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Appointment Food & Beverage

Jesse D. Souza has been appointed as Executive Chef at Taj Boston

IHCL
Boston, Massachusetts, United States
Jesse D. Souza
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.
Food & Beverage USA & Canada United States Massachusetts Boston
IHCL
Hotel GroupManagement CompanyBrand Owner

The Indian Hotels Company (IHCL) and its subsidiaries, collectively known as Taj Group, is one of Asia's largest and finest group of hotels. Incorporated by the founder of the Tata group, Jamsetji Tata, the company opened its first property, the Taj Mahal Palace, in Bombay in 1903. The Taj, a symbol of Indian hospitality, completed its centenary year in 2003.