Appointment | Radisson Blu Resort Dharamshala appoints Siddharth Shanker Giri As Director of Sales

Siddharth Shanker Giri appointed Director of Sales 

Siddharth Shanker Giri, a seasoned hospitality sales professional, is appointed Director of  Sales at Radisson Blu Resort Dharamshala. 

With over two decades in hospitality, Siddharth has worked with leading hotel brands  including Holiday Inn Resort Goa, Hilton Hotels, Pride Group of Hotels, Sarovar Hotels, Eros  Hotel New Delhi and Cidade De Goa (now IHCL). He has held various positions across  corporate and regional brand set-ups as well as at unit hotels. His last assignment was with  The Suryaa New Delhi where he led a successful sales strategy towards the hotel's revenue  objectives. Siddharth is extremely well versed with all aspects of hospitality sales with an  unmatched grasp on the leisure segment. 

At Radisson Blu Resort Dharamshala, Siddharth will lead the hotel's overall sales strategy  and will work towards positioning the property as a leading resort in India. 

Appointment | Radisson Blu Resort Dharamshala appoints Chef Jitendra Nakhwa As Executive Chef

Chef Jitendra Nakhwa appointed Executive Chef 

Bringing close to two decades of culinary mastery, Chef Jitendra Nakhwa joins Radisson Blu  Resort Dharamshala as Executive Chef. 

A hospitality management graduate, Chef Jitendra Nakhwa initiated his career in hospitality  with Grand Hyatt Mumbai. He soon moved to London, and thereafter to the US to work with  Master Chef Jose Gutierrez and learn nuances of French fine dining. He moved back to  India in 2007 and has been steadily climbing the ladder of success ever since. He also has 

many awards under his belt including a Gold medal secured at a prominent culinary  challenge in Mumbai. His last assignment was at Hyatt Hyderabad as Executive Chef. 

At Radisson Blu Resort Dharamshala, Chef Jitendra Nakhwa will lead the hotel’s culinary  division to showcase a fine balance of International and Indian cuisines at the property,  along with an emphasis on traditional food from Himachal Pradesh and organic, farm-to-fork  culinary concept.