Meet our chef
Chef Shaji
Executive Chef & Partner
With over 25 years of culinary experience across five countries, Chef Shaji brings global expertise to the art of modern Indian dining.
He began his career with Taj Gateway in Bangalore, working in their iconic South Indian restaurant Karavalli. After his time with Taj, Shaji moved to Kuwait to join Kuwait Airways, before a turning point in his career came in 2005, when he began working as Head Chef at Brasserie Blanc in Oxford, United Kingdom, with the legendary 2-Michelin-star chef-patron Raymond Blanc. Along the way, he trained in Italian cuisine at ICIF, Italy, further refining his culinary expertise.
Shaji moved to Australia with his family in 2012, where he had the opportunity to join one of Melbourne’s finest hotels, Grand Hyatt Melbourne, for two and a half years. He then relocated to Canberra, now his home, and worked at Park Hyatt Canberra as Executive Chef for six years.
LOHA is his dream project, brought to life with the support of a group of genuine friends he met in Canberra — a place where India’s vibrant flavours meet modern techniques, creating dishes designed to surprise, delight and bring people together.
Food philosophy
Shaji celebrates the authentic flavours of India, blending tradition with modern techniques and global influences. He focuses on fresh, local and seasonal ingredients to craft dishes that delight the senses and create memorable dining experiences.
Twenty-five years, five countries
The road to Loha
Bangalore
Taj Gateway · Karavalli
Where it began — the iconic South Indian coastal kitchen.
Kuwait
Kuwait Airways
Cooking at altitude and at scale.
2005
Brasserie Blanc, Oxford
Head Chef under 2-Michelin-star chef-patron Raymond Blanc.
Italy
ICIF
Formal training in Italian technique.
2012
Grand Hyatt Melbourne
Two and a half years in one of Melbourne’s finest hotels.
6 years
Park Hyatt Canberra
Executive Chef, and the beginning of a Canberra home.
2025
LOHA
The dream project, built with friends.