Embracing the serene landscapes of Shimla, The Orchid Hotel proudly introduces Abhishek Kaith as its dynamic new Food and Beverage (F&B) Manager. With over 12 years of experience in the hospitality sector, Abhishek's journey began at Hyatt Hotels, where he honed his skills for nearly a decade. Now entrusted with overseeing F&B operations and local sales and marketing at Royal Orchid Hotels, nestled in the picturesque retreat of Shimla, Abhishek brings an unparalleled passion and innovative spirit to enhance the dining experience at The Orchid Hotel. His fervent dedication to hospitality drives his ambition to collaborate with esteemed brands and expand his expertise, promising a future illuminated with excellence and creativity.
Abhishek Kaith joins The Orchid Hotel with invaluable expertise and a commitment to excellence, aiming to redefine the dining experience for guests. With a focus on personalized service and creating lasting memories, Abhishek envisions infusing warmth and hospitality into every aspect of The Orchid Hotel's F&B outlets. "I am thrilled to be part of The Orchid Hotel family and to continue its legacy of hospitality," expresses Abhishek Kaith. His goal is to curate an unforgettable dining ambiance by incorporating personal touches and fostering a welcoming environment.
The Orchid Hotel offers guests a distinctive dining journey that stands out in the industry. With a mesmerizing city view and personalized service, ‘Cafe Vindhyas’ provides a unique experience. Meanwhile, ‘House of Glass’ presents an exclusive evening under the stars, featuring authentic oriental cuisine crafted by a dedicated team. Beyond his professional endeavors, Abhishek maintains balance by staying active at the gym and cherishing family moments, reflecting his dedication to personal and professional growth.
Highlighting Himachali cuisine, The Orchid Hotel showcases specialties like ‘Chana ka Madra’ and ‘Siddu’ at ‘Cafe Vindhyas’, offering an authentic taste of the region. Abhishek recommends signature delicacies such as ‘Butterly Dal Makhani’, ‘Chicken Chaska’, ‘Grilled River Trout’, ‘Sushi Platter’, and ‘Khajoor Badam Ka Halwa’, epitomizing the culinary mastery and diverse flavors offered at the hotel.
Guided by principles of hard work, empathy, and humility, Abhishek acknowledges the pivotal role of mentorship in his journey. As he assumes his role as F&B Manager at The Orchid Hotel Shimla, the hotel remains steadfast in its commitment to delivering unparalleled hospitality and unforgettable dining experiences for guests and locals alike.
Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park has appointed Shravan Reddy as the new Director of Food and Beverage. Reddy brings over 14 years of experience in the hospitality industry to his new role, where he will oversee the operations of the hotel’s restaurants, bars, room service, and event venues.
Reddy has previously held leadership roles at properties such as Hyatt Regency Chandigarh and Grand Hyatt Kochi Bolgatty. His experience includes managing pre-opening operations, developing business plans, and organizing high-profile international conferences. He has also led projects such as transforming outdoor spaces into functional dining areas, demonstrating his focus on operational efficiency.
Reddy’s work has been recognized with awards, including the India MICE Award for Best Wedding Hotel and Best Convention Center in South India. His portfolio includes managing India’s largest medical conference and coordinating grand opening events.
In his new position, Reddy will focus on maintaining service standards and driving strategic initiatives within the Food and Beverage department. Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park expressed confidence that his leadership will contribute to the hotel’s continued operational growth.
Subway Canada has announced two key leadership appointments, naming Dennie Downie as Head of Marketing and Reza Kouhang as Head of Development for the country, according to a press release.
Downie brings over 15 years of experience in the restaurant and retail sectors. He previously led marketing at Sporting Life and worked at Recipe Unlimited, where he contributed to the growth of some of Canada’s major restaurant brands. In his new role, he will oversee Subway Canada’s marketing strategies.
Kouhang, a quick-service restaurant (QSR) industry professional, will focus on the brand’s expansion efforts across Canada. His background includes roles at Yum Brands and Indigo Books and Music. Most recently, he served as Chief Financial and Development Officer at KFC Canada.
Courtney Hindorff, Managing Director of Canada said, "Subway Canada is in a transformational time and welcoming these two accomplished and passionate leaders to Subway Canada will be instrumental in driving our bold vision forward. From elevating consumer communications to expanding our footprint across the nation, we are ready to take on the future."
Subway Canada currently operates over 2,900 restaurants nationwide.
Six Senses Fort Barwara has appointed Rakesh Kumar as its new Executive Chef. With over 18 years of experience in the luxury hospitality sector, Chef Rakesh is expected to bring a versatile approach to the resort’s culinary offerings.
Chef Rakesh’s expertise covers French, Italian, Progressive Indian, and Ayurvedic/Wellness cuisines. His career includes roles with leading hospitality brands such as AMAN Luxury Collections, ALILA, The Oberoi, Taj Hotels, The Marriott, and The Lalit.
An alumnus of IHM-Goa, Chef Rakesh holds certifications in Hospitality and Hotel Administration, along with a diploma in Tourism Management. His culinary skills were recognized when he won the National Level Chef Competition in 2006.
"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," said Chef Rakesh Kumar.
His appointment is set to strengthen the resort’s focus on sustainability and diverse culinary experiences.
ITC Windsor has appointed Ritesh Arora as the new Food and Beverage (F&B) Manager, bringing over 13 years of experience in the hospitality industry to the role. His appointment is expected to enhance the hotel’s F&B operations and strengthen its position in India’s hospitality sector.
Ritesh began his hospitality career in 2011 as a Food and Beverage Associate at ITC Rajputana, Jaipur. He later joined The Leela Palace, Bengaluru, where he spent nine years in various roles, concluding his tenure as Assistant Food and Beverage Manager before transitioning to ITC Windsor.
A graduate of Amity University Rajasthan with a B.Sc in Hospitality and Hotel Administration, Ritesh has developed expertise in beverage portfolio management, fine dining, private dining, team engagement, and guest satisfaction. Throughout his career, he has been recognized for his contributions, earning awards such as “Bar Manager of the Year” and “F&B Person of the Year.”
In his new role, Ritesh will oversee all food and beverage operations at ITC Windsor, with a focus on refining dining experiences and implementing innovative service practices. He will also lead efforts to maintain the hotel’s hospitality standards while fostering team development.
Ritesh stated, “ITC Windsor is an iconic property with a rich heritage. I am thrilled to join this team and look forward to contributing to its tradition of delivering exceptional dining experiences. My focus will be on creating memorable moments for our guests while fostering a culture of innovation and excellence within the team.”
Sabrina Dey, General Manager of ITC Windsor added, “We are excited to welcome Ritesh to the ITC Windsor family. His extensive experience and proven track record in food and beverage operations make him an invaluable addition to our team. We are confident that his leadership will further enhance our culinary offerings and ensure unforgettable experiences for our guests.”
Ritesh’s appointment reflects ITC Windsor’s commitment to strengthening its hospitality services and enhancing the dining experience for its guests.
Renaissance Bengaluru Race Course Hotel has announced the appointment of Ho Chi Ming as its new Executive Chef. With over 16 years of experience in the hospitality industry, Chef Ming will oversee the hotel’s culinary operations, bringing his distinctive style and expertise in international cuisine to the forefront.
Chef Ming’s background spans a range of Asian cuisines, including Japanese, Thai, Chinese, and Vietnamese, positioning him as a key addition to the hotel’s culinary team. His career includes roles in luxury hotels and involvement in notable pre-opening projects over the past decade. He has also participated in culinary events such as the Asian Food Festival at various Marriott properties, reflecting his focus on quality and innovation.
Chef Ming holds several professional certifications, including the "Awarded Certificate TAP series" and a Level 3 Food Safety and Hygiene certification from EICH UK, underscoring his commitment to culinary standards and food safety.
Sita Lekshmi, General Manager of Renaissance Bengaluru Race Course Hotel said, “We are thrilled to welcome Chef Ming to our team. His exceptional culinary skills, combined with his passion for creating memorable dining experiences, align perfectly with our commitment to providing outstanding hospitality. We are confident that his expertise will bring a fresh perspective and elevate our culinary offerings to new heights.”
Chef Ho Chi Ming will lead the introduction of new culinary experiences at Renaissance Bengaluru Race Course Hotel, focusing on a blend of diverse flavors and innovative presentations to enhance the dining experience for guests.
Zomato has brought back former executive Shalin Bhatt to lead its dining-out division, replacing Sankalp Kathuria, according to sources. Bhatt, who rejoined the company in July 2024, is the third leader to take charge of this segment within two years.
The leadership change aligns with Zomato’s effort to transition dining-out users to its newly launched District app, which integrates dining-related services. The company has been strengthening its going-out vertical, covering dining, live events, and ticketing. This strategy follows Zomato’s acquisition of Paytm’s events and ticketing business for 2,048 crore rupees (US$236.54 million) in August 2024.
Zomato reported a threefold year-on-year increase in revenue from its going-out division in Q3 2025 and recorded over 6.5 million downloads of the District app, reflecting its expansion in the segment.
Loca Loka, an India-based alcoholic beverage (alcobev) company, is intensifying its global presence with the appointment of Rajiv Ghumman as Global Business Head. This move underscores the company’s commitment to expanding its footprint across key international markets, including the United States and Southeast Asia.
Rajiv Ghumman, a seasoned professional with over 20 years of experience in the alcobev industry, will now oversee Loca Loka’s global initiatives. With a background working with prominent brands such as Bacardi, Jose Cuervo, and United Distillers India Ltd where he led brand strategies for Black and White, Vat 69, and White Horse Whisky, Rajiv is well-positioned to drive the company’s growth internationally. As Global Business Head, his responsibilities will include shaping marketing strategies, leading sales operations, and spearheading expansion efforts in new markets.
Rajiv said, “It is an honor to step into this global role at such a transformative time for Loca Loka and the tequila industry at large. Having witnessed firsthand the dynamic potential of the brand, I am excited at the prospect of driving this momentum globally. Our focus will remain on delivering exceptional quality, fostering brand loyalty, and introducing the authentic tequila experience to a wider audience. Tequila is not just a spirit; it's the essence of the agave, nurtured by the sun and soil of Mexico. Each sip tells the story of its provenance, where tradition and nature intertwine to create a liquid legacy. I am excited at the prospect of being a part of the team that shapes the global brand narrative.”
Harsha Vadlamudi, Founder of Loca Loka added, “Rajiv has consistently demonstrated unparalleled strategic insight and a deep understanding of our industry over the last 18 months. His leadership has been instrumental in our remarkable growth within global markets. As we venture into new territories across the US, Southeast Asia, Dubai, and London, I am confident that his vision will help us establish Loca Loka as a global force in the tequila category.”
Loca Loka’s international expansion has been marked by several key milestones. The company recently launched in the United States, targeting regions with a strong demand for premium tequila, while also entering Southeast Asia, where the market for innovative spirits is on the rise. These developments align with the broader global tequila industry’s growth, with reports forecasting a compound annual growth rate (CAGR) of 8.1 percent from 2022 to 2028. The global tequila market, valued at 415.4 million liters in 2023, is projected to reach 594.7 million liters by 2030.
In line with the industry's trajectory, Loca Loka is positioning itself to capitalize on the increasing consumer demand for premium, craft, and artisanal tequila. Tequila’s low sugar content compared to other spirits has contributed to its growing popularity, especially in premium markets where quality and innovation are prioritized.
Loca Loka’s product lineup includes Tequila Blanco, a blend of fruity flavors from cooked agave and earthy floral notes from Highland agaves, and Tequila Reposado, aged in French and American oak barrels for a richer aroma. The Blanco 750ml bottle is priced at $40, while the Reposado retails for $49.
With plans to continue expanding its global market presence and a strong commitment to quality, Loca Loka aims to play a key role in shaping the future of the global tequila industry.
FNP Weddings and Events has appointed Chef Sanjay Vij as Vice President – Culinary, bringing over four decades of experience to enhance its hospitality offerings. Chef Vij will oversee food and beverage innovations across FNP Weddings and Events, as well as Udman Hotels and Resorts, strengthening their presence in India’s growing hospitality and events sector.
Chef Vij, known for his extensive culinary expertise, began his career in 1982 with the Taj Group of Hotels. Over the years, he has held key leadership positions across properties in India, London, Africa, and other locations. His notable contributions include creating the renowned Bull’s Eye dessert and launching multiple Taj dining outlets that celebrated authentic regional cuisines, such as the flavors of Uttarakhand and Punjab. His focus on sustainability is evident in his efforts to craft zero-carbon meals using farm-fresh ingredients sourced directly from local communities.
As Vice President – Culinary, Chef Vij will oversee bespoke menu curation for luxury weddings and fine dining experiences at Udman Hotels, aligning FNP’s culinary vision with its commitment to providing memorable hospitality experiences.
Vikaas Gutgutia, Founder and Managing Director of Ferns N Petals stated, “Food has always been central to how we celebrate life’s most precious moments. With Chef Sanjay Vij joining our team, we’re not just elevating the dining experience—we’re bringing in a legacy of innovation, passion, and heartfelt hospitality. His vision aligns beautifully with ours, and I can’t wait to see how his artistry transforms our culinary journey across FNP Weddings and Udman Hotels.”
Chef Vij has built an impressive career that combines a deep respect for traditional flavors with modern culinary practices. His contributions include reviving Himalayan cuisines and mastering fine dining techniques under Chef Willi at London’s Dorchester. Over the years, he has served global dignitaries, including Queen Elizabeth, Prince Charles, President George Bush, Bill Clinton, the Biden Family, Dr. Kenneth Kaunda, Dr. Manmohan Singh, and Prime Minister Narendra Modi.
Chef Vij said, "Joining the FNP family marks an exciting new chapter for me. Food has always been my way of creating connections and spreading happiness, turning ordinary moments into something extraordinary. At Ferns N Petals, I am eager to craft culinary experiences that marry tradition with innovation, celebrating the joy of togetherness through flavors. Good food doesn’t need to be complicated—it just needs to be honest, creating memories that stay in your heart long after the last bite."
Chef Vij’s appointment reflects FNP’s continued focus on delivering exceptional hospitality and culinary experiences in India’s competitive hospitality market.
Chef Suvir Saran joins Neuma as its new Culinary Director, ushering in an exciting chapter for one of South Mumbai’s most beloved dining spaces.
With Chef Saran’s leadership, Neuma is poised to redefine its approach, introducing a fresh perspective to its globally inspired offerings while staying true to its ethos of comfort.
A tale unto itself is Chef Saran's remarkable voyage through kitchens around the world. He has continuously redefined what it means to innovate with food, from creating four acclaimed cookbooks like Indian Home Cooking and American Masala to opening Devi in New York City, the first Indian and non-Northern European restaurant in North America to receive a Michelin star when the guide debuted in America.
His most recent book, Instamatic: A Chef's Deeper, More Thoughtful Look into Today's Instaworld, provides a distinctive look at the relationship between social media and contemporary dining culture.
On his new role, Chef Saran shared, “Neuma is a space that invites imagination. It’s not just about food—it’s about crafting an experience where every moment tells a story. I’m excited to build on the foundation Neuma has created and to offer diners something truly memorable.”
InterContinental Marine Drive, Mumbai has appointed Lalit Rai as its new Executive Chef. With over 15 years of culinary experience, Chef Rai brings a strong background in creating exceptional dining experiences. Known for blending global techniques with local flavors, he aims to enhance the hotel’s culinary offerings.
In his new role, Chef Rai will oversee operations across all dining venues, banquet kitchens, and in-room dining, ensuring guests enjoy a memorable gastronomic journey.
“I am thrilled to join InterContinental Marine Drive, Mumbai, and look forward to creating unique dining experiences that reflect the vibrant culture and culinary heritage of this incredible city,” Chef Rai said.
Chef Rai’s career includes leadership roles at prestigious hospitality establishments, where he earned recognition for his creativity and commitment to excellence. His appointment reflects InterContinental Marine Drive’s ongoing focus on providing world-class dining experiences for its guests.
Grand Mercure Bengaluru Gopalan Mall has announced the appointment of Tenzin Phuntsok as its new Executive Chef. With nearly 17 years of experience in the hospitality industry, Tenzin brings extensive culinary expertise and leadership skills to the role.
Tenzin’s professional journey includes notable positions at esteemed establishments. Most recently, he served as Executive Chef at JW Marriott Chandigarh, where he managed diverse culinary operations and achieved significant milestones in food quality and guest satisfaction. He has also held leadership roles at InterContinental Chennai Mahabalipuram Resort, Swissotel Kolkata, and Taj Deccan Hyderabad. Inspired by his grandmother, Tenzin’s culinary approach spans a wide array of cuisines and emphasizes delivering exceptional dining experiences.
In his new role, Tenzin will oversee all culinary operations at Grand Mercure Bengaluru Gopalan Mall. His responsibilities include curating innovative menus, enhancing guest dining experiences, and ensuring adherence to the highest food quality and safety standards. His vision aligns with the hotel’s commitment to celebrating both local and global culinary traditions.
Tenzin’s expertise extends to food preparation, menu development, event catering, and inventory management. Coupled with his strong leadership and team-building skills, he is well-equipped to elevate the gastronomic offerings at the hotel. His focus on operational excellence and culinary innovation is expected to enhance the dining experience for guests further.
Bengaluru Marriott Hotel Whitefield has appointed Chef Gaurav Paul as its new Executive Chef. With over 20 years of experience in the culinary industry, Chef Paul brings extensive expertise and innovation to the role.
Chef Paul’s career includes leadership positions at renowned brands such as Hyatt Regency Kolkata, Vivanta By Taj MG Road Bangalore, Radisson Chandigarh, The Chancery Pavilion, and Carnival Cruise Line, among others. His culinary focus is on blending contemporary flavors with traditional dining techniques. Before joining Bengaluru Marriott Hotel Whitefield, Chef Paul served as Executive Chef at Hilton Bengaluru Embassy Golf Links.
In his new role, Chef Paul will oversee menu planning, recipe development, cost control, and revenue optimization, ensuring that food preparation and safety standards are met. Known for his leadership in both pre-opening and post-opening phases, Chef Paul is expected to bring fresh creativity and a focus on excellence to the hotel’s dining offerings.
Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield said, “We are delighted to welcome Chef Gaurav Paul to our team. With his wealth of culinary expertise and innovative approach, we are confident that his leadership will enhance the dining experience for our guests.”
Curefoods, India’s leading F&B house of brands has promoted Gokul Kandhi as Chief Operating Officer (COO). Gokul will be instrumental in growing the company's varied portfolio of brands throughout India, advancing operational excellence, and guiding the strategic vision of the organization with this appointment.
From the beginning of Curefoods' development, Gokul has been a crucial component. In his capacity as Business Head, he has played a key role in transforming Curefoods into a dominant force in the F&B industry, encompassing EatFit, CakeZone, Nomad Pizza, Sharief Bhai Biryani, and Frozen Bottle. With more than 500 cloud kitchens and physical locations, Curefoods currently serves over ten different cuisines in 40 cities nationwide.
Gokul, an alumnus of IIM Indore, has over 18 years of experience in retail, FMCG, and startups, and he brings a wealth of knowledge in product marketing, go-to-market strategies, market development, media planning, and business management. He developed strong leadership skills at Apple India and PepsiCo, where he learned how to succeed in competitive markets and focus on customer needs.
Speaking on his new role, Gokul said, “It’s an honor to take on the role of COO at Curefoods and lead the next phase of growth for a company that has been a pioneer in India’s F&B landscape. I look forward to working with our incredible team to expand our reach, strengthen our brands, and deliver exceptional experiences to our customers.”
Ankit Nagori, Founder, Curefoods, added, “Gokul has been a cornerstone of Curefoods’ success. His strategic vision and leadership have been instrumental in shaping our journey so far. As COO, I am confident that Gokul will continue to drive operational excellence and propel Curefoods to even greater heights.”
The famous international doughnut and coffee brand Krispy Kreme's South and West India operations were recently purchased by Curefoods from Landmark Group. Curefoods made a calculated strategic move with the acquisition to broaden its product line and strengthen its position in the booming food service industry in India. As it expands its operations and solidifies its position as India's top F&B operator, Curefoods is well-positioned for future growth and innovation following this leadership change.
Hilton Gurugram Baani City Centre has appointed Harkaran Singh Sethi as its new General Manager. With over 15 years of experience in the hospitality industry, Sethi brings expertise in operations management, food and beverage strategies, and leadership. His appointment is expected to support the hotel’s continued growth and operational efficiency in India’s competitive hospitality market.
Before joining Hilton Gurugram Baani City Centre, Sethi served as General Manager and Associate Director of Operations, South Asia at Radisson Hotel Group, overseeing strategic hotel operations in the region. His career also includes leadership roles at Marriott International, ITC Hotels, and Oberoi Hotels and Resorts, where he developed a strong foundation in hospitality management.
An alumnus of IHM-Bhopal, Sethi is a certified member of the Guild of British Butlers and a trainer for luxury hotels. His combination of formal education and industry experience equips him to enhance guest services and operational standards. His interest in travel also gives him insight into meeting diverse guest expectations.
Zubin Saxena, Senior Vice President and Regional Head, South Asia, Hilton said, “We are thrilled to welcome Harkaran Singh to the Hilton family. Harkaran’s extensive experience and deep understanding of the hospitality sector will be invaluable in upholding the Hilton legacy. Under his stewardship, we are confident that Hilton Gurugram will set new benchmarks in service and operational excellence.”
Located in Gurugram’s business district, Hilton Gurugram Baani City Centre serves business and leisure travelers. Sethi’s leadership will focus on strengthening the hotel’s market position in the Delhi NCR hospitality industry.
Harkaran Singh Sethi said, “I am honoured to join Hilton Gurugram Baani City Centre. Being part of Hilton Hotels and Resorts is a tremendous opportunity, and I look forward to working with the talented team here to create exceptional guest experiences and establish the hotel as a leader in the vibrant Delhi NCR market.”
With this leadership change, Hilton Gurugram Baani City Centre aims to maintain high service standards and reinforce its position as a key player in the region’s hospitality sector.
The Leela Ambience Gurugram Hotel and Residences has announced the appointment of Chef Thanakit Sangjan as the new Thai MasterChef at its all-day dining restaurant, Spectra. Known for his expertise in authentic Thai cuisine, Chef Thanakit will enhance the restaurant’s culinary offerings with traditional and regional Thai dishes.
Spectra, spanning 16,000 square feet with seating for 225 guests, features seven interactive culinary islands and private dining areas. The restaurant’s design, with chandeliers and marble platforms, provides a setting for diverse global cuisines. Chef Thanakit’s addition is expected to strengthen Spectra’s Thai food offerings.
Originally from Bangkok, Thailand, Chef Thanakit brings experience from renowned hotels in the UAE and Thailand. His previous role as Chef de Partie at The Thai Kitchen, Park Hyatt Dubai, contributed to the restaurant’s reputation for quality Thai cuisine. His career also includes positions at Anantara Eastern Mangroves in Abu Dhabi and Saeng Restaurant in Thailand.
In his role, Chef Thanakit will introduce Thai dishes across the hotel, including in-room dining, brunch menus, and bar snacks. He will collaborate with the hotel’s culinary team to develop Thai-inspired dishes for corporate and social events.
Chef Thanakit also plans to organize a weekly Thai Night at Spectra, offering guests a chance to experience traditional Thai cuisine. His approach combines classic Thai cooking techniques with modern influences, focusing on aromatic curries and stir-fried dishes to deliver a comprehensive Thai dining experience.
This appointment aligns with The Leela Ambience Gurugram’s focus on offering diverse culinary experiences, further solidifying its position in the luxury hospitality sector.
Novotel Imagicaa Khopoli has announced the appointment of Chef Rajesh Kumar as its Executive Chef, overseeing the property’s culinary operations. With over 18 years of experience in the hospitality industry, Chef Rajesh brings extensive expertise gained from leading culinary teams at prominent hospitality brands in India.
His career includes roles at Taj Lands End Mumbai, Taj Bengal Kolkata, Rodas - An Ecotel Hotel Powai, The Westin Hyderabad Mindspace, Novotel Outer Ring Road Bengaluru, and most recently, Novotel Mumbai Juhu Beach. These experiences have strengthened his culinary approach and leadership style.
Chef Rajesh is known for introducing innovative food festivals and implementing best kitchen practices. His ability to design customized menus and highlight under-represented cuisines reflects his dedication to delivering distinctive dining experiences.
Anil Chavan, General Manager of Novotel Imagicaa Khopoli stated, “We are thrilled to welcome Chef Rajesh Kumar to our family. His unparalleled expertise and innovative vision will undoubtedly redefine the dining experience at Novotel Imagicaa. Chef Rajesh's passion for creating unforgettable culinary moments resonates with our brand's ethos of offering unique and immersive guest experiences. We are confident that his leadership will inspire our culinary team to reach new heights.”
As he takes on his new role, Chef Rajesh Kumar aims to enhance the dining experience at Novotel Imagicaa, offering guests thoughtfully crafted menus that reflect his innovative culinary perspective.
Andaz Delhi, a prominent luxury hotel by Hyatt, has announced the appointment of Ankit Tiwari as the Beverage Manager at its Juniper Bar. With over seven years of experience in India’s hospitality and retail alco-bev industry, Ankit brings a strategic and innovative approach to beverage management, aiming to enhance Juniper’s offerings and guest experiences.
Ankit’s professional background includes leadership roles at some of India's top hospitality establishments. His expertise in mixology, menu curation, and team leadership has been instrumental in delivering exceptional service. At BYG Brewski Brewing Co. in Bengaluru, he led a team of over 30 members, implementing cost-effective measures and developing training programs that improved operational efficiency and customer satisfaction.
Hardip, General Manager of Andaz Delhi stated, “We are excited to welcome Ankit Tiwari to Andaz Delhi as Beverage Manager at Juniper Bar. With his background in luxury hospitality and his innovative approach to beverage management, we are confident that he will bring fresh perspectives to our offerings. We look forward to seeing him elevate the experience at Juniper, creating memorable and unique moments for our guests.”
Ankit’s role at Andaz Delhi involves strategic planning, market analysis, and brand management, all aimed at strengthening the hotel's position as a leader in India’s luxury lifestyle and retail hospitality sectors. His focus on evolving beverage trends and customer engagement is expected to redefine the guest experience at Juniper Bar.
Known for its emphasis on local experiences and innovative hospitality, Andaz Delhi is poised to benefit from Ankit’s expertise as he takes charge of shaping the bar’s future direction and driving success for its beverage team.
Sheraton Grand Bangalore Hotel at Brigade Gateway has announced the appointment of Raj Kadamuturu as its new Director of Food and Beverage. With 19 years of experience in the hospitality industry, Raj brings significant expertise to the role, marking an important leadership change at the hotel.
In his new position, Raj will be responsible for enhancing the dining experience for guests. He will oversee the daily operations of the food and beverage division, focusing on menu development, service supervision, cost control, and maximizing food and beverage revenue. His goal is to ensure a high-quality culinary experience across all outlets at the hotel.
Raj's extensive career includes senior roles at notable establishments such as Curio Collection by Hilton in Nairobi, The Westin in Pune, and Four Seasons Hotels. His experience in both international and regional culinary trends equips him to lead Sheraton Grand Bangalore's food and beverage unit effectively.
Raj is skilled in coaching, creating operational strategies, financial management, and forecasting. He has also led successful pre-openings and implemented change management processes while maintaining superior yield management practices.
“I am incredibly excited to embark on this journey with Sheraton Grand Bangalore and contribute to its esteemed reputation for excellence. My goal is to work collaboratively with the team to craft unique and memorable dining experiences that captivate our guests,” said Raj Kadamuturu.
With his leadership and experience, Raj is expected to drive innovation and growth in the food and beverage operations at Sheraton Grand Bangalore Hotel at Brigade Gateway.
Skyview by Empyrean, a 22-acre mountain retreat located in Jammu’s Sanget Valley, has announced the appointment of Chef Lalit Kumar as its new Executive Chef. Chef Lalit will lead the culinary operations at Banana Leaf, the property’s multi-cuisine restaurant with an 80-seat capacity, offering views of the Sanget Valley.
The restaurant serves a range of Indian, Chinese, and Continental dishes, as well as local specialties crafted using ingredients sourced from the region. Under Chef Lalit’s guidance, the focus will remain on delivering high-quality dining experiences with an emphasis on regional flavors.
Chef Lalit brings over 12 years of experience in the hospitality industry, having worked in leadership roles at renowned establishments such as Clarks Hotel Khajuraho, Radisson Hotel Rewa, and Ramada Hotel Navi Mumbai. His approach to culinary artistry centers on creating dishes that not only satisfy the palate but also provide a memorable experience for diners.
Owais Altaf Syed, Director of Skyview by Empyrean said, “We are delighted to welcome Chef Lalit to the Skyview family. Chef Lalit brings a culinary philosophy that beautifully blends authenticity with innovation, creating unforgettable dining experiences. His deep commitment to using local ingredients and embracing sustainable practices aligns perfectly with our values. We look forward to elevating the dining experience for all our visitors now.”
Chef Lalit’s addition is expected to enhance the culinary offerings at Skyview by Empyrean, reinforcing its reputation as a destination for quality dining in a picturesque mountain setting.
Subway has announced that its Global Chief Executive Officer, John Chidsey, will retire by the end of 2024 after five years at the helm. Chidsey, who joined in 2019 as the brand's first CEO from outside the founding family, has been credited with driving significant changes in the company’s operations and market presence. Carrie Walsh, currently Subway's President for Europe, Middle East, and Africa (EMEA) and former Global Chief Marketing Officer, will serve as Interim CEO while the company searches for a permanent successor.
Walsh said, "I am honored to step into the role of Interim CEO, continuing to drive key initiatives to help boost franchisee profitability and delight our guests through innovation. Through collaboration with the Subway leadership team, employees, and our valued franchisees, we will keep elevating the Subway experience and deliver fresh, quality food to more guests around the globe."
During Chidsey's tenure, Subway implemented a multi-year transformation strategy that included menu enhancements, improvements in guest experience, and a focus on digital innovation. His leadership also strengthened Subway’s global growth strategy, prioritizing partnerships with multi-unit operators and master franchisees. This approach has led to over 10,000 future restaurant commitments, positioning the brand to more than double new restaurant openings in 2024 compared to 2019.
"Under John's leadership, Subway has been transformed. His vision and passion have set a high standard that will continue to guide the brand for years to come," noted Clay Harmon, a member of Subway’s Board of Directors. "Carrie is uniquely qualified to lead Subway through this transition, bringing expertise in global operations, brand innovation, and digital transformation."
Walsh, who joined Subway in 2019 as part of its Executive Leadership Team, has over two decades of experience in restaurant, retail, and consumer industries, including roles at YUM! Brands, Pizza Hut, and PepsiCo. As Global Chief Marketing Officer, she played a key role in enhancing the brand's visibility and reputation, re-engaging customers, and driving strategic initiatives. In her most recent role as President of EMEA, Walsh oversaw operations, finance, marketing, and development activities across 50 countries.
Chidsey said, "It has been a privilege to lead Subway through a period of exciting change, and I am so proud of what the team has achieved together. I've worked closely with Carrie over the past five years, and I've witnessed firsthand her deep understanding of what it takes for a global brand to grow and evolve."
Chidsey will remain involved as a consultant to support the leadership transition and continue guiding Subway’s international growth strategy and franchisee partnerships.
The Orchid Hotel Pune has elevated Dipak Singh to the role of Assistant Food & Beverage Manager. Bringing over eight years of experience in the hospitality industry, Dipak has consistently demonstrated his ability to deliver high-quality dining and banquet experiences. Since joining the hotel in 2020, he has played a significant role in enhancing banquet services and ensuring seamless guest experiences.
Dipak’s career journey includes roles at well-regarded hospitality brands such as Holiday Inn, Marriott, and Crowne Plaza. This experience has equipped him with the expertise to manage complex event setups and oversee daily operations efficiently. Known for his attention to detail and effective team leadership, Dipak has earned recognition from both guests and colleagues for his contributions to the hotel’s success.
Dipak said, "I'm honored and grateful for this opportunity. I'm excited to contribute even more to our hotel's success and make our guests come back again and again to The Orchid."
In his new role, Dipak will continue to focus on maintaining high standards of service in food and beverage operations, further supporting The Orchid Hotel Pune’s commitment to delivering excellence in hospitality.
Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has announced the appointment of Ravi Rawat as its Assistant Pastry Chef. With over nine years of experience in bakery and pastry arts, Chef Ravi brings expertise honed at renowned establishments such as Grand Hyatt Kochi, The Westin Hyderabad, and Aloft Hotel Bengaluru.
During his tenure at Grand Hyatt Kochi, Chef Ravi managed bakery operations, introduced innovative recipes, and mentored pastry teams. One of his notable achievements includes creating the tallest edible Christmas tree at The Westin Hyderabad, a project that received significant recognition.
Chef Ravi emphasizes using fresh, locally sourced ingredients to craft desserts catering to diverse preferences. His approach combines precision and creativity, reflecting a passion for exploring new techniques and flavors in his creations.
In his new role, Chef Ravi will oversee bakery and pastry operations at Sheraton Grand Bengaluru Whitefield, focusing on elevating the dining experience. His vision and leadership aim to enhance the hotel’s offerings with an extensive selection of desserts, aligning with the hotel’s commitment to delivering quality hospitality.
When not in the kitchen, Chef Ravi enjoys food photography and experimenting with new recipes, adding a creative edge to his culinary repertoire.
Sheraton Grand Bengaluru Whitefield Hotel and Convention Center is part of Marriott International, a global hospitality leader operating nearly 8,900 properties across 141 countries and territories under various brands.
abCoffee has announced the appointment of Rohit Tiwari as its new President of Operations, underscoring its commitment to growth and innovation in India’s retail and hospitality sectors. Tiwari brings extensive experience in scaling businesses, having held leadership roles across diverse industries, including stints at OYO, Prepladder (a Unacademy company), Airtel Payments Bank, Unilever, and Marico.
At OYO, Tiwari played a key role in building operational teams and enhancing service efficiency. His time at Airtel Payments Bank further demonstrated his ability to manage large-scale distribution networks, expanding customer touchpoints to over 600,000 locations. This expertise aligns with abCoffee's strategy to grow its footprint in the competitive takeout coffee market while strengthening its operational infrastructure.
Sharing his thoughts on the appointment, the company emphasized that Tiwari’s track record of driving customer acquisition and managing network expansion makes him a strategic fit for abCoffee’s plans. The brand is focused on reinforcing its position in the takeout coffee segment through operational efficiency and technology-driven solutions, ensuring convenience, affordability, and quality for its customers.
Tiwari’s versatile background and leadership experience mark a significant step for abCoffee as it targets new markets and innovative customer engagement strategies in India’s growing coffee retail landscape.
The Wendy’s Company has announced the appointment of Ken Cook as Chief Financial Officer (CFO), effective December 2, 2024. Cook will report directly to President and Chief Executive Officer Kirk Tanner and join Wendy’s Senior Leadership Team. He succeeds Gunther Plosch, who has been the company’s CFO since 2016. Plosch will step down at the end of the year following a transition period with Cook.
Cook joins Wendy’s with two decades of finance experience, most recently as Head of Financial Planning and Analysis at United Parcel Service (UPS). At UPS, he held various leadership positions, including CFO for the U.S. Domestic segment, where he managed financial planning for the company’s largest business unit. Additionally, he has experience in Investor Relations, Treasury, and more than three years as CFO of UPS’s South Asia operations.
Wendy’s President and CEO Kirk Tanner said, "Driving operational performance and improving restaurant profitability are critical to our growth trajectory. Ken will play a key role across our initiatives to increase revenue and expand margins as we enter the next phase of growth in the U.S. and around the globe, helping to unlock value for our shareholders. I want to thank GP for his work to improve our system's financial foundations and processes that have created a stronger organization and positioned us to build momentum."
Cook stated, "I am excited for the opportunity to lead the Finance organization of Wendy's as this iconic brand embarks on an accelerated growth journey. I look forward to working with the talented Wendy's system and franchise community to drive profitable growth for our restaurants, teams, and shareowners."
Wendy’s plans to release its fourth-quarter and full-year 2024 financial results on February 13, 2025, and will host an Investor Day on March 5, 2025, to outline its strategies and financial outlook.
Chipotle Mexican Grill Inc. has appointed Scott Boatwright as its permanent chief executive officer, effective immediately. Boatwright, who was named interim CEO in August following Brian Niccol's departure to lead Starbucks Corp., has held previous roles as Chipotle’s chief operating officer and chief restaurant officer since joining the company from Arby’s in 2017. Chipotle’s board made the decision after what it described as a “robust and thorough process."
In New York trading, Chipotle’s shares remained steady, reflecting a 28 percent rise over the year, slightly outperforming the S&P 500 Index. This growth highlights the burrito chain’s strong market presence despite challenges in the restaurant industry, with consumer spending on dining out showing signs of slowing. Unlike some competitors, such as McDonald's and Starbucks, which have faced several quarters of declining same-store sales, Chipotle has continued to attract diners.
Amid rising food costs, Chipotle’s appeal as a fast-casual dining option has increased relative to fast-food chains that have been impacted by price hikes. In the third quarter, Chipotle reported growth in both transaction volume and average check size—a trend that, according to Boatwright, has shown "accelerating transaction trends" heading into the fourth quarter.
Boatwright, alongside Niccol, has focused on streamlining operations and improving service times at Chipotle locations. The company introduced separate assembly lines specifically for online orders to reduce congestion at physical locations.
In an interview last year, Boatwright discussed how employee retention was improving at Chipotle, even as demand in the retail sector softened and the tech industry experienced layoffs. He noted that Chipotle typically recruits about 15,000 workers in preparation for its busy season from March to May. Given the chain’s growth, it continually hires for hourly roles, as new store openings require steady staffing. “We are very well staffed for today’s volume, but that volume is growing daily,” Boatwright remarked at the time, acknowledging the ongoing recruitment needs of a high-growth business.
Chipotle anticipates adding up to 345 company-operated restaurants by the end of the year, signaling its continued expansion under Boatwright’s leadership.
Pramod Singh Kanyal was appointed Director of Food & Beverage by the Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre (HICC). Pramod contributes a wealth of knowledge and leadership to the team with his more than 15 years of experience in restaurant management, banquet operations, and event management in prestigious five-star hotels.
Throughout his career, Pramod has held a variety of positions in the hospitality sector. Most recently, he served as the Director of Food & Beverage at the Sheraton Hyderabad Hotel, where he effectively oversaw extensive operations with an emphasis on budgeting, operational effectiveness, and exceeding client expectations. His vast experience, which includes serving on three successful pre-opening hotel teams, has sharpened his ability to precisely and creatively design and carry out significant events. His dedication to providing quality service and encouraging teamwork is in line with the principles of Novotel Hyderabad Convention Centre & HICC.
On his appointment, Pramod said, “I am excited to join Novotel Hyderabad Convention Centre & HICC and lead the Food & Beverage team. My goal is to further elevate the dining experiences at the property by focusing on innovation, customer satisfaction, and seamless execution of large-scale events.”
Swiggy, India’s leading on-demand convenience platform, has expanded its leadership team to strengthen operations across its food delivery and quick commerce sectors. The new appointments of Shalabh Shrivastava as Senior Vice President of Driver Org and Hari Kumar G as Senior Vice President and Chief Business Officer for Swiggy Instamart aim to enhance Swiggy’s operational efficiency and market reach.
Shalabh Shrivastava, with over 25 years in e-commerce, retail, technology, consulting, and investment banking, joins Swiggy after his role as Vice President at Flipkart, where he focused on scaling supply chains and improving customer experience. His experience includes leadership roles at Reliance Retail, ICICI Bank, Ernst & Young, and Infosys. At Swiggy, Shrivastava will focus on optimizing Product and Operations for the company’s delivery fleet.
Hari Kumar G, who brings over a decade of experience in driving growth across various sectors, will lead Swiggy Instamart. His previous roles include leadership at Flipkart, where he managed categories like electronics, appliances, and groceries, as well as positions at Network18, CSC, and Cordys. Kumar's role at Swiggy will emphasize customer-centric growth and category expansion to strengthen Instamart’s competitive position in the quick commerce market.
Girish Menon, Chief Human Resources Officer at Swiggy said, “As Swiggy accelerates its innovation and expands into new categories and services, strengthening our leadership team is critical to driving the next phase of our growth. Hari and Shalabh bring deep expertise in scaling businesses and optimizing operations across dynamic, fast-paced industries. Their leadership will be pivotal as we continue to deliver unparalleled convenience to consumers.”
These appointments highlight Swiggy’s focus on scaling its operations and enhancing service delivery in both its food delivery and quick commerce divisions, supporting its ongoing growth in India’s retail and on-demand services market.
Papa John’s International, Inc. has appointed Jenna Bromberg as Chief Marketing Officer, effective Nov. 14. With experience in the quick-service restaurant industry and modern retail marketing, Bromberg is expected to bring a focused approach to her new role.
Todd Penegor, President and Chief Executive Officer said, “Jenna’s track record of building strong brands and driving innovative marketing campaigns makes her the ideal leader to help take the Papa Johns brand into its next chapter. Her proven ability to connect with modern consumers, combined with her deep understanding of the restaurant industry, particularly her experience in the pizza segment, will be invaluable as we continue to expand our market presence.”
Bromberg joins Papa John’s from Carter’s Inc., where she held the position of Vice President of Brand Marketing and Creative. During her time there, she successfully led multiple brands through the pandemic and launched several impactful marketing campaigns. Her return to the pizza industry builds on her prior experience as Director of Core Brand Marketing at Pizza Hut.
Bromberg remarked, “I am eager to join Papa John’s at such an exciting time in the company’s journey. The pizza industry has always been close to my heart, and I'm energized by the opportunity to combine my consumer retail experience with my restaurant industry background to create compelling, innovative marketing strategies that will connect with our customers as well as bring new consumers to the brand.”
In her new position, Bromberg will oversee the company’s marketing strategy, brand development, digital customer experience, and creative efforts. Her responsibilities will include engaging current and new audiences through data-driven campaigns and managing product innovation to introduce new offerings to the menu.
Bromberg will report directly to Penegor and will be a member of the Papa John’s Executive Leadership Team.
Kikkoman India has appointed renowned Chef Manjit Gill as an industry advisor to bolster its presence in Indian kitchens and restaurants. Chef Gill, a veteran of the culinary industry, will support Kikkoman’s expansion by promoting Kikkoman Soy Sauce and collaborating closely with the restaurant sector.
Expressing his enthusiasm, Chef Manjit Gill remarked, “All the hotels and kitchens that have been managed by me have cooked with soy sauce for many years, and for every type of cuisine, I absolutely use Kikkoman. When the offer of Industry Advisor came from Kikkoman, I happily accepted. I want to cooperate in making Kikkoman Soy Sauce the definitive standard soy sauce in the Indian market. Kikkoman Soy Sauce is pure and natural, with umami and aroma that cannot be matched by other soy sauces. Chefs who are truly committed to taste will seek out Kikkoman.”
Jaspal Sabharwal, Co-Founder of TagTaste Foods said, “In our business where we conduct lots of research in the culinary space, we interact with many professional chefs. We have observed the steady increase in the number of chefs across India who are cooking a diverse variety of international cuisines. This is a big change in the Indian culinary market, and in fact, most definitely, Chinese and Pan-Asian restaurants will also keep on seeing accelerated growth.”
Osamu Mogi, Head of International Operations Division at Kikkoman Corporation, noted the growing demand for Kikkoman products in India. “Thanks to all the support we have received, our Indian business is performing well. I believe this is because people in India are beginning to recognize the difference between soy sauces and that soy sauce can enhance the flavor of every dish. We will continue to steadily fuse with Indian food culture to increase the number of Kikkoman users one at a time.”
Chef Gill, having recently observed Kikkoman’s widespread use in American cuisine added, “The other day I went to the United States and was once again surprised to see how the use of Kikkoman is not limited to Japanese cuisine and sushi, but that it is also regularly used in American Chinese food and a variety of meat, fish, and vegetarian dishes. Kikkoman Soy Sauce enhances the local food culture. Many people in India still associate Kikkoman with sushi and Japanese cuisine, and I want to change that. Once the all-purpose seasoning Kikkoman Soy Sauce is used more widely in dishes other than Japanese food, beginning with Indian Chinese cuisine, I believe that we will be able to further enhance Indian food culture.”
Through Chef Gill’s expertise and guidance, Kikkoman India aims to establish Kikkoman Soy Sauce as a staple seasoning, expanding its role beyond Japanese cuisine to enrich India’s diverse culinary landscape.
Domino’s Pizza Inc. has announced the promotion of Kate Trumbull to Executive Vice President and Chief Marketing Officer, effective November 1, 2024. In her new position, Trumbull will lead global marketing efforts and continue reporting to Joe Jordan, President of U.S. and Global Services. Additionally, Trumbull will oversee the international marketing team led by Risa O'Hara as part of an expanded global marketing structure.
Trumbull, who joined Domino’s in 2011 after a successful stint at Procter and Gamble, has held various leadership positions during her 13-year tenure. She began as Program Leader for Hispanic Marketing and progressed through roles such as Director of Loyalty, Director of Digital Advertising, and Vice President of Advertising. Most recently, in March 2023, she was named Senior Vice President and Chief Brand Officer, where she managed advertising, media, product innovation, and national sales.
Trumbull has been instrumental in spearheading several major marketing initiatives at Domino’s, including campaigns like Domino's Carryout Tips, Emergency Pizza, Pinpoint Delivery, and the company's revamped loyalty program, Domino's Rewards. Her contributions have reinforced the brand’s focus on innovation and customer-centric marketing.
Joe Jordan expressed, "From the time I met Kate over a decade ago, it was evident she had the vision and passion to shape Domino’s future. Her leadership on campaigns like Paving for Pizza and Emergency Pizza, combined with her role in advancing our Hungry for MORE strategy and the revamped loyalty program, has been critical to our growth."
Trumbull, reflecting on her journey, acknowledged the influence of Domino’s franchisees, many of whom started as drivers or in-store employees. "Their passion and commitment to the brand have directly shaped my marketing approach," Trumbull shared. "I'm proud of the teams I've led, and their work has been pivotal in Domino's becoming the No. 1 pizza company globally."
As Trumbull takes on the role of Chief Marketing Officer, she is poised to further drive Domino’s marketing initiatives, particularly the global expansion of the Hungry for MORE strategy, ensuring the brand remains aligned and innovative in its approach.
L’Opéra, a renowned French pâtisserie and boulangerie in Delhi, has appointed Kevin Duthel as its new Executive Chef. With over 20 years of experience in French cuisine, Chef Kevin brings extensive expertise to his new role at L’Opéra.
Chef Kevin’s career includes working in prestigious kitchens in France and England, including several Michelin-starred restaurants. Known for his precision and innovative approach, he is expected to elevate L’Opéra's culinary offerings.
Laurent Samandari, Co-Founder and CEO of L’Opéra said, “We are delighted to welcome Chef Kevin to the L’Opéra family. His expertise and vision align perfectly with our commitment to providing an unparalleled authentic experience. We are confident that our guests will be captivated by the exceptional flavors and artistry that Chef Kevin will bring to our products.”
Chef Kevin commented, “I am honored to be part of such a prestigious establishment. L’Opéra’s dedication to authenticity and quality resonates deeply with my culinary philosophy. I look forward to crafting delicacies that celebrate France’s rich culinary traditions while incorporating local ingredients.”
L’Opéra invites its patrons to experience the upcoming creations under Chef Kevin’s leadership.
Hilton Goa Resort, Candolim, has appointed Kshitij Jawa as its new General Manager, bringing with him over two decades of experience in the hospitality industry. Jawa’s extensive background covers hotel operations, marketing, food and beverage, team management, financial oversight, and leading pre-opening projects. His role at Hilton Goa Resort will be central to advancing the hotel’s growth strategy, with a focus on strengthening its market position, improving guest experiences, and enhancing team performance.
Owned by Soham Leisure Ventures Private Limited, a subsidiary of Sun Estates Developers, and managed by Hilton, the resort in Candolim aims to build on its reputation under Jawa’s leadership. In his new role, Jawa will oversee all aspects of hotel operations, administration, and guest services to ensure the resort continues to meet its goals in providing excellent hospitality.
Kshitij Jawa said, "I look forward to this new opportunity and am proud to lead the phenomenal team at Hilton Goa Resort, Candolim. My ultimate goal is to ensure this hotel remains a top choice for both domestic and international travelers across market segments by delivering outstanding customer service and amenities. I am excited to work alongside this talented group of people to continue building on the legacy, setting new benchmarks in delivering memorable experiences."
Jawa’s experience includes leadership positions at prominent hotel chains in India. Prior to joining Hilton Goa Resort, he was the General Manager at Radisson Hotel Group in Mohali, where he successfully launched India’s first Radisson RED brand. His past tenures also include roles with Marriott International, Hyatt Hotels and Resorts, and The Oberoi Hotels and Resorts. Jawa holds an MBA from the Indian Institute of Management Kozhikode and has completed the Guest Service Management program at the Oberoi Centre of Learning and Development, New Delhi. He also engages in community service, aligning with Hilton’s commitment to giving back.
Hilton Goa Resort, Candolim, is part of the Hilton Honors program, offering members benefits such as exclusive discounts, flexible payment options, and contactless services through the Hilton Honors mobile app.
Mirah Hospitality, the group behind restaurant chains such as Bayroute, Hitchki, and Rajdhani, has appointed Abheet Singh Bagga as the new Head of Brand and Marketing. In this role, Abheet will oversee the brand and marketing strategy for all Mirah Hospitality brands across India and Dubai, including Hitchki, Bayroute, The Mezze Company, Rajdhani, and Rajdhani Street.
Abheet brings a wealth of experience from the food and beverage industry, with expertise in brand strategy, marketing, sales, operations, and events. He has a proven track record of delivering results through his creative vision and problem-solving skills.
Jino Joseph, AVP – Human Resource and Operations said, "We are delighted to welcome Abheet to Mirah Hospitality. His passion for the industry and extensive experience make him the ideal candidate to lead our brand and marketing efforts. We are confident that Abheet will play a pivotal role in driving our brands to new heights."
Abheet Singh Bagga expressed, "I am thrilled to be joining Mirah Hospitality and contributing to the growth of these iconic brands. I look forward to working with the talented team at Mirah Hospitality to further elevate the dining experiences and brand presence of Bayroute, Hitchki, and Rajdhani."
Before joining Mirah Hospitality, Abheet held leadership roles at DEFY Vodka, Greater Than Gin, and The Habitat. His appointment comes as Mirah Hospitality continues to expand and innovate within India's dining scene.
Kamat Hotels India Ltd (KHIL) has announced the appointment of Chef Jnana Ranjan Panda as the group's new Corporate Chef. With more than 20 years of culinary experience across leading hotels and cruise lines, Chef Panda brings a wealth of knowledge and expertise to this role.
Hailing from Cuttack, Odisha, Chef Panda began his career after earning a diploma in hotel management. His first role was as a Commis Chef at ITC Fortune Hotel, and over the years, he has held key positions at prominent hospitality brands including the Taj Group of Hotels, Carnival Cruise Lines, and Radisson Group. He has also previously served as Regional Executive Chef at KHIL, and his new appointment recognizes his significant contributions to the group's food and beverage operations.
Chef Panda is known for his proficiency in European, Pan-Asian, and Mediterranean cuisines, as well as his focus on sustainability and reducing food waste. His leadership approach and team-building skills have earned him respect in the hospitality industry.
Chef Panda said, “I am honored to step into the role of Corporate Chef at KHIL. My journey from humble beginnings has taught me the importance of patience, passion, and continuous learning. I look forward to bringing new culinary experiences to our guests while upholding the core values of sustainability and excellence.”
Throughout his career, Chef Panda has received several accolades, including the International Chef Award in Chandigarh in 2013. His culinary style is deeply influenced by traditional Odia recipes passed down from his mother.
Kamat Hotels looks forward to Chef Panda's leadership and the diverse culinary experiences he will offer in his new role.
Navi Mumbai Marriott Hotel has announced the appointment of Chef Rohit Mattummal as the new Chef de Cuisine at Nazaara, the hotel’s renowned rooftop dining venue. Nazaara, located atop the hotel, offers a panoramic view of the city and surrounding hills, providing guests with an open-air dining experience.
Chef Rohit Mattummal brings over a decade of experience in the hospitality industry, specializing in Chinese, Thai, and Japanese cuisines. He is recognized for blending traditional flavors with contemporary twists. Chef Rohit graduated with first-class honors from Mahatma Gandhi Vidya Mandir’s SPH College of Hotel Management and Catering Technology, Nashik, where he earned his Bachelor's degree in Hotel Management and Catering Technology.
Chef Rohit’s professional journey includes key roles at well-known establishments. He previously served as Chef de Cuisine at Kempinski, Marsa Malaz – The Pearl in Doha, Qatar, where he managed kitchen departments and VIP events, ensuring high standards of hygiene. He also led the kitchen team at Kempinski, Barbaros Bay in Bodrum, Turkey, developing seasonal menus and implementing cost-efficient strategies. At The Oberoi in Bengaluru, India, Chef Rohit was instrumental in launching two new restaurants and received recognition for his contributions in training and performance. Earlier in his career, he managed banquet operations at Express Inn in Nashik, Maharashtra, and was part of the team at The Oberoi-Trident in Mumbai, where he oversaw various kitchen sections and maintained high standards in a Pan-Asian restaurant.
Fluent in English, Hindi, Marathi, and Malayalam, with a basic understanding of French, Chef Rohit is skilled in sourcing premium ingredients, managing budgets, and training staff. His expertise spans SE Asian, Indian, and international cuisines.
Saurabh Dube, General Manager of Navi Mumbai Marriott Hotel said, "We are delighted to welcome Chef Rohit Mattummal to our team. His exceptional culinary skills and innovative approach will elevate the dining experience at Nazaara, making it a sought-after destination for both locals and visitors."
Nazaara provides guests with an open-air dining experience, where they can enjoy Chef Rohit’s carefully crafted dishes while taking in breathtaking views of Navi Mumbai and its surroundings.
Allied Blenders and Distillers Limited (ABDL), India’s third-largest spirits company, has appointed Anil Somani as its Chief Financial Officer (CFO). He succeeds Ramakrishnan Ramaswamy, who contributed significantly to the company's success over the past 15 years.
With over 32 years of experience, Somani brings a wealth of knowledge to ABDL, having held senior finance roles across various sectors, including manufacturing, retail, and global corporations. A Chartered Accountant, he has demonstrated expertise in Strategy and Financial Management, Internal Controls, ERP Implementation, Digital Transformation, Treasury, Investor Relations, and Mergers and Acquisitions. Somani is also a certified SAP FICO Consultant and Certified Information Systems Auditor (CISA), with a strong track record of leading multiple ERP implementations.
Alok Gupta, MD of ABDL said, “We are excited to welcome Anil to our leadership team. His deep knowledge of financial management and transformation will be crucial as we pursue our strategic goals. We are confident that his business acumen will enhance our operational efficiency and contribute to our growth trajectory.”
Before joining ABDL, Somani served as the CFO of Bata India Limited and held key financial roles at organizations like Reliance Retail, Infiniti Retail (Croma), Walmart India, and Metro Cash and Carry India. He has been recognized for driving profitable growth, improving supply chain efficiencies, and spearheading finance and technology initiatives.
Somani said, "I am privileged to join Allied Blenders and Distillers Limited, a leader in the Indian spirits industry. I look forward to contributing to the company’s vision of financial efficiency and profitability and working closely with the team to strengthen our market position."
As ABDL continues its expansion, Somani’s leadership is expected to play a pivotal role in driving financial excellence and supporting the company’s long-term growth.
Mount Everest Breweries Ltd. (MEBL), a prominent player in India's brewing industry based in Indore, has announced the appointment of Shatbhi Basu as a Non-Executive Independent Director. Basu, India's first female bartender, brings over four decades of expertise in mixology and beverage consultancy. Her appointment is expected to bring fresh insights and a creative approach to the brewery’s strategic decisions.
Recognized for her contribution to the beverage industry, Basu has been honored by the President of India and the Ministry of Women and Child Development. In her new role at Mount Everest Breweries, she will offer independent guidance on company strategy, risk management, and brand performance. Her deep understanding of consumer behavior and emerging beverage trends will help MEBL craft innovative beer flavors and unique experiences, further strengthening its position in the market.
Vedant Kedia, CEO of Mount Everest Breweries Ltd said, "We’re thrilled to welcome Shatbhi Basu to the Mount Everest Breweries family. Her extensive knowledge and creative outlook in the beverage industry will provide new direction to our brand. We look forward to her expertise helping us craft distinctive products and take our brand to new heights in the competitive marketplace."
Shatbhi Basu also shared, "I am excited to be part of MEBL and collaborate with the team. I look forward to working closely with the leadership team to build the brand and deliver memorable experiences for consumers."
Basu holds a bachelor's degree in Arts from Osmania University and a Diploma in Hotel Management from the Institute of Hotel Management, Mumbai. She founded STIR, India's first academic institution dedicated to professional bartending, and is the author of books such as *The Can’t Go Wrong Book of Cocktails* and *The Can’t Go Wrong Book of Mocktails*. She has also served as a brand ambassador for American Whiskeys and hosted the TV show *In High Spirits* on NDTV Good Times. In 2022, Basu was inducted as Keeper of the Quaich for her contribution to the Scotch whisky industry.
With her appointment, MEBL is poised to further elevate its brand presence and product offerings in India's evolving beverage market.
The Wendy’s Company (Nasdaq: WEN) has appointed Arthur B. Winkleblack as its new non-executive Chairman of the Board, succeeding Nelson Peltz, who will now serve as Chairman Emeritus in recognition of his leadership and significant contributions to the company over the years. Winkleblack, a Board member since 2016, has played an integral role in the company’s governance and strategy, serving as Lead Independent Director since October 2023.
In addition to his new role, Winkleblack chairs the Nominating and Corporate Governance Committee and serves as a member of the Audit Committee, where he has previously held the position of Chairman. He has also been appointed Chairman of the Executive Committee.
Peltz, who has been the non-executive Chairman since 2007, is stepping down from his position to focus on other board commitments and future activities at Trian Fund Management. Commenting on his departure, Kirk Tanner, CEO of Wendy’s, expressed gratitude for Peltz’s many contributions. "Nelson has been an effective and collaborative leader, and Wendy's has greatly benefited from his strategic vision and operational skills. I wish him the best with his other commitments and look forward to continuing to work with him as a significant Wendy's shareholder," Tanner said.
Tanner added, "I am excited to work with Art in his new role and am confident that the entire Board and management team will continue to drive progress against the Company's strategic growth priorities." He emphasized the Board’s strong structure, which includes a majority of independent directors and a mix of diverse skills and experiences that align with the company's goals.
Nelson Peltz, CEO and a founding partner of Trian Fund Management, which owns 15.3 percent of Wendy’s outstanding shares, reflected on his tenure: "It’s been a pleasure working with the Wendy's Board for nearly two decades, and I’m proud of the company’s growth and transformation." Peltz expressed confidence in the company’s future leadership under Winkleblack and his partners Peter May and Matt Peltz, who will continue in their roles as Senior Vice Chairman and Vice Chairman, respectively.
With this leadership transition, Wendy’s remains focused on its strategic growth initiatives, backed by a well-structured and experienced Board.
Papa John’s International, Inc. has announced the appointment of Kevin Vasconi as its new Chief Digital and Technology Officer, effective immediately. Vasconi, an experienced leader in enterprise technology, joins the company after serving as Chief Information Officer at The Wendy’s Company, where he played a key role in transforming their digital operations and tripling its e-commerce business over three years.
In his new role, Vasconi will oversee the development and execution of Papa John’s digital and technology strategies, spanning customer-facing platforms, restaurant technology, and corporate systems. His responsibilities include enterprise architecture, data analytics, information security, and driving scalable, cost-effective technology solutions for the global franchise network. Collaborating closely with marketing and operations teams, he will focus on enhancing customer and employee experiences through technological innovation.
“Kevin and I worked together at The Wendy’s Company, where I saw first-hand his ability to lead technology innovation that delivered significant impact for customers, team members, and franchisees,” said Todd Penegor, President and CEO of Papa John’s. “His leadership in the QSR industry has been widely recognized, and I look forward to his contributions as we continue to grow in the digital space.”
Prior to joining The Wendy’s Company, Vasconi held senior roles at Domino’s, including EVP and CIO, where he led the development and expansion of its ecommerce operations both domestically and internationally. His career in technology spans over 35 years, with notable positions at Ford Motor Company, Covisint LLC, Polk Global Automotive, and Stanley Black and Decker.
“I’m excited to join the team at Papa John’s and lead the company’s technology strategy,” said Vasconi. “With the increasing competition in the QSR digital space, I see significant opportunities ahead. I’m eager to work with the executive and technology teams to drive growth for the company.”
Vasconi will report to Penegor and serve on the Executive Leadership Team. In related leadership updates, Ravi Thanawala, Chief Financial Officer, has been appointed CFO and EVP, International, while Joe Sieve will now serve as Chief Restaurant and Global Development Officer, overseeing global expansion and restaurant operations.
Punjabi By Nature, a prominent restaurant chain in India known for its 26-year legacy in North Indian cuisine, has announced the appointment of Manish Srivastava as its new Corporate Head of Sales and Marketing. With over 13 years of experience in the hospitality industry, Manish is set to bring his strategic insights and industry expertise to strengthen the brand's position in the market.
An alumnus of NSHM Durgapur, Manish Srivastava's career includes roles at well-known establishments such as Clarks, ITC, Radisson, Chancery, Qla Restaurant, and Pind Balluchi. His background spans hotel and restaurant operations, business planning, and talent development, all within the framework of international hospitality standards. His experience in event planning, marketing, sales growth, and brand development aligns well with Punjabi By Nature's goals.
Chef Manoj Rai, CEO of Punjabi By Nature said, "We are thrilled to welcome Manish Srivastava to our leadership team. His deep understanding of the hospitality industry and proven ability to drive sales and brand growth are exactly what we need as we enter our next phase of expansion."
Expressing his enthusiasm about joining the team, Manish Srivastava said, "I am honored to be part of a brand with such a rich history and dedication to excellence. My goal is to build on this legacy by implementing innovative marketing strategies, expanding our customer base, and enhancing our guests’ experiences. Together, we will ensure that Punjabi By Nature continues to set the standard for authentic Punjabi cuisine and exceptional service."
In his new role, Manish will lead initiatives in branding, social media marketing, influencer collaborations, and menu development. His immediate focus will be on strengthening the brand's market positioning and enhancing customer engagement. Punjabi By Nature plans to expand its locations, innovate its menu offerings, and enhance customer experiences under his leadership.
Manish's strategies will include expanding geographic reach, reinforcing brand identity, and leveraging digital marketing and strategic partnerships. He will also focus on dynamic pricing, improving customer experiences, expanding catering and events, and exploring franchise opportunities.
With Manish Srivastava's expertise, Punjabi By Nature is poised to continue its legacy as a leading Indian restaurant chain, further solidifying its presence in the hospitality industry.
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