Maneesh Vijaykumaran appointed as Director of Food & Beverage at Sheraton Grand Resort & Spa

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.

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has appointed Jatinder Pal Singh as the new Director of Food and Beverage. With over two decades of experience in the culinary and hospitality industry, Jatinder has been a key member of the hotel's leadership team, bringing his expertise from prominent brands such as Taj, The Leela, Le Méridien, Westin, and Sheraton.

As the Executive Chef at Sheraton Grand Bengaluru Whitefield, Jatinder played a crucial role in transforming the hotel's culinary offerings, driving innovation, and enhancing guest experiences. Before joining Sheraton, he led the pre-opening culinary team at The Leela Bhartiya City, Bengaluru, establishing new standards in gastronomy.

Jatinder’s extensive knowledge of food and beverage operations positions him well to oversee the hotel's diverse dining options, ensuring continued excellence across all outlets.

Jatinder Pal Singh stated, “I’m thrilled to step into this position at Sheraton Grand Bengaluru Whitefield. I look forward to bringing fresh perspectives to our Food and Beverage offerings and continuing our tradition of delivering exceptional dining experiences that our guests have come to expect.”

Jatinder's appointment is a strategic move to elevate the guest experience further while driving growth within the hotel’s F&B operations.

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 announced the appointment of Jatinder Pal Singh as the Director of Food and Beverage. With over 20 years of experience in the culinary and hospitality industry, Jatinder has been a key member of the hotel’s leadership team, having worked with well-known brands like Taj, The Leela, Le Meridien, Westin, and Sheraton.

In his previous role as the Executive Chef at Sheraton Grand Bengaluru Whitefield, Jatinder played a crucial role in transforming the hotel’s culinary offerings, driving innovation, and enhancing guest satisfaction. Before joining Sheraton, he led the pre-opening culinary team at The Leela Bhartiya City in Bengaluru, where he set new standards in gastronomy.

Jatinder's extensive knowledge of food and beverage operations and his leadership skills make him well-suited to manage the hotel's diverse dining outlets, ensuring that excellence continues to be a hallmark of the Sheraton Grand Bengaluru Whitefield.

As the newly appointed Director of Food and Beverage, Jatinder Pal Singh will focus on elevating guest experiences and driving strategic growth in the hotel’s F&B operations. 

Jatinder said, "I’m excited to step into this position at Sheraton Grand Bengaluru Whitefield. I look forward to introducing fresh perspectives to our Food and Beverage offerings and maintaining the exceptional dining experiences that our guests expect."

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.

Peninsula Hospitality opened Waikiki, a modern restaurant and tiki bar, bringing a bit of Hawaiian culture to Mumbai. Executive Chef David Cagle, who joined the Peninsula Group in March 2023, is a seasoned professional with 28 years of experience in the hospitality sector. He was responsible for creating the menu at first. Now that, Waikiki has named Harpreet Singh Bhatti as its head chef, its culinary offerings are expected to undergo enhancements. With more than ten years of experience in the culinary arts, Chef Harpreet has a creative and innovative approach in the kitchen, driven by his love of elegant food.

Chef Harpreet received his professional training at the Taj Mahal Palace in Mumbai, at the Wasabi by Chef Morimoto restaurant. There, he developed his culinary abilities under the tutelage of Japanese chefs, such as Masaki Kobayashi-san. The experience he had at the Taj was crucial in forming his approach and expertise in creating cuisine, as he acquired extensive knowledge in a variety of hospitality departments. His approach to cooking blends Hawaiian and Japanese flavors to create inventive fusions like Robatoyaki, a full charcoal grilling method.

Chef Harpreet at Waikiki is prepared to combine classic flavors with cutting-edge methods to provide a distinctive and unforgettable dining experience.

On the appointment, Head Chef Harpreet Singh Bhatti said, “My journey began with a passion for creating memorable dining experiences, and my association with Waikiki is sure to enhance my culinary journey. I look forward to bringing the vibrant spirit of aloha to life in this exciting new chapter.”

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.

Hyatt Centric Hebbal Bengaluru announces the appointment of Chef Chandra Sharma as the Executive Chef. With nearly 19 years of culinary experience in the hospitality industry, Chef Sharma will lead the culinary operations at the newly opened hotel.

Chef Sharma brings extensive exposure to multinational cultures, a deep understanding of consumer preferences, and profound culinary knowledge. His approach to innovation and expertise in fine dining has significantly impacted the organizations he has served.

Chef Sharma's career began at Park Hyatt Goa Resort and Spa, where his talent and dedication laid the foundation for his professional growth. He has since progressed through various Hyatt properties in India and Dubai.

Before joining Hyatt Centric Hebbal Bengaluru, Chef Sharma served as Executive Sous Chef at Alila Diwa Goa, overseeing culinary operations and leading his team to deliver exceptional dining experiences. His leadership and extensive experience now guide his role as Executive Chef at Hyatt Centric Hebbal Bengaluru, where he will continue to lead the culinary team and create memorable dining experiences for guests.

Chef Chandra Sharma stated, "I am thrilled to embark on this new chapter with Hyatt Centric Hebbal Bengaluru and collaborate with the talented team here. I look forward to crafting innovative menus and delivering exceptional culinary experiences, all while showcasing the best of local produce for our esteemed guests."

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.

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.

Pilibhit House, Haridwar - IHCL SeleQtions, Haridwar's premier luxury hotel, has announced the appointment of Chef Rohit Dubey as the new Chef-in-Charge. With over 16 years of industry experience, Chef Dubey brings unmatched culinary expertise and knowledge to his new role.

At Pilibhit House, Chef Dubey will oversee culinary operations and lead the hotel's newly launched restaurant, The Terrace. Known for his results-oriented approach, Chef Dubey has a proven track record from various dynamic kitchens nationwide. His culinary skills span both national and international cuisines, and he is adept at creating bespoke dining experiences for guests. He is dedicated to maintaining the highest food quality standards and has a keen eye for detail.

Chef Dubey is passionate about food quality and presentation. He has introduced intriguing menu changes and crafted enticing promotional menus while keeping an eye on food costs. Committed to training and developing his team, Chef Dubey creates a welcoming atmosphere and serves as an inspirational host, enhancing the overall dining experience for guests.

Vikas Nagar, Hotel Manager at Pilibhit House, Haridwar - IHCL SeleQtions said, "We are delighted to welcome Chef Rohit Dubey to our team. His exceptional culinary talent, extensive experience in luxury hotels, and strong passion for creating unique menus will be invaluable assets. Guests can look forward to a holistic dining experience that perfectly blends the finest local ingredients and techniques with international flavors. Under Chef Dubey's leadership and guidance, we are confident in setting even higher standards in culinary operations nationwide."

Chef Dubey holds a BSc in Hospitality and Tourism from Annamalai University, Chennai. Throughout his illustrious career, he has garnered many awards and has been associated with leading hotels such as Radisson Varanasi and Courtyard by Marriott in Chennai. Before joining Pilibhit House, he was a key culinary figure in the Taj Group of Hotels, where he managed kitchen staff and ensured top-notch experiences for guests at Taj Nadesar Palace and The Taj Ganges, Varanasi.

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.

Pacific Hospitality has announced the appointment of Gaurav Dhayani as their new Beverage Corporate Head. With an extensive background and notable achievements in the industry, Gaurav will oversee the company's beverage division, driving innovation and excellence in mixology.

Gaurav brings significant expertise to the role, having previously served as Corporate Beverage Manager at NOHO and AIDU, as well as Diageo's Brand Ambassador for North India. His distinguished career includes positions at Olive Bar and Kitchen, Taj Palace New Delhi, and Grappa at The Shangri-La New Delhi. He has earned numerous accolades, such as the Monin Ultimate Cup, Diageo World Class, and Flamboyant Bartender of the Year in 2019.

"I'm absolutely delighted to join Pacific Hospitality and lead their beverage division. My vision is to create a new wave of mixology that not only excites the palate but also tells a story. I aim to bring a unique blend of innovation, quality, and creativity to the table, and I'm thrilled to collaborate with the team to achieve this goal. Pacific Hospitality's commitment to excellence aligns perfectly with my own values, and I'm excited to contribute to the company's success," said Gaurav Dhayani, Beverage Corporate Head, NOHO and AIDU.

Gaurav's appointment marks a significant addition to Pacific Hospitality's team, and his expertise is expected to elevate the company's beverage offerings.

Bengaluru Marriott Hotel Whitefield has announced the appointment of Chef B. Visu, widely known as Chef Visu, as the new Specialty Chef for Alto Vino, the hotel’s esteemed Italian restaurant. With over 16 years of culinary experience from prestigious properties and renowned restaurants across Australia, UAE, and India, Chef Visu is set to enhance the dining experience at the hotel.

Chef Visu began his culinary journey in 2009 as a Commis Chef at The Park Hotels in Chennai. He later served as a Chef De Partie at notable establishments like the Hyatt Regency in Chennai and Carluccio's in Abu Dhabi. Throughout his career, Chef Visu has developed a diverse skill set in Western, Italian, Greek, and Mediterranean cuisines. His expertise in cost control, menu development, modern plating, and maintaining high kitchen cleanliness and sanitation standards makes him a valuable addition to the team.

Internationally, Chef Visu has held significant positions, including Sous Chef at Aloft Perth, Paparazzi in Mandurah, and Best Western in Tamworth. He also contributed as a Sous Chef at the Majestic Hotel Tower and Omnia by Silvena Rowe in Dubai. His successful pre-opening experiences make him well-suited for innovative culinary projects.

Vivek Sharma, General Manager at Bengaluru Marriott Hotel Whitefield stated, "We are thrilled to have Chef Visu join our team. His passion for culinary excellence and extensive experience in Italian and Mediterranean cuisines will undoubtedly enhance our offerings at Alto Vino. We look forward to the creativity and expertise he will bring to our guests."

Guests can anticipate a revitalized menu at Alto Vino, featuring a variety of innovative dishes that blend traditional flavors with modern techniques, all crafted under Chef Visu’s expert guidance.

Chef Visu’s professional certifications include a Certificate IV in Commercial Cookery from VETASSESS Australia, an International Certificate in Emergency First Aid at Work (HABC Level III), and a PIC Award certification based on Dubai Municipality requirements. His commitment to continuous learning and development in the culinary field is reflected in his various accolades and industrial training experiences.

Domino's Pizza Inc, the world's largest pizza company, announces the appointment of Maureen Pittenger as executive vice president – chief human resources officer, effective July 8, 2024. Pittenger will report to Domino's CEO, Russell Weiner, and oversee all human resources strategies and functions for the company.

Russell Weiner said, "We are excited to have Maureen join Domino's as she brings a proven track record of building high-performing teams. At Domino's, our people are our competitive advantage, and Maureen's expertise in leading workforce development on a global scale will help us get even better."

Pittenger comes to Domino's with over 20 years of experience in human resources. Most recently, she served as senior vice president and chief human resources officer at Dana Inc. since 2022, having joined the company in 2019 as vice president of corporate human resources. Her career also includes escalating leadership roles at Visteon Corp. starting in 2001.

Pittenger said, "I am thrilled to join Domino's and be a part of such a purpose- and performance-driven company. I look forward to working with such a talented team as we build on Domino's commitment to fostering a dynamic culture that attracts, retains, and develops top-tier talent aligned with Domino's core values and mission to Feed the Power of Possible."

Pittenger holds a bachelor's degree from the University of Michigan-Dearborn and a Juris Doctorate from Wayne State University.

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.

Fairfield by Marriott Jodhpur is pleased to announce the appointment of Chef Sudeep Sinha as its new Executive Chef. With close to twenty years of culinary experience spanning Asia, the UK, and the Middle East, Chef Sinha brings a wealth of expertise and creativity to Fairfield's esteemed culinary team. Recognized among the top 50 Powerful Chefs of the Middle East by Hotelier Middle East in 2022, Chef Sinha's culinary skills are highly respected in the industry.

An alumnus of the Institute of Hotel Management, Chennai, Chef Sinha's passion for culinary arts began during his education and has since led him to hold significant roles in renowned hotel brands such as Oberoi, Taj, and Premier Inn. His tenure as a Cluster Head Chef at Premier Inn Doha showcased his ability to blend Middle Eastern and European cuisines, creating memorable dining experiences that highlight his adaptability and culinary innovation.

At Fairfield by Marriott Jodhpur, Chef Sinha will oversee culinary operations, leveraging his expertise in combining diverse flavors to create menus that resonate with the local palate. His focus will be on introducing innovative dishes with Middle Eastern influences, emphasizing both flavor and nutritional value while ensuring elegant presentation.

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

Chef Sinha plans to introduce initiatives that embrace local cuisine and promote sustainable practices, including the integration of locally sourced ingredients and unique regional flavors into the menu. These efforts promise to usher in an exciting new culinary era for Fairfield by Marriott Jodhpur, offering guests a memorable dining experience that celebrates local culture and culinary excellence.