Chef Xerxes Bodhanwala began his culinary journey at 14 in his mother’s cafe in Bangalore, India, where early summers were spent preparing sandwiches, juices, and simple desserts. Those formative years led him into restaurant kitchens as a prep cook, where long days slicing onions and mushrooms sparked a deeper passion for the craft.

At 17, he moved to Sydney to study Culinary Arts at Le Cordon Bleu, an experience that opened his eyes to the breadth of the culinary world. Alongside his studies, he worked across tapas bars, steakhouses, busy breakfast cafes, and fine‑dining restaurants. His time at Morena under Chef Alejandro introduced him to Peruvian and Latin American cuisine — a discovery that would shape his future direction.

At 23, he returned to India to open his own restaurant with the support of his mother and wife. Leading a successful business for five years taught him the realities of creativity, financial responsibility, and leadership — lessons that continue to guide him today. After selling the restaurant, he returned to Australia, where Chef Alejandro invited him to lead the kitchen at UMA.

As UMA grew, and through the challenges of the pandemic, Chef Xerxes became a key part of the Pan Pacific Perth team. Today, he serves as Executive Chef for the entire hotel while continuing to guide UMA’s culinary vision. His style is defined by bold flavours, refined rustic presentation, and a love for spice, acidity, and seasonal colour.

At UMA, he champions a vibrant sharing‑style experience built on expressive flavours, fresh ingredients, and an extensive South American wine selection. Known for his restless energy and passion for the craft, he remains driven by the same motivation that began his journey — the joy of cooking and creating memorable dining experiences.