JW Marriott Bengaluru Prestige Golfshire Resort & Spa appointed Chef Bhishm Narayan Rai as Executive Sous Chef

Bengaluru, India – JW Marriott Bengaluru Prestige Golfshire Resort & Spa is delighted to announce the appointment of an esteemed hospitality professional to elevate its culinary and dining experiences. Joining the team Chef Bhishm Narayan Rai as Executive Sous Chef, the resort continues reinforcing its position as a premier destination for luxury dining and world-class hospitality.

Redefining Banqueting & Gastronomy – Chef Bhishm Narayan Rai, Executive Sous Chef

Bringing over 12 years of experience in luxury hospitality, Chef Bhishm Narayan Rai is an expert in large-scale banqueting, farm-to-table dining, and contemporary gastronomy. His career has been shaped by leading global hospitality brands, including St. Regis Mumbai, Grand Hyatt Goa, Raffles Udaipur, Taj Lands’ End Mumbai, and Conrad Bengaluru.

His tenure at St. Regis Mumbai saw him managing a 52,000 sq. ft. banquet space with a team of 60 chefs, ensuring seamless execution of luxury events. At Raffles Udaipur, he played a pivotal role in the pre-opening of Rasoi (progressive Indian dining) and Harvest (farm-to-table cuisine), reflecting his passion for sustainable culinary practices. His expertise in Italian, Mediterranean, French, and molecular gastronomy aligns perfectly with the resort’s vision of offering exquisite dining experiences.