Suggested locations:

Xerxes Bodhanwala

Born:

Mumbai, India.

History:

I started working at the age of 14 at my Mother's little café in Bangalore, India, making sandwiches, juices and basic desserts, during the Summer holidays.

As I grew older, I would spend long vacations working at restaurants as a prep cook, mostly slicing bags of onions and boxes of mushrooms, along with many bits of my fingers!

I was accepted at Le Cordon Bleu, Sydney at 17, after Grade 12, as a student of Culinary Arts. My time there was an eye-opener…I marveled at the immense opportunities of the culinary world, learnt to respect ingredients and was a keen learner of techniques.

Alongside college, I worked at tapas wine bars, large steakhouses, busy breakfast cafes and fine dining restaurants. My last stint was at ‘Morena’, run by Chef Alejandro, where I was introduced to Peruvian and Latin American cuisine.

I moved back to India at the age of 23 to open my own restaurant, with the help and support of my Mother and my wife. This was the biggest learning for me as a business owner and a Chef.

I experienced both sides of the coin; the freedom to create my own dishes and menus as well as bear the financial and leadership responsibilities.

This practical experience of running my own business is something that has stood me in good stead in the years thereafter. The restaurant ran very successfully for 5 years, after which we sold it to move back to Australia.

I reached out to Chef Alejandro, who gave me the opportunity to be the Head Chef of Uma. As the business grew and through the tough times of the COVID pandemic, I became an integral part of the Pan Pacific team.

At present, I am the Executive Chef at the Pan Pacific hotel, responsible for all the food and beverage outlets and continue to head the Uma culinary team as well.

Have you always wanted to be a Chef?

At the age of 14, I wanted to be a fighter pilot despite spending a lot of time in the kitchen. It was only at the age of 17, in an almost spur-of-the-moment decision, that I decided to follow the culinary profession

How would you define your style?

Bold flavours, refined rustic presentation, colourful and seasonal.

What is your feature flavour these days?

Spice and Acid.

Obsessive-compulsive about?

Planning, organisation, cleanliness and mise en place.

Your greatest culinary influence:

Michael Richard, Gaston Acurio, Grant Achatz.

What do you love about this business?

The adrenaline rush building up to a busy service or a big event.

An ingredient you can’t live without?

Salt, garlic and chilli (difficult to choose between them).

Most ‘eyebrow-raising’ menu item?

Ox tongue with black lentils and sheep’s brain croquettes.

Signature dish:

Pulpo a la Piedra - grilled XL Fremantle octopus tentacle, bell pepper salsa, olive emulsion and potato purée.

What can diners expect when they eat at your restaurant and what makes the experience special?

Uma is a sharing-concept restaurant. We want our diners to be able to taste and enjoy a variety of dishes. We work with fresh, bold flavours and combinations. The best Pisco Sour in WA is served at Uma and we showcase an extensive selection of South American and local wines.

Tell us something no one knows about you?

I can’t sit still! I need to be active constantly and on my feet - my wife and Mother had a good laugh one evening. This was soon after I was promoted to Executive Chef, which requires many hours in the office in front of the computer rather than over the stove.

When I got home, I complained to them that I got heart palpitations after spending an hour on the computer, which I don’t get after 18 hours on my feet!

Where do you see yourself in 5 years’ time?

Still being able to do what I enjoy doing most - cooking!!

UMA Restaurant

Embark on a culinary journey through the regions of Peru at Uma Restaurant on Adelaide Terrace in Perth. Located in the Pan Pacific Perth, Uma is the shared vision of the hotel and Chef Xerxes Bodhanwala, whose mission is to show diners what Peru has to offer, from ceviche to a mouth-watering selection of beef, lamb and chicken dishes. Grab a Pisco Sour cocktail and relax in elegant surrounds of grey matte walls, blond wood tables and terracotta tiled floors, while perusing a contemporary fusion menu plating up temptations from the ocean, paddock and valley alongside a Journey Experience set option. Delve into grilled octopus, adobo, smoked panca causa, olive emulsion and bell pepper salsa to start, followed by striploin, lomo sauce, wok-tossed vegetables and crispy potatoes.

RECIPES

Xerxes Bodhanwala

UMA Restaurant

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