Jesse D. Souza has been appointed Executive Chef at Taj Boston
A passion for regional American cooking informs Chef Souza's guidance of all culinary operations at Taj Boston. Among his many responsibilities, he oversees The Café, with its popular daily breakfast, lunch and dinner options, including New England favorites and authentic Indian specialty dishes; The Bar, that offers small plates nightly to accompany its extensive list of cocktails and wines and Champagnes by the glass; The Lounge, which features traditional afternoon tea on weekends and holiday teas from Thanksgiving weekend through December 31; seasonal Sunday Champagne Brunch on The Roof; 24-hour in-room dining, and all banquet and catering for the hotel's many corporate meetings and social gatherings. Previously Chef Souza spent seven years as Executive Chef with Noble House Hotels & Resorts, including Riviera Resort & Spa, Palm Springs, Calif.; Portofino Hotel & Yacht Club, Redondo Beach, Calif; La Playa Beach & Golf Resort, Naples, FL, and Grove Isle Hotel & Spa, Coconut Grove, FL. He also served as Executive Chef for Natasha's in Portland, Maine, and with Havana in Bar Harbor, Maine; as Executive Chef and Chef de Cuisine for two Chispa restaurants in Florida, and as Executive Sous Chef for Little Palm Island Resort & Spa, Florida Keys, and The Claremont Resort & Spa, Berkeley, Calif.
