Angsana Oasis Spa and Resort Welcomes New Executive Chef

Angsana Oasis Spa and Resort, Bengaluru, has announced the appointment of Rahul Istwal as its new Executive Chef. With over 15 years of experience in the food and beverage industry, Rahul brings extensive knowledge and a strong record of culinary excellence to the resort.

Throughout his career, Rahul has earned several accolades, including the Premium Dining Segment Award in 2023 and the Service Excellence of the Department Award from Marigold Hotel in 2013–2014. His recognition for the success of Dum Biryani at Café Coffee Day in 2015 and being named Best Performer at The Serai, Chikmagalur, further highlight his expertise. His culinary skills are broad, with a focus on Indian cuisines, food styling, and recipe standardization.

Ashley James, General Manager said, "We are thrilled to have Chef Rahul on board. His innovative approach to menu planning, guest interaction, and cost-control strategies is exactly what we need. We look forward to the unique skills and insights he brings to our team."

Chef Rahul stated, "I am excited to be part of Angsana Oasis Spa and Resort. My focus will be on maximizing kitchen revenue and enhancing guest satisfaction through guest engagement, social media presence, and conducting food festivals to create memorable culinary experiences."

Rahul's career includes key roles at renowned establishments such as Oakwood Premier Prestige Bangalore, Harsha The Fern in Shivamogga, Oakwood Residence Naylor Road in Pune, Le Meridien Paro Riverfront in Bhutan, and Lemon Tree Hotel in Hyderabad. His leadership in team management, manpower enhancement, and maintaining food quality have earned him a reputation as a dedicated professional in the hospitality sector.

Rahul holds a bachelor's degree in Food and Beverage Production from Sikkim Manipal University. His educational background, combined with his extensive experience, makes him well-equipped to lead the culinary team at Angsana. Outside of the kitchen, Chef Rahul enjoys playing carrom, cricket, and reading cookery books.