Fairfield by Marriott Mumbai Andheri West appoints Chef Sohail Karimi as Executive Chef

Chef Sohail brings more than 21 years of culinary experience across IHCL, Marriott International, IHG, and Radisson to his new role.

Fairfield by Marriott Mumbai Andheri West has announced the appointment of Chef Sohail Karimi as Executive Chef, bringing more than 21 years of culinary experience across leading hospitality brands to the property.

Chef Sohail’s career spans renowned hospitality groups including IHCL, Marriott International, IHG, and Radisson, where he has built extensive expertise across culinary operations and guest-focused dining experiences. His professional experience encompasses fine dining, banquet operations, menu development, and the creation of innovative culinary concepts, with a strong focus on delivering consistency, creativity, and memorable experiences.

Leading culinary operations

In his new role at Fairfield by Marriott Mumbai Andheri West, Chef Sohail will lead the property’s culinary operations, oversee menu development and innovation, and work with the culinary team to create engaging dining experiences for guests.

Chef Sohail Karimi on his appointment

Speaking about his appointment, Chef Sohail Karimi, Executive Chef, Fairfield by Marriott Mumbai Andheri West, said, “Food has always been a powerful way to bring people together and create lasting memories. I am excited to be part of Fairfield by Marriott Mumbai Andheri West and look forward to creating distinctive culinary experiences that celebrate great flavours, creativity, and quality. I am also eager to work closely with the team to introduce new ideas and experiences that delight our guests.”

Focus on culinary offerings

Chef Sohail’s appointment reflects Fairfield by Marriott Mumbai Andheri West’s continued focus on enhancing its culinary offerings and delivering warm, contemporary hospitality experiences to both leisure and business travellers

Rami Nasser named as executive chef at Four Seasons Resort Dubai at Jumeirah Beach

The chef joins from Four Seasons Hotel Dubai International Financial Centre

Four Seasons Resort Dubai at Jumeirah Beach has appointed Rami Nasser as executive chef. Bringing more than 21 years of international experience to the role, Nasser has extensive leadership expertise.

He will lead the lineup of restaurants and bars at the resort in Dubai’s Jumeirah, which include Jou Jou Brasserie, Sea Fu and Shai Salon. Nasser will also oversee the bars, in-room dining and banqueting operations.

Nasser has spent more than a decade with Four Seasons, working with the brand in both Dubai and Beirut, leading high-performing culinary teams. He has also held positions at La Petite Maison Lebanon and COYA Dubai.

Novotel Mumbai International Airport Appoints Chef Karan Kohli as Executive Chef

Mumbai, August 2026 – Novotel Mumbai International Airport is pleased to announce the appointment of Chef Karan Kohli as Executive Chef, effective 29th July 2026. With over 16 years of extensive culinary experience across leading hospitality brands, Chef Karan brings a wealth of expertise and a strong track record of culinary excellence to his new role. His professional journey spans renowned hospitality names including Hyatt, Accor, Marriott International, Taj Hotels, Crowne Plaza, Trident, and Alila Diwa.

A seasoned culinary professional, Chef Karan has built his career across diverse hospitality environments, developing extensive expertise in culinary innovation, menu development, large-scale banquet operations, food cost management, team leadership, and delivering exceptional guest experiences. His approach combines a strong focus on quality and consistency with a passion for creating distinctive culinary experiences.

Prior to joining Novotel Mumbai International Airport, Chef Karan served as Executive Chef at Ronil Goa - JdV by Hyatt, where he successfully led the culinary division during the hotel's pre-opening phase. He played a key role in establishing the property's culinary operations and creating exceptional dining experiences across multiple outlets. His experience in managing pre-opening operations, coupled with his expertise in culinary strategy and team leadership, has further strengthened his ability to drive operational excellence and deliver memorable dining experiences.

Throughout his career, Chef Karan's passion for culinary excellence and commitment to quality have earned him several industry recognitions, reflecting his contribution to the hospitality and culinary landscape. His extensive experience across leading hotel brands and varied culinary operations positions him well to lead the culinary team at Novotel Mumbai International Airport.

“Chef Karan brings a strong wealth of culinary expertise and leadership experience to Novotel Mumbai International Airport. We are delighted to welcome him to the team and look forward to his contribution towards elevating our culinary offerings and guest experiences,” said Rachita Sood, General Manager, Novotel Mumbai International Airport.

In his new role, Chef Karan will oversee the hotel's culinary operations, with a focus on culinary innovation, menu development, operational excellence, and enhancing the overall dining experience. His appointment marks another step in Novotel Mumbai International Airport's continued focus on delivering quality food and beverage experiences to its guests.

With Chef Karan Kohli joining the team, Novotel Mumbai International Airport looks forward to leveraging his extensive culinary expertise and leadership experience to further strengthen its culinary offerings and create engaging and memorable dining experiences for its guests.

Holiday Inn Bengaluru Racecourse elevates Chef Pankaj Sah as Executive Chef

The hospitality professional will lead the hotel's culinary operations, team development and dining experiences in his new role.

Holiday Inn Bengaluru Racecourse announces the elevation of Chef Pankaj Sah as its Executive Chef, recognizing his outstanding culinary expertise, leadership, and unwavering commitment to excellence.

Professional journey

Chef Pankaj has steadily scaled the culinary ladder with dedication, passion, and purpose. Throughout his career, he has mastered both culinary and administrative responsibilities, demonstrating exceptional proficiency in managing day-to-day kitchen operations, orchestrating large-scale events, and curating memorable dining experiences. His ability to seamlessly combine operational excellence with culinary innovation has made him an integral part of the hotel’s success.

Contribution to the hotel

Since joining Holiday Inn Bengaluru Racecourse, Chef Pankaj has played a pivotal role in enhancing the hotel’s culinary offerings, consistently elevating the guest dining experience through his unwavering focus on quality. His leadership has inspired the culinary team to deliver exceptional experiences while embracing innovation and consistency across every touchpoint.

New role

In his new role as Executive Chef, Chef Pankaj will oversee all culinary operations, mentor and develop the young culinary team and continue to uphold the highest standards of operational excellence.

Management’s perspective

Speaking on the appointment, the General Manager of Holiday Inn Bengaluru Racecourse said: “Chef Pankaj’s elevation from Executive Sous Chef to Executive Chef is a reflection of his remarkable talent. His passion and ability to create exceptional dining experiences have significantly contributed to our success. We are confident that under his leadership, we will scale new heights in culinary fiefdom.”

The Boomerung Complex appoints Chef Harsha Pal Singh as Executive Chef

Chef Harsha Pal Singh brings more than two decades of culinary experience across India and the Middle East to the Jaypee Hotels-managed property.

The Boomerung Complex, Noida, managed by Jaypee Hotels, has announced the appointment of Chef Harsha Pal Singh as its new Executive Chef, reinforcing the property’s commitment to culinary excellence and elevated guest experiences.

Professional experience

With over 22 years of international culinary experience, Chef Harsha joins Jaypee Hotels after building an impressive career with renowned hospitality brands including Crowne Plaza New Delhi Okhla, Radisson Noida Sector 18, Park Plaza Noida, Barracuda Beach Resort (UAE), The Juffair Grand & Elite Crystal Hotel (Bahrain), Best Western Plus The Olive Hotel (Bahrain), and Taal – Dawat International Restaurant Group, Kuwait. His career spans luxury hotels, premium resorts, specialty restaurants, international banquets, destination weddings, celebrity dining, and large-scale hospitality events across India and the Middle East.

Previous role

Before joining Jaypee Hotels, Chef Harsha served as Executive Chef at Barracuda Beach Resort, UAE, where he led multiple specialty restaurants, banquet operations, all-day dining, and in-room dining while managing a brigade of more than 26 chefs. He successfully introduced international food festivals, strengthened quality systems, and enhanced guest satisfaction through innovative menu development and operational excellence.

Career highlights

Earlier, at The Juffair Grand & Elite Crystal Hotel, Bahrain, he supervised eight unique dining concepts featuring Indian, Arabic, American, Polynesian, and international cuisines. At Best Western Plus The Olive Hotel, Bahrain, he played a pivotal role in launching multiple restaurants, banquet operations, and the acclaimed Mantraa Indian Restaurant, helping establish the hotel as a respected culinary destination.

Culinary journey

Chef Harsha’s professional foundation was shaped during his tenure with Crowne Plaza New Delhi Okhla, Radisson Noida Sector 18, and Park Plaza Noida. At Radisson, he worked alongside the legendary Chef Jiggs Kalra during the celebrated Punjabi Food Festival in October 2004, further strengthening his expertise in authentic North Indian cuisine. Throughout his career, he has also collaborated with renowned chefs, including Chef Ranveer Brar and Chef Kunal Kapur, enriching his culinary philosophy by blending traditional Indian flavors with contemporary global techniques.

Achievements

Widely respected as a mentor and culinary leader, Chef Harsha has trained numerous young chefs who have progressed to become Sous Chefs, Executive Sous Chefs, Executive Chefs, and hospitality professionals across India and the Middle East. His accomplishments include winning the Bronze Medal at the Horeca Culinary Competition while representing Taal Restaurant, Kuwait, receiving several accolades for regional and international food festivals, and earning the internationally recognized ACCP Level 3 Certification (UK).

Executive chef’s perspective

Speaking on his appointment, Chef Harsha Pal Singh said, “I am honored to join The Boomerung Complex by Jaypee Hotels. I look forward to creating exceptional culinary experiences, celebrating authentic flavors, driving innovation, and mentoring the next generation of culinary professionals.”

voco Amritsar appoints Sumit Kumar as Executive Chef

A seasoned culinary expert, Sumit Kumar will drive innovation across dining and banqueting experiences

National, May 2026: voco Amritsar has announced the appointment of Sumit Kumar as Executive Chef. In his new role, he will spearhead culinary strategy and operations across the hotel’s restaurants, in-room dining and banqueting spaces. Sumit will also be heading the menu development, kitchen standards, team training and guest dining experiences at voco Amritsar.

Chef Sumit brings over 16 years of international culinary experience, specialising in Italian and Progressive Indian cuisine. Over the course of his career, he has worked with leading hospitality brands including ITC Hotels, Hyatt, Radisson Hotel Group, Marriott International and IHG Hotels & Resorts.

His professional journey has also taken him across international destinations such as Saudi Arabia, Dubai, England and Japan, where he gained valuable exposure to diverse culinary traditions and global dining standards.

Speaking on the appointment, Manish Yadav, General Manager, voco Amritsar, said: “Culinary experiences play a vital role in shaping memorable guest stays, and at voco Amritsar, this remains a key focus. Chef Sumit’s global exposure, creativity, and leadership will further strengthen the hotel’s dining and banqueting offerings. The team is delighted to welcome him on board and looks forward to the innovation and excellence he will bring to the culinary experiences at voco Amritsar.

Commenting on his new role, Chef Sumit Kumar said: “I am excited to join voco Amritsar, a brand known for its warm hospitality and vibrant guest experiences. I look forward to working with the team to craft menus that celebrate seasonal ingredients, refined techniques and global flavours, while creating memorable dining experiences for our guests.”

Sumit is passionate about discovering new ingredients, exploring diverse cuisines, and immersing himself in culinary traditions from around the world. His culinary philosophy is guided by a strong focus on authenticity, craftsmanship, and a deep respect for locally sourced produce. At voco Amritsar, Sumit Kumar will helm the kitchen brigade, curating distinctive dining experiences while bringing voco’s core philosophy of ‘reliably different’ to life through thoughtfully crafted gastronomic offerings.

JW Marriott Maldives Welcomes New Culinary Leaders

The JW Marriott Maldives Kaafu Atoll Island Resort has announced two significant appointments that will shape the future of its dining experiences: Arup Chakraborty as Director of Food & Beverage and Thierry Vergnault as Executive Chef. These hires mark a new chapter in the resort’s culinary journey, blending international expertise with a strong focus on local Maldivian flavors.

Arup Chakraborty – Director of Food & Beverage

• Background: Over 16 years of global hospitality experience, beginning in London with Michelin-starred exposure at Pétrus by Gordon Ramsay.

• Career Highlights: Leadership roles at Hilton London Paddington, The Leela Palace Chennai, Constance Lemuria Resort Seychelles, Sandals Resorts Caribbean, and several Maldives properties including Pullman Maldives Maamutaa and Emerald Faarufushi Resort & Spa.

• Vision: Chakraborty aims to build on JW Marriott’s culinary foundation, enhancing guest satisfaction through innovative dining experiences.

Thierry Vergnault – Executive Chef

• Background: Originally from France, Chef Thierry began his career at the prestigious Four Seasons Hotel George V in Paris, refining classical French techniques.

• Global Journey: His culinary path spans North America, the Middle East, Russia, the Caribbean, and the Maldives, shaping a philosophy rooted in culture, travel, and sustainability.

• Vision: At JW Marriott Maldives, he will highlight local Maldivian ingredients while infusing global influences, creating refined and meaningful dining experiences.

Culinary Vision for the Resort

Together, Chakraborty and Vergnault will oversee the resort’s seven signature restaurants and bars, including:

• Athiri: South American charcoal grills.

• Nikkei: Japanese–Peruvian fusion.

• Pure: JW Garden-to-Table philosophy.

Their shared focus will be on culinary creativity, operational excellence, and mindful luxury, aligning with JW Marriott’s ethos of delivering elevated, guest-centered experiences.

Renaissance Bengaluru Race Course Hotel appoints Ho Chi Ming as the New Executive Chef.

Bengaluru, February, 2025: Renaissance Bengaluru Race Course Hotel is pleased to announce the appointment of Ho Chi Ming as its new Executive Chef. With a wealth of experience spanning over 16 years in the hospitality industry, Chef Ming will lead the hotel’s culinary operations, introducing his signature style and innovative approach to international cuisine.

Chef Ming brings an impressive background in Japanese, Thai, Chinese, Vietnamese, and broader Asian cuisines, making him a valuable addition to the hotel's diverse culinary team. His extensive experience includes working with luxury hotels and prestigious pre-opening projects over the past decade. His participation in renowned culinary events, such as the Asian Food Festival at Marriott properties, further highlights his dedication to excellence.

His commitment to culinary excellence is reinforced by numerous accolades, including the "Awarded Certificate TAP series" and a Level 3 Food Safety and Hygiene certification from EICH UK.

Commenting on Chef Ming's appointment, Sita Lekshmi, General Manager of Renaissance Bengaluru Race Course Hotel, said, "We are thrilled to welcome Chef Ming to our team. His exceptional culinary skills, combined with his passion for creating memorable dining experiences, align perfectly with our commitment to providing outstanding hospitality. We are confident that his expertise will bring a fresh perspective and elevate our culinary offerings to new heights."

Chef Ho Chi Ming is set to introduce a range of exciting culinary experiences at Renaissance Bengaluru Race Course Hotel, ensuring that guests enjoy an exquisite blend of flavors and innovative presentations.