Gaurav Gupta, a graduate of the Welcomgroup School of Hotel Administration in Manipal, has risen from the kitchens of the Taj Group and Indian Accent to become Executive Chef of JHOL Kuala Lumpur, a coastal Indian restaurant concept operating across two countries. The Malaysian outpost, part of the Michelin Guide-listed Bangkok restaurant JHOL, opened in mid-2025 under Clifftop Group Asia and now features a tasting menu, an a la carte dining room, a cocktail bar called Chola, and a shisha lounge named Mintsha.
From Hotel Kitchens to Regional Indian Mastery
Gupta began his career in demanding hotel kitchens, including the Taj Group, The Leela, and The Chancery Pavilion—postings typical for Indian hospitality graduates. A pivotal stint at Indian Accent in New Delhi under chef Manish Mehrotra reshaped his approach to regional Indian food. "People often think great cooking is about creativity alone," Gupta says. "In reality, creativity comes after you've mastered the fundamentals."
That foundation took him to Bangkok, where he spent nearly a decade working alongside chef Hari Nayak. He helped open the original JHOL, then moved through Michelin-recognized kitchens including Haoma, where he contributed to earning the restaurant its first Michelin Star and a Michelin Green Star for sustainability. Additional training at Blue by Alain Ducasse, MIA, and Sri Trat further honed his skills.
Leading a Three-Concept Property in Kuala Lumpur
JHOL Kuala Lumpur, located in The Met, Mont Kiara, demands more from Gupta than his Bangkok role. The kitchen serves a tasting menu and an a la carte program while also supplying Chola, a gin-and-tonic-led cocktail bar, and Mintsha, a shisha lounge. The menu maps India's coastline, featuring Gujarat's sweet-and-sour profiles, Tamil Nadu's Chettinad spicing, and Kerala's seafood traditions. Signature dishes include the Masala Muska Bun with pav bhaji and curry leaf butters, and a stuffed Odisha-style fried chicken wing finished with calamansi.
Research and Future Plans
Gupta is preparing for a research trip across Goa, Coorg, Madurai, Kerala, and Kolkata this summer to study coastal cooking techniques that will shape JHOL's next seasonal menu. "Every region in India has a unique culinary identity," he says. "My goal is to understand those traditions directly and reinterpret them thoughtfully for today's diners."
For Indian hospitality graduates, Gupta's trajectory demonstrates how training at Manipal and experience at Taj and Indian Accent can lead to leadership roles in Southeast Asia's competitive Indian restaurant scene. His career underscores the value of mastering fundamentals before pursuing creativity, a principle he credits for his success.
