Courtyard by Marriott Bengaluru Hebbal Appoints SK Jahid Akhtar as Pastry Chef

Bengaluru, May , 2026 – Courtyard by Marriott Bengaluru Hebbal is pleased to announce the appointment of SK Jahid Akhtar as Pastry Chef. With over 13 years of experience in luxury hospitality and a strong passion for pastry artistry, Jahid brings with him exceptional expertise in bakery and confectionery along with a creative approach to dessert innovation.

 Prior to joining Courtyard by Marriott Bengaluru Hebbal, Jahid was working as a pastry chef at Novotel Kolkata Hotel & Residences. Over the years, he has built an extensive culinary career with leading hospitality brands, including ITC Maurya New Delhi as sous chef, The Leela Ambience Gurugram as sous chef, The Westin Mumbai Garden City as junior sous chef, Conrad Hilton Pune as junior sous chef pastry, JW Marriott Pune as demi chef de partie, Fariyas Resort Lonavla as commis-I and Hotel V.W. Canyon Raipur. He has also gained international exposure while working with Olivia Restaurant & French Patisserie in Dammam, Saudi Arabia and has been involved in independent pastry projects in Bhubaneswar. Throughout his career, Jahid has been recognized for crafting innovative desserts, managing high-pressure kitchen environments and mentoring culinary teams with a focus on excellence and creativity.

 Known for his attention to detail and passion for creating memorable dessert experiences, Jahid specializes in blending classic pastry techniques with contemporary flavors and presentations. His ability to curate visually appealing and flavorful creations has consistently delighted guests while elevating the overall dining experience. He is also highly skilled in team management, training and fostering a collaborative kitchen culture.

 Jahid holds a degree in hotel management from Biju Pattnaik College of Hotel Management and Tourism, Bhubaneswar and a bachelor of arts degree from Utkal University, Bhubaneshwar, Odisha.

 In his new role, Jahid will lead the pastry operations at Courtyard by Marriott Bengaluru Hebbal, focusing on developing innovative dessert menus, enhancing guest experiences and mentoring the pastry team while bringing fresh creativity to the hotel’s culinary landscape.

Michelin-Star Chef Joakim Prat Joins Roast CCx to Bring French Pastry to Hyderabad

The “King of Éclairs” brings his modern French artistry to India’s pioneering café concept

Hyderabad, India, November, 2025: Roast CCx, India’s most advanced cafe, merging innovation, craft, and culture, is set to elevate its culinary offerings with the arrival of Michelin Star awardee, Chef Joakim Prat, who will lead the brand’s Bakery & Pastry division starting 1st November 2025. Known globally as the “King of Éclairs”, Chef Prat brings with him a legacy spanning Nine Michelin stars and a mastery of modern French pastry. 

Chef Prat’s illustrious career includes heading pastry at some of the world’s most acclaimed restaurants, including Can Fabes (3★), L’Atelier de Joël Robuchon (2★), and The Greenhouse, London (2★). In 2015, he founded Maître Choux in London, the world’s first patisserie dedicated entirely to éclairs, choux, and chouquettes -  cementing his reputation as one of the finest pastry chefs of his generation.

At Roast CCx, Chef Prat will take up the position of Corporate Pastry Chef, oversee new product development, and mentor the in-house team while introducing international training standards. He will also collaborate closely with the coffee, chocolate, and gelato divisions, crafting inventive, cross-category dishes designed to surprise and delight guests. Chef Prat will also be bringing experimental dining experiences to Roast - creating a playground for exclusive, dessert-forward adventures.

“We could not be more thrilled to welcome Chef Joakim Prat to Roast CCx,” said Hanumanth Rao Naineni, Founder of Roast CCx. “Our approach has been centered around never compromising, and Chef Joakim marks a pivotal moment in this approach. With his experience, accomplishments and excitement, ` we are confident to sail into the future - a future where Roast is at the forefront of not just desserts, but culinary excellence.”

Chef Joakim Prat added, “I visited Hyderabad, and India for the first time earlier this year to spend a few weeks at Roast, training their teams and bringing a slice of my experience to a new country. Roast CCx and their pastry laboratory truly took me by surprise -  there were top of the line French machinery, luxury swiss chocolates and a team who had dedication, and a willingness to learn. This experience and my conversations with their team convinced me that this was an opportunity like no other, with a cafe like no other!”

Founded in 2019 by Hanumanth Rao Naineni, Roast CCx has grown from a single boutique coffee shop into a celebrated multi-outlet brand known for its uncompromising focus on craft, quality, and consistency. Its flagship, Roast CCx in Banjara Hills — a sprawling 60,000 sq. ft. destination with seating for 500 - features India’s first Loring S70 Peregrine industrial roaster, a 15,000sqft pastry laboratory, a private theatre, and a dedicated coffee experience centre, cementing their dedication to creating a holistic, world-class experience, right in the heart of Hyderabad. 

With Chef Joakim Prat joining the kitchen this November, Hyderabad’s culinary scene is set to witness a dessert revolution like no other. One defined by Chef Joakim’s years of dedication to his craft, and Roast’s uncompromising commitment to their customers. 

Goa Marriott Resort and Spa appoints Chef Rahul Gurav as the new Pastry Chef

Rahul's primary will be to introduce new ideas into the bakery and dessert operations

Goa Marriott Resort and Spa is pleased to announce the appointment of Chef Rahul Gurav as the new Pastry Chef, who comes with a distinct culinary experience. A seasoned chef, he has worked with some of the most eminent Indian and International hospitality brands including Marriott International, ACCOR, The Oberoi Group, and IHG Hotels and Resorts

Rahul’s primary responsibilities at the hotel will be to introduce new ideas into the bakery and dessert operations. He will also enhance the gastronomic experience at Goa Baking Company, the in-house Deli, and one of Goa’s most popular patisseries, with his signature dishes, which have garnered him numerous accolades and appreciation from guests over the years. He was also awarded a bronze medal in the Hospitality Qatar 2018 | Salon Culinaire.

With a passion for all things gastronomic and a flair for International as well as Indian cuisine, he emerges as a strong team player when it comes to innovative cooking techniques and management experience.