The Westin Sohna Resort and Spa welcomes Chef Pradeep Rawat as Executive Chef

The Westin Sohna Resort and Spa has announced the appointment of Chef Pradeep Rawat as its new Executive Chef. Bringing with him nearly two decades of diverse culinary expertise, Chef Rawat has worked across some of India’s most celebrated hospitality destinations

Chef Rawat most recently served as Executive Chef at Hyatt Regency Dharamshala, and has held key leadership roles at Courtyard by Marriott Mahabaleshwar and JW Marriott Mussoorie Walnut Grove Resort & Spa. Throughout his career, he has demonstrated a strong commitment to sustainability, guest-centric innovation, and high culinary standards.

Known for his creative flair and attention to detail, Chef Rawat excels in curating diverse menus, managing large-scale banquets, and introducing novel dining concepts that reflect both regional authenticity and global trends.

Welcoming the new appointment, Utsa Majumder, General Manager of The Westin Sohna Resort and Spa, stated: “We are delighted to welcome Chef Pradeep Rawat to The Westin Sohna family. His passion for wellness, sustainability, and authentic hospitality aligns seamlessly with our resort’s ethos. With his innovation and deep understanding of local and international cuisines, we are confident he will create enriching dining journeys for our guests.”

A graduate of GIHM Almora with a diploma in Hotel Management, Chef Rawat has combined academic knowledge with hands-on experience to craft exceptional culinary experiences. In his new role, he will oversee all culinary operations at the resort—guiding concept development, menu innovation, and sustainability initiatives across its multiple dining venues.

Sharing his philosophy on food, Chef Rawat said: “In today’s world, food isn’t just about filling plates; it’s about telling stories, stirring memories, and building connections. At The Westin Sohna Resort and Spa, we’re taking our guests on a journey where each dish carries the essence of tradition while embracing contemporary flair. It’s about crafting experiences that linger in the heart and on the palate, long after guests have departed.”

Mercure Lucknow Gomti Nagar appoints Rohit Chauhan as the Executive Chef

Lucknow, May 2025: Mercure Lucknow is pleased to announce the appointment of Rohit Chauhan as its new Executive Chef. With over 13 years of experience in the hospitality industry, Chef Rohit is set to elevate the culinary offerings at Mercure Lucknow Gomti Nagar. His expertise spans international cuisines, banqueting, and food innovation, making him the perfect fit for the role.

Rohit’s culinary journey flourished through his roles at Hotel Sarovar portico Surajkund, Aloft + Element Hotel Me’aisem Dubai, Hilton V Al Habtoor City, Movenpick Hotel Jumeirah Lakes Tower and Atlantis The Palm Dubai where he left an enduring mark with his distinctive culinary creations.

Rohit Chauhan’s most recent role as Executive Chef at Sarovar Portico Hotel & Resorts, New Delhi has solidified his reputation as a visionary culinary leader, consistently delivering exceptional dining experiences.

"Chef gained his extensive culinary and kitchen management expertise working with many F&B veterans and under the mentorship of many master chefs. With his vast knowledge in different culinary styles and cultures, guests will be able to enjoy the authentic taste of many delicacies with a modern twist" said Amit Kapoor, General Manager, Mercure Lucknow Gomti Nagar.

Jim Corbett Marriott Resort & Spa appointed Harpal Singh as Executive Chef

With over 20 years of experience in professional cookery, Chef Harpal brings a deep passion for culinary excellence, innovation, and guest satisfaction.

Chef Harpal joins the resort from JW Marriott Hotel Muscat, where he served as Executive Sous Chef, leading the culinary operations for an ultra-luxury resort with multiple dining outlets. Throughout his career, he has worked with prestigious hospitality brands such as W Maldives, InterContinental Danang, The Oberoi Kolkata, and Taj Goa, gaining extensive expertise in Mediterranean, Indian, Asian, steakhouse, vegan, and kosher cuisines.

In his new role at Jim Corbett Marriott Resort & Spa, Chef Harpal will be responsible for curating exceptional dining experiences, menu innovation, and ensuring the highest standards of quality, hygiene, and sustainability in the kitchen. His leadership will further elevate the resort’s culinary offerings, enhancing the gastronomic journey for guests.

Udaipur Marriott Hotel Appoints Mohit Mishra as its new Executive Chef

With an illustrious culinary career spanning over two decades, Mishra’s expertise encompasses a diverse range of cuisines, with a focus on sustainability, fresh sourcing, and thoughtful menu curation

National, April 2025 – Udaipur Marriott Hotel, the first hotel in Udaipur under the flagship Marriott Hotels brand, today announced the appointment of Mohit Mishra as its new Executive Chef. With an illustrious culinary career spanning over two decades across India's premier hospitality brands, Mishra brings a wealth of experience, innovation, and leadership to the hotel's culinary team.​

Mishra is renowned for his innovative approach to cuisine, commitment to guest-centric service, and ability to lead high-performing kitchen teams in dynamic environments. His expertise encompasses a diverse range of cuisines, with a focus on sustainability, fresh sourcing, and thoughtful menu curation.​An alumnus of the Culinary Academy of India, Chef Mohit holds a Bachelor's Degree in Culinary Arts.

Mishra's impressive journey includes leadership roles at esteemed properties such as The Westin Sohna Resort and Spa, Taj Deccan Hyderabad, Vivanta Hyderabad Begumpet, and Taj Krishna Hyderabad. He honed his culinary skills during his early tenure as Chef De Partie at Taj Fort Aguada Resort and Spa in Goa, as well as Taj Lands End in Mumbai.​

In his new role at Udaipur Marriott Hotel, Mishra will oversee all culinary operations, including menu planning, recipe development, cost control, and ensuring the highest standards of food preparation and safety. His vision is to elevate the hotel's dining experiences by blending traditional flavors with contemporary techniques, offering guests memorable gastronomic journeys that celebrate the rich heritage of Udaipur.​

"We are excited to welcome Chef Mohit Mishra to our team," said Vaibhav Sagar, General Manager of Udaipur Marriott Hotel. "His extensive experience and culinary artistry align perfectly with our commitment to delivering exceptional dining experiences. We are confident that his leadership will further enhance our culinary offerings and delight our guests."​

Nestled against the majestic Aravalli Hills and overlooking the tranquil Fateh Sagar Lake, Udaipur Marriott Hotel offers a host of curated culinary experiences, each one unique and indulgent in their offering. Chef Mohit Mishra's appointment is set to further enhance Udaipur Marriott Hotel's dedication to culinary excellence and innovation, promising guests an elevated dining experience that reflects the vibrant culture and flavors of the region.​

Santosh Sakpal Returns to Fort JadhavGADH as Executive Chef

Bringing a Legacy of Culinary Excellence!

Pune: A new chapter in culinary excellence unfolds at Fort JadhavGADH, Maharashtra’s only heritage fort hotel and a distinguished unit of Kamat Hotels India, with the appointment of Santosh Sakpal as Executive Chef. Bringing over 25 years of experience from some of India’s most prestigious hospitality establishments, such as Lemon Tree Premier, The Pride Hotel, The Corinthians Resort & Club, and Hotel Sun-N-Sand. With his expertise in menu innovation, cost control, and guest engagement, Chef Sakpal returns to Fort Jadhavgadh with a renewed vision — to seamlessly blend the rich culinary heritage of Maharashtra with innovative global flavors.

Hailing from a background deeply rooted in traditional Indian cuisine, Chef Santosh Sakpal’s culinary journey is nothing short of a flavorful adventure. From his early days as a Sous Chef at Fort JadhavGADH to leading kitchens across some of India’s finest hotels, his expertise shines in crafting authentic Maharashtrian delicacies—think Suralichi Vadi, Ukdiche Modak, Saoji Mutton, Tambda-Pandhra Rassa, and Bharli Vangi. His love for regional flavors is now blending seamlessly with farm-to-table dining, using fresh produce grown within the fort premises to offer guests an experience that’s as authentic as it is sustainable.

Returning to a place that holds sentimental value, Chef Sakpal is on a mission to create dining experiences that go beyond just great food. “Food is an emotion, a storyteller of tradition and culture. My aim at Fort JadhavGADH is to create an immersive experience where guests don’t just taste authentic flavors but truly connect with the stories behind them. Whether it’s a humble Varan Bhaat or an elegant candlelight dinner, every meal should leave a lasting impression,” he shares.

Guests can look forward to interactive dining concepts like live cooking stations, themed buffets, and exclusive candlelight dinners in breathtaking locations such as The Canopy and the poolside arena. At the fort’s beloved signature restaurant, Payatha, food lovers will be treated to a mix of traditional Maharashtrian flavors, global cuisine infusions, and indulgent sweet treats like Puran Poli and innovative Pani Puri variations.

With his passion for hospitality and keen eye for detail, Chef Santosh Sakpal’s return marks an exciting new chapter in Fort JadhavGADH’s culinary story. Guests can expect a journey of flavors, nostalgia, and creativity—all served with the warmth of true Maharashtrian hospitality.

Chef Amit Sharma joins Hilton Bangalore Embassy Golflinks to lead its culinary team

Bringing years of experience and a fresh perspective....
Hilton Bangalore Embassy Golflinks announces the appointment of Amit Sharma as its new Executive Chef. With an illustrious career spanning over 16 years in the hospitality industry, Chef Amit brings expertise in culinary innovation, team leadership, and menu development.

Prior to joining, Chef Amit held key positions in Hyatt and Shangri-La. His career is marked most notably as Executive Chef at Hyatt Ahmedabad, where he spearheaded innovative menu concepts, optimized kitchen operations, and enhanced the guest dining experience. He also played a pivotal role at Hilton Embassy Manyata Tech Park, contributing to the successful launch of Hilton Garden Inn and the Hilton Convention Center.

Chef Amit specializes in Oriental, Western, and Indian cuisines. His expertise includes high-volume banquet catering, food cost optimization, and staff mentorship.

In his new role, Chef Amit will lead the culinary team at Hilton Bangalore Embassy Golflinks, curating dining experiences that blend creativity with locally inspired flavors. “I am excited to bring my passion for food to Hilton Bangalore Embassy Golflinks and craft innovative menus that celebrate both tradition and modern gastronomy,” he shared.

Welcoming him to the team, Abhiram Menon, General Manager of Hilton Bangalore Embassy Golflinks, expressed, “We are delighted to have Chef Amit on board. His culinary expertise and leadership will elevate our dining experiences, reinforcing Hilton’s commitment to excellence and innovation.” Chef Amit Sharma's arrival marks a promising new chapter for Hilton Bangalore Embassy Golflinks, further strengthening its legacy of exceptional hospitality.

Six Senses Fort Barwara welcomes Chef Rakesh Kumar as Executive Chef

Rajasthan, India, February 2025: Six Senses Fort Barwara is delighted to announce the appointment of Chef Rakesh Kumar as its new Executive Chef. With over 18 years of experience in luxury hospitality and an impressive culinary repertoire, Chef Rakesh brings a dynamic and versatile approach to the resort’s gastronomic offerings.

Chef Rakesh’s journey into the culinary world has been deeply influenced by his roots, family traditions, and an innate passion for food and wine. His expertise spans French, Italian, Progressive Indian, and Ayurvedic/Wellness cuisines, blending rich flavors and techniques inspired by diverse cultures. He has worked with some of the world’s most prestigious hospitality brands, including AMAN Luxury Collections, ALILA, The Oberoi, Taj Hotels, The Marriott, The Lalit, and more.

A distinguished alumnus of IHM-Goa, Chef Rakesh holds dual Hospitality and Hotel Administration certifications and a three-year Tourism Management diploma. His culinary excellence was recognized early on when he won the National Level Chef Competition in 2006, securing a remarkable position for his alma mater.

Expressing his excitement about joining Six Senses Fort Barwara, Chef Rakesh shares, "I am thrilled to be part of an organization that leads with sustainability at its core. Six Senses’ commitment to thoughtful sourcing, eco-conscious practices, and holistic well-being aligns perfectly with my culinary philosophy. It is an incredible opportunity to create exceptional dining experiences and contribute to a meaningful ecosystem that nurtures both people and the planet."

Beyond the kitchen, Chef Rakesh enjoys sketching, painting, and fitness, which fuel his creativity and passion for life. His arrival at Six Senses Fort Barwara marks a new chapter in the resort’s culinary evolution, bringing a perfect blend of innovation, sustainability, and timeless flavors.

JW Marriott Chandigarh welcomes Chef Amrick Singh as Executive Chef

JW Marriott Chandigarh is excited to announce the appointment of Chef Amrick Singh as its new Executive Chef. With over 18 years of extensive culinary experience across diverse cuisines and leading hospitality brands, Chef Amrick brings unparalleled creativity, leadership, and a passion for culinary excellence to his new role.

Chef’s expertise spans Bakery, Western, Indian, Tandoor, and Pan Asian cuisines, making him a versatile culinary artist. Over his illustrious career, he has held key positions at renowned hospitality brands, including Hyatt, Hilton, and The Oberoi. Chef Amrick is also the recipient of numerous accolades, his innovative approach to cuisine and exceptional leadership skills have consistently elevated dining experiences at the properties he has served.

Commenting on his appointment, Chef Amrick Singh shared, “It is a privilege to join JW Marriott Chandigarh, a property celebrated for its world-class service and exquisite dining experiences. I am excited to collaborate with the talented culinary team to craft innovative menus and unforgettable gastronomic journeys for our guests.”

Vishal Singh, General Manager of JW Marriott Chandigarh, shared: “We are delighted to welcome Chef Amrick as our new Executive Chef. His extensive culinary expertise, creative vision, and unwavering dedication to excellence make him an invaluable addition to our team. We are confident he will set new benchmarks in dining experiences and further solidify JW Marriott Chandigarh as a culinary destination of choice.”

About JW Marriott Chandigarh: JW Marriott Chandigarh is a preferred destination for both leisure and business travelers. Its central location, impeccable service, and luxurious amenities have established it as a landmark in the region. 

Marriott International, Inc. (Nasdaq: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,900 properties across more than 30 leading brands in 141 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly awarded travel program

Coco Group Appoints Mir Hafizur Raheman as the Executive Chef for Coco Restaurant & Lounge in Downtown Dubai

With over two decades of culinary excellence, Chef Raheman aims to innovate the dining experience at Coco Dubai and its upcoming horizons

January 2024: Coco Group, a distinguished upper-luxury restaurant chain from the UK, announces the appointment of Mir Hafizur Raheman as the Executive Chef for its flagship venue, Coco Restaurant & Lounge, situated in the luxurious Downtown Dubai. With over two decades of expertise in the hospitality industry, Chef Raheman is a seasoned professional who brings a wealth of experience and innovation to this prestigious role at this newest dining destination in Dubai. 

Chef Raheman held pivotal positions in renowned establishments across the Republic of Maldives, India, and the UAE where he honed his culinary skills with leading Chefs,  hotels, elite restaurants, and large-scale luxury catering segments. He now aims to share his culinary journey at Coco Restaurant & Lounge, inviting patrons to indulge in a global tapestry of flavors.

In addition to overseeing the culinary operations at Coco Restaurant & Lounge Dubai, Chef Raheman will play a crucial role in research and development (R&D), while also curating, managing, and supervising the upcoming restaurants within the Coco brand. His global exposure to diverse culinary practices has equipped him with the ability to craft signature dishes that resonate with diners, enhancing their gastronomic experiences and garnering widespread acclaim.

Naz Choudhury, the Owner and Founder of Coco Restaurant & Lounge commented on this appointed, and said “At Coco Group, we are excited to welcome Chef Raheman aboard and wish him the very best in his new role. His extensive knowledge of the culinary arts and innovative approach makes us incredibly confident in his potential to elevate Coco Dubai to unprecedented heights. We believe that under his guidance, our restaurant will not only enhance its reputation but also create innovative dining experiences for our guests.”

Chef Raheman’s extensive portfolio includes esteemed positions at JA Manafaru Resorts, Atmosphere Kanifushi Resorts, Constance Halaveli Resorts, and Lily Hotels in the Maldives, as well as significant contributions to the Louzan Group and Royal Catering LLC in the UAE. His previous associations in India, including Alila Hotels, Mayfair Hotels, Sayaji Hotels, and Justa Hotels & Resorts, reflect his diverse culinary background, positioning him as a key figure in the hospitality industry.

The Westin Goa announces the appointment of Executive Chef Anuj Singh

Chef Anuj Singh brings over 24 years of culinary expertise to elevate dining experiences at The Westin Goa.

The Westin Goa is delighted to announce the appointment of Executive Chef Anuj Singh, who brings over 24 years of extensive culinary expertise. Chef Anuj’s remarkable journey has taken him through esteemed resorts in the Maldives, where he honed his skills in curating exceptional dining experiences. His most recent role was as the Assistant Director of Culinary at Resort by Ennismore, where he led diverse culinary teams and redefined fine dining concepts. His past experiences also include notable brands, including Marriott, Accor, and Hyatt. 

In his new role at The Westin Goa, Chef Anuj will oversee all culinary operations, focusing on crafting innovative, wellness-inspired menus that align with the brand’s Eat Well philosophy. His vision is to elevate The Westin Goa’s dining experiences to new heights by blending global flavors with locally sourced ingredients, offering guests an unforgettable culinary journey.

Commenting on the appointment, Harish Gopalakrishnan, General Manager of The Westin Goa, said:

“We are thrilled to have Chef Anuj Singh join our team. His extensive experience across world-class resorts and his passion for creating memorable dining experiences will bring a fresh perspective to our culinary offerings. We are confident that his leadership will further enhance our position as a premier dining destination in Goa.”

We look forward to witnessing the unique flair and creativity that Chef Anuj will bring to The Westin Goa, ensuring every guest experience is truly exceptional.

Courtyard by Marriott Agra Welcomes New Executive Chef – Utpal Kumar Dey

Courtyard by Marriott Agra is proud to announce the appointment of Utpal Kumar Dey as the new Executive Chef. With an impressive culinary journey spanning over 18 years in the hospitality industry, Chef Utpal brings his expertise and passion for food to elevate the dining experience at the hotel.

Chef Utpal has an extensive background in kitchen operations, food production, and menu planning, having worked with prestigious brands such as JW Marriott, Novotel, and DoubleTree by Hilton. His experience ranges from mastering Continental, Oriental, and Indian cuisines to creating seasonal dishes with a focus on quality and innovation. His hands-on approach ensures that each dish is crafted with precision, balancing flavour and cost without compromising on taste.

Prior to joining Courtyard by Marriott Agra, Chef Utpal held the role of Executive Chef at Courtyard by Marriott Raipur and Pride Plaza Hotel Kolkata, where he was instrumental in shaping the culinary landscape. He has also been recognised for his leadership and culinary prowess, winning several accolades including “HOD of the Year” at Courtyard Marriott Raipur and “Manager of the Month” at JW Marriott Kolkata.

Chef Utpal is committed to creating memorable culinary experiences for guests at Courtyard by Marriott Agra. His innovative approach, combined with his dedication to excellence, is set to enhance the hotel’s dining offerings.

Join us in welcoming Chef Utpal Kumar Dey to Courtyard by Marriott Agra, where his culinary creations will undoubtedly delight and inspire.

Park Hyatt Hyderabad Welcomes Chef Ashley Paul Nunes as New Executive Chef

Hyderabad, Telangana (Sep 2024) Park Hyatt Hyderabad is delighted to announce the appointment of Chef Ashley Paul Nunes as the new Executive Chef. Chef Ashley returns to the Hyatt family, bringing a remarkable culinary journey filled with innovation, global experience, and an unwavering passion for creating memorable dining experiences.

Born and raised in Mumbai, Chef Ashley’s extensive career has taken him to renowned international hotels, including JW Marriott Juhu, Conrad Pune, Hilton Goa Resort, and Radisson Blu Nashik. His expertise has been honed through these prestigious roles, most recently leading the culinary division at Marriott Bengaluru Whitefield.

With a deep love for contemporary international cuisine, Chef Ashley’s dedication to delivering exceptional guest and colleague experiences aligns perfectly with Hyatt’s culinary excellence and innovation values. His leadership promises to introduce an exciting new chapter in the hotel’s dining experience, with enhanced flavors, creative menus, and a commitment to elevating the restaurant offerings to new heights.

“We are thrilled to welcome Chef Ashley back to the Hyatt family,” said Shrikant Wakharkar- Area Vice President & General Manager- Park Hyatt Hyderabad. “His culinary expertise and passion for food will undoubtedly bring a fresh perspective to our kitchens. We look forward to him delivering unforgettable culinary moments for our guests.”

Under Chef Ashley’s leadership, Park Hyatt Hyderabad is excited to embark on a culinary journey that will delight and inspire its guests with innovative dishes and a renewed focus on seasonal, high-quality ingredients.

His arrival marks an exciting chapter in Park Hyatt Hyderabad’s culinary narrative.

Chef Roshan Tadadikar has been appointed as Executive Chef at Novotel Mumbai International Airport

National |July 2024 - Novotel Mumbai International Airport has elevated Chef Roshan Tadadikar to the position of Executive Chef. With a career spanning over 13 years, Roshan continues to bring with him a wealth of experience and culinary expertise to his new role which will continue to be a boon to the hotel.

He will oversee all aspects of the hotel's culinary operations and lead a team of talented chefs, ensuring the highest standards of food quality and presentation are met. Leveraging his expertise in multi-cuisine cooking, Chef Roshan will focus on modern Indian and traditional cuisine to bring a fresh and innovative perspective towards creating flavorful dishes.

Roshan's vision for Novotel Mumbai International Airport focuses on designing an engaging and diverse menu catering to the local palate offering both exciting and reflective regional tastes. Chef Roshan has received numerous accolades and recognition within the brand, including Executive of the Year in 2015, Chef of the Year in 2016 and Best General Attitude in 2019.

With a distinguished bachelor's degree in Hotel Management, Travel & Tourism from Punjab Technical University, and having been a part of the Leadership Development Program, his skill set has been sharpened through years of experience in the culinary field. He has previously worked with esteemed establishments and various Novotel properties across India.

"We are delighted to have Chef Roshan at the helm of our kitchen now." said Rachita Sood, General Manager, Novotel Mumbai International Airport. “Roshan understands and wants to drive the property’s reputation as a go-to culinary destination. With his dedication to excellence, focus on fresh, local ingredients, and passion for creating unique culinary experiences make him the perfect candidate to further elevate the F&B offerings at the property.”

 Roshan Tadadikar, excited to embark on this new chapter and share his culinary vision with guests mentioned, "I am honoured to be appointed as the Executive Chef at Novotel Mumbai International Airport and lead our talented team," he said. "I look forward to working with the team to create exciting, innovative dishes while ensuring consistent excellence and impeccable service. In our kitchen, creativity and teamwork will reign supreme, fostering a continuous learning environment where everyone thrives."

Roshan's promotion underscores Novotel Mumbai International Airport’s dedication to nurturing talent and promoting from within. His appointment represents a significant milestone in his career.

DoubleTree Suites by Hilton Bengaluru Outer Ring Road welcomes new Executive Chef Lokesh Ekambaram

Bengaluru, Karnataka – July, 2024 – Lokesh Ekambaram has been appointed as the new Executive Chef of DoubleTree Suites by Hilton Bengaluru Outer Ring Road. This 172-room hotel, located at Iblur Gate, Marathahalli-Bellandur-Sarjapur Outer Ring Road, Sarjapur Main Road, Bengaluru, has been welcoming guests since January 2014. In his new position, Chef Lokesh will manage all culinary operations at the hotel. Additionally, he aims to broaden the culinary offerings by introducing new concepts in outdoor catering and curating festive themes throughout the year at the hotel's award-winning restaurants.

Regarding his new role, Chef Lokesh expressed, “I am excited to lead the entire culinary team at DoubleTree Suites by Hilton Bengaluru Outer Ring Road. Being a chef allows me the freedom to be creative, experimenting with flavors and adjusting recipes to make dishes unique. The job’s constant change and interaction with different people and cultures keep it exciting and dynamic.”.

Chef Lokesh began his career in 2006 as a Commi at The Oberoi Bangalore, bringing with him over 19 years of experience specializing in European and Arabic cuisines. He has refined his skills and expertise through extensive experience at renowned establishments such as The Oberoi, Taj Exotica Resort and Spa, The Leela Palace, and Marriott International. Prior to joining DoubleTree Suites by Hilton Bengaluru Outer Ring Road, he spent over two years with Hilton Chennai. His passion for pushing culinary boundaries has taken him on international adventures in the Maldives, where he immersed himself in different culinary cultures, expanded his repertoire, and honed his craft.

Mr. Shakti Singh, the General Manager of the hotel, expressed his excitement about Chef Lokesh joining the team, emphasizing his expertise and innovative approach to culinary arts. With Chef Lokesh on board, we look forward to elevating our culinary offerings and maintaining our reputation for gastronomic excellence in Bengaluru.”

Chef Lokesh holds a Bachelor of Science in Hotel Management from the SRM Institute of Hotel Management in Chennai. He began his career in the cold kitchen, gradually honing his skills in the hot kitchen with a focus on fine plating. Over time, he expanded his culinary expertise to include Japanese, Arabic, basic Asian, and Indian cuisines.

DoubleTree Suites by Hilton Bengaluru Outer Ring Road is part of Hilton Honors®, the award-winning guest loyalty program for Hilton’s 18 world-class brands. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount that can’t be found anywhere else, and free standard Wi-Fi. Members also have access to contactless technology exclusively through the industry-leading Hilton Honors mobile app, where Hilton Honors members can check in, choose their room and access their room using Digital Key.

voco Jim Corbett, an IHG Hotel announces the appointment of leadership roles

National, July 2024: voco Jim Corbett, India’s first ever voco hotel launched by one of the world’s leading hotel companies, IHG Hotels & Resorts, announced the appointment of key leadership roles across verticals. Resting on an expanse of 13.5 acres of greenery, voco Jim Corbett is a sanctuary of serenity and peace. With the Kosi River as its majestic backdrop, each frame captures nature’s artistry at its finest. Situated on the foothills of the Mailani range in the enchanting Kumaon region, the resort is popular for family getaways and destination weddings.

Suprabhath Roy Chowdhury as the General Manager

With an illustrious career spanning across 24 years, he has excelled in various senior roles across prestigious hotel chains in India. His extensive experience also includes serving as the General Manager at Holiday Inn Mayur Vihar, New Delhi.

In his current role at voco Jim Corbett, Suprabhath will spearhead the positioning and operational excellence of IHG Hotels & Resorts' first voco property in India. His leadership will be pivotal in establishing voco Jim Corbett as a premier destination, focusing on delivering exceptional guest experiences, innovative service standards and sustainable practices.

Raghvendra Pratap Singh as Director of Sales
Raghvendra brings with him 18 years of varied experience in the hospitality industry with efficiency in hotel sales. He began his journey with the IHG family 4.5 years back and has worked at Holiday Inn Gurugram from 2020 to 2024, before taking on his latest role at voco Jim Corbett.

His skills and abilities include leadership, strategic sales, Business Development, MICE & Weddings sales, client relationship management & new client acquisition.

Tenzin Losel as Executive Chef 

As the opening Executive Chef at voco Jim Corbett, Tenzin brings 24 years of culinary experience. In all his experiences, he was instrumental in supervising kitchen operations, designing menus, training staff, and guaranteeing customer satisfaction. 

His expertise covers a broad range of cuisines, from traditional Indian to international flavors. Committed to quality and hygiene, he is well-versed in HACCP and ISO 22000 standards and prioritizes achieving immersive culinary experiences via collaborative efforts. 

Girish Mamgain as Operations Manager

Girish is a seasoned hospitality professional with 24 years of extensive experience, currently serving as the Operations Manager at voco Jim Corbett. His illustrious career includes a notable tenure as Executive Chef and Sous Chef across prestigious establishments, and thereafter as the General Manager at Corbett Aamod Resort & Spa. He boasts a dynamic skill set, excelling in project management, hotel openings, and team leadership.

Ahmed Faisal as Assistant F&B Manager

Faisal comes with 18 years of inspiring experience across the hospitality industry, with over 12 years of the journey being with IHG. He started as an F&B Executive at IHG in 2005 and worked as a restaurant manager with IHG from 2015 to 2019 before joining voco Jim Corbett as an Assistant Food and Beverage Manager.

A result-oriented professional, Faisal is recognized for thoughtful enhancements to elevate the guest experience. He is skilled in driving business growth through strategic partnerships, financial planning and effective leadership to achieve organizational goals and profitability. At voco Jim Corbett, he aims to achieve service excellence and profitability for food & beverage function.

Surender Singh, Front Office Manager

Surender brings 13 years of experience in the hospitality industry and 5.5 years of experience with IHG. He is adept in managing and developing teams to achieve high performance, compliance with regulations, and exceptional guest service standards.

He is skilled in enhancing guest experiences, optimizing revenue and driving operational excellence. As a front office manager, he has overseen operational budgets, conducted late-night audit operations and prepared financial reports.

About voco
Following its launch in 2018, voco is IHG’s fastest ever brand to go global. With a presence across 25 countries and counting, we’re already on track to deliver our aim of 200 hotels within 10 years of launch, which is testament to the brand’s flexible design application, quick conversion process and the relaxed, welcoming service it provides guests. With an inviting and unstuffy atmosphere, voco hotels create a space where guests can truly unwind and feel at ease. Centered around the brand hallmarks 'Come on in', 'Me time', and 'voco life', voco delivers delightful and uplifting experiences brought to life by easy-going and attentive hosts.

Navi Mumbai Marriott Hotel Announces the Appointment of Rohan Malwankar as Executive Chef

Mumbai, India – Marriott International is pleased to announce the appointment of Rohan

Malwankar as the Executive Chef of the newly launched Navi Mumbai Marriott Hotel. With

over 17 years of experience in the culinary arts, Chef Rohan will oversee all culinary

operations at the hotel's two distinctive dining destinations: 7 Isles, an all-day dining

restaurant celebrating the city's heritage with seven live kitchens, and Nazaara, a rooftop

restaurant specializing in Awadhi cuisine with stunning views. He will also manage the

Greatroom, a brand signature offering a sophisticated space for guests to unwind and

socialize.

Chef Rohan is renowned for his expertise in managing speciality restaurants and staying at

the forefront of culinary trends. His creative flair, strong work ethic, and ability to lead and

inspire teams make him an exceptional addition to the Navi Mumbai Marriott Hotel. He is

well-versed in Western and Oriental cuisines and has a proven track record in team

management and cost control.

Throughout his career, Chef Rohan has earned numerous accolades for his culinary

excellence. He was awarded "Culinary Operations of the Year 2022" APEC Marriott and

nominated for the APEC Culinary Advisory Board 2023-2024. He was also recognized as a

top contender in the "Chef of the Year (Economy to Budget)" category at The 13th Hotelier

India Awards in 2022.

Speaking about his new role, Chef Rohan Malwankar said, “I am excited to join Navi Mumbai

Marriott Hotel and bring my culinary vision to life. Our goal is to create memorable dining

experiences that celebrate the rich cultural heritage of the region while also introducing

innovative flavors and techniques. I look forward to working with the talented team here to

deliver exceptional cuisine and service to our guests.”

Chef Rohan holds a degree in Hotel Management from Anjuman-i-Islam, Mumbai. He is

passionate about culinary arts and dedicated to delivering innovative and memorable dining

experiences.

Fairfield by Marriott Jodhpur Welcomes New Executive Chef Sudeep Sinha

Jodhpur, India - June, 2024 - Fairfield by Marriott Jodhpur is thrilled to announce the appointment of Chef Sudeep Sinha as its new Executive Chef. With nearly two decades of extensive experience across Asia, the UK, and the Middle East, Chef Sinha brings a wealth of knowledge and innovation to Fairfield’s esteemed culinary team. Recognised among the top 50 Powerful Chefs of the Middle East by Hotelier Middle East in 2022, his culinary expertise is both renowned and celebrated.

An alumnus of the Institute of Hotel Management, Chennai, Chef Sinha's passion for culinary arts ignited during his education, leading him to pursue a distinguished career in some of the world's leading hotel brands, including Oberoi, Taj, and Premier Inn. His previous role as a Cluster Head Chef at Premier Inn Doha saw him embracing Middle Eastern cuisines, blending them with European favourites to create unique culinary experiences—a testament to his adaptability and creative prowess.

At Fairfield by Marriott Jodhpur, Chef Sinha will oversee the culinary operations, where his mastery in fusing diverse cuisines will be pivotal. He plans to introduce innovative menus that highlight Middle Eastern influences tailored to the local palate, ensuring dishes not only resonate with guests but also emphasise health benefits and elegant presentation.

“We are excited to welcome Chef Sudeep Sinha to our team,” said Suranjit Sengupta, Hotel Manager of Fairfield by Marriott Jodhpur. “His remarkable culinary skills, combined with his innovative approach and leadership capabilities, will undoubtedly elevate our dining offerings and continue to enhance our guests' experiences at our hotel.”

Chef Sinha also plans to introduce several initiatives aimed at embracing local cuisine while promoting sustainable and zero-waste practices. His vision includes integrating locally sourced ingredients and unique regional flavours into the menu, promising an exciting new culinary chapter for the hotel.

Chef Vineeth Jayan appointed as the Executive Chef at The Den Bengaluru

2024, Bengaluru: The Den Bengaluru, a state-of-the-art luxury hotel, has announced the appointment of Chef Vineeth Jayan as its new Executive Chef. With an illustrious 18-year career marked by culinary excellence, Chef Vineeth brings a wealth of expertise to the esteemed hotel. 

Chef Vineeth has an impressive culinary journey marked by notable positions at esteemed establishments like Leela Palaces Hotels and Resorts, The Oberoi Group and much more.  Throughout his tenure, he has showcased exceptional leadership and culinary finesse, garnering accolades including the Times Food Guide and Executive of the Year awards.

At The Den Bengaluru, Chef Vineeth is set to raise the bar for culinary excellence, emphasizing the utilization of premium local ingredients to craft exceptional dishes imbued with techniques refined throughout his career. Taking on his new role, he will guide culinary teams, orchestrate menu conceptualization, and introduce inventive culinary creations distinguished by his signature touch

Speaking on his appointment at The Den Bengaluru, Chef Vineeth commented, “I am truly honored to become a part of The Den Bengaluru’s esteemed culinary team. With a fervent dedication to crafting unforgettable dining moments and a steadfast commitment to sustainable practices, I am eager to contribute to our journey towards culinary experience.”

Vinesh Gupta, General Manager of The Den, shared his enthusiasm about Chef Vineeth's appointment, stating, “We are excited to have Chef Vineeth Jayan join The Den Bengaluru family. His passion for culinary innovation and commitment to sustainability align perfectly with our values, and we look forward to the exciting journey ahead under his leadership.”

Chef Vineeth is an alumni of The Oberoi Centre of Learning and Development – OCLD and also holds the Postgraduate Diploma in Kitchen Management. Beyond his exquisite creations, he is committed to exploring different world cuisines and cooking techniques, along with gardening and sustainable farming. He is also an automobile enthusiast and passionate biker who is part of various super bike clubs. 

Paul Noronha Appointed As Executive Chef At ITC Maratha Hotel, Mumbai

ITC Maratha, the epitome of luxury hospitality in Mumbai, announces the appointment of Chef Paul Noronha as its Executive Chef. With an illustrious career spanning over 25 years, this Mumbai native Chef brings unparalleled expertise and creativity to his new role, promising to elevate culinary experiences to unprecedented heights at the hotel.

Chef Paul’s tryst with food started during his diploma at Institute of Hotel Management and Catering Technology, Mumbai, where he honed his skills and passion for the culinary arts. Paul’s dedication and talent were further nurtured during his tenure at ITC hotels, where he underwent rigorous training at the WelcomGroup Management Institute, Gurgaon.

Growing with the brands expanding portfolio, Chef Paul worked through the kitchens of ITC Hotels in Delhi to Chennai, catering to the discerning palates of famed ITC Hotels kitchens to patrons which included dignitaries and heads of state like former President of the United States. His culinary prowess was recognized with accolades such as the ‘Smart Chef of the Year award’ during his tenure at Sheraton Chola Chennai.

Returning to his roots, Chef Paul assumed the role of Executive Chef at ITC Grand Central, Mumbai, where his innovative culinary creations and leadership earned him the prestigious Executive Chef of the Year award for two consecutive years.

Now, as the culinary maven behind ITC Maratha's gastronomic offerings, Chef Paul is poised to redefine luxury dining experiences in Mumbai. In many ways this assignment is special to Chef Paul, as it ignites a sense of ‘Homecoming’ nostalgia, since he was the part of pre-opening team heading operations for all- day dining restaurant Peshwa Pavilion, back in 2001 at ITC Maratha.

In his new role, Chef Paul shoulders a big responsibility with two new restaurants Avartana & Yi Jing at ITC Maratha, while driving the cuisine excellence at legacy restaurants Peshawri & Dum Pukht. Chef Paul will be leading a team of talented culinary professionals, focused on curating exquisite menus that celebrate local flavors while embracing global influences; across all dining experiences for the patrons.

We are thrilled to welcome Chef Paul Noronha to the ITC Maratha family," said Bhagwan Balani, General Manager of ITC Maratha. His exceptional culinary talent and unwavering commitment to excellence perfectly align with our ethos of delivering consistent gastronomic repertoire.

Sheraton Grand Whitefield Bengaluru Hotel & Convention Center Welcomes Hitesh Pant as the new Executive Chef

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center is pleased to announce the appointment of Hitesh Pant as the new Executive Chef. With over 14 years of experience in the food and beverage industry, Chef Hitesh brings a wealth of knowledge and a proven track record of excellence to his new role.

Chef Hitesh, in his new position, will oversee the culinary operations at Sheraton Grand Bengaluru Whitefield Hotel, focusing on innovation and excellence across all F&B outlets, from in-room dining to orchestrating culinary experiences for MICE, events, and weddings. Beyond the kitchen, his leadership is marked by a deep commitment to nurturing talent and fostering a collaborative culture that thrives on achievement.

Chef Hitesh, known for his forward-thinking approach and strong leadership skills, has held various senior positions in renowned hospitality establishments, establishing himself as a leader in culinary arts. His expertise spans a wide range of areas, including menu and strategic planning, innovation, and team management.

Throughout his career, Chef Hitesh has achieved significant milestones, including his tenure as Executive Sous Chef at The Oberoi Group of Hotels and Resorts in Bengaluru. During this time, he successfully managed culinary operations, implemented budget strategies, and maintained high standards of customer service. He also played a key role in launching new dining concepts and overseeing renovations to enhance the dining experience.

Mr. Sanjay Gupta, the General Manager of the hotel, expressed his excitement about Chef Hitesh joining the team, emphasizing his expertise and innovative approach to culinary arts.With Chef Hitesh on board, we look forward to elevating our culinary offerings and maintaining our reputation for gastronomic excellence in Bengaluru.”

Chef Hitesh holds a Bachelor of Science from the Institute of Hotel Management and a Bachelor of Commerce. When he is not working, he enjoys spending time with his family which means the world to him.

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