The Westin Hyderabad Mindspace Appoints Shayaan Mitha as Senior Sous Chef at Prego

Hyderabad, July 2026: The Westin Hyderabad Mindspace is pleased to announce the appointment of Shayaan Mitha as Senior Sous Chef at Prego, bringing on board a culinary professional known for blending the authenticity of traditional Italian cuisine with contemporary global gastronomy.

With experience across some of India's leading luxury hospitality brands, including Goa Marriott Resort & Spa, The Leela Palace Bengaluru, and Sheraton Grand Pune, Shayaan joins The Westin Hyderabad Mindspace with a progressive culinary philosophy rooted in craftsmanship, innovation and mentorship.

Deeply respectful of the soul of traditional Italian cooking, Shayaan's fluid culinary style seamlessly adapts to evolving global food trends and modern techniques. His approach focuses on reimagining heritage recipes through refined, contemporary interpretations, creating dishes that honour tradition while offering guests an elevated and memorable dining experience.

Beyond his culinary expertise, Shayaan is recognised for his hands-on leadership and collaborative approach in the kitchen. He believes in empowering young chefs by encouraging creativity, ownership and continuous learning. Guided by the philosophy of "create, not imitate," he actively mentors his team, fostering an environment where innovation and individual expression thrive.

At The Westin Hyderabad Mindspace, Shayaan will lead the culinary operations at Prego, the hotel's signature Italian restaurant, where he will oversee menu innovation, guest dining experiences and kitchen operations while continuing to elevate the restaurant's culinary offerings.

Speaking on his appointment, Shayaan Mitha, Senior Sous Chef, The Westin Hyderabad Mindspace, said, "Joining Prego at The Westin Hyderabad Mindspace is an incredible opportunity to challenge the status quo. We aren't here to replicate what's safe or predictable; we are here to create, innovate, and bring a sensible creative edge to the table. Hyderabad has an incredibly discerning palate, and my goal is to give them a dining experience that genuinely commands attention."

JW Marriott Hotel Bengaluru Appoints Chef Shubham Dhar as Sous Chef at UNO Izakaya

Bengaluru, March 2026 – JW Marriott Hotel Bengaluru is delighted to announce the appointment of Chef Shubham Dhar as Sous Chef at UNO Izakaya, the hotel’s acclaimed Japanese Bar and Lounge.

With over seven years of experience in luxury and fine-dining kitchens across India, Saudi Arabia, and the UAE, Chef Dhar brings refined technical expertise in Japanese cuisine, complemented by international exposure and operational precision. His professional journey spans premium hospitality brands and globally recognized dining concepts, with mastery in sushi, sashimi, and omakase-style cuisine.

Chef Dhar most recently served as Head Sushi Chef, contributing to notable international pre-openings including NOZOMI in Riyadh and La Mer at Sindalah Island, NEOM, Saudi Arabia. In India, he has been part of esteemed establishments such as The Oberoi, Bengaluru; ITC Gardenia; and The Taj Mahal Palace, Mumbai.

Commenting on the appointment, Mr. Gaurav Sinha, Hotel Manager of JW Marriott Hotel Bengaluru, said:
“Chef Shubham Dhar brings exceptional technical skill and international experience to UNO Izakaya. His expertise will play a vital role in ensuring the restaurant continues to offer high-quality, authentic Japanese cuisine, reinforcing its reputation as one of Bengaluru’s premier dining destinations.”

As Sous Chef, Chef Dhar will focus on menu execution, culinary consistency, and supporting the kitchen team in delivering an exceptional dining experience at UNO Izakaya.

JW Marriott Hotel Bengaluru Appoints Chef Mohammad Amir Qureshi as Sous Chef, Spice Terrace

Bengaluru, February 2026:  JW Marriott Hotel Bengaluru welcomes Chef Mohammad Amir Qureshi to Spice Terrace as Sous Chef, where he will bring his deep expertise in Indian cuisine to the heart of the restaurant’s culinary experience. Known for his mastery of Indian curries and tandoor specialties, Chef Amir focuses on celebrating traditional recipes and regional techniques, crafting dishes that reflect the richness and diversity of India’s culinary heritage.

With over 14 years of experience in luxury hotels and specialty restaurants across India and the Middle East, Chef Amir has developed a profound understanding of authentic Indian flavors. He has served as Sous Chef at Marriott Navi Mumbai, contributing to pre-opening kitchen operations and menu development, and as Junior Sous Chef at Indian Zone Restaurant in Makkah, Saudi Arabia, where he honed his skills in high-volume kitchens while preserving the integrity of each dish. 

Gaurav Sinha, Hotel Manager of JW Marriott Hotel Bengaluru, added, “Chef Amir’s deep knowledge of Indian cuisine and commitment to authenticity make him a perfect fit for Spice Terrace. His expertise ensures that the restaurant continues to offer dishes that celebrate India’s culinary heritage with precision, depth, and flavor.”

As Sous Chef, Chef Amir will focus on reviving traditional recipes, refining regional techniques, and crafting dishes that showcase the authenticity, depth, and cultural richness of Indian cuisine at Spice Terrace.