i. Biography
Sonu Koithara’s record is built around senior posts inside Taj kitchens, where the brief is less about novelty than about control, continuity, and a clear dining standard. At Taj Exotica Resort & Spa, The Palm, in Dubai, United Arab Emirates, he serves as Executive Chef, responsible for the menu structure and the culinary tone of a resort whose service rhythm depends on consistency at scale. Earlier, an Executive Chef posting at Taj Bengal in Kolkata, India placed Sonu Koithara in another major Taj property, in another city with its own guest expectations and kitchen tempo. Taken together, those roles show a chef whose work has been trusted in settings that demand discipline and range.
Coming Up
Sonu Koithara is now Executive Chef of Taj Exotica Resort & Spa, The Palm. The appointment places him inside one of Dubai’s best-known luxury properties, where the job calls for more than oversight: it requires the management of flavour, timing, and presentation across a property of real scale. In that context, Sonu Koithara’s post reads as a continuation of Taj’s exacting kitchen culture, with the daily work centered on keeping standards steady while allowing each plate to land with intention.
Where They Are Now
He serves as Executive Chef at Taj Exotica Resort & Spa, The Palm (Dubai, United Arab Emirates). This current role defines his present position in the trade. In a resort environment, the kitchen has to deliver composure as well as output, and the chef’s task is to hold service, quality, and presentation together meal after meal. For Sonu Koithara, the work sits in that balance: maintaining consistency while leaving room for a recognizable hand in the final detail.
Signature
Sonu's signature dishes include Murgh siya mirch, Bharwan gucchi, Sandalwood smoked lamb chops, and Varqui Lobster. Read as a set, they point to a kitchen that works with contrast and finish. Murgh siya mirch suggests spice and heat; Bharwan gucchi signals a filled preparation and careful handling; Sandalwood smoked lamb chops bring smoke and aroma into the dish’s identity; and Varqui Lobster suggests a more layered expression of luxury. The signatures carry polish, but they also carry character, which is often what makes a menu memorable to peers in the trade.
Profile updated July 2026
FAQ
Asked of Sonu
What is Sonu Koithara's current role?
Sonu Koithara serves as Executive Chef at Taj Exotica Resort & Spa, The Palm (Dubai, United Arab Emirates).
Where did Sonu Koithara work before?
He previously worked as Executive Chef at Taj Bengal (Kolkata, India).
Where is Taj Exotica Resort & Spa, The Palm based?
Dubai, United Arab Emirates.
Where else has Sonu Koithara worked?
Taj Bengal in Kolkata, India.
