ROSETTA HOSPITALITY ANNOUNCES THE APPOINTMENT OF CHEF SUFEEYAN KHAN AS CHEF DE CUISINE AT OUZO DELMAR, GOA

Goa, August 2025 – Rosetta Hospitality is delighted to announce the appointment of Chef Sufeeyan Khan as Chef de Cuisine at Ouzo Delmar Bar Beach BBQ, the group’s newest world-cuisine beachfront dining destination located on the pristine shores of Varca Beach. In this role, Chef Sufeeyan will lead the culinary operations, bringing with him a wealth of experience in luxury hospitality and a passion for innovation to deliver an extraordinary dining experience for travellers and local patrons alike.

Chef Sufeeyan has built a distinguished career with some of the most celebrated luxury hotels, including W Hotels and The Leela Goa. Most recently, he served as Executive Chef at São by the Shore, where he honed his signature style of blending global culinary techniques with coastal flavours, creating refined and memorable guest-centric experiences.

Working under the guidance of Chef Somnath Porel, Executive Chef at Elements by Rosetta, Chef Sufeeyan will oversee the development and execution of Ouzo Delmar’s contemporary menu. This thoughtfully curated culinary program will spotlight coastal and barbecue-inspired creations, enriched with authentic Goan influences, underscoring Rosetta Hospitality’s commitment to pioneering world-class dining experiences.

Chef Sufeeyan’s culinary philosophy emphasizes creating dishes that are both visually striking and rooted in quality ingredients and precise technique. His extensive experience with luxury hospitality brands has instilled in him a deep understanding of guest expectations and the ability to consistently deliver experiences that exceed them.

“I am truly delighted to join the Rosetta Hospitality family and lead the culinary journey at Ouzo Delmar,” said Chef Sufeeyan Khan. “This role allows me to blend my passion for world cuisine with the rich culinary heritage of Goa. Our menu is designed to tell a story, one that honours the timeless traditions of coastal and barbecue cooking while embracing the freshness and authenticity of local Goan ingredients. Every dish will be crafted with care to create an unforgettable dining experience where authenticity meets innovation.”

Abhishek Dhar, General Manager, Elements by Rosetta, Varca, Goa, said, “We are delighted to welcome Chef Sufeeyan Khan to lead the culinary operations at Ouzo Delmar. His deep expertise in luxury hospitality and his passion for creating exceptional dining experiences align seamlessly with our vision of delivering an exclusive beachfront Rosetta experience. With his innovative approach and unwavering focus on quality, I am confident Chef Sufeeyan will play a pivotal role in establishing Ouzo Delmar as one of Goa’s most distinguished dining destinations. His appointment further reflects Rosetta Hospitality’s commitment to curating memorable guest experiences where every detail is thoughtfully designed and executed with excellence.

Chef Milan Gupta, Corporate Chef and Executive Vice President, Rosetta Hospitality, added, “We are proud to welcome Chef Sufeeyan Khan to the Rosetta family. His creative energy, strong foundation in luxury hospitality, and the ability to balance global flavours with regional authenticity resonate perfectly with Rosetta’s culinary vision. At Ouzo Delmar Bar Beach BBQ, our goal is to create a dining destination that celebrates the vibrancy of coastal cuisine while offering guests fresh, immersive experiences. I am confident Chef Sufeeyan’s leadership will set new benchmarks of excellence in Goa’s dining scene.”

Following its annual monsoon closure, Ouzo Delmar Bar Beach BBQ is set to reopen on September 1st under the exciting new culinary leadership of Chef Sufeeyan Khan, marking the beginning of an elevated dining era for this beloved beachfront destination.

 About Rosetta Hospitality 

Founded in 2017, Rosetta Hospitality has become a notable name in luxury hospitality, recognized for its eco-friendly practices and innovative culinary offerings. The company remains committed to delivering exceptional guest experiences.

Metropole Hanoi Announces New Chef de Cuisine at Award-Winning Le Beaulieu

HANOI, Vietnam — Le Beaulieu, the award-winning modern French fine dining restaurant at Sofitel Legend Metropole Hanoi, has appointed Charles Degrendele as its new Chef de Cuisine.

A native of Marseille, France, Chef Charles brings a fresh perspective to modern French cuisine with a culinary background that spans diverse cultures and influences. His culinary journey has taken him around the world, from Michelin-starred restaurants in the south of France to Sydney, England, Ireland and Tokyo, where he worked as a sous chef at Shuzo Kishida’s 3-Michelin-starred Quintessence in Tokyo.

“Sophisticated gourmands dining at Le Beaulieu will be delighted to discover Chef Charles’ tremendous creativity, skill and expertise as they experience the finest ingredients from around the world, in a historical setting unlike any other in Vietnam,” said Sofitel Legend Metropole Hanoi General Manager George Koumendakos.

Chef Charles’ tasting menu at Le Beaulieu epitomizes his culinary vision in three words: sustainable, innovative and simple. Each dish is a chapter in a culinary story, carefully curated to maintain a logical flow of textures and flavors. Through his tasting menu, Chef Charles showcases the finest produce, pays homage to dedicated suppliers, and presents the ingredients in an artistic and elegant manner.

Le Beaulieu and its refined al fresco extension La Terrasse relaunched last year following an extensive refurbishment. With an elegant and sophisticated new design, alongside renowned French gastronomy and a wide selection of wines, the signature restaurant at Metropole Hanoi ties together the hotel’s storied past with a contemporary new look that melds the opulent, the classical and the modern in a single scheme that’s long on white, gold and heathery blue-grays.

Operating in its current space since 1901, Le Beaulieu is believed to be the oldest continually operating restaurant in Vietnam.

Le Beaulieu continues to spotlight modern French gastronomy with nods to classical French flavors and an emphasis on seasonality and superior ingredients. The restaurant’s inventive approach both to cuisine and service is enhanced by a chef-driven perspective. While there are some traditional French touches, the presentation is stylish, with well-balanced portions and fresh produce from France, Vietnam and elsewhere.

Le Beaulieu boasts one of the most extensive wine collections in Hanoi, featuring more than 600 references and 1,600 bottles, including over 100 Grand Cru Classés and wines from leading chateaux, vintners and wineries from France and around the world. Service staff at Le Beaulieu draw on their wine knowledge and experience to offer pairing

Mattia Chiai has joined Grand Hyatt Abu Dhabi’s Verso restaurant as chef de cuisine.

Chaiai discovered his passion for gourmet cooking very early on, in his grandmother’s kitchen. His culinary journey led him through cooking schools and Michelin-starred restaurants in Italy. He was previously the head chef at Walton St. Scalini Riyadh and has also worked as the sous chef at Mamo Michelangelo Restaurant and Golden Palace.

“I am thrilled to join the team at Verso and bring my unique approach to Italian cuisine to Abu Dhabi,” said Chef Chiai. “My goal is to transport diners on a culinary journey that combines tradition and innovation.”

“We are absolutely delighted to have Chef Mattia join Verso,” said Diksha Singh, general manager of Grand Hyatt Abu Dhabi Hotel & Residences Emirates Pearl. “His exceptional talent and dedication to his craft make him the perfect addition to our culinary team.”

Verso trattoria

Chef Chiai’s menu at Verso highlights seasonal and locally sourced ingredients. “Chef Chiai weaves his magic to create dishes that are both visually stunning and bursting with flavor. His culinary philosophy is rooted in showcasing the innate beauty of each ingredient, while employing innovative techniques to elevate the dining experience,” the hotel said.

Al Habtoor City Hotel Collection, Dubai Appoints Chef Raulito Baquiran as Complex Chef De Cuisine

Dubai, August, 2023: : Al Habtoor City Hotel Collection, Dubai, is excited to announce the appointment of Chef Raulito Baquiran as the new Complex Chef de Cuisine. With a remarkable track record spanning over two decades in the food and beverage industry across the Philippines and UAE, Chef Raulito brings a wealth of expertise and a passion for culinary excellence to his new role.

Starting his journey as a kitchen steward, Chef Raulito's dedication and determination led him to rise the ranks within the industry. In his new capacity, he will oversee the daily operations of one of Al Habtoor City's flagship dining establishments, Habtoor Palace Dubai's World Cut Steakhouse. In close collaboration with the Executive Chef, Chef Raulito will play a paramount role in managing daily operations, ensuring top-notch production standards, and providing leadership in staff management.

Speaking about Chef Raulito’s appointment, Saeid Heidari, General Manager, Hilton Dubai Al Habtoor City, said, "We are delighted to welcome our new Complex Chef de Cuisine, Chef Raulito Baquiran, to the Al Habtoor City family. His extensive experience and untiring dedication to culinary excellence align perfectly with our commitment to curate unique dining experiences for our guests."

On his appointment, Chef Raulito Baquiran shared, "I am thrilled to join Al Habtoor City Hotel Collection with the role of Complex Chef de Cuisine. I am deeply committed to upholding the exceptional culinary standards that Al Habtoor City is renowned for. I am excited to work alongside a talented team and contribute to delivering unforgettable dining experiences to our patrons."

Chef Raulito is popular among the chefs’ fraternity, known for his committed work ethic and relentless devotion to his work of culinary arts. He lives by the mantra, "Food is my Passion, and making people happy is my motivation." This philosophy is evident in his creations, through his proven track record and dedication to culinary innovation make him a valuable addition to the Al Habtoor City Hotel Collection team.

Chef Raulito Baquiran has an extensive background as an experienced Chef de Cuisine along with his deep knowledge of menu development, cooking, and fine dining. With a strong foundation rooted in his education from the Lyceum of the Philippines Manila, Chef Raulito is committed to delivering excellence.

As Al Habtoor City continues to elevate the culinary landscape in Dubai, Chef Raulito Baquiran's appointment is in line with the brand’s ethos to provide its patrons with world-class dining experiences.

Grand Hyatt Mumbai Appoints Chef Reena Samby as Chef de cuisine at SOMA.

Mumbai, 2023: Grand Hyatt Mumbai Hotel and Residences is proud to announce the appointment of Chef Reena Samby as the Chef de cuisine at SOMA Restaurant. A culinary master renowned for her expertise in North Indian and Peshawari cuisine, she brings her extraordinary skills and unwavering dedication to creating delectable dishes that will elevate the dining experience for our esteemed guests

Having garnered invaluable experience from working with numerous esteemed institutions in the past, Chef Reena possesses the ability to oversee dining services for up to sixty tables with finesse. She specialises in supervising and inspiring her team to perform at their absolute best during all services. Her culinary journey has been enriched by her tenure at prominent restaurants such as Tresind Mumbai fine dine Restaurant and Arth Restaurant, where she consistently delivered exceptional dining experiences. With her extraordinary leadership abilities, she efficiently delegates tasks to ensure the kitchen operates smoothly and effectively. Her unwavering commitment to perfection ensures that every dish is prepared to the highest standards, and she meticulously attends to every last detail to continuously produce outstanding culinary experiences.

Chef Reena Samby expressed her excitement to join the team at SOMA restaurant stating,"I am truly honoured and thrilled to be part of SOMA Restaurant at Grand Hyatt Mumbai. Bringing unforgettable dining experiences to our valued customers while showcasing the rich culinary heritage of North Indian and Peshawari cuisine is a dream come true. I am deeply passionate about crafting flavours that evoke the storied culinary traditions of these regions, and I am eager to take our guests on a memorable gastronomic journey."”

In addition to her exceptional culinary talents, Chef Reena also enjoys travelling, dancing, and indulging in music, which further enriches her vibrant personality and creative flair.  

Alma Resort Welcomes Francesco Leone as Italian Chef de Cuisine

CAM RANH, Vietnam (June 2023) A seasoned chef with more than two decades of hospitality experience in Asia and Europe has been appointed as Alma's Italian chef de cuisine.

Italian-born Francesco Leone has joined the 30-hectare family resort Alma, overlooking Long Beach on Vietnam’s Cam Ranh peninsula, to take charge of the trattoria-style Italian restaurant La Casa, a highlight of the resort’s rich culinary landscape comprising 14 dining venues.

Before joining Alma, Leone was Italian chef de cuisine and corporate Italian chef for a Ho Chi Minh City-based F&B company.

He was an Italian culinary advisor for various hotels, resorts, and restaurants in Cebu, Boracay, and Manila in the Philippines, Italian chef de cuisine for Le Meridien Phuket Beach Resort, Italian specialty chef, chef patron, and executive sous chef at Movenpick Resort & Spa Boracay, and a sous chef at The Foreign Merchant’s Club in Pampanga in the Philippines.

Leone started his career as a demi chef de partie in 2002 at Atahotels Tanka Village Resort and Golf Hotel in Sardinia and in Madonna di Campiglio before working as a senior chef de partie for various employers in Milan and Rome. He then moved to Asia in 2011, first working in Singapore as chef de cuisine at Pasta Fresca da Salvatore before moving to the Philippines to work as executive chef for Aria Cucina Italiana in Aklan. He has also studied a Bachelor of Arts majoring in restaurant and culinary management at IPSSAR Molfetta in Italy.

Alma’s executive assistant manager Ingo Stöneberg said Leone brought rich experience from Italy and Asia to his role overseeing the resort’s authentic Italian cuisine, as well as excellent interpersonal skills in interacting with diners and strong leadership and training to benefit his team.