Marriott Executive Apartments Hyderabad Elevates Chef Suresh Rajan Pillai as Head Chef

Celebrating a culinary journey rooted in memory, tradition, and modern South Indian expression

Hyderabad, 16 th April 2025 - Marriott Executive Apartments Hyderabad is pleased to announce the promotion of Chef Suresh Rajan Pillai to Head Chef, recognising his exceptional contribution to the property’s culinary identity and continued commitment to innovation.

Previously serving as Chef de Cuisine, Chef Suresh has been the creative force behind Mazzo, the hotel’s rooftop restaurant, where he has redefined South Indian cuisine through a contemporary lens. His elevation marks a natural progression in a journey shaped by passion, authenticity, and a deeply personal connection to food.

With a strong foundation in hotel management and culinary science from Oriental Catering College of Hotel Management, Madurai, Chef Suresh blends technical expertise with storytelling. His culinary philosophy is rooted in the belief that every dish carries a memory; drawing inspiration from the temple-city rhythms of Madurai, the coastal kitchens of Kerala, and his Malaysian lineage. His menus are often described as a modern interpretation of South India’s soul food, seamlessly weaving tradition with innovation.

During his tenure, Chef Suresh has curated a series of immersive dining experiences that have elevated Mazzo’s positioning in Hyderabad’s culinary landscape. From meticulously crafted Onam Sadhyas that celebrate Kerala’s festive heritage to thoughtfully designed Navratri menus featuring over 40 saatvik dishes, his work reflects both cultural depth and contemporary refinement. Signature creations such as Venad Paal Konju, jackfruit masala wrapped in banana leaf, and his multi-course Malabar Feast have resonated strongly with diners, offering both nostalgia and novelty in equal measure.

His leadership has also played a pivotal role in the successful revamp of Mazzo’s menu, transforming it into a destination for modern South Indian dining. Through his vision, the restaurant continues to bring together coastal flavours, temple traditions, and progressive culinary techniques in a format that appeals to today’s discerning guest.

Chef Suresh’s contributions have been widely recognised, most notably with the Chef of the Year award at the Restaurant India Awards 2026, underscoring his impact on the evolving culinary narrative in India.

In his new role as Head Chef, Chef Suresh will oversee the culinary direction across the property, further strengthening its food and beverage offerings while continuing to champion regional Indian cuisines through innovative and meaningful dining experiences.

Hyatt Centric MG Road Bangalore Welcomes Shreyy Puurii as Head Chef

Bangalore, March 2026: Hyatt Centric MG Road Bangalore is delighted to announce the appointment of Shreyy Puurii as Head Chef. With over 15 years of culinary mastery across leading global hospitality brands, Shreyy brings a wealth of expertise in kitchen leadership, menu innovation, and operational excellence.

His career spans prestigious names such as Hyatt, InterContinental Hotels & Resorts, Le Méridien, Pullman (Accor), Massive Restaurants, and international exposure with Carnival Cruise Line. Most recently, as Head Chef – Outlet at Hyatt Hyderabad, he spearheaded the successful relaunch of a signature dining venue, blending creativity with guest-centric experiences.

Renowned for his skills in menu engineering, food cost management, and quality assurance, Shreyy is also adept in modern culinary techniques including molecular gastronomy and sous-vide. His approach balances artistry with discipline, ensuring elevated dining experiences while driving operational efficiency.

In his new role, Shreyy will lead the hotel’s culinary vision, overseeing menu development, kitchen operations, and team mentorship. His focus will be on enhancing food and beverage offerings that resonate with evolving guest preferences and align with Hyatt Centric’s contemporary brand ethos.

Speaking on his appointment, Shreyy Puurii shared: “Hyatt Centric MG Road Bangalore is a vibrant destination at the crossroads of culture and cuisine. I am excited to collaborate with the team to craft dynamic menus, introduce fresh perspectives, and create memorable dining journeys for our guests.”

With this appointment, Hyatt Centric MG Road Bangalore reaffirms its commitment to culinary innovation, consistency, and guest-focused excellence.

Gaurav Bansal Joins ibis Styles Mysuru as Head Chef

MYSURU, 2025 ibis Styles Mysuru is pleased to announce the appointment of Chef Gaurav Bansal as its new Head Chef. With over 13 years of distinguished experience in the hospitality industry, Chef Gaurav is celebrated for his mastery of Western cuisine and his flair for crafting innovative fusion dishes that captivate the palate.

Bringing a wealth of culinary expertise, Chef Gaurav has honed his skills across some of the finest hospitality establishments, most recently serving as Executive Sous Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway. There, he played a pivotal role in managing the culinary operations of seven dynamic F&B outlets and grand banquet spaces. His exceptional leadership, combined with a keen eye for operational efficiency, has consistently elevated dining experiences while maintaining rigorous food cost controls. Throughout his career, Chef Gaurav has left an indelible mark on renowned brands, including Four Points by Sheraton Ahmedabad, Coorg Wilderness Resort, and Courtyard and Fairfield by Marriott ORR Bengaluru. His unwavering commitment to culinary excellence, food safety, and brand integrity has set industry benchmarks, making him a trusted name in the gastronomic world.

In his new role at ibis Styles Mysuru, Gaurav will oversee the hotel's culinary operations, from curating innovative menus to managing staff recruitment, training, and leadership. He will be responsible for ensuring excellence in food preparation at The Verandah, the hotel’s all-day dining restaurant, as well as the soon-to-launch rooftop venue, KA 16. Additionally, Gaurav will work closely with the culinary team to craft creative, high-quality dining experiences, elevating the hotel's gastronomic offerings.

A graduate of Chitkara School of Hospitality with a B.Sc. in Hospitality and Hotel Administration, Chef Gaurav is fluent in English, Hindi, and Punjabi—adding a multicultural dimension to his dynamic leadership style. Beyond the kitchen, he finds joy in playing cricket and immersing himself in literature, drawing inspiration from both sportsmanship and storytelling.

Commenting on his appointment, Ganeshram Iyer, Hotel Manager, ibis Styles Mysuru, said, “We are delighted to have Chef Gaurav Bansal on board. His innovative approach, extensive experience, and passion for culinary artistry will redefine our dining landscape. We look forward to his creative vision elevating our F&B offerings to new heights.”

With Chef Gaurav at the helm, ibis Styles Mysuru is set to embark on an exciting new chapter of gastronomic excellence, bringing fresh flavors and inspired experiences to guests and diners alike.

Moxy Mumbai, Andheri West Appoints Culinary Maestro Rahul Karve as the Head Chef

September, 2024 - Moxy Mumbai, Andheri West Marriott International's vibrant young hotel brand, is pleased to announce the appointment of Rahul Karve as the Head Chef of the newly launched Moxy Mumbai in Andheri West. With an impressive culinary background and extensive experience in prestigious hospitality establishments, Rahul brings a wealth of knowledge and creativity to the Moxy culinary team.

Rahul Karve began his culinary journey at The Taj Mahal Palace, Mumbai, gaining invaluable industry experience. He then joined TAJ SATS Air Catering Ltd., Mumbai, as a Chef De Partie, excelling in Japanese and Continental cuisines. Rahul served at Renaissance Mumbai Convention Centre Hotel, specializing in Japanese cuisine and leading the Indian and Asian sections. He led as the Sous Chef at Hyatt Pune, overseeing menu development and banquet setups. His expertise further expanded at Sahara Star Hotel, Mumbai, where he pre-opened the Modern Asian Restaurant E.A.S.T and implemented sustainable food concepts. At JW Marriott Sahar, Mumbai, Rahul managed JW Café, In-Room Dining, and the Executive Lounge, focusing on food cost control and guest satisfaction.

Throughout his career, Rahul has demonstrated his culinary skills in various cuisines, including Japanese, Oriental, Western, Indonesian, and Awadhi. His dedication to culinary excellence has earned him numerous accolades, including the "Youngest Chef of the Year 2021" by the Food Critics and Bloggers Association of India and the "Rising Star of the Year 2021" by the International Hospitality Council, London, and IIHM.

Rahul has also been an active participant in culinary competitions and masterclasses, sharing his knowledge and expertise with aspiring chefs. His achievements include judging prestigious competitions and conducting demo lectures at renowned hotel management colleges.

At Moxy Mumbai Andheri West, Rahul Karve brings his innovative vision and exceptional skills to create a unique gastronomic journey. Under his leadership, the hotel's culinary offerings are set to reach new heights of excellence. Guests can anticipate unforgettable dining experiences, showcasing the very best of fine cuisine, as Chef Rahul brings his visionary approach to the Moxy Mumbai Andheri West.

B Visu will head Alto Vino, Bengaluru Marriott Hotel Whitefield’s Italian restaurant

Chef B Visu will create a new menu for the Italian fine-dining restaurant Alto Vino, featuring an array of innovative dishes that blend traditional flavours with modern techniques

Bengaluru Marriott Hotel Whitefield announced the appointment of Chef B Visu, popularly known as Chef Visu, as the new Specialty Chef for Alto Vino, the hotel’s renowned Italian restaurant. In his 16 years of extensive culinary experience, he has worked in restaurants across Australia, the UAE, and India.

Chef Visu began his culinary career in 2009 as a Commis Chef at THE Park Hotels in Chennai. Then, he became a Chef De Partie at Hyatt Regency in Chennai and Carluccio’s in Abu Dhabi. Over his career, Chef Visu has shown his wide-ranging skills in Western, Italian, Greek, and Mediterranean cuisines. His proficiency in cost control techniques, menu development, and modern plating and presentation techniques, coupled with his ability to maintain the highest standards of kitchen cleanliness and sanitation, make him a valuable addition to the team.

The chef has also established a firm foothold on the world map through his prominent roles, including Sous Chef at Aloft Perth, Paparazzi in Mandurah, and Best Western in Tamworth. Internationally, he has significantly contributed as a Sous Chef at the Majestic Hotel Tower and Omnia by Silvena Rowe in Dubai. His career is notable for his successful pre-opening experiences, making him well-suited for innovative culinary projects.

“We are thrilled to have Chef Visu join our team,” said Vivek Sharma, General Manager at Bengaluru Marriott Hotel Whitefield. “His passion for culinary excellence and extensive experience in Italian and Mediterranean cuisines will undoubtedly enhance our offerings at Alto Vino. We look forward to the creativity and expertise he will bring to our guests.” 

He further stated, “Guests can look forward to a revitalised menu at our Italian fine dining in Alto Vino, featuring an array of innovative dishes that blend traditional flavours with modern techniques, all crafted under the expert guidance of Chef Visu.”

Chef Visu’s professional certifications include a Certificate IV in Commercial Cookery from VETASSESS Australia, an International Certificate in Emergency First Aid at Work (HABC Level III), and a PIC Award certification based on Dubai Municipality requirements. His dedication to continuous learning and development in the culinary field is evident through his various accolades and industrial training experiences.