Courtyard by Marriott Ghaziabad appoints Balwant Singh Sajwan as Executive Chef

Chef Balwant brings nearly two decades of culinary experience across leading hospitality brands in India and internationally.

Courtyard by Marriott Ghaziabad announces the appointment of Balwant Singh Sajwan as Executive Chef. With nearly two decades of culinary experience across leading hospitality brands globally, Chef Balwant brings deep expertise in culinary operations, menu development, and team leadership.

Leading Culinary Operations

Chef Balwant has been associated with Courtyard by Marriott Ghaziabad since its pre-opening in May 2026. In his new role, he will oversee the hotel’s end-to-end culinary operations, with a strong focus on food quality, menu innovation, operational excellence, and the creation of memorable dining experiences for guests. He will also lead efforts to develop a distinctive culinary identity for the property while maintaining high standards across kitchen operations, food quality, menu curation, and talent development.

Experience Across Hospitality Brands

His career spans renowned hospitality brands including Marriott International, The Venetian Macao, and Sarovar Hotels & Resorts. He helped introduce authentic Indian cuisine at Golden Peacock, a Michelin-starred restaurant at The Venetian Macao. He successfully contributed to the opening of Sarovar Premiere Amritsar and has held key roles at Courtyard by Marriott Ahmedabad, JW Marriott Mussoorie Walnut Grove Resort & Spa, Park Plaza, and Jaisalmer Marriott Resort & Spa. He was also honoured to be part of the G20 Summit operations at The Westin Resort & Spa Himalayas, Rishikesh.

Commenting on His Appointment

Commenting on his appointment, Balwant Singh Sajwan, Executive Chef, Courtyard by Marriott Ghaziabad, said, “With over 19 years of experience in hospitality, I am honoured to step into the role of Executive Chef at Courtyard by Marriott Ghaziabad. Having been part of the journey, I have witnessed firsthand the passion and dedication that define our team. My focus will be on upholding the highest standards of food quality, driving menu innovation, and nurturing talent within our culinary team. I look forward to creating memorable dining experiences that reflect both global excellence and local flavours for our guests. I have had the privilege of working with leading brands including Marriott International and Sarovar Hotels, along with international exposure in Macau, where I helped introduce authentic Indian cuisine at a Michelin-starred restaurant in The Venetian Macau.”

Fairfield by Marriott Mumbai Andheri West appoints Chef Sohail Karimi as Executive Chef

Chef Sohail brings more than 21 years of culinary experience across IHCL, Marriott International, IHG, and Radisson to his new role.

Fairfield by Marriott Mumbai Andheri West has announced the appointment of Chef Sohail Karimi as Executive Chef, bringing more than 21 years of culinary experience across leading hospitality brands to the property.

Chef Sohail’s career spans renowned hospitality groups including IHCL, Marriott International, IHG, and Radisson, where he has built extensive expertise across culinary operations and guest-focused dining experiences. His professional experience encompasses fine dining, banquet operations, menu development, and the creation of innovative culinary concepts, with a strong focus on delivering consistency, creativity, and memorable experiences.

Leading culinary operations

In his new role at Fairfield by Marriott Mumbai Andheri West, Chef Sohail will lead the property’s culinary operations, oversee menu development and innovation, and work with the culinary team to create engaging dining experiences for guests.

Chef Sohail Karimi on his appointment

Speaking about his appointment, Chef Sohail Karimi, Executive Chef, Fairfield by Marriott Mumbai Andheri West, said, “Food has always been a powerful way to bring people together and create lasting memories. I am excited to be part of Fairfield by Marriott Mumbai Andheri West and look forward to creating distinctive culinary experiences that celebrate great flavours, creativity, and quality. I am also eager to work closely with the team to introduce new ideas and experiences that delight our guests.”

Focus on culinary offerings

Chef Sohail’s appointment reflects Fairfield by Marriott Mumbai Andheri West’s continued focus on enhancing its culinary offerings and delivering warm, contemporary hospitality experiences to both leisure and business travellers

Rami Nasser named as executive chef at Four Seasons Resort Dubai at Jumeirah Beach

The chef joins from Four Seasons Hotel Dubai International Financial Centre

Four Seasons Resort Dubai at Jumeirah Beach has appointed Rami Nasser as executive chef. Bringing more than 21 years of international experience to the role, Nasser has extensive leadership expertise.

He will lead the lineup of restaurants and bars at the resort in Dubai’s Jumeirah, which include Jou Jou Brasserie, Sea Fu and Shai Salon. Nasser will also oversee the bars, in-room dining and banqueting operations.

Nasser has spent more than a decade with Four Seasons, working with the brand in both Dubai and Beirut, leading high-performing culinary teams. He has also held positions at La Petite Maison Lebanon and COYA Dubai.

Holiday Inn Bengaluru Racecourse elevates Chef Pankaj Sah as Executive Chef

The hospitality professional will lead the hotel's culinary operations, team development and dining experiences in his new role.

Holiday Inn Bengaluru Racecourse announces the elevation of Chef Pankaj Sah as its Executive Chef, recognizing his outstanding culinary expertise, leadership, and unwavering commitment to excellence.

Professional journey

Chef Pankaj has steadily scaled the culinary ladder with dedication, passion, and purpose. Throughout his career, he has mastered both culinary and administrative responsibilities, demonstrating exceptional proficiency in managing day-to-day kitchen operations, orchestrating large-scale events, and curating memorable dining experiences. His ability to seamlessly combine operational excellence with culinary innovation has made him an integral part of the hotel’s success.

Contribution to the hotel

Since joining Holiday Inn Bengaluru Racecourse, Chef Pankaj has played a pivotal role in enhancing the hotel’s culinary offerings, consistently elevating the guest dining experience through his unwavering focus on quality. His leadership has inspired the culinary team to deliver exceptional experiences while embracing innovation and consistency across every touchpoint.

New role

In his new role as Executive Chef, Chef Pankaj will oversee all culinary operations, mentor and develop the young culinary team and continue to uphold the highest standards of operational excellence.

Management’s perspective

Speaking on the appointment, the General Manager of Holiday Inn Bengaluru Racecourse said: “Chef Pankaj’s elevation from Executive Sous Chef to Executive Chef is a reflection of his remarkable talent. His passion and ability to create exceptional dining experiences have significantly contributed to our success. We are confident that under his leadership, we will scale new heights in culinary fiefdom.”

The Boomerung Complex appoints Chef Harsha Pal Singh as Executive Chef

Chef Harsha Pal Singh brings more than two decades of culinary experience across India and the Middle East to the Jaypee Hotels-managed property.

The Boomerung Complex, Noida, managed by Jaypee Hotels, has announced the appointment of Chef Harsha Pal Singh as its new Executive Chef, reinforcing the property’s commitment to culinary excellence and elevated guest experiences.

Professional experience

With over 22 years of international culinary experience, Chef Harsha joins Jaypee Hotels after building an impressive career with renowned hospitality brands including Crowne Plaza New Delhi Okhla, Radisson Noida Sector 18, Park Plaza Noida, Barracuda Beach Resort (UAE), The Juffair Grand & Elite Crystal Hotel (Bahrain), Best Western Plus The Olive Hotel (Bahrain), and Taal – Dawat International Restaurant Group, Kuwait. His career spans luxury hotels, premium resorts, specialty restaurants, international banquets, destination weddings, celebrity dining, and large-scale hospitality events across India and the Middle East.

Previous role

Before joining Jaypee Hotels, Chef Harsha served as Executive Chef at Barracuda Beach Resort, UAE, where he led multiple specialty restaurants, banquet operations, all-day dining, and in-room dining while managing a brigade of more than 26 chefs. He successfully introduced international food festivals, strengthened quality systems, and enhanced guest satisfaction through innovative menu development and operational excellence.

Career highlights

Earlier, at The Juffair Grand & Elite Crystal Hotel, Bahrain, he supervised eight unique dining concepts featuring Indian, Arabic, American, Polynesian, and international cuisines. At Best Western Plus The Olive Hotel, Bahrain, he played a pivotal role in launching multiple restaurants, banquet operations, and the acclaimed Mantraa Indian Restaurant, helping establish the hotel as a respected culinary destination.

Culinary journey

Chef Harsha’s professional foundation was shaped during his tenure with Crowne Plaza New Delhi Okhla, Radisson Noida Sector 18, and Park Plaza Noida. At Radisson, he worked alongside the legendary Chef Jiggs Kalra during the celebrated Punjabi Food Festival in October 2004, further strengthening his expertise in authentic North Indian cuisine. Throughout his career, he has also collaborated with renowned chefs, including Chef Ranveer Brar and Chef Kunal Kapur, enriching his culinary philosophy by blending traditional Indian flavors with contemporary global techniques.

Achievements

Widely respected as a mentor and culinary leader, Chef Harsha has trained numerous young chefs who have progressed to become Sous Chefs, Executive Sous Chefs, Executive Chefs, and hospitality professionals across India and the Middle East. His accomplishments include winning the Bronze Medal at the Horeca Culinary Competition while representing Taal Restaurant, Kuwait, receiving several accolades for regional and international food festivals, and earning the internationally recognized ACCP Level 3 Certification (UK).

Executive chef’s perspective

Speaking on his appointment, Chef Harsha Pal Singh said, “I am honored to join The Boomerung Complex by Jaypee Hotels. I look forward to creating exceptional culinary experiences, celebrating authentic flavors, driving innovation, and mentoring the next generation of culinary professionals.”