Owaize Ahmed Khan Appointed as Executive Chef at Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park

Bengaluru, March, 2026 – Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park is pleased to announce the appointment of Owaize Ahmed Khan as Executive Chef. With an illustrious career spanning over 17 years in luxury hospitality, Chef Khan brings unparalleled expertise in culinary innovation, menu development, and operational excellence.

Chef Khan joins Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park after successfully leading culinary operations at renowned properties including  Hyatt Regency Dubai and Jumeirah Beach Hotel, Novotel Bengaluru, Radisson Noida, Radisson Temple Bay Resort, Sheraton Grand Chennai, The Star Sydney, Rixos The Palm Dubai, and Mandarin Oriental Abu Dhabi. His career highlights include designing signature menus, optimizing F&B operations across multiple outlets, and implementing cost-effective strategies while enhancing guest satisfaction.

In his new role at Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park, Chef Khan will oversee all culinary operations across the hotel’s five signature restaurants and expansive banquet facilities. Known for his innovative approach to menu creation and ability to lead large teams, he will continue Hilton’s commitment to delivering exceptional dining experiences while ensuring operational efficiency and food safety compliance.

Speaking on his appointment, Sujeet Kumar, General Manager, said, "We are happy to welcome Chef Owaize Ahmed Khan to Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park. His wealth of experience, creativity, and leadership will elevate our culinary offerings and provide our guests with memorable dining experiences that reflect both global and local flavors."

Chef Owaize Ahmed Khan said, "I am thrilled to join Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park and contribute to creating unique culinary experiences for our guests. My focus will be on blending global flavors with local ingredients to provide memorable dining moments for both business and leisure travelers."

Raffles Grand Hotel d’Angkor Appoints Memo Hernandez as New Executive Chef

Culinary expert brings 20 years of experience to iconic hotel in Siem Reap, Cambodia

SIEM REAP, Cambodia (March, 2026) – Raffles Grand Hotel d’Angkor has appointed Memo Hernandez as its new Executive Chef overseeing the 94-year-old luxury hotel’s storied culinary programme, including a one-of-a-kind temple dinner at the ancient archeological park of Angkor.

Chef Memo, who was born in Costa Rica, brings to Raffles more than two decades of culinary experience and luxury hospitality from around the world, including most recently in the Bahamas, and before that in Kosovo, Vietnam, Tanzania, Maldives, Fiji, Dubai and elsewhere.

At Raffles Grand Hotel d’Angkor, Chef Memo will lead the culinary teams at Cafe d’Angkor, the signature all-day brasserie serving Asian and international dishes; 1932, the hotel’s acclaimed Khmer fine-dining restaurant; The Conservatory, the elegant home to Raffles’ famed Afternoon Tea; and the hotel’s renowned banquet service.

“I am thrilled to be joining Raffles Grand Hotel d’Angkor, one of Asia’s most iconic luxury hotels, whose extraordinary range of culinary offerings includes the truly exclusive Bespoke Temple Dinner. I am both honoured and inspired to present my culinary creations in the sacred temples of Angkor Wat,” Chef Memo said.

The Bespoke Temple Dinner is part of Raffles’ ‘Curated Journeys’ programme introduced in 2024. The once-in-a-lifetime dining experience is uniquely set within the temple complex, with blazing torches that cast flickering shadows around the ancient relics of the Khmer Empire.

The specially designed meal is inspired by the hotel’s original 1936 menu first served in this historic setting, and the evening’s entertainment includes a performance of traditional Cambodian Apsara dance against a backdrop of the mystical temples.

“I’m also very excited to partner with local suppliers as we tap into the incredible fresh produce and resources of Cambodia,” he added.

Chef Memo is a specialist in Nikkei cuisine, a vibrant, century-old culinary fusion originating from Japanese immigrants in Peru, along with other third culture cuisines. These cuisines aren’t about mixing two cultures, but rather the unique, authentic identity that exists between them. It is the food of people raised in one culture while living in another, creating a flavour profile that belongs to neither, and both.

“My cuisine isn’t a ‘fusion’ of recipes. It’s a culinary autobiography. It’s the authentic food of a global citizen who has lived across borders and refused to leave any of those flavours behind,” Chef Memo said.

Raffles Grand Hotel d’Angkor General Manager Joseph Colina said, “We are delighted to welcome Chef Memo to Raffles, where he will play a critical role in continuing to elevate our culinary offerings and delivering unforgettable, authentic experiences that honour our rich heritage while embracing innovative global influences for our discerning guests.”

The Westin Mumbai Powai Lake and Lakeside Chalet, Marriott Executive Apartments Appoints Chef Balvinder Lubana as Executive Chef

Mumbai, India — The Westin Mumbai Powai Lake is pleased to announce the appointment of Chef Balvinder Lubana as Executive Chef, overseeing all culinary operations at The Westin Mumbai Powai Lake and Lakeside Chalet, Marriott Executive Apartments, Mumbai.

With over 16 years of experience in luxury hospitality, Chef Balvinder brings with him a proven track record of culinary leadership, operational excellence, and people-focused management. In his new role, he will lead the hotel’s diverse culinary portfolio, including signature restaurants, banquets, in-room dining, and large-scale events, with a strong emphasis on wellness-driven cuisine, sustainability, and elevated guest experiences, core pillars of the Westin brand philosophy.

Describing himself as passionate, guest-centric, and purpose-driven, Chef Balvinder believes that while exceptional food creates excitement, it is consistency, strong systems, and empowered teams that build long-term guest trust. Guided by the principle that “consistency builds trust,” his approach balances creativity with disciplined execution.

His leadership philosophy “Lead from the front, mentor with intent, and never compromise on quality or values” is deeply rooted in his commitment to developing talent. A strong advocate for mentoring young chefs, Chef Balvinder is dedicated to building confident, high-performing culinary teams where discipline, innovation, and mutual respect thrive.

Prior to joining The Westin Mumbai Powai Lake, Chef Balvinder served as Executive Chef at Goa Marriott Resort & Spa, where he led culinary operations for a 190-room flagship resort, multiple food and beverage outlets, destination weddings, banquets, and a successful food truck concept. His career highlights include being a Member of the Marriott APEC Culinary Advisory Board, leading multi-hotel culinary operations, launching Marriott Bonvoy on Wheels to drive incremental revenue, and championing sustainability initiatives through the Marriott Environment & Sustainability Hub (MESH). He has also been consistently recognized for achieving top F&B guest satisfaction scores across South Asia.

Beyond the professional kitchen, Chef Balvinder enjoys exploring regional cuisines, traveling to discover local food cultures, fitness and strength training, long bike rides, and spending quality time with family. He finds balance by reconnecting with food in its simplest form through home-cooked meals, quiet coffees, and visits to local markets.

Goa remains his favorite destination in India, inspiring him with its honest flavors, coastal produce, and soulful approach to food and life. Internationally, the Mediterranean region influences his culinary outlook with its seasonal, ingredient-forward cuisine and deep connection between food, land, and community values that closely align with his own philosophy.

At The Westin Mumbai Powai Lake, Chef Balvinder aims to further elevate the hotel’s culinary identity by seamlessly blending wellness, sustainability, and thoughtful menu design with operational discipline and financial stewardship, delivering meaningful and memorable dining experiences while nurturing the next generation of culinary leaders.

Le Méridien Hyderabad Appoints Chef Somnath Deb as Executive Chef

Hyderabad, India: Le Méridien Hyderabad is pleased to announce the appointment of Chef Somnath Deb as its Executive Chef, reinforcing the hotel’s focus on culinary excellence, innovation, and elevated guest experiences.

With over two decades of extensive culinary expertise across leading hospitality brands in India and the international market, Chef Somnath brings strong capabilities in kitchen operations, menu engineering, team leadership, cost management, and quality-driven culinary innovation. Before joining Le Méridien Hyderabad, he served as Executive Chef at Crowne Plaza Ahmedabad, and has held key leadership positions including Executive Chef at Four Points by Sheraton, Navi Mumbai, and Executive Sous Chef at Hilton Jaipur and Hilton Goa. 

His international exposure includes prestigious stints at Waldorf Astoria New York and Hilton Ras Al Khaimah Resort & Spa, where he contributed to menu development, brigade training, operational planning, and consistently high guest satisfaction. 

Speaking on the appointment, Mr. Sanjeev Mandal, General Manager, Le Méridien Hyderabad, said, “We are delighted to welcome Chef Somnath. His rich culinary journey across iconic global and domestic brands, combined with his passion for innovation and operational excellence, aligns perfectly with our vision of delivering exceptional dining experiences. We are confident that under his leadership, our culinary offerings will be further elevated with refreshed menus, distinctive concepts, and memorable moments for our guests.”

Le Méridien Hyderabad warmly welcomes Chef Somnath Deb and looks forward to his leadership in shaping a strong culinary identity for the hotel and offering guests a refreshed and elevated food and beverage journey.

JW Marriott Maldives Kaafu Atoll Island Resort is proud to announce the appointment of Chef Thierry Vergnault as Executive Chef

MALÉ, REPUBLIC OF MALDIVES (February 2026):
JW Marriott Maldives Kaafu Atoll Island Resort is proud to announce the appointment of Chef Thierry Vergnault as Executive Chef, reinforcing the resort’s commitment to refined dining and mindful luxury.

Originally from France, Chef Thierry’s culinary journey began at the prestigious Four Seasons Hotel George V in Paris, where he honed his craft in classical French cuisine. His career has since spanned North America, the Middle East, Russia, the Caribbean, and the Maldives, shaping a philosophy deeply inspired by travel, culture, and human connection.

Blending technical excellence with creativity, Chef Thierry emphasizes seasonality, sustainability, and a strong sense of place. At JW Marriott Maldives Kaafu Atoll Island Resort, he will curate distinctive dining experiences that highlight the richness of local Maldivian ingredients, thoughtfully infused with global influences.

“I am delighted to begin this new chapter with the team at JW Marriott Maldives Kaafu Atoll Island Resort,” shared Chef Thierry Vergnault. “My focus is on crafting meaningful culinary experiences that honor local produce while reflecting the inspiration of my international journey.”

Chef Thierry will lead the resort’s diverse culinary portfolio, including South American charcoal grills at Athiri, Japanese–Peruvian fusion at Nikkei, and the JW Garden to Table philosophy at Pure. His vision will ensure every dining experience resonates with creativity, authenticity, and heartfelt hospitality.

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Le Méridien Gurgaon, Delhi NCR Announces the Appointment of Chef Sandeep Saini as Executive Chef

Le Méridien Gurgaon, Delhi NCR is delighted to welcome Chef Sandeep Saini as its new Executive Chef. In his role, Chef Sandeep will lead culinary strategy and operations across the hotel’s restaurants, bar, in-room dining, and large-format banquets. He will oversee menu innovation, ingredient sourcing, kitchen standards, training, and guest experiences.

Chef Sandeep brings over two decades of culinary expertise, having worked with India’s most respected hospitality brands. He began his journey with The Oberoi Hotels as a Commis and has since contributed to IHG, The Claridges, and Starwood/Marriott. Prior to joining Le Méridien Gurgaon, he led the kitchens at Crowne Plaza Today, Gurgaon, consistently demonstrating excellence, leadership, and a passion for guest-centric dining.

Suman Gahlawat, General Manager, Le Méridien Gurgaon, Delhi NCR, said:
“At Le Méridien Gurgaon, our focus is to curate elevated experiences for the city—rooted in craft, service, and a sense of occasion. Chef Sandeep’s depth of expertise and leadership will strengthen our culinary proposition across restaurants and celebrations, and we’re delighted to welcome him to the team.”

Chef Sandeep Saini shared his vision:
“Le Méridien’s design-forward, culture-led ethos resonates with my own approach to cuisine—classical foundations, contemporary expression, and honest flavours. I look forward to working with the team to highlight seasonal produce, refined techniques, and warm hospitality—creating memorable dining moments for our guests.”

Crowne Plaza Today New Delhi Okhla Appoints Mr. Dhumal as Executive Chef

Dhumal as its new Executive Chef, further strengthening the hotel’s culinary leadership and vision for excellence.

With over two decades of rich experience in the global hospitality industry, Mr. Dhumal brings with him a wealth of expertise gained from working with some of the world’s most prestigious luxury hotels and resorts across India and international destinations including the Middle East, Southeast Asia, Africa, and island resorts.

An alumnus of Institute of Hotel Management, Kufri, Mr. Dhumal holds a Bachelor’s degree in Hospitality and Hotel Administration and has also pursued advanced hospitality management studies through Cornell University School of Hotel Administration (via edX). His professional journey includes leadership roles with renowned brands such as Taj Hotels, Hilton, Sheraton, Radisson Blu, Starwood Hotels & Resorts, Hideaway Beach Resort Maldives, and Serena Hotels International. Most recently, he was associated with pre-opening and executive chef roles in India and overseas luxury destinations.

Specializing in Western and multi-cuisine operations, all-day dining, banqueting, fine dining, and large-scale culinary operations, Mr. Dhumal is known for his contemporary approach to menu planning, strong operational discipline, and commitment to food safety, innovation, and guest satisfaction. His international exposure and modern culinary techniques are expected to further elevate the dining experiences at the hotel.

Commenting on the appointment, Ritesh Sharma, General Manager, Crowne Plaza Today New Delhi Okhla, said:

“We are delighted to welcome Mr. Sonu Dhumal to our leadership team. His extensive global experience, passion for culinary excellence, and strong operational acumen align perfectly with our vision of delivering elevated dining experiences. We are confident that under his leadership, our culinary offerings will reach new benchmarks and further strengthen our positioning in the market.”

In his new role, Mr. Dhumal will oversee all culinary operations at the hotel, driving innovation across restaurants, banquets, and events, while maintaining the highest standards of quality, sustainability, and guest-centric dining.

This appointment marks an exciting new chapter for Crowne Plaza Today New Delhi Okhla as it continues to enhance its food and beverage offerings and deliver memorable culinary experiences.

Raffles Hotel Le Royal Appoints New Executive Chef David Eldridge

South African national brings two decades of culinary experience to storied hotel in Cambodia

PHNOM PENH, Cambodia (2025) – Raffles Hotel Le Royal, the iconic luxury hotel in Cambodia’s capital, has appointed David Eldridge as its new Executive Chef, as the historic property continues to elevate its fine-dining programme.

Chef David brings more than two decades of international luxury experience across eight countries, including the Maldives, Thailand, Vietnam, Tanzania, the UAE, Qatar, Seychelles and his native South Africa. He joins Raffles Hotel Le Royal from Anantara Chiang Mai Resort, where he served as Director of Food, Beverage & Culinary. His career also included senior roles with Four Seasons, Kempinski Hotels, and The Luxury Collection (Marriott).

Raffles Hotel Le Royal’s celebrated restaurants include Restaurant Le Royal, an acclaimed Khmer fine-dining venue, and Le Phnom 1929, a French-style brasserie.

“We are thrilled to welcome Chef David and his wealth of culinary expertise to Raffles Hotel Le Royal. His vision and talents will help us continue to deliver the finest dining experiences in Cambodia and the region to both hotel guests and the local community,” Raffles Hotel Le Royal General Manager Dagmar Lyons said.

Raffles Hotel Le Royal, which originally opened in 1929, now features 175 rooms and suites revitalized through a comprehensive restoration completed in 2019. The transformation blends modern comfort with timeless elegance, reflecting the hotel’s French colonial heritage enriched by Khmer artistry and Art Deco design.

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.​