With over 22 years of experience across luxury hotels and international culinary operations, Pappu Singh will lead the hotel's culinary direction, menu innovation and kitchen teams.

JW Marriott Kolkata has appointed Pappu Singh as Director of Culinary, bringing more than 22 years of experience across luxury hotels and fine-dining operations in India and international markets.

Culinary leadership across luxury hotels

Most recently, Pappu served as Executive Chef at The Oberoi Beach Resort, Sahl Hasheesh, Egypt, where he led culinary operations across multiple dining venues and banquet facilities. His career also includes senior culinary leadership roles at The Oberoi Grand, Kolkata; Trident Udaipur; Trident Chennai; Oberoi Gurgaon; and Trident Gurgaon. Across these properties, he managed restaurant and banquet operations, menu development, food quality and kitchen teams.

Expertise in diverse cuisines and dining experiences

His expertise spans Indian, Western, Japanese, Oriental, Thai and Egyptian cuisines, alongside menu engineering, food-cost control, food safety, team development and guest dining experiences. He has also led destination wedding catering, large-scale banquets and bespoke dining experiences for high-profile guests.

International exposure and pre-opening experience

Pappu has contributed to pre-opening projects, including the culinary team at Oberoi Gurgaon, where he supported Western cuisine for banquets and a large multi-cuisine restaurant with live kitchens. His international exposure includes representing India at the Make in India initiative in Hannover, Germany, in 2015, and cross-exposure training at Mandarin Oriental Barcelona, with a focus on Catalan cuisine and contemporary European gastronomy.

Focus on culinary innovation and operational excellence

In his new role at JW Marriott Kolkata, Pappu will lead the hotel’s culinary direction, with a focus on menu innovation, food quality, operational efficiency and the development of high-performing kitchen teams. His experience in managing diverse cuisines, large events and luxury dining operations will support the hotel’s commitment to guest experiences and consistent culinary standards.