About Chef Tukaram Jadhav

Professional Summary

Executive Chef with over 25 years of unparalleled experience in the world’s finest Indian kitchens. A master of progressive and regional Indian cuisine, Chef Tukaram Jadhav is celebrated for his artistic innovation, meticulous attention to detail, and ability to transform authentic flavours into contemporary fine-dining masterpieces. Renowned for leading high-performance teams and crafting unforgettable luxury tasting menus, he continues to push the boundaries of Indian gastronomy in London and beyond.

Career Highlights

Executive Chef

Pahli Hill Bandra Bhai, Fitzrovia, London

April 2022 – Present

Leading the culinary direction of one of London’s most acclaimed regional Indian restaurants. Drawing inspiration from the home kitchens of Mumbai’s Bandra neighbourhood, Chef Tukaram curates seasonal menus that celebrate authenticity while delivering modern sophistication. Mentors and inspires a talented brigade of chefs in a high-volume, high-standard environment.

Sous Chef

Pahli Hill Bandra Bhai, Fitzrovia, London

October 2019 – March 2022

Instrumental in establishing the restaurant’s reputation for exceptional regional Indian cuisine, contributing to menu innovation and flawless execution.

Executive Chef

Jamavar & Bombay Bustle, Mayfair, London

March 2017 – September 2019

Simultaneously headed the kitchens of two of Mayfair’s most prestigious Indian restaurants, elevating traditional dishes to Michelin-recognised fine-dining standards with contemporary flair and precision.

Senior Sous Chef

Cinnamon Kitchen, Devonshire Square, London

February 2013 – February 2017

Managed daily operations of this flagship modern Indian restaurant. Pioneered seasonal tasting menus and established chef development programmes that continue to influence the restaurant legacy.

Head Chef & Owner

Ambrosia Restaurant, Camberwell, London

April 2009 – January 2013

Founded and successfully ran an award-winning boutique restaurant specialising in innovative Indian-Mediterranean fusion cuisine. Oversaw every aspect from concept and sourcing to front-of-house excellence.

Sous Chef

The Cinnamon Club, Westminster, London

April 2005 – March 2009

Played a key role in one of the UK’s most iconic modern Indian fine-dining institutions, creating signature dishes that married classical techniques with bold innovation.

Senior Chef

Mela Restaurant, Covent Garden, London

May 2002 – March 2005

Delivered consistent excellence in one of London’s busiest West End Indian restaurants, introducing popular regional specials.

Sous Chef

Bombay Palace, Budapest, Hungary

August 1999 – April 2002

Introduced authentic Indian flavours to Eastern Europe, leading a multicultural team and maintaining exceptional standards.

Chef de Partie

Jewel of India, Mumbai, India

March 1995 – June 1999

Trained under master chefs in classical Indian cooking, mastering tandoor, curries, and sauce techniques that form the foundation of his culinary philosophy.

Chef Tukaram Jadhav remains passionately committed to celebrating India’s rich culinary heritage while continually innovating for the modern palate. His kitchens are places of creativity, discipline, and unwavering pursuit of gastronomic perfection.