Palthi brings nearly two decades of culinary experience across luxury hotels and resorts, with expertise in regional Indian, Continental and Asian cuisines.

Le Méridien Mahabaleshwar Resort & Spa has appointed Harinath Palthi as Executive Chef. With nearly two decades of culinary experience across five-star hotels, resorts and high-volume hospitality operations, he will oversee the resort’s culinary operations, menu development and kitchen teams.

His responsibilities will include maintaining food quality and safety standards, ensuring consistency across dining operations and developing menus to enhance the guest dining experience.

Culinary experience across hospitality properties

Palthi most recently served as Executive Chef at Four Points by Sheraton, Kochi. His previous experience includes leadership roles at Encalm Hospitality by GMR, Hyderabad Airport; Fairfield by Marriott Belagavi; Radisson Blu Resort Visakhapatnam; The Fisherman’s Wharf Hyderabad; The Gateway Hotel MG Road Vijayawada; and Hyderabad Marriott Hotel & Convention Centre, among other hospitality establishments.

Expertise in regional and international cuisines

Palthi has a strong foundation in Indian and South Indian cuisines, alongside experience in Continental and Asian cooking. His knowledge spans regional culinary traditions, including Andhra, Telangana, Goan, Mangalorean, Udupi, Chettinad and Malabar cuisines.

His experience also covers pre-opening operations, menu engineering, cost and inventory control, culinary team management, vendor management and FSSAI compliance.

Focus on menu development and dining experiences

Commenting on the appointment, Abhirath Sah, General Manager, Le Méridien Mahabaleshwar Resort & Spa, said, “We are delighted to welcome Chef Harinath to Le Méridien Mahabaleshwar Resort & Spa. His extensive experience across luxury hospitality, strong understanding of regional Indian cuisines and proven expertise in culinary operations make him a valuable addition to our leadership team. We look forward to his culinary vision and believe his approach to menu innovation, quality and consistency will further enhance the dining experiences we offer our guests.”

In his new role, Palthi will focus on developing menus that draw on seasonal ingredients and regional culinary traditions. His plans include themed brunches and curated culinary experiences, alongside maintaining operational efficiency and consistency across the resort’s food and beverage operations