Marriott Executive Apartments Hyderabad Elevates Chef Suresh Rajan Pillai as Head Chef

Celebrating a culinary journey rooted in memory, tradition, and modern South Indian expression

Hyderabad, 16 th April 2025 - Marriott Executive Apartments Hyderabad is pleased to announce the promotion of Chef Suresh Rajan Pillai to Head Chef, recognising his exceptional contribution to the property’s culinary identity and continued commitment to innovation.

Previously serving as Chef de Cuisine, Chef Suresh has been the creative force behind Mazzo, the hotel’s rooftop restaurant, where he has redefined South Indian cuisine through a contemporary lens. His elevation marks a natural progression in a journey shaped by passion, authenticity, and a deeply personal connection to food.

With a strong foundation in hotel management and culinary science from Oriental Catering College of Hotel Management, Madurai, Chef Suresh blends technical expertise with storytelling. His culinary philosophy is rooted in the belief that every dish carries a memory; drawing inspiration from the temple-city rhythms of Madurai, the coastal kitchens of Kerala, and his Malaysian lineage. His menus are often described as a modern interpretation of South India’s soul food, seamlessly weaving tradition with innovation.

During his tenure, Chef Suresh has curated a series of immersive dining experiences that have elevated Mazzo’s positioning in Hyderabad’s culinary landscape. From meticulously crafted Onam Sadhyas that celebrate Kerala’s festive heritage to thoughtfully designed Navratri menus featuring over 40 saatvik dishes, his work reflects both cultural depth and contemporary refinement. Signature creations such as Venad Paal Konju, jackfruit masala wrapped in banana leaf, and his multi-course Malabar Feast have resonated strongly with diners, offering both nostalgia and novelty in equal measure.

His leadership has also played a pivotal role in the successful revamp of Mazzo’s menu, transforming it into a destination for modern South Indian dining. Through his vision, the restaurant continues to bring together coastal flavours, temple traditions, and progressive culinary techniques in a format that appeals to today’s discerning guest.

Chef Suresh’s contributions have been widely recognised, most notably with the Chef of the Year award at the Restaurant India Awards 2026, underscoring his impact on the evolving culinary narrative in India.

In his new role as Head Chef, Chef Suresh will oversee the culinary direction across the property, further strengthening its food and beverage offerings while continuing to champion regional Indian cuisines through innovative and meaningful dining experiences.

Gaurav Bansal Joins ibis Styles Mysuru as Head Chef

MYSURU, 2025 ibis Styles Mysuru is pleased to announce the appointment of Chef Gaurav Bansal as its new Head Chef. With over 13 years of distinguished experience in the hospitality industry, Chef Gaurav is celebrated for his mastery of Western cuisine and his flair for crafting innovative fusion dishes that captivate the palate.

Bringing a wealth of culinary expertise, Chef Gaurav has honed his skills across some of the finest hospitality establishments, most recently serving as Executive Sous Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway. There, he played a pivotal role in managing the culinary operations of seven dynamic F&B outlets and grand banquet spaces. His exceptional leadership, combined with a keen eye for operational efficiency, has consistently elevated dining experiences while maintaining rigorous food cost controls. Throughout his career, Chef Gaurav has left an indelible mark on renowned brands, including Four Points by Sheraton Ahmedabad, Coorg Wilderness Resort, and Courtyard and Fairfield by Marriott ORR Bengaluru. His unwavering commitment to culinary excellence, food safety, and brand integrity has set industry benchmarks, making him a trusted name in the gastronomic world.

In his new role at ibis Styles Mysuru, Gaurav will oversee the hotel's culinary operations, from curating innovative menus to managing staff recruitment, training, and leadership. He will be responsible for ensuring excellence in food preparation at The Verandah, the hotel’s all-day dining restaurant, as well as the soon-to-launch rooftop venue, KA 16. Additionally, Gaurav will work closely with the culinary team to craft creative, high-quality dining experiences, elevating the hotel's gastronomic offerings.

A graduate of Chitkara School of Hospitality with a B.Sc. in Hospitality and Hotel Administration, Chef Gaurav is fluent in English, Hindi, and Punjabi—adding a multicultural dimension to his dynamic leadership style. Beyond the kitchen, he finds joy in playing cricket and immersing himself in literature, drawing inspiration from both sportsmanship and storytelling.

Commenting on his appointment, Ganeshram Iyer, Hotel Manager, ibis Styles Mysuru, said, “We are delighted to have Chef Gaurav Bansal on board. His innovative approach, extensive experience, and passion for culinary artistry will redefine our dining landscape. We look forward to his creative vision elevating our F&B offerings to new heights.”

With Chef Gaurav at the helm, ibis Styles Mysuru is set to embark on an exciting new chapter of gastronomic excellence, bringing fresh flavors and inspired experiences to guests and diners alike.