The Westin Hyderabad Mindspace Strengthens Culinary Leadership with the Appointment of Executive Chef Ashfaque Ali

Hyderabad, India, November 2025 – The Westin Hyderabad Mindspace is pleased to announce the appointment of Chef Ashfaque Ali as Executive Chef, bringing over two decades of rich culinary expertise across luxury hotels, global dining brands, and award-winning restaurants. With this strategic addition, the hotel further elevates its commitment to delivering exceptional, innovative, and thoughtfully crafted dining experiences.

Chef Ashfaque Ali joins The Westin Hyderabad Mindspace with an illustrious career shaped by leading international hospitality brands and celebrated culinary institutions. He brings deep expertise in contemporary Indian cuisine, global gastronomy, and high-precision culinary techniques.

His experience spans prestigious roles across The Oberoi Hotels, Shangri-La New Delhi, Bab Al Shams Dubai, and international pre-opening assignments in Riyadh and Qatar. As Brand Head Chef at MJS Holding, he successfully launched globally acclaimed dining concepts, including the Michelin BIB-recognized Pahli Hill from London, while leading menu innovation, team development, and P&L strategy.

A specialist in Awadhi and Mughlai cuisines, charcoal grilling, menu engineering, and large-scale banqueting, Chef Ashfaque is known for crafting elevated dining experiences rooted in authenticity, technique, and bold flavours. His strong background in kitchen leadership, culinary concept development, and global food promotions aligns seamlessly with the hotel’s vision of culinary excellence.

On his appointment, Chef Ashfaque Ali said, “I am excited to join The Westin Hyderabad Mindspace and look forward to elevating its culinary offerings. I aim to bring innovation, deepen flavour profiles, and showcase the rich diversity of Indian and global cuisines.”

Kranti Malay Ray Appointed Executive Chef at Courtyard by Marriott

Mahabaleshwar, October 2025: Courtyard by Marriott Mahabaleshwar is pleased to announce the appointment of Kranti Malay Ray as its new Executive Chef. With over a decade of experience in the hospitality industry, Chef Kranti brings a wealth of culinary expertise, leadership skills, and a passion for delivering memorable dining experiences.

Rahul Janve, General Manager, Courtyard by Marriott Mahabaleshwar, said, “We are delighted to welcome Chef Kranti to our team. His creativity, operational excellence, and dedication to culinary innovation will enhance our guests’ dining experience and inspire our culinary team.” 

In his role as Executive Chef, Chef Kranti will oversee all aspects of kitchen operations, including menu planning, food quality, cost management, and team development. He will focus on crafting innovative and locally inspired cuisine that delights every guest while maintaining the highest culinary standards.

Prior to joining Courtyard Mahabaleshwar, Chef Kranti served as Chef de Cuisine at Conrad Pune, where he played a key role in managing daily operations at the all-day dining restaurant Coriander Kitchen. Throughout his career, he has also contributed his expertise to leading hotels such as Hyatt Ahmedabad, Marriott Surat, Sheraton Hyderabad, Novotel Visakhapatnam, Marriott Agra, and Radisson Blu Karjat. He has led multiple menu innovations, food promotions, and special events, while mentoring and training kitchen teams to uphold excellence in food quality and service.

Speaking about his new role, Chef Kranti Malay Ray said, “I am excited to join Courtyard Mahabaleshwar and bring my culinary vision to life. My aim is to create memorable dining experiences for every guest while nurturing a passionate and talented culinary team.”

An alumnus of the Durgapur Society of Management Science, Chef Kranti graduated at the top of his class in Bachelor of Hotel Management and Catering Technology (BHMCT) and completed his industrial training at The Leela Kempinski, Kovalam Beach.

With this appointment, Courtyard by Marriott Mahabaleshwar continues to strengthen its commitment to providing exceptional hospitality and innovative culinary experiences that delight guests from across India and around the world.

Hilton Jaipur welcomes Chef Tapeswar Jana as Executive Chef

Hilton Jaipur announce the appointment of Chef Tapeswar Jana as its new Executive Chef. With an illustrious 14-year career in the hospitality industry, Chef Tapeswar brings a dynamic vision and a remarkable record of culinary excellence to his new role.

Chef Tapeswar has held key positions with leading hospitality brands, including ITC Hotels, InterContinental Hotels & Resorts, and Hyatt Hotels, where he demonstrated strong culinary leadership and innovation. Over the past six years with Hilton, he has built a reputation for excellence through his work at DoubleTree by Hilton Goa Panaji, DoubleTree by Hilton Goa Arpora, and DoubleTree by Hilton Jaipur Amer.

Chef Tapeswar’s move to Hilton Jaipur reflects Hilton’s dedication to nurturing and promoting talent within the organization. Over the years, he has actively implemented sustainability practices that reduce food waste, promote locally sourced ingredients, and encourage environmentally responsible kitchen operations — aligning with Hilton’s ESG strategy, Travel with Purpose.

In his new role, Chef Tapeswar will lead Hilton Jaipur’s culinary operations, crafting innovative menus that blend global inspiration with local flavors. His vision is to enhance Hilton Jaipur’s dining experience, creating refined and memorable culinary journeys for guests.

He also sees outdoor catering as a key opportunity in the Jaipur market and aims to strengthen Hilton Jaipur’s positioning as a premium culinary destination through innovation, sustainability, and a guest-centric approach.

Expressing his enthusiasm, Chef Tapeswar said: “I am thrilled to be part of such a renowned hotel and look forward to contributing to its continued success. I am excited to collaborate with the talented team here to reimagine our signature restaurants Aurum, Nebulae, and Chaandi, curate exclusive Chef’s Table experiences, and create lasting memories for our guests.”

Rahul Bhagat, General Manager, Hilton Jaipur, added: “We are excited to welcome Tapeswar to our team. He exemplifies Hilton’s focus on developing internal talent and fostering leadership. His expertise and culinary vision will be invaluable as we continue to enhance our food and beverage offerings and elevate guest experiences in the heart of Jaipur.”

IRA by The Orchid Hotel, Noida Welcomes Chef Rakesh Kumar Sharma as Executive Chef

Bringing over 19 years of culinary mastery and innovation, Chef Rakesh Kumar Sharma has been appointed as the Executive Chef at IRA by Orchid, Noida. A chef with diverse experience across leading hotel brands, Chef Rakesh is recognized for his passion, precision, and ability to create extraordinary dining experiences. 

Having sharpened his skills at some of the country’s most prestigious five-star hotel brands, including Radisson Hotels, Park Plaza, The Fern Hotels & Resorts, and Evolve Back, he has developed a versatile command over diverse cuisines. His leadership in the kitchen is marked by a commitment to excellence, attention to detail, and a deep respect for sustainability. 

At IRA by Orchid, Noida, Chef Rakesh leads the culinary team with a focus on freshness, authenticity, and guest satisfaction. His approach to food combines traditional flavors with modern techniques, crafting menus that are as memorable as they are meaningful. Whether it’s an elaborate buffet or an intimate à la carte experience, his creations consistently reflect his culinary philosophy—where every dish tells a story. 

Speaking about his passion, Chef Rakesh shares, “For me, food is about more than flavor, it’s about creating moments people remember long after the meal is over.” 

Chef Rakesh Kumar Sharma is not just a chef; he’s a curator of flavors, a mentor in the kitchen, and a trusted name in luxury hospitality dining.  

Ritesh Raje has been elevated as the Executive Chef at DoubleTree by Hilton Goa, Panaji

National, July 2025 : DoubleTree by Hilton Goa, Panaji is proud to announce the elevation  of Ritesh Raje as the Executive Chef. With over 2 decades of robust culinary experience across leading hospitality brands, Ritesh’s promotion is a testament to his dedication, creativity, and operational excellence in the world of gastronomy.

A graduate of IHM Mumbai and PIC-3 certified by Dubai Municipality, Chef Raje has held key positions across acclaimed brands including Taj Mahal Palace Hotel and towers, Mumbai, Shangri-La Hotels and Resorts, Chelsea Plaza Hotel, Hyatt Pune, and Sheraton Grand Pune. His expertise spans banquet execution, restaurant operations, strategic menu planning, and team development. Notably, during his tenure at Shangri-La, he played a crucial role in the pre-opening phase, defining the menu and putting together a skilled culinary team.

In his previous positions, he had held the responsibility of leading food production operations with precision, curated diverse menus, and championed timely, high-quality service across all F&B outlets. Widely respected for his collaborative spirit and meticulous attention to detail, he is known to balance creativity with consistency. 

“This elevation is both an honour and a responsibility,” said Chef Ritesh Raje. “My focus will be on deepening our culinary identity infusing local flavours with global techniques while nurturing a kitchen culture that values skill, respect, and innovation. Goa’s bounty is inspiring, and I’m excited to reimagine how we serve it to our guests.”

Welcoming this elevation, Harshad Nalawade, General Manager of DoubleTree by Hilton Goa, Panaji, remarked, “Chef Ritesh has consistently displayed a deep understanding of not just culinary execution, but also the emotional intelligence required to lead a diverse team in a high performance environment. He brings a rare combination of operational excellence, strategic thinking, and hands on passion for the art of cooking. His elevation reflects our belief in homegrown leadership and our commitment to delivering thoughtful, innovative and unforgettable culinary experiences to every guest who dines with us.”

This elevation reinforces the hotel’s commitment to recognising in-house talent and delivering elevated gastronomic experiences rooted in quality, consistency, and flair.

About DoubleTree by Hilton Goa, Panaji 

DoubleTree by Hilton Goa, Panaji is a premier hospitality destination located in the vibrant heart of Goa. Known for its warm hospitality, modern amenities, and personalized service, the hotel offers a blend of comfort and local charm. With a commitment to delivering exceptional guest experiences, DoubleTree by Hilton Panaji Goa is the ideal choice for both leisure and business travelers seeking memorable stays in this coastal paradise.

Hilton Garden Inn Mumbai International Airport Appoints Savio Coutinho as New Executive Chef

Hilton Garden Inn Mumbai International Airport, developed by Fariyas Hotels & Resorts, is delighted to announce the appointment of Savio Coutinho as its new Executive Chef. A culinary leader with over 22 years of experience, Savio brings a unique blend of creativity, passion, and precision to the hotel’s dynamic food and beverage landscape.

Having helmed kitchens at hospitality giants like Marriott, Radisson, Renaissance, and The Orchids, Savio’s repertoire spans across fine dining, banquets, and menu innovation—delivering not just meals, but meaningful gastronomic experiences. His ability to fuse global techniques with local sensibilities makes him a perfect fit for Hilton Garden Inn’s signature all-day diner, Together & Co, and its diverse culinary offerings.

“Cooking is more than a profession—it’s about creating memories on a plate. I look forward to bringing bold flavors and creative dishes to Hilton Garden Inn Mumbai International Airport,” says Savio.

Expressing his excitement for this new chapter, Savio adds, “It’s an incredible opportunity to curate memorable dining moments that reflect the warmth and energy of this city. My vision is to build a food culture that is rooted in authenticity, but isn’t afraid to experiment and evolve.”

A true adventurer at heart, Savio’s love for superbikes and strumming the guitar are just another reflection of the passion and spontaneity he brings to his kitchen. His personal motto—‘Cook with soul, serve with flair’—perfectly aligns with the spirit of Hilton Garden Inn.

With Savio Coutinho at the helm, the hotel looks forward to elevating its culinary experiences and welcoming guests to a world where every dish tells a story.

Sayaji Hotel Vadodara Appoints New Executive Chef to Lead Culinary Operations

Vadodara: With a distinguished culinary career spanning over 27 years, Chef Mahtab Ansari has taken over as the Executive Chef at Sayaji Hotel Vadodara, effective 12th June 2025.

Chef Ansari’s journey in the world of food began in Delhi as a trainee, and since then, he has built a strong reputation across the hospitality industry in both India and abroad. Known for his expertise and specialisation in European and International cuisine, he has consistently brought creativity, precision, and a deep respect for culinary traditions to every kitchen he has led.

His career started with a significant tenure at La Auberge, a fine French restaurant in the UK, where his finesse with classic techniques and modern flavours was widely appreciated. His career includes key milestones such as playing a key role in the pre-opening of Planet Hollywood in Dubai, working with the globally renowned Celebrity Cruise Line, and contributing massively to the launch of the InterContinental Hotel, JW Marriott Hotels, also worked with the Oakwood Premier Apartments, Choice Hotels in Mumbai and Centrepoint Hotels in Nagpur to name a few. 

Prior to joining Sayaji Hotel Vadodara, Chef Ansari held multiple short term assignments like hotels and restaurants in India and abroad, where he led diverse teams and delivered refined dining experiences across a range of cuisines. 

At Sayaji Hotel Vadodara, he is set to bring his international exposure and culinary artistry to redefine the hotel’s food and beverage offerings, with a focus on quality, technique, and heartfelt service.

"After nearly three decades in the industry, my philosophy remains simple — respect the ingredient, master the technique, and serve with heart."
— Mahtab Ansari, Executive Chef, Sayaji Hotel Vadodara

With his appointment, Sayaji Hotel Vadodara looks forward to ushering in a new era of inspired menus and memorable dining experiences for its guests.

The Ritz-Carlton, Pune Announces the Elevation of Bhushan Sawant as Executive Chef

Pune, June 2025 – The Ritz-Carlton, Pune proudly announces the elevation of Bhushan Sawant to Executive Chef, a strategic leadership role that reflects his exceptional contributions, consistent performance, and culinary mastery over the past five years at the hotel. Bhushan’s promotion further reinforces the brand’s commitment to recognizing internal talent and driving excellence across all touchpoints of the guest dining experience.

With over 22 years of global culinary experience, Bhushan has cultivated a rich expertise in luxury hospitality, having worked with prestigious brands including The Ritz-Carlton, Four Seasons, JW Marriott, Rosewood Resorts, Hilton Hotels & Resorts, and Oberoi Hotels. His specialization spans all-day dining, fine dining, Garde Manger, and large-scale banquets, with a strong focus on innovation, operational excellence, and sustainability.

Since joining The Ritz-Carlton, Pune, Bhushan has played a pivotal role in elevating the hotel's culinary reputation through award-winning outlets such as Ukiyo, Aasmana, Alta Vida and its renowned banquet experiences. Under his leadership, the hotel has received numerous accolades—ranking among the Top 5 in F&B across APEC and achieving standout guest satisfaction scores (ITR), while exceeding fiscal targets by a 16% surplus in FY 2024.

In his new role, Bhushan will lead a team of 87 chefs, continuing to innovate menus, drive sustainability initiatives, and deliver refined, personalized dining experiences that reflect the ethos of The Ritz-Carlton. His passion for regional Indian cuisine, guest-centric philosophy, and deep understanding of global culinary trends will further enhance the hotel’s food and beverage narrative.

A firm believer in mentorship and team development, Bhushan’s leadership style combines operational rigour with creative exploration. His ability to blend authenticity with modern techniques has positioned him as a driving force behind the hotel’s culinary journey.

Outside the kitchen, Bhushan enjoys driving and exploring new places. His grounded approach to leadership and love for food storytelling make him a remarkable asset to The Ritz-Carlton, Pune.

The Westin Sohna Resort and Spa welcomes Chef Pradeep Rawat as Executive Chef

The Westin Sohna Resort and Spa has announced the appointment of Chef Pradeep Rawat as its new Executive Chef. Bringing with him nearly two decades of diverse culinary expertise, Chef Rawat has worked across some of India’s most celebrated hospitality destinations

Chef Rawat most recently served as Executive Chef at Hyatt Regency Dharamshala, and has held key leadership roles at Courtyard by Marriott Mahabaleshwar and JW Marriott Mussoorie Walnut Grove Resort & Spa. Throughout his career, he has demonstrated a strong commitment to sustainability, guest-centric innovation, and high culinary standards.

Known for his creative flair and attention to detail, Chef Rawat excels in curating diverse menus, managing large-scale banquets, and introducing novel dining concepts that reflect both regional authenticity and global trends.

Welcoming the new appointment, Utsa Majumder, General Manager of The Westin Sohna Resort and Spa, stated: “We are delighted to welcome Chef Pradeep Rawat to The Westin Sohna family. His passion for wellness, sustainability, and authentic hospitality aligns seamlessly with our resort’s ethos. With his innovation and deep understanding of local and international cuisines, we are confident he will create enriching dining journeys for our guests.”

A graduate of GIHM Almora with a diploma in Hotel Management, Chef Rawat has combined academic knowledge with hands-on experience to craft exceptional culinary experiences. In his new role, he will oversee all culinary operations at the resort—guiding concept development, menu innovation, and sustainability initiatives across its multiple dining venues.

Sharing his philosophy on food, Chef Rawat said: “In today’s world, food isn’t just about filling plates; it’s about telling stories, stirring memories, and building connections. At The Westin Sohna Resort and Spa, we’re taking our guests on a journey where each dish carries the essence of tradition while embracing contemporary flair. It’s about crafting experiences that linger in the heart and on the palate, long after guests have departed.”

Mercure Lucknow Gomti Nagar appoints Rohit Chauhan as the Executive Chef

Lucknow, May 2025: Mercure Lucknow is pleased to announce the appointment of Rohit Chauhan as its new Executive Chef. With over 13 years of experience in the hospitality industry, Chef Rohit is set to elevate the culinary offerings at Mercure Lucknow Gomti Nagar. His expertise spans international cuisines, banqueting, and food innovation, making him the perfect fit for the role.

Rohit’s culinary journey flourished through his roles at Hotel Sarovar portico Surajkund, Aloft + Element Hotel Me’aisem Dubai, Hilton V Al Habtoor City, Movenpick Hotel Jumeirah Lakes Tower and Atlantis The Palm Dubai where he left an enduring mark with his distinctive culinary creations.

Rohit Chauhan’s most recent role as Executive Chef at Sarovar Portico Hotel & Resorts, New Delhi has solidified his reputation as a visionary culinary leader, consistently delivering exceptional dining experiences.

"Chef gained his extensive culinary and kitchen management expertise working with many F&B veterans and under the mentorship of many master chefs. With his vast knowledge in different culinary styles and cultures, guests will be able to enjoy the authentic taste of many delicacies with a modern twist" said Amit Kapoor, General Manager, Mercure Lucknow Gomti Nagar.

Jim Corbett Marriott Resort & Spa appointed Harpal Singh as Executive Chef

With over 20 years of experience in professional cookery, Chef Harpal brings a deep passion for culinary excellence, innovation, and guest satisfaction.

Chef Harpal joins the resort from JW Marriott Hotel Muscat, where he served as Executive Sous Chef, leading the culinary operations for an ultra-luxury resort with multiple dining outlets. Throughout his career, he has worked with prestigious hospitality brands such as W Maldives, InterContinental Danang, The Oberoi Kolkata, and Taj Goa, gaining extensive expertise in Mediterranean, Indian, Asian, steakhouse, vegan, and kosher cuisines.

In his new role at Jim Corbett Marriott Resort & Spa, Chef Harpal will be responsible for curating exceptional dining experiences, menu innovation, and ensuring the highest standards of quality, hygiene, and sustainability in the kitchen. His leadership will further elevate the resort’s culinary offerings, enhancing the gastronomic journey for guests.

Udaipur Marriott Hotel Appoints Mohit Mishra as its new Executive Chef

With an illustrious culinary career spanning over two decades, Mishra’s expertise encompasses a diverse range of cuisines, with a focus on sustainability, fresh sourcing, and thoughtful menu curation

National, April 2025 – Udaipur Marriott Hotel, the first hotel in Udaipur under the flagship Marriott Hotels brand, today announced the appointment of Mohit Mishra as its new Executive Chef. With an illustrious culinary career spanning over two decades across India's premier hospitality brands, Mishra brings a wealth of experience, innovation, and leadership to the hotel's culinary team.​

Mishra is renowned for his innovative approach to cuisine, commitment to guest-centric service, and ability to lead high-performing kitchen teams in dynamic environments. His expertise encompasses a diverse range of cuisines, with a focus on sustainability, fresh sourcing, and thoughtful menu curation.​An alumnus of the Culinary Academy of India, Chef Mohit holds a Bachelor's Degree in Culinary Arts.

Mishra's impressive journey includes leadership roles at esteemed properties such as The Westin Sohna Resort and Spa, Taj Deccan Hyderabad, Vivanta Hyderabad Begumpet, and Taj Krishna Hyderabad. He honed his culinary skills during his early tenure as Chef De Partie at Taj Fort Aguada Resort and Spa in Goa, as well as Taj Lands End in Mumbai.​

In his new role at Udaipur Marriott Hotel, Mishra will oversee all culinary operations, including menu planning, recipe development, cost control, and ensuring the highest standards of food preparation and safety. His vision is to elevate the hotel's dining experiences by blending traditional flavors with contemporary techniques, offering guests memorable gastronomic journeys that celebrate the rich heritage of Udaipur.​

"We are excited to welcome Chef Mohit Mishra to our team," said Vaibhav Sagar, General Manager of Udaipur Marriott Hotel. "His extensive experience and culinary artistry align perfectly with our commitment to delivering exceptional dining experiences. We are confident that his leadership will further enhance our culinary offerings and delight our guests."​

Nestled against the majestic Aravalli Hills and overlooking the tranquil Fateh Sagar Lake, Udaipur Marriott Hotel offers a host of curated culinary experiences, each one unique and indulgent in their offering. Chef Mohit Mishra's appointment is set to further enhance Udaipur Marriott Hotel's dedication to culinary excellence and innovation, promising guests an elevated dining experience that reflects the vibrant culture and flavors of the region.​

Santosh Sakpal Returns to Fort JadhavGADH as Executive Chef

Bringing a Legacy of Culinary Excellence!

Pune: A new chapter in culinary excellence unfolds at Fort JadhavGADH, Maharashtra’s only heritage fort hotel and a distinguished unit of Kamat Hotels India, with the appointment of Santosh Sakpal as Executive Chef. Bringing over 25 years of experience from some of India’s most prestigious hospitality establishments, such as Lemon Tree Premier, The Pride Hotel, The Corinthians Resort & Club, and Hotel Sun-N-Sand. With his expertise in menu innovation, cost control, and guest engagement, Chef Sakpal returns to Fort Jadhavgadh with a renewed vision — to seamlessly blend the rich culinary heritage of Maharashtra with innovative global flavors.

Hailing from a background deeply rooted in traditional Indian cuisine, Chef Santosh Sakpal’s culinary journey is nothing short of a flavorful adventure. From his early days as a Sous Chef at Fort JadhavGADH to leading kitchens across some of India’s finest hotels, his expertise shines in crafting authentic Maharashtrian delicacies—think Suralichi Vadi, Ukdiche Modak, Saoji Mutton, Tambda-Pandhra Rassa, and Bharli Vangi. His love for regional flavors is now blending seamlessly with farm-to-table dining, using fresh produce grown within the fort premises to offer guests an experience that’s as authentic as it is sustainable.

Returning to a place that holds sentimental value, Chef Sakpal is on a mission to create dining experiences that go beyond just great food. “Food is an emotion, a storyteller of tradition and culture. My aim at Fort JadhavGADH is to create an immersive experience where guests don’t just taste authentic flavors but truly connect with the stories behind them. Whether it’s a humble Varan Bhaat or an elegant candlelight dinner, every meal should leave a lasting impression,” he shares.

Guests can look forward to interactive dining concepts like live cooking stations, themed buffets, and exclusive candlelight dinners in breathtaking locations such as The Canopy and the poolside arena. At the fort’s beloved signature restaurant, Payatha, food lovers will be treated to a mix of traditional Maharashtrian flavors, global cuisine infusions, and indulgent sweet treats like Puran Poli and innovative Pani Puri variations.

With his passion for hospitality and keen eye for detail, Chef Santosh Sakpal’s return marks an exciting new chapter in Fort JadhavGADH’s culinary story. Guests can expect a journey of flavors, nostalgia, and creativity—all served with the warmth of true Maharashtrian hospitality.

Chef Amit Sharma joins Hilton Bangalore Embassy Golflinks to lead its culinary team

Bringing years of experience and a fresh perspective....
Hilton Bangalore Embassy Golflinks announces the appointment of Amit Sharma as its new Executive Chef. With an illustrious career spanning over 16 years in the hospitality industry, Chef Amit brings expertise in culinary innovation, team leadership, and menu development.

Prior to joining, Chef Amit held key positions in Hyatt and Shangri-La. His career is marked most notably as Executive Chef at Hyatt Ahmedabad, where he spearheaded innovative menu concepts, optimized kitchen operations, and enhanced the guest dining experience. He also played a pivotal role at Hilton Embassy Manyata Tech Park, contributing to the successful launch of Hilton Garden Inn and the Hilton Convention Center.

Chef Amit specializes in Oriental, Western, and Indian cuisines. His expertise includes high-volume banquet catering, food cost optimization, and staff mentorship.

In his new role, Chef Amit will lead the culinary team at Hilton Bangalore Embassy Golflinks, curating dining experiences that blend creativity with locally inspired flavors. “I am excited to bring my passion for food to Hilton Bangalore Embassy Golflinks and craft innovative menus that celebrate both tradition and modern gastronomy,” he shared.

Welcoming him to the team, Abhiram Menon, General Manager of Hilton Bangalore Embassy Golflinks, expressed, “We are delighted to have Chef Amit on board. His culinary expertise and leadership will elevate our dining experiences, reinforcing Hilton’s commitment to excellence and innovation.” Chef Amit Sharma's arrival marks a promising new chapter for Hilton Bangalore Embassy Golflinks, further strengthening its legacy of exceptional hospitality.

Six Senses Fort Barwara welcomes Chef Rakesh Kumar as Executive Chef

Rajasthan, India, February 2025: Six Senses Fort Barwara is delighted to announce the appointment of Chef Rakesh Kumar as its new Executive Chef. With over 18 years of experience in luxury hospitality and an impressive culinary repertoire, Chef Rakesh brings a dynamic and versatile approach to the resort’s gastronomic offerings.

Chef Rakesh’s journey into the culinary world has been deeply influenced by his roots, family traditions, and an innate passion for food and wine. His expertise spans French, Italian, Progressive Indian, and Ayurvedic/Wellness cuisines, blending rich flavors and techniques inspired by diverse cultures. He has worked with some of the world’s most prestigious hospitality brands, including AMAN Luxury Collections, ALILA, The Oberoi, Taj Hotels, The Marriott, The Lalit, and more.

A distinguished alumnus of IHM-Goa, Chef Rakesh holds dual Hospitality and Hotel Administration certifications and a three-year Tourism Management diploma. His culinary excellence was recognized early on when he won the National Level Chef Competition in 2006, securing a remarkable position for his alma mater.

Expressing his excitement about joining Six Senses Fort Barwara, Chef Rakesh shares, "I am thrilled to be part of an organization that leads with sustainability at its core. Six Senses’ commitment to thoughtful sourcing, eco-conscious practices, and holistic well-being aligns perfectly with my culinary philosophy. It is an incredible opportunity to create exceptional dining experiences and contribute to a meaningful ecosystem that nurtures both people and the planet."

Beyond the kitchen, Chef Rakesh enjoys sketching, painting, and fitness, which fuel his creativity and passion for life. His arrival at Six Senses Fort Barwara marks a new chapter in the resort’s culinary evolution, bringing a perfect blend of innovation, sustainability, and timeless flavors.

JW Marriott Chandigarh welcomes Chef Amrick Singh as Executive Chef

JW Marriott Chandigarh is excited to announce the appointment of Chef Amrick Singh as its new Executive Chef. With over 18 years of extensive culinary experience across diverse cuisines and leading hospitality brands, Chef Amrick brings unparalleled creativity, leadership, and a passion for culinary excellence to his new role.

Chef’s expertise spans Bakery, Western, Indian, Tandoor, and Pan Asian cuisines, making him a versatile culinary artist. Over his illustrious career, he has held key positions at renowned hospitality brands, including Hyatt, Hilton, and The Oberoi. Chef Amrick is also the recipient of numerous accolades, his innovative approach to cuisine and exceptional leadership skills have consistently elevated dining experiences at the properties he has served.

Commenting on his appointment, Chef Amrick Singh shared, “It is a privilege to join JW Marriott Chandigarh, a property celebrated for its world-class service and exquisite dining experiences. I am excited to collaborate with the talented culinary team to craft innovative menus and unforgettable gastronomic journeys for our guests.”

Vishal Singh, General Manager of JW Marriott Chandigarh, shared: “We are delighted to welcome Chef Amrick as our new Executive Chef. His extensive culinary expertise, creative vision, and unwavering dedication to excellence make him an invaluable addition to our team. We are confident he will set new benchmarks in dining experiences and further solidify JW Marriott Chandigarh as a culinary destination of choice.”

About JW Marriott Chandigarh: JW Marriott Chandigarh is a preferred destination for both leisure and business travelers. Its central location, impeccable service, and luxurious amenities have established it as a landmark in the region. 

Marriott International, Inc. (Nasdaq: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,900 properties across more than 30 leading brands in 141 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly awarded travel program

Coco Group Appoints Mir Hafizur Raheman as the Executive Chef for Coco Restaurant & Lounge in Downtown Dubai

With over two decades of culinary excellence, Chef Raheman aims to innovate the dining experience at Coco Dubai and its upcoming horizons

January 2024: Coco Group, a distinguished upper-luxury restaurant chain from the UK, announces the appointment of Mir Hafizur Raheman as the Executive Chef for its flagship venue, Coco Restaurant & Lounge, situated in the luxurious Downtown Dubai. With over two decades of expertise in the hospitality industry, Chef Raheman is a seasoned professional who brings a wealth of experience and innovation to this prestigious role at this newest dining destination in Dubai. 

Chef Raheman held pivotal positions in renowned establishments across the Republic of Maldives, India, and the UAE where he honed his culinary skills with leading Chefs,  hotels, elite restaurants, and large-scale luxury catering segments. He now aims to share his culinary journey at Coco Restaurant & Lounge, inviting patrons to indulge in a global tapestry of flavors.

In addition to overseeing the culinary operations at Coco Restaurant & Lounge Dubai, Chef Raheman will play a crucial role in research and development (R&D), while also curating, managing, and supervising the upcoming restaurants within the Coco brand. His global exposure to diverse culinary practices has equipped him with the ability to craft signature dishes that resonate with diners, enhancing their gastronomic experiences and garnering widespread acclaim.

Naz Choudhury, the Owner and Founder of Coco Restaurant & Lounge commented on this appointed, and said “At Coco Group, we are excited to welcome Chef Raheman aboard and wish him the very best in his new role. His extensive knowledge of the culinary arts and innovative approach makes us incredibly confident in his potential to elevate Coco Dubai to unprecedented heights. We believe that under his guidance, our restaurant will not only enhance its reputation but also create innovative dining experiences for our guests.”

Chef Raheman’s extensive portfolio includes esteemed positions at JA Manafaru Resorts, Atmosphere Kanifushi Resorts, Constance Halaveli Resorts, and Lily Hotels in the Maldives, as well as significant contributions to the Louzan Group and Royal Catering LLC in the UAE. His previous associations in India, including Alila Hotels, Mayfair Hotels, Sayaji Hotels, and Justa Hotels & Resorts, reflect his diverse culinary background, positioning him as a key figure in the hospitality industry.

The Westin Goa announces the appointment of Executive Chef Anuj Singh

Chef Anuj Singh brings over 24 years of culinary expertise to elevate dining experiences at The Westin Goa.

The Westin Goa is delighted to announce the appointment of Executive Chef Anuj Singh, who brings over 24 years of extensive culinary expertise. Chef Anuj’s remarkable journey has taken him through esteemed resorts in the Maldives, where he honed his skills in curating exceptional dining experiences. His most recent role was as the Assistant Director of Culinary at Resort by Ennismore, where he led diverse culinary teams and redefined fine dining concepts. His past experiences also include notable brands, including Marriott, Accor, and Hyatt. 

In his new role at The Westin Goa, Chef Anuj will oversee all culinary operations, focusing on crafting innovative, wellness-inspired menus that align with the brand’s Eat Well philosophy. His vision is to elevate The Westin Goa’s dining experiences to new heights by blending global flavors with locally sourced ingredients, offering guests an unforgettable culinary journey.

Commenting on the appointment, Harish Gopalakrishnan, General Manager of The Westin Goa, said:

“We are thrilled to have Chef Anuj Singh join our team. His extensive experience across world-class resorts and his passion for creating memorable dining experiences will bring a fresh perspective to our culinary offerings. We are confident that his leadership will further enhance our position as a premier dining destination in Goa.”

We look forward to witnessing the unique flair and creativity that Chef Anuj will bring to The Westin Goa, ensuring every guest experience is truly exceptional.

Courtyard by Marriott Agra Welcomes New Executive Chef – Utpal Kumar Dey

Courtyard by Marriott Agra is proud to announce the appointment of Utpal Kumar Dey as the new Executive Chef. With an impressive culinary journey spanning over 18 years in the hospitality industry, Chef Utpal brings his expertise and passion for food to elevate the dining experience at the hotel.

Chef Utpal has an extensive background in kitchen operations, food production, and menu planning, having worked with prestigious brands such as JW Marriott, Novotel, and DoubleTree by Hilton. His experience ranges from mastering Continental, Oriental, and Indian cuisines to creating seasonal dishes with a focus on quality and innovation. His hands-on approach ensures that each dish is crafted with precision, balancing flavour and cost without compromising on taste.

Prior to joining Courtyard by Marriott Agra, Chef Utpal held the role of Executive Chef at Courtyard by Marriott Raipur and Pride Plaza Hotel Kolkata, where he was instrumental in shaping the culinary landscape. He has also been recognised for his leadership and culinary prowess, winning several accolades including “HOD of the Year” at Courtyard Marriott Raipur and “Manager of the Month” at JW Marriott Kolkata.

Chef Utpal is committed to creating memorable culinary experiences for guests at Courtyard by Marriott Agra. His innovative approach, combined with his dedication to excellence, is set to enhance the hotel’s dining offerings.

Join us in welcoming Chef Utpal Kumar Dey to Courtyard by Marriott Agra, where his culinary creations will undoubtedly delight and inspire.

Park Hyatt Hyderabad Welcomes Chef Ashley Paul Nunes as New Executive Chef

Hyderabad, Telangana (Sep 2024) Park Hyatt Hyderabad is delighted to announce the appointment of Chef Ashley Paul Nunes as the new Executive Chef. Chef Ashley returns to the Hyatt family, bringing a remarkable culinary journey filled with innovation, global experience, and an unwavering passion for creating memorable dining experiences.

Born and raised in Mumbai, Chef Ashley’s extensive career has taken him to renowned international hotels, including JW Marriott Juhu, Conrad Pune, Hilton Goa Resort, and Radisson Blu Nashik. His expertise has been honed through these prestigious roles, most recently leading the culinary division at Marriott Bengaluru Whitefield.

With a deep love for contemporary international cuisine, Chef Ashley’s dedication to delivering exceptional guest and colleague experiences aligns perfectly with Hyatt’s culinary excellence and innovation values. His leadership promises to introduce an exciting new chapter in the hotel’s dining experience, with enhanced flavors, creative menus, and a commitment to elevating the restaurant offerings to new heights.

“We are thrilled to welcome Chef Ashley back to the Hyatt family,” said Shrikant Wakharkar- Area Vice President & General Manager- Park Hyatt Hyderabad. “His culinary expertise and passion for food will undoubtedly bring a fresh perspective to our kitchens. We look forward to him delivering unforgettable culinary moments for our guests.”

Under Chef Ashley’s leadership, Park Hyatt Hyderabad is excited to embark on a culinary journey that will delight and inspire its guests with innovative dishes and a renewed focus on seasonal, high-quality ingredients.

His arrival marks an exciting chapter in Park Hyatt Hyderabad’s culinary narrative.