Chef Sanjeev Kapoor launches range of products in this festive season

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.

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has appointed Richard Charlie as Chef de Cuisine. 

With over 15 years of culinary expertise across some of the world’s most renowned hospitality brands, Richard brings a wealth of knowledge, creativity, and a deep passion for crafting unforgettable dining experiences.

Richard’s illustrious career has seen him excel in various leadership roles, including his recent position as Complex Head Chef at Le Meridien Hotel and Conference Centre, Dubai. There, he was instrumental in designing new, innovative menus tailored to diverse palates while consistently raising the bar on dining experiences. His experience in Dubai also includes prestigious roles at JW Marriott Hotel Dubai and Westin Mina Seyahi Beach Resort & Marina, where he served as Chef de Cuisine and Senior Sous Chef, respectively. 

In his new role at Sheraton Grand Bengaluru Whitefield, Richard will oversee the hotel’s dynamic food and beverage outlets, ensuring a blend of culinary creativity and operational excellence. His leadership will continue to elevate the guest dining experience, emphasizing both innovation and quality across the hotel’s kitchens.

Richard Charlie’s appointment underscores Sheraton Grand Bengaluru Whitefield’s dedication to culinary distinction, offering guests unique and memorable dining experiences.

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.

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.

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.

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.

The Leela Palaces, Hotels, and Resorts has announced an exclusive collaboration with Chef Prateek Sadhu, in partnership with Conosh, to bring his renowned restaurant concept, NAAR, to four of its iconic properties. This collaboration will be showcased at The Leela palaces in Jaipur, New Delhi, Bangalore, and Chennai, offering guests a unique culinary experience rooted in Himalayan traditions.

NAAR, meaning 'fire' in Kashmiri, reflects Chef Sadhu's philosophy, which emphasizes the use of wood-fired, grill-centric cooking to highlight the flavors of the Himalayan region. The menu crafted for this collaboration will bring the essence of Himalayan cuisine to life, with dishes like Akasalu and charcoal-grilled skewers, alongside desserts that blend seasonal fruits and grains with elements such as sea buckthorn.

Chef Prateek Sadhu said, “The Himalayas have long been a profound source of inspiration for me, not just for their awe-inspiring landscapes but for the rich flavors and deep-rooted traditions of the region. Collaborating with The Leela to introduce NAAR’s essence to these four cities is an opportunity to share the heart and soul of Himalayan cuisine with a discerning epicurean audience. This partnership allows guests at The Leela to experience a journey through time—tasting traditions steeped in history while indulging in the finest codes of modern luxury hospitality. Each dish is crafted to capture the spirit of the land, ensuring an unforgettable culinary experience that resonates with the essence of the Himalayas.”

Shweta Jain, Chief Marketing and Sales Officer at The Leela commented, “At The Leela, we are committed to curating extraordinary experiences that celebrate the versatility of Indian provenance. Our guests experience a surreal passage through time and tradition. This collaboration with Chef Prateek Sadhu and Conosh invites young epicureans to immerse themselves in the rich, evocative flavours of Himalayan cuisine, reimagined through the tapestry of Leela’s luxurious and indulgent service ethos. With this partnership, we celebrate the confluence of contemporary culinary explorations that resonate with the palate of today’s affluent global traveller.”

Neha Malik and Vaibhav Bahl, Co-Founders of Conosh said, “We are proud to bring one of the luminaries of the Indian culinary landscape, Chef Prateek Sadhu, and his ambitious destination dining restaurant NAAR, nestled in the Himalayas, to the cities of India. Hosted at the prestigious properties of The Leela Palace Hotels, these exclusive dinners will introduce culinary enthusiasts to dishes crafted with foraged, seasonal ingredients. Conosh aims to curate experiences that not only highlight exceptional cuisine but also foster a greater appreciation of the chef’s narrative. We extend our heartfelt gratitude to our partners for their unwavering support in bringing these extraordinary experiences to life.”

This partnership highlights The Leela's focus on offering guests a journey through India’s culinary heritage, providing an immersive dining experience that reflects both tradition and contemporary hospitality.

Bengaluru Marriott Hotel Whitefield has announced the appointment of Chef Mohan Sawant as the new Executive Sous Chef. Bringing over 15 years of culinary experience, Chef Mohan is set to enhance the hotel's dining offerings with his expertise in Western, Italian, and fusion cuisine.

Chef Mohan's career includes positions at renowned hospitality brands such as Taj The Trees in Mumbai and Radisson Blu Hotel and Spa in Nashik. He began his journey as a Commis Chef at The Park Hotel, Mumbai, and progressed to Demi Chef de Partie at Grand Hyatt, Mumbai, in 2011. Before joining Bengaluru Marriott Hotel Whitefield, he served as a Sous Chef at Grand Hyatt, showcasing his leadership in both pre-opening and operational phases, menu development, and staff training.

At Bengaluru Marriott Hotel Whitefield, Chef Mohan will oversee kitchen operations across the hotel’s dining outlets. His focus will be on introducing innovative menus, maintaining high standards of quality, and fostering teamwork. Known for managing complex kitchen operations, Chef Mohan aims to bring new energy and creativity to the hotel's culinary scene.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield said, “We are thrilled to welcome Chef Mohan to our team. His rich culinary background and innovative approach align perfectly with our commitment to providing outstanding dining experiences. We are confident that under his leadership, our guests will enjoy unforgettable culinary journeys.”

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has appointed Hardeep Singh as Chef de Cuisine, bringing over a decade of culinary expertise. Chef Hardeep's experience spans notable brands across India and Dubai, contributing to his reputation as a skilled and innovative chef.

Chef Hardeep began his culinary journey in 2013 as a commis chef at Jaypee Hotels in Agra. Over the years, he advanced through various roles, earning recognition early in his career when he was named First Runner Up at the AAHAR Delhi food festival while working at Crowne Plaza. His career includes significant contributions to well-known establishments such as JW Marriott's "K3" and "Signature by Sanjeev Kapoor" at Canvas M Gallery by Accor in Dubai. In his most recent position as Sous Chef at Hyatt Andaz, he was instrumental in elevating their food hall, "Annamaya," to an award-winning status.

Throughout his career, Chef Hardeep has been dedicated to preserving the traditional flavors and techniques of Indian cuisine. He combines these methods with a modern approach, resulting in dishes that are both innovative and rooted in tradition. His passion for Indian cuisine is particularly evident in his connection to the flavors and cooking styles of Punjab and the undivided Punjab Northwest Frontier region.

At Sheraton Grand Bengaluru Whitefield, Chef Hardeep will oversee the operations of the newly opened Indian speciality restaurant, Zarf. Under his leadership, Zarf is expected to offer a dining experience that combines creativity, authenticity, and a rich exploration of India’s diverse culinary landscape.

Celebrated Indian chef Manish Mehrotra, the man who gave India its first taste of the innovative Indian cuisine and is known for establishing multi-award winning restaurants Indian Accent and Comorin, has decided to move on from the restaurants and explore new opportunities.

“I had joined the company when I was a young man in the year 2000 and have literally grown with the company. I have learnt a lot and received great opportunities and support,” shared Mehrotra in the official statement by adding that, “There’s a time when one needs to explore new frontiers and spend some time with the family and that time has come for me.” 

Indian Accent that has established itself as a brand to reckon with. It is one of the early restaurants to offer tasting menus, has been on Asia’s 50 Best Restaurants list since 2015, currently ranking at number 26. Today, EVH International operate Indian Accent in Delhi, Mumbai and New York. Comorin, which offers flavours of the Indian subcontinent, made its debut on Asia’s 50 Best Restaurants extended list in 2022 and is currently at rank 79.

“I leave very confident that the kitchen teams at all Indian Accent and Comorin restaurants are fully capable of maintaining the standards of excellence that these two restaurant brands are known for. I shall be closely watching and cheering all the chefs from the sidelines, especially chef Shantanu Mehrotra, executive chef of Indian Accent New Delhi, who has been with me right from day one and chef Rijul Gulati who is doing a terrific job as head chef, Indian Accent Mumbai,” he added.

Indian Accent will now be lead by Chef Shantanu Mehrotra who has been with the Delhi restaurant since Day 1. He has been in the kitchens across the group’s restaurants, including Delhi ‘O’ Delhi, The All American Diner, Chor Bizarre, Oriental Octopus, and Drift.

“Chef Manish leaves a wonderful legacy at the two restaurant brands (Indian Accent and Comorin), which he helped build and nurture with his immense culinary talent and dedication He is an exceptional leader and human being and will be sorely missed, but we wish him all the very best in his future journey and adventures,” read the statement from EVH.

Novotel Mumbai International Airport has announced the promotion of Chef Roshan Tadadikar to Executive Chef. With over 13 years of culinary experience, Chef Roshan brings a wealth of expertise to his new role, continuing to be a significant asset to the hotel.

In his new position, Chef Roshan will oversee all culinary operations, leading a team of talented chefs to ensure the highest standards of food quality and presentation. His expertise in multi-cuisine cooking will be pivotal as he focuses on modern Indian and traditional cuisine, aiming to create flavorful and innovative dishes.

Chef Roshan's vision for the hotel's dining offerings includes designing an engaging and diverse menu that caters to local tastes while reflecting regional flavors. He has been recognized within the brand for his achievements, including Executive of the Year in 2015, Chef of the Year in 2016, and Best General Attitude in 2019.

With a bachelor's degree in Hotel Management, Travel, and Tourism from Punjab Technical University and participation in the Leadership Development Program, Chef Roshan has honed his skills through years of experience in various esteemed establishments and Novotel properties across India.

Rachita Sood, GM of Novotel Mumbai International Airport said, "We are delighted to have Chef Roshan at the helm of our kitchen now. Roshan understands and wants to drive the property’s reputation as a go-to culinary destination. 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.”

Chef Roshan Tadadikar said, "I am honored to be appointed as the Executive Chef at Novotel Mumbai International Airport and lead our talented team. 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."

Chef Roshan's promotion highlights Novotel Mumbai International Airport’s commitment to nurturing talent and promoting from within. His appointment marks a significant milestone in his career, promising exciting developments for the hotel's culinary scene.

The Westin Gurgaon, New Delhi, has appointed Chef Ankit Malhotra as the new Executive Sous Chef. 

With a rich culinary background spanning over 14 years, Chef Malhotra brings a wealth of experience and expertise to the renowned luxury hotel. Having started his career with The Imperial, New Delhi, his culinary journey spans premium hotels such as like The Ritz-Carlton, Bangalore, Taj West End Bengaluru, JW Marriott Mumbai Sahar, Conrad Pune along with international exposure at Radisson Blu Hotel, London Bloomsbury.

“Chef Ankit's dedication to quality, love for food, and impressive track record make him a valuable addition to our team. His creativity, culinary repertoire and expertise align perfectly with the hotel’s commitment to delivering extraordinary dining experience for our patrons,” shared Chef Amit Dash, Multi Property Executive Chef for The Westin Gurgaon, New Delhi & The Westin Sohna Resort and Spa.

In his new role, Chef Malhotra will work closely with the culinary team at the hotel to curate captivating, innovative and locally relevant dining experiences that are gratifying and fulfilling across the hotel's distinctive food and beverage outlets, keeping up with the hotel’s legacy of culinary excellence. 

His innovative approach to cooking, extensive knowledge of local and international cuisines, combined with his keen understanding of contemporary dining trends promise to enhance the gastronomic offerings at the hotel.

An extremely driven professional, Chef Ankit is involved in the planning, execution and supervision of the kitchen activities from developing menus, maintaining food quality standards, and staff training and development. 

In his leisure time, Chef Ankit strives to keep himself abreast with the latest trends in the food & beverage industry. He is a doting father to his toddler and loves spending time with his family.
 

ANDAAZ Restaurant, a leading name in Indian cuisine, has appointed Parth Bharti as its new Executive Chef. Based in New Jersey, ANDAAZ aims to enhance its dining experience under Chef Bharti’s guidance. 

Chef Bharti began his culinary career at TRIDENT BANDRA KURLA in Mumbai, where he gained recognition for his skills and was awarded the "Star of the Year" for outstanding guest service. His subsequent roles included CDP at MASSIVE RESTAURANTS PVT LTD, Sous Chef at PHILTRE THE BISTRO, and Head Chef at PIKKLE, showcasing his growing expertise and leadership in the kitchen.

Most recently, Chef Bharti was at DESI Restaurant in the Bay Area, California, where he managed all operations and contributed to the restaurant earning the "Best Casual Contemporary Indian Restaurant Santa Clara County" award from Lux Life Restaurant and Bar Awards 2022.

Chef Bharti is known for pushing the boundaries of Indian cuisine with innovative dishes like mamenori sushi roll, mango and banana pudding, baked corn with popcorn sauce, and sous vide salmon tikka. His experience includes stints at TRIDENT GURGAON and TAJ PALACE NEW DELHI, and he is a Gold Medalist from GGIPU University of Delhi and a member of the Indian Culinary Forum.

At ANDAAZ, Chef Bharti will assemble a skilled team to deliver a unique and memorable dining experience, focusing on maintaining high standards and a customer-centric approach.

Azure Hospitality has appointed Chef Kartik as the new Regional Chef. With a wealth of experience and a distinguished career, Chef Kartik is expected to enhance the culinary offerings across Azure Hospitality’s various establishments.

Chef Kartik began his culinary journey with a Bachelor in Hotel and Hotel Administration from IHM Kufri, Shimla, India. His early education at Mount Abu Public School in Delhi ignited his passion for the culinary arts. Starting his career as a Commis at Trident Bandra Kurla in Mumbai, he quickly advanced through positions such as Chef De Partie, Jr. Sous Chef, and Sous Chef at The Oberoi Hotels and Resorts India and Atmosphere Hotels and Resorts in the Maldives, gaining expertise in various culinary disciplines.

As Executive Sous Chef at Pahli Hill, Riyadh, Saudi Arabia, Chef Kartik was instrumental in the restaurant's success. He led the development of a major a la carte menu, managed the kitchen setup, and maintained high standards in crockery and cutlery selection. Leading a team of 17, Chef Kartik focused on continuous training, streamlined kitchen operations, and upheld quality, consistency, and hygiene standards.

Chef Kartik's commitment to guest service management is notable, with tailor-made menus for special occasions and accolades such as CEO of the Year 2018 and high appraisal ratings from 2016 to 2020. His collaborations with renowned chefs like Chef Pavinder Bali, Chef Sweety Singh, and Chef Osama Jalali highlight his dedication to preserving culinary heritage while innovating Indian cuisine.

As Regional Chef, Chef Kartik will oversee pan-India operations for Azure's specialty Indian restaurants, leading a team of over 300 members. His extensive experience with diverse nationalities and dynamic kitchen environments is expected to bring new perspectives and innovations, enhancing dining experiences across Azure's portfolio.

Azure Hospitality looks forward to the positive changes Chef Kartik will bring in his new role, aiming to boost culinary excellence and guest satisfaction.

Social Hub by Dhaba is thrilled to announce the appointment of Chef Dalvir Singh as its new Executive Chef. 

With over 17 years of illustrious experience in continental and Indian cuisine, Chef Singh brings a wealth of expertise and creativity to the table, promising to elevate the dining experience at one of New Jersey's finest culinary establishments.

Chef Dalvir Singh's remarkable journey in the culinary world spans across continents and prestigious establishments. His career began as a trainee at The Imperial in New Delhi, where he developed a comprehensive understanding of fine dining and kitchen operations. His early career saw him taking on significant roles at esteemed establishments such as Taj Palace Hotel and Radisson Blu Hotel in New Delhi.

From 2009 to 2017, Chef Singh honed his skills in various international settings. At Carnival Cruise Line and Oceania Cruises, he maintained exceptional food quality and presentation on premium cruise ships, ensuring compliance with HACCP standards. His tenure at the Airways Hotel in Port Moresby and The Imperial Hotel in New Delhi further solidified his reputation as a skilled and innovative chef.

At Rich Products & Solutions Pvt. Ltd. in India, Chef Singh managed a team of 30 chefs and played a crucial role in creating kitchen strategy roadmaps and curating innovative menus. His leadership ensured high functional efficiency and adherence to HACCP standards, earning him recognition as a culinary leader.

Chef Singh’s most recent role before joining Social Hub by Dhaba was at Taumeasina Island Resort in Apia, Samoa. As Executive Sous Chef, he maintained the quality and presentation of food, supervised kitchen operations, and communicated effectively with team members to ensure smooth operations. His ability to estimate daily production needs and check the quality of raw and cooked food products was pivotal in upholding the resort’s high standards.

Since January 2024, Chef Dalvir Singh has been serving as the Executive Chef at Social Hub by Dhaba, overseeing a fine dining multi-cuisine restaurant with a seating capacity of 250. Under his leadership, the restaurant continues to serve high-quality continental, Asian, and Indian cuisine, attracting diners from across the region.

Chef Singh holds a B.Com degree from Delhi University and has been recognized with several awards, including Gold and Bronze Medals in the AAHAR Chef Competition. He is also a certified cruise professional, a testament to his extensive experience and expertise.

In addition to his culinary prowess, Chef Singh is skilled in food photography, food styling, and crafting fresh handcrafted pasta. His creativity and ability to work as a team player make him a valuable asset to any culinary team.
 

Sheraton Grand Pune is pleased to announce the appointment of Rajinder Sareen as the new Executive Chef. Chef Sareen brings over 20 years of international hospitality management experience, having worked in some of the world's most prestigious hotels and restaurants. His appointment marks a significant addition to the culinary team, aligning with the brand's commitment to excellence in India's retail and hospitality sector.

Chef Sareen’s culinary journey includes training under renowned Michelin-starred chefs such as Albert Roux, Michel Roux Jr., Eric Chavot, and Atul Kochar. His expertise spans French, Italian, Mediterranean, and Indian cuisines and a strong understanding of food and wine pairing, menu planning, and innovative presentation techniques.

Throughout his career, Chef Sareen has held key positions at notable establishments including Sheraton Grand Bangalore, Hilton Chennai, Park Hyatt Goa Resort and Spa, Leela Palace Bangalore, and Taj Lands End Mumbai. His skills include managing multi-outlet hotels, scratch cooking, quality service, and team mentorship.

Chef Sareen has received several accolades, reflecting his dedication to culinary excellence. Under his leadership, Bene, the Italian restaurant at Sheraton Grand Bangalore, was named "Best Italian Restaurant in Bangalore" by the Times Food and Nightlife Awards. The property also received the "South Asia’s Leading Business Hotel – GOLD" award at the South Asia Travel Awards.

Supreet Roy, General Manager of Sheraton Grand Pune stated, "We are delighted to welcome Chef Rajinder Sareen to the Sheraton Grand Pune family. His vast international experience and exceptional culinary skills make him a perfect fit for our team. We are confident that under his leadership, our culinary offerings will reach new heights of excellence."

Chef Sareen’s innovative approach, attention to detail, and passion for creating memorable dining experiences align perfectly with Sheraton Grand Pune's commitment to quality. His leadership is expected to elevate the guest dining experience, setting new standards in sophistication and delight in the Indian retail and hospitality market.

Conrad Pune, the flagship luxury hotel for Hilton Worldwide, has appointed Chef Pradeep Rao as its new Executive Chef. 

Chef Rao brings a wealth of experience to his new role and will be instrumental in shaping the culinary future of Conrad Pune.

“We are thrilled to welcome Chef Rao to Conrad Pune. His extensive experience in renowned kitchens across India and the US, coupled with his deep understanding of regional flavours, makes him a perfect fit for our hotel. Chef Rao's passion for fresh, local ingredients and his commitment to creating innovative dishes will undoubtedly delight our guests,” shared Abhishek Sahai, General Manager, Conrad Pune.

Chef Rao boasts an impressive 17 years of culinary expertise. Having honed his skills in prestigious kitchens across India and the United States, he brings a deep appreciation for regional flavours and a well-established reputation for creativity. We are confident Chef Rao will be a valuable asset in shaping the future of Conrad Pune's culinary scene.

"For me, every dish is a chance to tell a story," said Chef Pradeep Rao, Executive Chef, Conrad Pune. "Simplicity is key, but the flavours should surprise and delight guests. Even a classic Indian meal like dal and rice can be elevated with the perfect ingredients and techniques. My goal at Conrad Pune is to build upon the success of their award-winning restaurants by showcasing a vibrant tapestry of regional Indian flavours for our discerning clientele. I'm thrilled to be part of the team and can't wait to share my culinary passion with Conrad Pune's guests,” he added.

His gastronomic journey began in 2007 with The Oberoi, Bangalore. He then went on to refine his craft at esteemed establishments like the signature Italian restaurant, PREGO, at the Westin Hyderabad, and the Marriott Town Centre in Seattle, USA. Returning to India, he rejoined the Westin Hyderabad, rising through the ranks to become Head Chef at Prego. Chef Rao's passion for food finds its roots in his Konkan heritage. Growing up along the Mangalore (Udupi) and Cochin coasts, he developed a deep appreciation for seafood and Kerala cuisine. A true connoisseur himself, Chef Rao is constantly inspired by local ingredients and regional specialties, transforming them into captivating dining experiences for his guests.

IRA by the Orchid Hotel Bhubaneswar has appointed their new Executive Chef, Pratyush Swain. 

With his 20 years of experience in the culinary industry, the chef brings a wealth of knowledge and expertise to his new role. 

“I strive to create dishes that are a blend of tradition and innovation. I believe in respecting the ingredients and letting the natural flavors shine”, he stated.

Experimenting with different ingredients and techniques Chef Pratyush started his culinary journey from his home. Later deciding to pursue his passion professionally he enrolled in a reputed HM school, with rigorous training and hands-on experience he received invaluable learning. 

Chef Pratyush has received notable culinary achievements, including winning silver medals in the SICA and leading the food safety team to achieve the prestigious FSSC 22000:2018 certification.

Beyond his culinary progess, Chef Pratyush has been admired for his leadership, teamwork, and ability to inspire others. His passion for food has not only fueled his professional success but also enriched the lives of those he has worked with.

Chrome Asia Hospitality has introduced Chef Beena Noronha as the Corporate Chef specializing in European Cuisine.

Beginning her tenure at Gigi, Chef Beena focuses on modernizing traditional dishes.

She transitions from St Regis, Mumbai, bringing a wealth of experience. Before delving into the culinary world, she spent over a decade in the fashion industry.

However, her passion for cooking ultimately led her to pursue culinary arts and create culinary masterpieces.

“As we scale to newer heights in our culinary journey, we are delighted to announce the addition of Chef Beena to the team who crafts not just our meals but creates an unforgettable experience for our guests. What sets our bars apart under the Chrome portfolio is their distinctiveness, and we are pleased that Chef Beena not only understands each brand so closely and has curated menus that authentically align with each location's unique vibe and personality. With Chef Beena, we aim to create unforgettable culinary experiences for our guests.” said Pawan Shahri, Founder, Chrome Asia Hospitality.

Chef Beena derives immense satisfaction from enriching people's lives through her culinary prowess.

Firmly believing that cooking transcends mere skill to become an art form, she ventures beyond conventional boundaries, exploring modern techniques and gastronomy.

Her travels have afforded her exposure to a wide spectrum of cuisines, spanning Asian, French, Italian, Mexican, American, Mediterranean, Arabic, and Indian.

“I'm excited to get on this journey that transcends the usual. We are not just serving food, we're curating an overall sensorial experience for our guests by taking familiar ingredients and presenting them in ways that surprises palates, and creates memories. I am thankful for the team at Chrome Hospitality for believing in me and trusting my instincts to craft a menu that is anything but ordinary. They've given me the freedom to be experimental, to blend flavors in ways that challenge the norms and elevate the dining experience.” said Beena Noronha, Corporate Chef, Chrome Asia Hospitality.

As a leader in Mumbai's hospitality sector, the group takes pride in showcasing a collection of distinctive food and beverage establishments in their portfolio, such as GIGI, Eve, Demy, Donna Deli, Shy, Kaia Goa, and others.
 

Prego, the specialty Italian restaurant at The Westin Gurgaon, New Delhi has appointed Chef Davide Di Domenico as its new Chef De Cuisine. 

With over 12 years of culinary experience spanning across Italy and internationally acclaimed establishments, Chef Davide brings a wealth of expertise in traditional Italian cuisine to the vibrant culinary canvas of The Westin Gurgaon, New Delhi.

“With my stint at Prego, guests can look forward to a blend of authentic Italian classics infused with innovative twists, presented in contemporary styles. Additionally, I believe that food should satisfy not only the palate but also captivate the eyes. It's more than just nourishment; it's a journey back to cherished moments spent with loved ones,” he shared.

With a diploma in Human Sciences and a Diploma in Culinary Arts obtained at the 'Gambero Rosso' Culinary Academy, Chef Davide is dedicated to excellence and culinary innovation, reflecting in every dish he prepares. Chef Davide attributes his passion for cooking to his grandmother and mother, who cultivated his love for food through their daily family cooking rituals, where he eagerly lent a hand from a young age.

Hailing from Napoli, Italy, Chef Davide's culinary journey began in his hometown, where he honed his skills in traditional Italian cooking before venturing into the realm of luxury hospitality. His professional odyssey includes stints at esteemed establishments such as Kempinski Hotel San Lawrenz, Grand Hotel Excelsior Vittoria, and renowned Michelin-starred restaurants.

His expertise lies in traditional Italian food and creative pasta making, a skill he has refined through years of experience and culinary exploration across Europe. His culinary philosophy revolves around a harmonious fusion of traditional Italian flavours with innovative culinary techniques. His love for Lazio Region comes from the richness of recipes, Sicilia region for the large choice of amazing products and beautiful landscapes, and Emilia-Romagna Region for the fresh pasta culture.

Chef Davide's signature dishes, meticulously crafted to perfection, promise to transport diners on a culinary journey through Italy's rich gastronomic heritage. These include “One Day In Amalfi Coast” (lemon & burrata risotto with prawns & oregano dust), “Seabass a la Scapece” (slow cooked seabass, zucchini, black olives, mint and chilli pepper), “Parmigiana Napoletana” (his take on the classic eggplant parmigiana served with a delicate puff pastry and basil mashed potatoes) and a dish that he fondly calls “Childhood Memories” (cocoa cake, red wine & chocolate sauce, strawberry & truffle).

MRS Group of Hotels, that owns and operates a distinct collection of boutique hotels across Rajasthan & Uttarakhand, is delighted to announce the appointment of Chef Vijay Kumar Sahi as its new Director – Culinary. 

With a rich heritage of culinary excellence and a forward-looking vision, Chef Sahi is set to enhance dining experiences across MRS hotels, bringing nearly two decades of international and national expertise to the forefront of its culinary operations.

Chef Sahi, celebrated for his innovative culinary techniques and a deep understanding of global gastronomy, joins MRS Group from his notable tenure with the Oberoi Group, particularly at Trident Udaipur and Trident Chennai. His leadership in these roles significantly enhanced guest satisfaction, showcasing his ability to blend traditional flavours with contemporary tastes seamlessly.

"The MRS Group of Hotels is known for its pioneering culinary spirit, capturing the essence of each unique property and the rich regional culture. The Group's trailblazing approach to experiential dining, initiated nearly a decade ago, has set a high standard in food and beverage programming. As I embark on this new phase of my career, I am eager to build upon this distinctive foundation,” he added.

In his new role, Chef Sahi aims to redefine the culinary landscape of MRS Group of Hotels by infusing each meal with a sense of discovery and delight. His strategic focus will be on enhancing the distinctive culinary identity that reflects the group’s ethos, enriching guest dining experiences through innovative kitchen operations, food and beverage management, and the introduction of pioneering dining concepts across existing and future operations.

Siddharth Yadav, Vice-President of The MRS Group of Hotels, commented on the appointment, " Our culinary philosophy emphasizes creativity, aiming to elevate the ordinary into extraordinary. From the beginning, our focus has been on respecting native ingredients and being inspired by local communities' delicacies and stories. With Chef Sahi guiding our culinary direction, we are confident in our ability to present our guests with unique dining experiences. These are not just meals, but stories woven from the fabric of regional tastes and global finesse, designed to delight both the palate and the soul."

In a pioneering step towards enhancing diversity and inclusion in the culinary realm, The Leela proudly unveils the fifth edition of ‘Shefs at The Leela,’ a forward-thinking culinary diversity initiative developed in partnership with ‘Dean With Us’. 

Scheduled for the 9th of March, 2024, this program will witness three accomplished chefs collaborating to craft a remarkable dining experience at Mohan Mahal, the esteemed restaurant of The Leela Palace Jaipur. 

Designed to amplify the presence of women in the culinary domain, this initiative will feature meticulously curated dinners, insightful panel discussions, and exclusive masterclasses, cultivating an environment that nurtures and champions talented individuals. The pinnacle of this initiative will be the #ShefsAtTheLeela gala dinner at The Leela Palace Jaipur, bringing together three globally acclaimed female chefs to not only showcase their culinary prowess but also champion a resolute commitment to reshaping the narrative and setting new standards in the culinary arena. 

Over the past couple of years, more than 10 of India's leading female chefs have united to deliver exceptional culinary experiences. This year’s lineup comprises three internationally renowned women chefs: Chef Rasika Mythily Venkatesa, Chef Tashyaa Mehrotra, and Chef Tejasvi Chandela, whose inspiring journeys not only tantalize taste buds but also ignite a passion for culinary finesse. The Leela is on a mission to inspire others to acknowledge and value the significance of women's participation in the industry, promoting a culture of inclusivity, relevance, and empowerment. Together, they are dedicated to fostering a more diverse and equitable culinary landscape.

Chef Rasika Mythily Venkatesa, distinguished as one of the youngest CDCs in the industry after earning the title of Chef de Cuisine at Mourad in 2022 under Chef Mourad Lahlou’s tutelage, also holds the prestigious Star Chefs - Rising Star Award in San Francisco.

Chef Tashyaa Mehrotra leads the kitchen at Delhi's sole 100% vegan restaurant, People of Tomorrow, focusing on sustainable cooking to redefine vegan cuisine’s boundaries and showcase its depth and richness.

Chef Tejasvi Chandela, a Le Cordon Bleu alumna, made history by being the first Indian pastry chef to win the esteemed ‘Pastry Talent of The Year Award’ in Paris by La Liste.

Launched in 2022 in partnership with Dean With Us, ‘Shefs at The Leela’ strives to champion women chefs, fostering equity within the culinary realm. This innovative platform provides established female chefs a stage to share their journeys and showcase their talents through curated dinners, panel discussions, and specialized masterclasses, inspiring the next generation of aspiring women chefs. Having successfully hosted four editions across various Leela properties, including The Leela Palace Bengaluru, The Leela Ambience Gurugram, The Leela Palace Chennai, and The Leela Bhartiya City, the forthcoming event is poised to uphold the tradition of excellence set by its predecessors.

Abhishek Sharma, General Manager of The Leela Palace Jaipur, lauded ‘Shefs at The Leela’ as a homage to talent and expertise, evolving into a platform that celebrates the achievements of women chefs. He emphasized its role in fostering a community that inspires, supports, and enriches diversity within culinary spheres. The enthusiastic response to past events has been heartening, and the upcoming installment at The Leela Palace Jaipur is eagerly anticipated. Scheduled across two days, the event will kick off with interactive sessions and engaging discussions over high tea with the Shefs on 8th March, culminating in a splendid sit-down dinner on 9th March meticulously prepared by an all-female team.

"One day may be there will be a book where I will let you in on many a kitchen secret, and all my experiences, both sweet & savoury”
Legendary Indian chef Imtiaz Qureshi, the man behind the famous ‘Dumpukht’ style of cooking, left for heavenly abode this morning; i.e February 16, 2024.

Chef Qureshi is the man behind the culinary excellence of ITC Hotels, hailed from the famed Qureshi clan of cooks, Master Chef Imtiaz Qureshi. 

Born in the year 1939 in Lucknow, he learnt on the job and jumped into catering for a gathering of 1000 people as well as cooking for political big-wigs including Pt. Jawaharlal Nehru and Indira Gandhi. Chef Qureshi is a jovial figure in the kitchen who commands respect as well as quiet reverence.

Sharing the news and giving an ode to his culinary excellence, celebrity chef Ranveer Brar took to Instagram and wrote, “Lucknow has lost its biggest ambassador. It’s an extremely sad moment for me, for everybody in Lucknow…am currently in a state of shock,” he continued…

In a similar post, Chef Manu Chandra remembered the culinary gem. In a post shared on Instagram, he remembers his early days in the kitchen with him, “Lacche to haath ke hi acche hote hain bacche, dheere dheere seekh jaoge”- what a presence and what a legacy, he further mentioned.

Innovation has been part of chef Qureshi’s way of cooking since a very early age and he was the first chef to receive Padma Shri in 2016. His cooking is not restricted to non-vegetarian food rather he could make delicious vegetarian fare at a lunch party hosted by UP Chief Minister CB Gupta in the early 60’s in which Prime Minister Nehru, Indira Gandhi, Lal Bahadur Shastri and Zakir Husain were invited for a private lunch, but since the host was vegetarian the dishes has to follow the same. 

Remembering him, Padma Shri Sanjeev Kapoor shared, “Your culinary creations inspired many people and will forever be a source of comfort. Rest in eternal peace, chef. Your legacy will never be forgotten,” he concluded.

Chef Qureshi started his career at age of nine and has worked with brands like ITC Hotels- Welcom Group, Mughal Sheraton-Agra, Maurya Sheraton- New Delhi amongst other. His signature dishes include, Gosht ke Pasande (Succulent piccata of baby lamb marinated with raw papaya and selected spices), Gundum ke Tikke (Gluten cakes soaked in pomegranate juice arinated with Kashmiri chilli masala and finished on clay oven), Gosht Nahari (Tender lamb chunks skewed with spices) and the Mughlai Paratha to go with the kebabs.
 

The Leela Bhartiya City Bengaluru has recently appointed Chef Roberto Apa as the Executive Sous Chef.

The team eagerly anticipates Chef Roberto Apa contributing his expertise and distinctive culinary perspective to their kitchen.

Chef Apa has worked at well-known hotels like Marriott International. His last job was being the head chef at Scalini Restaurant in Doha.

 “All my commitment and aim is to give a superlative culinary experience for the guests who dine with me and etch on their memories a truly unique experience for which they would love to come back and relive the moments of joy and happiness. Even though the property is relatively new, it has already established itself with its culinary repertoire. Its relentless efforts to offer the best in class, and maintain standards and perfection aligns perfectly with my working style and approach.” said Chef Roberto Apa, Executive Sous Chef.

Chef Roberto further expresses, "My culinary style is intricately tied to my personal experiences and memories. Each dish reflects a piece of Italian culture, embodying the rich tradition of family recipes passed down through generations within the familial kitchen from the farm to the countryside and the ocean. These recipes have been further shaped by my diverse global culinary experiences and innovative cooking techniques.

Chef has completed his education at IPSAR Lucio Petronio and ALMA of the National Academy of Italian Cuisine.

Chef Roberto Apa knows a lot about the restaurant business and has vast experience in running big kitchens. He makes sure the food is always excellent for the customers and maintains high-quality standards.

The Leela Ambience Gurugram Hotel & Residences has apponited Master Chef Carmine De Filippo from Italy.

Chef Carmine De Filippo has honed his expertise through varied experiences at prestigious establishments globally.

His impactful journey includes notable stints at the Westin in Bangladesh and Malaysia, as well as the esteemed Regency Hotel in Kuwait and Kempinski in Kenya & Djibouti.

Particularly noteworthy is his recent role as the Italian Master Chef for Kenya & Djibouti, where he demonstrated his culinary finesse since July 2017.

Having graduated from the renowned C.A.P.A.C in Milan, Chef Carmine De Filippo's profound passion for the culinary arts has been shaped by a comprehensive diploma in culinary techniques.

His unwavering commitment to his craft is apparent in every dish he prepares, aligning seamlessly with The Leela Ambience Gurugram Hotel & Residences's dedication to providing unprecedented luxury and culinary excellence.

Chef Carmine De Filippo promises patrons an exploration filled with authentic Italian flavors and creative techniques. This intriguing addition to the hotel's story strengthens its position as a pioneer in the hospitality industry.

Mercure Hyderabad KCP has appointed Shreedhar Punna as the Executive Chef for the hotel property.

He is an industry veteran with over 20 years of experience working in the culinary industry with brands like The Taj, and Accor, besides serving on luxury cruise lines. 

He is proficient in successfully handling food and beverage, banquet operations, catering, and hospitality management. His experience, vision, and passion will help Mercure Hyderabad KCP create unparalleled dining experiences for guests.

"It gives me immense pleasure to welcome Chef Shreedhar to Mercure Hyderabad as Executive Chef. We believe that his unwavering dedication and passion for the art of cooking with an innovative approach will further elevate dining experiences for our patrons. We look forward to creating some memorable gastronomic rendezvous for our guests with his strong foundation and seasoned experience in culinary operations.” Said Parag Shah, General Manager-Mercure KCP Hyderabad.

In his present role, he will lead the culinary team at Mercure Hyderabad KCP. He will be responsible for overseeing all aspects of the culinary operations, from menu development to hiring, training, and supervising the staff. 

Besides, he will also be responsible for the layout of pricing, budgeting, performance assessment, and cost control in the kitchen operations at the property. 

The Westin Pune Koregaon Park has appointed Chef Rajdeep Rana as its newly appointed Director of Culinary. 

With an illustrious culinary journey spanning over 19 years, Chef Rana brings an unparalleled wealth of talent, creativity, and expertise to the vibrant heart of Pune city. 

His culinary odyssey commenced with humble beginnings, and he meticulously  honed his skills in prestigious establishments such as Hyatt and Taj.  

"We couldn’t be happier to extend a warm welcome to Chef Rajdeep Rana as a valuable addition to our team. Chef Rana’s goals align perfectly with our commitment to providing guests with unforgettable dining experiences. His exceptional abilities are sure to elevate our dining offerings considerably, solidifying Westin Pune's reputation as the premier dining destination," said Sudeep Sharma, General Manager, The Westin Pune Koregaon Park. 

However, it is his recent tenure at Hyatt Regency Osaka, Japan, that has catapulted him to an esteemed position, owing to his profound knowledge and mastery of traditional and contemporary Japanese cuisine. 

In his new role at The Westin Pune Koregaon Park, Chef Rana's exceptional acumen and keen understanding of market trends will play pivotal roles in curating elaborate culinary experiences. His mission is to create unforgettable dining moments that leave a lasting impression on our guests. 

"I am truly ecstatic to join the Westin Pune family. I look forward to working with our talented team in crafting indelible dining experiences that showcase the artistry and soul of Japanese cuisine. My goal is to create memorable moments through food, and I can't wait to share and shape my culinary vision in the happiest hotel in town," added Chef Rana. 

Chef Rana's rich experience will help shape the varied cuisines offered at The Westin Pune Koregaon Park, from Asian delights in The Market to Mediterranean flair at Asilo Pune. He will also oversee catering for the largest banquet spaces at The Jewel Ballroom and Lawns. While Chef Rana has honed his skills in Japanese cuisine, his Indian roots will undoubtedly redefine and elevate the alluring dishes served at Aafreen-Inspired Indian. 
 

Hyatt Regency Pune has announced the promotion of Vikram Singh to the esteemed position of Pastry Chef. 

With an outstanding track record of culinary excellence and dedication to his craft, Chef Vikram Singh's promotion is a testament to his passion for the art of pastry and bakery.

"We are delighted to announce Vikram Singh's promotion to the role of Pastry Chef at Hyatt Regency Pune. His culinary expertise, leadership skills, and commitment to maintaining the highest standards of quality and creativity makes him the ideal choice for this important position. With his exemplary skills and passion for perfection, Chef Vikram will continue to inspire our team and delight our guests with his exceptional creations," said Chef Gopi, Executive Chef, Hyatt Regency Pune.

Vikram Singh Negi, a seasoned culinary professional, brings a wealth of experience and expertise to his new role. With a solid educational foundation and years of hands-on experience in the culinary industry, Chef Vikram has showcased exceptional skills in menu planning, staff training, and maintaining high hygiene standards.

In his previous role as Sous Chef (Bakery and Pâtisserie) at Hyatt Regency Pune, Vikram demonstrated exemplary leadership by supervising the coffee shop restaurants, banquets, and cake shop operations. He played a pivotal role in maintaining food cost, implementing new buffet setups, conducting staff training sessions, and ensuring the highest standards of hygiene practices. His ability to efficiently handle inventory control and plan diverse menus from fine dining to contemporary pre-plated and bulk cooking has set him apart as a culinary innovator.

Prior to his tenure at Hyatt Regency Pune, Vikram served as Chef De Partie at Hyatt Regency Chandigarh and The Grand Mercure in Bangalore. Vikram's journey in the culinary world began with his hotel management diploma from Time Institute of Hotel Management, Dehradun, Uttarakhand, in 2010-2011. He further honed his skills through a six-month industrial training at Hotel Gold Finch, Bangalore, Karnataka, India.

Chef Vikram Singh's passion for pastry and dedication to the culinary arts make him a valuable asset to Hyatt Regency Pune. The entire team congratulates him on this well-deserved promotion and looks forward to the exciting creations he will bring to the table in his new role as Pastry Chef.

Le Meridien Mahabaleshwar Resort and Spa has appointed Chef Joseph Varghese as their new Executive Chef.

With a profound passion for food and an impressive 13+ year journey spanning across renowned establishments such as The Ritz Carlton Doha, Marriott Doha, Sheraton Abu Dhabi, Yas Viceroy Abu Dhabi, Atlantis the Palm Dubai, and various prestigious locations in India, Chef Joseph brings a wealth of expertise and creativity to their resort.

Having embarked on his career in major metropolitan cities across India and abroad, Joseph has honed his skills in multi-cuisine environments, leaving a trail of gastronomic excellence in his wake. With a solid foundation established through his apprenticeship in 2006, he has worked at acclaimed establishments worldwide, including Atlantis the Palm Dubai, where he specialized in Asian fusion cuisine, Viceroy Yas Hotel Abu Dhabi, the official Formula One hosting hotel, where he showcased his talent in international cuisine buffets and à la carte menus, and Ramee Grand Hotel and Spa Bahrain, where he played an instrumental role in the pre-opening of their Japanese fine dining restaurant.

Joseph has also made significant contributions to renowned establishments such as Sheraton Abu Dhabi, where he spearheaded an authentic Italian dining restaurant, Marriott Doha, where he excelled in international cuisine buffets and à la carte offerings, and Ritz Carlton Doha, where he led the culinary operations for multiple cuisine restaurants and banquets, providing a luxurious dining experience.

Over the course of his illustrious career, he has garnered extensive expertise in various cuisines, including Japanese, Peruvian, Pan-Latin, Mediterranean and Indian. His innovative approach to traditional dishes, coupled with his ability to create harmonious flavor combinations, showcases his talent for pushing culinary boundaries while ensuring the freshness and authenticity of the dishes he prepares.

In his new role, he will oversee the resort's culinary operations, curating unique menus and F&B experiences for guests to indulge in. His remarkable talent and dedication to his craft promises to further elevate the dining experience at Le Meridien Mahabaleshwar Resort and Spa.

JW Marriott New Delhi Aerocity has appointed Chef Anuraag Narsingani as the Director of Culinary. 

With a rich background in the hospitality industry, Chef Anuraag brings exceptional culinary expertise and an unwavering passion for creating unparalleled dining experiences. 

His commitment to responsible and sustainable sourcing serves as the foundation of his culinary operations, while his core values of empathy, product consciousness, and responsibility further enrich his approach.

Prior to joining JW Marriott New Delhi, Chef Anuraag held the esteemed position of Head of Culinary Operations at Encalm Hospitality, where he oversaw culinary endeavors across India. Throughout his illustrious career, he has earned numerous accolades, including the prestigious titles of 'Chef of the Year' by BW Hotelier in 2020 and Hotelier India in 2019. With close to two decades of experience, having worked with establishments like The Oberoi Group and Carnival Cruise Liner, Chef Anuraag brings a wealth of knowledge to his new role.

Armed with a bachelor's degree from IHM, Mumbai, and a repertoire of professional trainings, Chef Anuraag continuously refines his culinary artistry, crafting impressive menus inspired by diverse cultural influences from around the world. 

Chef Anuraag's vision for JW Marriott Aerocity is to establish it as the ultimate destination for food and beverage offerings. Through effective marketing activities, he aims to foster awareness among associates and guests alike, creating a harmonious dining experience for everyone. His exceptional leadership skills and entrepreneurial mindset imbue him with a profound sense of responsibility and accountability, driving him to exceed expectations consistently.

Moreover, Chef Anuraag's expertise in menu planning, inventory management, and maintaining impeccable kitchen standards contribute to a positive work environment for the kitchen associates. He places great emphasis on associate development, ensuring that the team is well-counseled and professionally managed.

Chef Agnibh Mudi, renowned for his exceptional culinary and managerial abilities, has recently joined one8 Commune as the Corporate Chef.

Chef Agnibh Mudi has assumed control from Chef Pawan Bisht, assuming responsibility for overseeing kitchen management and operations at one8 Commune across India. Additionally, he will be leading the forthcoming launches in Bengaluru, Gurugram, and other cities.

Agnibh is proficient in managing all aspects of a kitchen, including cost analysis, kitchen layout, pre-opening arrangements, and quality assurance, he possesses the skill to create and implement dynamic menus inspired by global influences, catering to both fine dining and casual dining experiences.

Chef Mudi transitioned to a supervisory position at Trés Restaurant, working closely with Chef Jatin Mallik and Chef Julia.

This role allowed him to showcase his unique culinary interpretations through a diverse range of cooking techniques.

He was particularly captivated by the availability of both locally sourced ingredients and those imported from abroad, previously unseen in the Indian culinary scene.

Under the guidance of Sourish Bhattacharya, a renowned journalist and culinary critic, Chef Agnibh became an integral member of the Young Chef's Association, providing him with opportunities to collaborate with chefs from across the country.

He emerged as a pioneer in promoting the use of locally sourced and seasonal ingredients, receiving support from organizations like Tasting India and Original Indian Table.

Chef Agnibh honed his skills in diverse cuisines during his tenure at Monkey Bar, Delhi, where he worked alongside Chef Manu Chandra.

Utilizing this experience, he assumed the role of Executive Chef at Perch wine and coffee bar, Delhi. Under his leadership, the establishment gained popularity, achieving exceptional sales records and garnering unparalleled reviews for its food and service.

Subsequently, he ventured into the opening of Piso 16, a fine dining restaurant located on the 16th floor of Eros corporate towers in Nehru Place.

As the Brand Chef for Foxtrot by Azure Hospitality, Chef Agnibh oversaw multiple branches across the country, contributing to the growing trend of multi-cuisine experiences in the Indian culinary market.

In addition, he actively participated in The Goa Culinary Club, fostering a deeper understanding of Goa's rich culinary culture and sharing his creativity with chefs and food influencers in the region.

Chef Agnibh draws inspiration not only from India's rich culinary heritage and traditional kitchens but also from esteemed international chefs such as Marco Pierre White, Jock Zonfrillo, Dan Barber, Brian Howard, Daniel Watkins, and many others.

Cloud Kitchen startup Rroshashala announced its partnership with Royal Orchid Hotel in Vashi.

Rroshashala and Royal Orchid Hotel aspire to introduce the captivating allure of Odia cuisine to a broader spectrum of gastronomes.

"Our aim is to take guests on a culinary journey through the rich heritage and flavors of Odisha, providing an unforgettable dining experience that captures the essence of our culture." said, Sauhitya Garabadu, Co-founder , Rroshashala.

Renowned for its exquisite flavors and distinctive cooking customs, Odia cuisine will take center stage in this collaboration.

The partnership aims to highlight the diverse delicacies that embody the vibrant food culture of Odisha.

"This collaboration represents our ongoing dedication to providing our guests with exceptional dining experiences, and we look forward to delighting their palates with the culinary treasures of Odisha." said, Mr Asif Khan,  General Manager, Royal Orchid Hotel.

They will present a grand event on 25th June 2023 from 12pm to 4pm, celebrating the essence of Odia cuisine.

The event will be curated by Abinas Nayak, Co-founder of Rroshashala and winner of MasterChef.

The Leela Palace in Bengaluru has appointed Chef Simran Singh Thapar as its new Executive Chef, adding a touch of culinary brilliance to the city's fine-dining scene. 

With an illustrious career spanning over 17 years in the luxury hospitality industry, Chef Thapar brings his award-winning expertise and passion for North Indian cuisine to elevate the gastronomic experience at the renowned establishment. As a seasoned chef, he is set to showcase his culinary mastery and create unforgettable dining experiences for guests at The Leela Palace, Bengaluru.

"I have had a wonderful journey with The Leela across India, and I am thrilled to join them in Bengaluru. My passion lies in creating gourmet experiences that epitomize attention to detail and incorporate global techniques. I eagerly anticipate crafting unique and innovative dining experiences that celebrate the flavors and ingredients cherished by the people of Bengaluru,” he shared.

Chef Simran Singh Thapar's culinary journey took flight after serving as a Navigation Officer in the Merchant Navy. His remarkable career began at The Oberoi Centre for Learning and Development, where he had the privilege of training under the esteemed Chef Parvinder Bali. 

Over the years, Chef Thapar has showcased his culinary expertise at renowned establishments such as Oberoi Hotels & Resorts, The Roseate Hotels & Resorts, JW Marriott, and the Leela Palaces, Hotels, and Resorts.

Known for his penchant for utilizing local, lesser-known ingredients, Chef Thapar's signature dishes, including Jackfruit & Avocado Galouti, FAB Pizza, and Himalayan Arancini, exemplify his unique culinary style. By combining modern techniques with seasonal produce, he creates memorable and delectable culinary journeys.

Beyond his culinary creations, Chef Thapar is committed to preserving and revitalizing lost recipes while prioritizing sustainability, freshness, flavor, innovation, and nutrition. 

Angsana Oasis Spa & Resort is delighted to introduce Mr. Mahesh Ramasamy as the recently appointed Executive Chef.

With a remarkable career spanning more than two decades in the hospitality sector, Mr. Ramasamy brings a wealth of expertise and knowledge to his prestigious position.

With a Bachelor's degree in Hotel Management from Bharathiyar University, Mr. Ramasamy's professional journey encompasses esteemed establishments like MGM Resort, ITC Fortune, The Tamara Coorg, Kanva Resort, and Clarion

"His wealth of experience and culinary expertise will further enhance the dining experience for our guests. We are confident that his creativity and passion for gastronomy will elevate our culinary offerings to new heights." said Ashley James, General Manager of Angsana Oasis Spa & Resort.

Taking on the role of Executive Chef, Mr. Ramasamy will assume the crucial responsibility of managing and supervising all culinary activities at Angsana Oasis Spa & Resort.

His remarkable aptitude for leadership, combined with his comprehensive knowledge of diverse cuisines, will drive him to craft inventive and mouthwatering dishes.

With a focus on showcasing the region's finest flavors, he is determined to deliver exceptional culinary experiences that leave guests delighted and satisfied.

The selection of Chef Mahesh Ramasamy reinforces Angsana Oasis Spa & Resort's dedication to delivering extraordinary dining encounters.

With his expertise, guests can anticipate an array of exceptional flavors and culinary pleasures. Chef Ramasamy's adept leadership will ensure a memorable dining experience for all, as he brings his expertise and creativity to the table.

Bengaluru Marriott Hotel Whitefield welcomes Chef Satrujeet Das, an experienced professional with nearly two decades of industry expertise, as the new Sous Chef for Alto Vino, a contemporary Italian Restaurant.

Chef Satrujeet has contributed his culinary expertise to several prestigious 5-star properties in India. He has honed his skills internationally alongside renowned chefs specializing in Italian and Mediterranean cuisines at esteemed establishments.

He has also worked alongside with Michelin-starred restaurants such as LA Capinera (1 Michelin) restaurant, LA Madia (2 Michelin) restaurant in Italy, Bosk restaurant and Banquet Kitchen at Shangri-La Hotels and Resorts Toronto in Canada and internationally acclaimed properties including EL Sur in Dubai, LA BREZZA in Italy and Brasserie Les Saveur in Singapore's St. Regis Hotel.

“We take great pride, confidence, and joy in welcoming Chef Satrujeet, a perfectionist who will undoubtedly bring fresh creativity and vision to our food offerings. With someone as accomplished as him leading the way, guests at Alto Vino can expect a world-class experience and a true culinary delight,” shared General Manager Vivek Sharma.

With a profound understanding of Italian cuisine, Chef Satrujeet brings unparalleled skills to the table. He holds a postgraduate certificate in Italian Culinary Arts from Gorge Brown College in Toronto, an Advanced Culinary Arts Diploma from Johnson and Wales University in the USA, and food handler certifications from Singapore, Italy, Toronto, and Saudi Arabia.

In his new role, Chef Satrujeet will be responsible for crafting innovative menus and ensuring compliance with company standards and health code regulations. The soon to launch new menu at Alto Vino will feature a delightful array of Sicilian classics, dishes from Calabria, Emilia Romania (northern Italy), and other Mediterranean countries, showcasing his expertise and culinary prowess.

VRO Hospitality, a rapidly expanding food and beverage group in India, has revealed the selection of Chef Ishant Khanna as the Corporate Chef for Badmaash, one of its leading brands.

Badmaash is known for its blend of Indian cuisine with global standards of service and style. Ishant, who has 16 years of experience in the industry, was previously a Kitchen Faculty member at the Oberoi Centre of Learning & Development.

The restaurant's menu features a wide selection of Indian dishes, including bite-sized offerings like Bird Eye Chilli & Avocado Bhel, Xacuti Chicken Tikka & Raw Mango Salad, Spice Soya Keema Appam, and Spiced Figs Kofta Curry. These dishes are crafted using locally sourced ingredients that represent various regions of the country.

Chef Ishant has also worked with JW Marriott, Olive & Thyme Hospitality LLP, Four Seasons Hotels, and Oberoi Hotels & Resorts.

Over the course of his 16-year career, Chef Ishant has established himself as a trailblazer in the hospitality industry and has created several unique and signature dishes.

He began his journey as a kitchen trainee at Oberoi Hotels and Resorts in 2007 after completing his education in Kitchen Management from The Oberoi Centre of Learning and Development.

While working at Oberoi Hotels, Chef Ishant received training from various Master Chefs belonging to different regional cuisines such as Himachali, Kashmiri, Awadhi, Hyderabadi, and Rajasthani, which helped him expand his knowledge of regional Indian food.

He has also worked as a Culinary Exemplary for several events, including "Coast to Coast" and "Rivayat" at The Oberoi, New Delhi, as well as the "Rajasthani Food Festival" and "Four Hands Punjabi Food Festival" at JW Marriott, Bengaluru.

Badmaash, is a  brand under VRO Hospitality, is known for its ability to transport foodies on a gastronomic adventure through different Indian states.

At present, there are four Badmaash outlets - two in Bengaluru, as well as one in Kolkata and Goa - with three additional locations set to open soon (two in Bengaluru and one in Mumbai).

Sayaji Pune has appointed Chef Yashwant Sopne as the new Executive Chef.

Having started his journey as a Commi 3 chef in restaurants, he got his first entry into star properties with Ginger Hotel as a Commi 1 chef. He has come a long way since then. With his vast experience, Chef Yashwant has developed a strong repertoire to deliver a memorable experience to his diners.

With a penchant for cooking, Chef Yashwant uses the kitchen as his blank canvas to paint it wild with his unstoppable passion and innovative flavors that will linger on in your memory.

“I am delighted to join the team at Sayaji Pune & I look forward to elevating the dining experience for guests and developing a great rapport with my team,” he shared.

With almost 23 years of experience, Chef Yashwant has gained great exposure in the culinary field. Prior to joining Sayaji Pune, Chef Yashwant has been associated with several renowned hospitality brands such as Intercontinental hotel group, (IHG) Hilton Worldwide, Accor Hotels, Marriott International, The Orchid Hotel (Asia's first five-star Ecotel Hotel), Citrus Hotels & Resorts, Taj Group of Hotels to name a few. His last stint was with Ramani Hospitality as their Corporate Executive Chef.

Chef Yashwant has hands on experience in Indian Cuisine Speciality, Italian, French and Fusion food. Along with kitchen his responsibilities include taking care of guest’s special requests, monitoring hygiene and safety at work, curating special occasion menus, supervising the entire operation of restaurant & banquet events, and overlooking overall culinary operations.

Chef Yashwant will also be accountable for maintaining high standards of discipline among his associates and mentoring them.

Hyatt Pune has appointed Pankaj Shahi as the Executive Chef of Hyatt Pune, effective February 20th, 2023.

Chef Pankaj achieved his hotel management degree from IHM Goa and then started his career as a trainee Chef De Partie at The Leela Goa. Chef Pankaj worked with hotel chains like The Oberoi and Taj in the initial years of his career.

He started his journey with Hyatt In 2009 with Grand Hyatt Doha pre-opening team as Chef De Partie. He further thrived within the brand at Hyatt Regency Chennai pre-opening team as Sous Chef and at Hyatt Regency Gurgaon pre-opening team as Chef De Cuisine.

Over the past 12 years, Chef Pankaj has been consistently proving his latent within Hyatt. His last assignment was with Grand Hyatt Kochi as an Executive Sous Chef leading the events experiences at the hotel.

Chef Pankaj is ready to advance the culinary narrative at the Hyatt Pune. His depth of knowledge and leadership abilities will prove crucial in implementing new processes in the culinary wing of the hotel.

“I believe good food is the foundation of genuine happiness. Extremely excited to shape the culinary experiences of Hyatt Pune. Looking forward to working closely with the team members and the leadership team of the hotel,” he shared.

Chef loves to explore different cuisines and local restaurants with his family in his leisure time. Hyatt Pune welcomes him to the city of rich history, cultural heritage, and booming IT industry.

The Crowne Plaza Pune City Centre, an IHG hotel has appointed Subhajit Sadhukhan as the new Executive Chef.

With a meritorious experience of over 22 years, Subhajit has worked with renowned hospitality brands across the country including Hindustan International, Pride Hotel, Oakwood Worldwide, Hyatt Regency Kolkata, Quality inn Golden Park to name a few.

In his last assignment, Subhajit was associated with Hotel Hindusthan International as the executive chef. His strong foundation and seasoned experience in culinary operations as well as avant-garde gastronomy makes him the perfect fit to spearhead the diverse food & beverage offerings at Crowne Plaza Pune City Centre.

Subhajit’s culinary expertise ranges from specialization in European, Asian to North Indian cuisines. He is a master of curating exclusive food festivals and ensuring the highest standards of quality while keeping the food cost under the budget.

Subhajit has earned many accolades to his merit, including the award as best team member from Times for Pre-opening for OGCC. He is also been awarded by HHI “Best Cost saver of the year 2015”.

When he is not strategizing or experimenting in his kitchen, Subhajit likes to take time off to work for the betterment of under privileged children.