. Soon after that, he went on to open his own restaurant in hometown Hiroshima. Morimoto spent the next few years working in some of New York City’s most notable Japanese restaurants.

Executive Chef Hemant Oberoi is a legend at the Taj. He is the quintessential culinary personality and has been the personal chef to Prime Ministers and Presidents. In his 30 years experience he has pioneered numerous culinary concepts and a seat in his Chef’s Studio is a coveted gastronomic coup.

In 1989 Chef Sriram joined the Taj group, where he grew from strength to strength. He conceptualised and actualised Karavali Restaurant. "The challenge was to make ethnic food without sacrificing too much in the recipes." It was that dedication and spirit that gave Karavali its place in top 5 Restaurants in India in 1995 - The Statesman. In 1999 London called and Chef Sriram left Indian to start the Quilon in the heart of London’s Westminster.In 2008 Quilon was awarded a Michelin star, an honour it has retained ever since. Chef Sriram’s vision about food - like everything else in the world - is progressive. Progression is logical in this world and true with everything. Therefore, the Quilon’s menu is an amalgamation of Ethnic and Progressive dishes for example - Black Cod, Asparagus and Mange Tout and Lobster butter pepper.