Riyaaz Amlani takes the helm at the National Restaurant Association of India as President

BLR Brewing Co. has announced the appointment of Chef Rajendra Nayak as their new executive chef. As he begins his culinary journey at BLR Brewing Co. Chef Nayak brings a unique blend of international expertise and a deep passion for local cuisine from his extensive experience working in prestigious establishments in Dubai and India, such as Social, Fox and Hounds in Dubai, The Citrus at The Leela Palace, and The Grill at Le Meridien in Bangalore.

Chef Rajendra, a native of Hubli who currently resides in Bengaluru, developed a passion for cooking through his family's meals, especially the traditional dishes prepared by his mother. He incorporates flavors from the Mediterranean, Europe, and his own region of the Konkan. Beyond simply serving food and drink, Chef Rajendra is enthusiastic about crafting a dining experience that tells a story. He is dedicated to sustainable food as well.

Chef Rajendra, a native of Hubli who currently resides in Bengaluru, developed a passion for cooking through his family's meals, especially the traditional dishes prepared by his mother. He incorporates flavors from the Mediterranean, Europe, and his own region of the Konkan.

“I am thrilled to join BLR Brewing Co. and contribute to its culinary scene,” says Chef Rajendra Nayak. “I look forward to crafting spectacular dishes that showcase the best of local and international flavors and to collaborating with the team to deliver an unforgettable dining experience for our guests. Beyond simply serving food, I aim to create a journey, where each dish reflects a story, a memory, and a passion for culinary artistry. My vision is to establish BLR Brewing Co. as a culinary destination where every plate is a celebration of flavor”

Prasanna, Co-Founder of BLR Brewing Co., expressed his excitement, saying, “We’re thrilled to have Chef Rajendra Nayak join the BLR Brewing Co. team. His culinary vision fits perfectly with our goal of giving our customers amazing experiences. His focus on showing off local flavours paired with international flavours will undoubtedly make our offerings better and give our guests a really special and unforgettable time. We’re looking forward to this new stage with him.”

Chef Rajendra’s commitment to culinary excellence and his enthusiasm for crafting unforgettable dining experiences perfectly align with BLR Brewing Co.’s dedication to quality. Experience the artistry of his culinary creations, where food and beer merge in a harmonious celebration of flavors.

The Beer Café, India's largest beer chain, has appointed Chef Gracian de Souza as its new culinary head. With over 23 years of experience in India and the UK, Chef Gracian specializes in modern European cuisine with Goan influences, bringing a fresh perspective to the brand’s food offerings.

Originally from Goa, Chef Gracian has worked in several acclaimed kitchens, blending local ingredients with global flavors. His approach focuses on creating high-quality dishes that balance comfort with bold flavors.

Rahul Singh, Founder and CEO of The Beer Café said, “We are elated to have Chef Gracian join The Beer Café family. His passion and culinary finesse align seamlessly with our vision to elevate our food offerings to match the quality and spirit of our beers. Together, we’re setting a new standard for the sip-and-bite experience.”

Under Chef Gracian’s leadership, The Beer Café has introduced a revamped menu designed to enhance the beer-drinking experience. A key highlight is the Beer Battered and Glazed section, featuring four varieties of beer-glazed chicken wings crafted to pair with different brews. Other additions include the Trio of Nachos, Sourdough Toasts, Coin Paneer Bhurji Patty, Chicken Meatballs, Sichuan Pepper Lamb Stir-Fry, and Chopped Thai Chicken Salad. The menu also includes a selection of kebabs designed as beer accompaniments.

Signature dishes such as Kohliwada Chicken, Crunchy Dahi Rolls, Butter Garlic Prawns, and Drums of Heaven remain part of the menu.

Chef Gracian said, “The revamped menu is beer-centric and globally inspired with an Indian soul. Every dish has been crafted to surprise and satisfy. The Beer-Glazed Wings section is something I am incredibly excited about — it’s a unique concept we believe will become a crowd favorite.”

Rahul Singh added, “At The Beer Café, great food and great beer go hand in hand. With Chef Gracian on board, we’re pushing culinary boundaries, delivering a dining experience that’s as memorable as the brews we proudly serve.”

With this new menu, The Beer Café aims to enhance its food offerings while maintaining its focus on the beer experience.

Hilton Bangalore Embassy Golflinks has appointed Amit Sharma as its new Executive Chef. With over 16 years of experience in the hospitality industry, Chef Amit brings expertise in culinary innovation, team management, and menu development.

Before joining Hilton Bangalore Embassy Golflinks, Chef Amit held leadership roles at renowned hospitality brands, including Hyatt and Shangri-La. He previously served as Executive Chef at Hyatt Ahmedabad, where he led menu development and optimized kitchen operations. His tenure at Hilton Embassy Manyata Tech Park included contributions to the launch of Hilton Garden Inn and the Hilton Convention Center.

Chef Amit specializes in Oriental, Western, and Indian cuisines, with experience in large-scale banquet catering, cost management, and staff mentorship. In his new role, he will lead the culinary team at Hilton Bangalore Embassy Golflinks, focusing on menus that integrate creative and locally inspired flavors.

“I am excited to bring my passion for food to Hilton Bangalore Embassy Golflinks and craft innovative menus that celebrate both tradition and modern gastronomy,” said Chef Amit.

Abhiram Menon, General Manager, Hilton Bangalore Embassy Golflinks, welcomed him added, “We are delighted to have Chef Amit on board. His culinary expertise and leadership will elevate our dining experiences, reinforcing Hilton’s commitment to excellence and innovation.”

With planned updates to select F&B outlets, Chef Amit’s appointment marks a new phase for the hotel’s dining offerings, focusing on a blend of global and local flavors.

Novotel Goa Panjim has appointed Chef Utsha Chakraborti as the new Sous Chef at Nora’s Cantina, its Spanish and Portuguese tapas bar. With experience across leading hospitality brands, she will oversee kitchen operations and contribute to the restaurant’s menu offerings.

Chef Utsha began her career as a Commis Chef at The Westin Chennai and has worked with The Leela Bhartiya City Bengaluru, Hyderabad Marriott Convention Centre, Park Hyatt Chennai, and The Leela Palace Jaipur. Specializing in Italian and continental cuisine, she has led teams, managed menu planning, and handled kitchen operations in several high-end establishments.

At Novotel Goa Panjim, she will focus on developing dishes that align with the restaurant’s culinary identity while maintaining operational efficiency. Speaking about her new role, Chef Utsha said, “I am excited to join Novotel Goa Panjim and bring my culinary vision to Nora’s Cantina. My passion lies in crafting soulful dishes that tell a story. I love to explore the bold flavours used in Spanish and Portuguese cuisine, and I’m thrilled to create a dining experience that leaves a lasting impression on our guests.”

General Manager Surajit Chatterjee added, “We are thrilled to have Chef Utsha join us at Novotel Goa Panjim. Her expertise, creativity, and deep understanding of flavours will add a fresh perspective to our culinary offerings. We look forward to seeing her innovation shine at Nora’s Cantina.”

Novotel Goa Panjim continues to enhance its food and beverage portfolio, with Chef Utsha’s appointment reinforcing its focus on delivering diverse dining experiences.

L’Opéra, a French pâtisserie-boulangerie and salon de thé in Delhi, has appointed Amélie Duthel as its new Head Chef. With experience in Michelin-starred restaurants and luxury patisseries in France, Chef Amélie specializes in fine pastry and French gastronomy.

Laurent Samandari, Co-Founder and CEO of L’Opéra said, “We are thrilled to welcome Chef Amélie to the L’Opéra family. Her extensive experience and vision align perfectly with our commitment to delivering an unparalleled authentic French experience. We look forward to seeing her innovative touch elevate our menu and delight our patrons.”

Chef Amélie said, “It is an honour to be part of such a prestigious establishment. L’Opéra’s unwavering dedication to authenticity and quality deeply resonates with my culinary philosophy. I am eager to craft exquisite pastries and delicacies that celebrate the timeless traditions of French cuisine while embracing fresh, locally sourced ingredients.”

Along with this leadership change, L’Opéra has also introduced a new menu featuring a selection of appetizers, main courses, and special dishes. The offerings include a brown rice dish with exotic vegetables and spicy cottage cheese, grilled chicken breast with creamy mashed potatoes and black pepper sauce, and a range of appetizers such as creamy broccoli soup, a tropical salad bowl with sweet potato, sprouts, and couscous, and a Mediterranean pesto wrap.

L’Opéra continues to expand its culinary offerings, maintaining a focus on French gastronomy while incorporating fresh ingredients and contemporary flavors.

Shangri-La Bengaluru has appointed Abhinav Singh as its new Executive Pastry Chef. With experience in leading pastry teams at luxury hotels, Chef Abhinav brings expertise in French baking techniques, traditional bread-making, and modern pastry innovations to the hotel's culinary team.

Chef Abhinav has previously worked at properties such as Aurika Mumbai Skycity, Novotel, Conrad Bengaluru, and Hyatt Regency Dehradun. His approach combines classic baking traditions with contemporary techniques, focusing on handcrafted desserts and artisanal breads.

“As I embark on this exciting new chapter at Shangri-La Hotels, I am thrilled to bring my passion for innovative baking to the table. My goal is to elevate the hotel’s baked goods to new heights, showcasing an array of international cakes and pastries, traditional French breads, and cutting-edge pastry techniques,” said Chef Abhinav.

He also emphasized the collaborative nature of his role, stating, “I am fortunate to be part of a talented and dedicated team that shares my passion for baking and commitment to excellence. Together, we are driven to deliver exceptional guest experiences, and I am excited to see the impact our baked goods will have on our guests.”

Andreas Streiber, General Manager said, “We are thrilled to welcome Chef Abhinav to Shangri-La Bengaluru. His exceptional talent and passion for pastry artistry will bring a fresh dimension to our culinary offerings. This lively season, we look forward to seeing Chef Abhinav revive sweet tooth cravings and present desserts that will leave a lasting impression on our guests. Whether it’s a slice of classic French gateau, a perfectly baked sourdough, or an artistic plated dessert, Chef Abhinav’s creations are set to become an integral part of every memorable dining experience at Shangri-La Bengaluru.”

Guests at b Café, Lobby Lounge, and b-Café Deli at Shangri-La Bengaluru can now experience Chef Abhinav’s selection of handcrafted cakes, artisanal breads, and dessert offerings, crafted with premium ingredients and detailed presentation.

Sheraton Grand Palace Indore has appointed Gurpreet Singh Sodhi as Director of Food and Beverage, bringing with him two decades of experience in the hospitality industry. His expertise in food and beverage management, operational efficiency, and guest service will play a key role in enhancing the hotel's dining offerings.

Gurpreet began his career in 2002 as a Hospitality Assistant before progressing through roles at Courtyard by Marriott Ahmedabad as Food and Beverage Executive and Assistant Manager. His experience includes leadership positions with major hospitality brands in India and internationally, including his tenure as Assistant Food & Beverage Manager at Marriott Whitefield, Bengaluru.

In addition to his industry experience, Gurpreet has completed training programs under Marriott International, including Essential Skills, Banquet, and Event Operations Training, strengthening his expertise in hospitality management. His approach combines traditional hospitality practices with modern trends, contributing to the hotel's food and beverage strategy.

Outside of work, Gurpreet has a strong interest in movies, which aligns with his appreciation for storytelling and creativity—elements that also influence his approach to hospitality.

Chef Nooresha Kably and Chef Brehadeesh Kumar have been recognized as Goodwill Ambassadors for the Promotion of Japanese Cuisine by the Government of Japan. This recognition, announced by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), marks the first time that India-based chefs have been awarded this title.

The initiative aims to promote and preserve Japanese cuisine on a global scale. As part of the role, Chef Kably will offer expertise and guidance to Japanese cuisine professionals overseas, strengthening culinary and cultural ties between Japan and India. The appointment was commemorated at a ceremony at the residence of the Japanese Ambassador in New Delhi on February 24, 2025.

Chef Nooresha Kably has played a significant role in introducing Japanese cuisine to India. She transitioned into the culinary industry at 45, starting with small-scale Japanese catering before launching Sushi Koi. Seeking authenticity, she trained in Japan to specialize in Sushi, Washoku, and Ramen. In 2018, she founded Izumi, which has expanded to Mumbai and Goa.

With no formal culinary background, Chef Kably built a team of over 100, training them in the intricacies of Japanese cuisine. Her expertise in Japanese ingredients, culture, and techniques has helped shape India’s Japanese dining landscape.

As a Goodwill Ambassador, she will continue to advocate for authentic Japanese cuisine, strengthen ties between Indian and Japanese culinary professionals, and contribute to the growth of Japanese gastronomy in India’s hospitality industry.

The Ritz-Carlton, Bangalore has announced the appointment of Chef NG Siew Choy as the Dimsum Master Chef at The Lantern, the hotel’s Chinese dining restaurant. With a career spanning nearly three decades, Chef Choy brings extensive experience in Chinese cuisine, specializing in dimsum preparation.

Chef Choy has worked across multiple countries, leading kitchens in Singapore and Russia, including the JI XIN AH YAT Group PTE LTD, Turandot Restaurant, and Orchard Hotel. In India, he previously managed the dimsum section at The Oberoi, New Delhi’s Taipan restaurant and later operated his own restaurant,  Choy, in Khan Market, New Delhi. His expertise in Chinese cuisine has earned him recognition among industry professionals and guests.

"Dimsum is the perfect harmony of flavors, textures, and presentation. Each piece tells a story and creates a connection with the guest," said Chef Choy. "At The Lantern, I look forward to introducing diners to both traditional and innovative interpretations of Chinese cuisine."

At The Ritz-Carlton, Bangalore, Chef Choy will introduce nearly 100 varieties of dimsum, offering guests a diverse selection of handcrafted dishes. His appointment aligns with the hotel’s approach to delivering authentic culinary experiences.

Reuben Kataria, General Manager of The Ritz-Carlton, Bangalore, stated, "Chef Choy's exceptional talent and profound understanding of Chinese culinary traditions make him an invaluable addition to our team. His appointment reaffirms our commitment to delivering authentic and extraordinary dining experiences at The Lantern."

With this addition, The Lantern aims to further establish itself as a destination for Chinese cuisine in Bangalore, bringing a refined selection of dimsum to its guests.
 

Bengaluru Marriott Hotel Whitefield has appointed Sujit Kumar Giri as its new Food and Beverage Manager. With over 15 years of experience in the hospitality sector, he brings expertise in operations, strategic planning, and leadership to his new role.

Sujit began his career in 2008 as a Trainee Captain at GRT Grand, Chennai. He later joined Taj Lands’ End, Mumbai, where he progressed from Butler to Assistant Trainee Restaurant Manager, gaining experience in luxury guest services and lounge operations. At The Leela Mumbai, he played a key role as Assistant Restaurant Manager at Citrus Coffee Shop, focusing on service excellence and operational efficiency.

His association with Marriott International began in 2018 at JW Marriott Mumbai Sahar, where he contributed in various roles, including Assistant Restaurant Manager at JW Café and Romano’s, In-Room Dining Manager, Banquet Operations Manager, and Assistant Food and Beverage Manager. His tenure was marked by innovations in service delivery, banquet planning, and guest experience enhancement.

In his new position, Sujit will oversee F&B operations, develop dining experiences, and implement industry standards to strengthen the hotel's culinary offerings. His expertise in guest engagement, team leadership, and operational strategy is expected to drive the hotel’s food and beverage services.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield stated, "We are thrilled to welcome Sujit to our leadership team. His remarkable journey in hospitality, coupled with his passion for service excellence, makes him an invaluable asset. We are confident that his strategic approach and deep industry knowledge will propel our F&B offerings to new heights."

With this appointment, Bengaluru Marriott Hotel Whitefield looks to further enhance its hospitality services under Sujit’s leadership.

ibis Styles Mysuru has appointed Chef Gaurav Bansal as its new Head Chef, bringing over 13 years of experience in the hospitality industry. Known for his expertise in Western cuisine and fusion dishes, he has worked with several well-known hospitality brands.

Before joining ibis Styles Mysuru, Chef Gaurav served as Executive Sous Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway, where he managed seven F&B outlets and banquet spaces. His focus on operational efficiency, food cost control, and quality dining experiences has been a key aspect of his career.

He has also worked with Four Points by Sheraton Ahmedabad, Coorg Wilderness Resort, and Courtyard and Fairfield by Marriott ORR Bengaluru, contributing to food safety and brand consistency across these establishments.

At ibis Styles Mysuru, Chef Gaurav will lead the hotel’s culinary operations, overseeing menu development, staff recruitment, and training. His responsibilities include enhancing the dining experience at The Verandah, the hotel's all-day dining restaurant, and preparing for the launch of the rooftop venue, KA 16.

A graduate of Chitkara School of Hospitality with a B.Sc. in Hospitality and Hotel Administration, Chef Gaurav is fluent in English, Hindi, and Punjabi. His leadership approach blends culinary expertise with operational efficiency. Outside of work, he enjoys cricket and literature.

Ganeshram Iyer, Hotel Manager, ibis Styles Mysuru said, “We are delighted to have Chef Gaurav Bansal on board. His innovative approach, extensive experience, and passion for culinary artistry will redefine our dining landscape. We look forward to his creative vision elevating our F&B offerings to new heights.”

With his leadership, ibis Styles Mysuru aims to enhance its culinary offerings, bringing a refined dining experience to its guests.

Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park has appointed Shravan Reddy as the new Director of Food and Beverage. Reddy brings over 14 years of experience in the hospitality industry to his new role, where he will oversee the operations of the hotel’s restaurants, bars, room service, and event venues.  

Reddy has previously held leadership roles at properties such as Hyatt Regency Chandigarh and Grand Hyatt Kochi Bolgatty. His experience includes managing pre-opening operations, developing business plans, and organizing high-profile international conferences. He has also led projects such as transforming outdoor spaces into functional dining areas, demonstrating his focus on operational efficiency.  

Reddy’s work has been recognized with awards, including the India MICE Award for Best Wedding Hotel and Best Convention Center in South India. His portfolio includes managing India’s largest medical conference and coordinating grand opening events.  

In his new position, Reddy will focus on maintaining service standards and driving strategic initiatives within the Food and Beverage department. Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park expressed confidence that his leadership will contribute to the hotel’s continued operational growth.

Subway Canada has announced two key leadership appointments, naming Dennie Downie as Head of Marketing and Reza Kouhang as Head of Development for the country, according to a press release.  

Downie brings over 15 years of experience in the restaurant and retail sectors. He previously led marketing at Sporting Life and worked at Recipe Unlimited, where he contributed to the growth of some of Canada’s major restaurant brands. In his new role, he will oversee Subway Canada’s marketing strategies.  

Kouhang, a quick-service restaurant (QSR) industry professional, will focus on the brand’s expansion efforts across Canada. His background includes roles at Yum Brands and Indigo Books and Music. Most recently, he served as Chief Financial and Development Officer at KFC Canada.  

Courtney Hindorff, Managing Director of Canada said, "Subway Canada is in a transformational time and welcoming these two accomplished and passionate leaders to Subway Canada will be instrumental in driving our bold vision forward. From elevating consumer communications to expanding our footprint across the nation, we are ready to take on the future."  

Subway Canada currently operates over 2,900 restaurants nationwide.

Six Senses Fort Barwara has appointed Rakesh Kumar as its new Executive Chef. With over 18 years of experience in the luxury hospitality sector, Chef Rakesh is expected to bring a versatile approach to the resort’s culinary offerings.  

Chef Rakesh’s expertise covers French, Italian, Progressive Indian, and Ayurvedic/Wellness cuisines. His career includes roles with leading hospitality brands such as AMAN Luxury Collections, ALILA, The Oberoi, Taj Hotels, The Marriott, and The Lalit.  

An alumnus of IHM-Goa, Chef Rakesh holds certifications in Hospitality and Hotel Administration, along with a diploma in Tourism Management. His culinary skills were recognized when he won the National Level Chef Competition in 2006.  

"I am thrilled to be part of an organization that leads with sustainability at its core. Six Senses’ commitment to thoughtful sourcing, eco-conscious practices, and holistic well-being aligns perfectly with my culinary philosophy. It is an incredible opportunity to create exceptional dining experiences and contribute to a meaningful ecosystem that nurtures both people and the planet," said Chef Rakesh Kumar.  

His appointment is set to strengthen the resort’s focus on sustainability and diverse culinary experiences.

ITC Windsor has appointed Ritesh Arora as the new Food and Beverage (F&B) Manager, bringing over 13 years of experience in the hospitality industry to the role. His appointment is expected to enhance the hotel’s F&B operations and strengthen its position in India’s hospitality sector.

Ritesh began his hospitality career in 2011 as a Food and Beverage Associate at ITC Rajputana, Jaipur. He later joined The Leela Palace, Bengaluru, where he spent nine years in various roles, concluding his tenure as Assistant Food and Beverage Manager before transitioning to ITC Windsor.

A graduate of Amity University Rajasthan with a B.Sc in Hospitality and Hotel Administration, Ritesh has developed expertise in beverage portfolio management, fine dining, private dining, team engagement, and guest satisfaction. Throughout his career, he has been recognized for his contributions, earning awards such as “Bar Manager of the Year” and “F&B Person of the Year.”

In his new role, Ritesh will oversee all food and beverage operations at ITC Windsor, with a focus on refining dining experiences and implementing innovative service practices. He will also lead efforts to maintain the hotel’s hospitality standards while fostering team development.

Ritesh stated, “ITC Windsor is an iconic property with a rich heritage. I am thrilled to join this team and look forward to contributing to its tradition of delivering exceptional dining experiences. My focus will be on creating memorable moments for our guests while fostering a culture of innovation and excellence within the team.”

Sabrina Dey, General Manager of ITC Windsor added, “We are excited to welcome Ritesh to the ITC Windsor family. His extensive experience and proven track record in food and beverage operations make him an invaluable addition to our team. We are confident that his leadership will further enhance our culinary offerings and ensure unforgettable experiences for our guests.”

Ritesh’s appointment reflects ITC Windsor’s commitment to strengthening its hospitality services and enhancing the dining experience for its guests.

Renaissance Bengaluru Race Course Hotel has announced the appointment of Ho Chi Ming as its new Executive Chef. With over 16 years of experience in the hospitality industry, Chef Ming will oversee the hotel’s culinary operations, bringing his distinctive style and expertise in international cuisine to the forefront.  

Chef Ming’s background spans a range of Asian cuisines, including Japanese, Thai, Chinese, and Vietnamese, positioning him as a key addition to the hotel’s culinary team. His career includes roles in luxury hotels and involvement in notable pre-opening projects over the past decade. He has also participated in culinary events such as the Asian Food Festival at various Marriott properties, reflecting his focus on quality and innovation.  

Chef Ming holds several professional certifications, including the "Awarded Certificate TAP series" and a Level 3 Food Safety and Hygiene certification from EICH UK, underscoring his commitment to culinary standards and food safety.  

Sita Lekshmi, General Manager of Renaissance Bengaluru Race Course Hotel said, “We are thrilled to welcome Chef Ming to our team. His exceptional culinary skills, combined with his passion for creating memorable dining experiences, align perfectly with our commitment to providing outstanding hospitality. We are confident that his expertise will bring a fresh perspective and elevate our culinary offerings to new heights.”  

Chef Ho Chi Ming will lead the introduction of new culinary experiences at Renaissance Bengaluru Race Course Hotel, focusing on a blend of diverse flavors and innovative presentations to enhance the dining experience for guests.

Zomato has brought back former executive Shalin Bhatt to lead its dining-out division, replacing Sankalp Kathuria, according to sources. Bhatt, who rejoined the company in July 2024, is the third leader to take charge of this segment within two years.

The leadership change aligns with Zomato’s effort to transition dining-out users to its newly launched District app, which integrates dining-related services. The company has been strengthening its going-out vertical, covering dining, live events, and ticketing. This strategy follows Zomato’s acquisition of Paytm’s events and ticketing business for 2,048 crore rupees (US$236.54 million) in August 2024.

Zomato reported a threefold year-on-year increase in revenue from its going-out division in Q3 2025 and recorded over 6.5 million downloads of the District app, reflecting its expansion in the segment.

Loca Loka, an India-based alcoholic beverage (alcobev) company, is intensifying its global presence with the appointment of Rajiv Ghumman as Global Business Head. This move underscores the company’s commitment to expanding its footprint across key international markets, including the United States and Southeast Asia.

Rajiv Ghumman, a seasoned professional with over 20 years of experience in the alcobev industry, will now oversee Loca Loka’s global initiatives. With a background working with prominent brands such as Bacardi, Jose Cuervo, and United Distillers India Ltd where he led brand strategies for Black and White, Vat 69, and White Horse Whisky, Rajiv is well-positioned to drive the company’s growth internationally. As Global Business Head, his responsibilities will include shaping marketing strategies, leading sales operations, and spearheading expansion efforts in new markets.

Rajiv said, “It is an honor to step into this global role at such a transformative time for Loca Loka and the tequila industry at large. Having witnessed firsthand the dynamic potential of the brand, I am excited at the prospect of driving this momentum globally. Our focus will remain on delivering exceptional quality, fostering brand loyalty, and introducing the authentic tequila experience to a wider audience. Tequila is not just a spirit; it's the essence of the agave, nurtured by the sun and soil of Mexico. Each sip tells the story of its provenance, where tradition and nature intertwine to create a liquid legacy. I am excited at the prospect of being a part of the team that shapes the global brand narrative.”

Harsha Vadlamudi, Founder of Loca Loka added, “Rajiv has consistently demonstrated unparalleled strategic insight and a deep understanding of our industry over the last 18 months. His leadership has been instrumental in our remarkable growth within global markets. As we venture into new territories across the US, Southeast Asia, Dubai, and London, I am confident that his vision will help us establish Loca Loka as a global force in the tequila category.”

Loca Loka’s international expansion has been marked by several key milestones. The company recently launched in the United States, targeting regions with a strong demand for premium tequila, while also entering Southeast Asia, where the market for innovative spirits is on the rise. These developments align with the broader global tequila industry’s growth, with reports forecasting a compound annual growth rate (CAGR) of 8.1 percent from 2022 to 2028. The global tequila market, valued at 415.4 million liters in 2023, is projected to reach 594.7 million liters by 2030.

In line with the industry's trajectory, Loca Loka is positioning itself to capitalize on the increasing consumer demand for premium, craft, and artisanal tequila. Tequila’s low sugar content compared to other spirits has contributed to its growing popularity, especially in premium markets where quality and innovation are prioritized.

Loca Loka’s product lineup includes Tequila Blanco, a blend of fruity flavors from cooked agave and earthy floral notes from Highland agaves, and Tequila Reposado, aged in French and American oak barrels for a richer aroma. The Blanco 750ml bottle is priced at $40, while the Reposado retails for $49. 

With plans to continue expanding its global market presence and a strong commitment to quality, Loca Loka aims to play a key role in shaping the future of the global tequila industry.

FNP Weddings and Events has appointed Chef Sanjay Vij as Vice President – Culinary, bringing over four decades of experience to enhance its hospitality offerings. Chef Vij will oversee food and beverage innovations across FNP Weddings and Events, as well as Udman Hotels and Resorts, strengthening their presence in India’s growing hospitality and events sector.  

Chef Vij, known for his extensive culinary expertise, began his career in 1982 with the Taj Group of Hotels. Over the years, he has held key leadership positions across properties in India, London, Africa, and other locations. His notable contributions include creating the renowned Bull’s Eye dessert and launching multiple Taj dining outlets that celebrated authentic regional cuisines, such as the flavors of Uttarakhand and Punjab. His focus on sustainability is evident in his efforts to craft zero-carbon meals using farm-fresh ingredients sourced directly from local communities.  

As Vice President – Culinary, Chef Vij will oversee bespoke menu curation for luxury weddings and fine dining experiences at Udman Hotels, aligning FNP’s culinary vision with its commitment to providing memorable hospitality experiences.  

Vikaas Gutgutia, Founder and Managing Director of Ferns N Petals stated, “Food has always been central to how we celebrate life’s most precious moments. With Chef Sanjay Vij joining our team, we’re not just elevating the dining experience—we’re bringing in a legacy of innovation, passion, and heartfelt hospitality. His vision aligns beautifully with ours, and I can’t wait to see how his artistry transforms our culinary journey across FNP Weddings and Udman Hotels.”  

Chef Vij has built an impressive career that combines a deep respect for traditional flavors with modern culinary practices. His contributions include reviving Himalayan cuisines and mastering fine dining techniques under Chef Willi at London’s Dorchester. Over the years, he has served global dignitaries, including Queen Elizabeth, Prince Charles, President George Bush, Bill Clinton, the Biden Family, Dr. Kenneth Kaunda, Dr. Manmohan Singh, and Prime Minister Narendra Modi.  

Chef Vij said, "Joining the FNP family marks an exciting new chapter for me. Food has always been my way of creating connections and spreading happiness, turning ordinary moments into something extraordinary. At Ferns N Petals, I am eager to craft culinary experiences that marry tradition with innovation, celebrating the joy of togetherness through flavors. Good food doesn’t need to be complicated—it just needs to be honest, creating memories that stay in your heart long after the last bite."  

Chef Vij’s appointment reflects FNP’s continued focus on delivering exceptional hospitality and culinary experiences in India’s competitive hospitality market.

Chef Suvir Saran joins Neuma as its new Culinary Director, ushering in an exciting chapter for one of South Mumbai’s most beloved dining spaces.

With Chef Saran’s leadership, Neuma is poised to redefine its approach, introducing a fresh perspective to its globally inspired offerings while staying true to its ethos of comfort.

A tale unto itself is Chef Saran's remarkable voyage through kitchens around the world. He has continuously redefined what it means to innovate with food, from creating four acclaimed cookbooks like Indian Home Cooking and American Masala to opening Devi in New York City, the first Indian and non-Northern European restaurant in North America to receive a Michelin star when the guide debuted in America. 

His most recent book, Instamatic: A Chef's Deeper, More Thoughtful Look into Today's Instaworld, provides a distinctive look at the relationship between social media and contemporary dining culture.

On his new role, Chef Saran shared, “Neuma is a space that invites imagination. It’s not just about food—it’s about crafting an experience where every moment tells a story. I’m excited to build on the foundation Neuma has created and to offer diners something truly memorable.” 

InterContinental Marine Drive, Mumbai has appointed Lalit Rai as its new Executive Chef. With over 15 years of culinary experience, Chef Rai brings a strong background in creating exceptional dining experiences. Known for blending global techniques with local flavors, he aims to enhance the hotel’s culinary offerings. 

In his new role, Chef Rai will oversee operations across all dining venues, banquet kitchens, and in-room dining, ensuring guests enjoy a memorable gastronomic journey. 

“I am thrilled to join InterContinental Marine Drive, Mumbai, and look forward to creating unique dining experiences that reflect the vibrant culture and culinary heritage of this incredible city,” Chef Rai said.

Chef Rai’s career includes leadership roles at prestigious hospitality establishments, where he earned recognition for his creativity and commitment to excellence. His appointment reflects InterContinental Marine Drive’s ongoing focus on providing world-class dining experiences for its guests.

Grand Mercure Bengaluru Gopalan Mall has announced the appointment of Tenzin Phuntsok as its new Executive Chef. With nearly 17 years of experience in the hospitality industry, Tenzin brings extensive culinary expertise and leadership skills to the role.

Tenzin’s professional journey includes notable positions at esteemed establishments. Most recently, he served as Executive Chef at JW Marriott Chandigarh, where he managed diverse culinary operations and achieved significant milestones in food quality and guest satisfaction. He has also held leadership roles at InterContinental Chennai Mahabalipuram Resort, Swissotel Kolkata, and Taj Deccan Hyderabad. Inspired by his grandmother, Tenzin’s culinary approach spans a wide array of cuisines and emphasizes delivering exceptional dining experiences.

In his new role, Tenzin will oversee all culinary operations at Grand Mercure Bengaluru Gopalan Mall. His responsibilities include curating innovative menus, enhancing guest dining experiences, and ensuring adherence to the highest food quality and safety standards. His vision aligns with the hotel’s commitment to celebrating both local and global culinary traditions.

Tenzin’s expertise extends to food preparation, menu development, event catering, and inventory management. Coupled with his strong leadership and team-building skills, he is well-equipped to elevate the gastronomic offerings at the hotel. His focus on operational excellence and culinary innovation is expected to enhance the dining experience for guests further.

Bengaluru Marriott Hotel Whitefield has appointed Chef Gaurav Paul as its new Executive Chef. With over 20 years of experience in the culinary industry, Chef Paul brings extensive expertise and innovation to the role.

Chef Paul’s career includes leadership positions at renowned brands such as Hyatt Regency Kolkata, Vivanta By Taj MG Road Bangalore, Radisson Chandigarh, The Chancery Pavilion, and Carnival Cruise Line, among others. His culinary focus is on blending contemporary flavors with traditional dining techniques. Before joining Bengaluru Marriott Hotel Whitefield, Chef Paul served as Executive Chef at Hilton Bengaluru Embassy Golf Links.

In his new role, Chef Paul will oversee menu planning, recipe development, cost control, and revenue optimization, ensuring that food preparation and safety standards are met. Known for his leadership in both pre-opening and post-opening phases, Chef Paul is expected to bring fresh creativity and a focus on excellence to the hotel’s dining offerings.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield said, “We are delighted to welcome Chef Gaurav Paul to our team. With his wealth of culinary expertise and innovative approach, we are confident that his leadership will enhance the dining experience for our guests.”

Curefoods, India’s leading F&B house of brands has promoted Gokul Kandhi as Chief Operating Officer (COO). Gokul will be instrumental in growing the company's varied portfolio of brands throughout India, advancing operational excellence, and guiding the strategic vision of the organization with this appointment.
 
 From the beginning of Curefoods' development, Gokul has been a crucial component. In his capacity as Business Head, he has played a key role in transforming Curefoods into a dominant force in the F&B industry, encompassing EatFit, CakeZone, Nomad Pizza, Sharief Bhai Biryani, and Frozen Bottle. With more than 500 cloud kitchens and physical locations, Curefoods currently serves over ten different cuisines in 40 cities nationwide.

Gokul, an alumnus of IIM Indore, has over 18 years of experience in retail, FMCG, and startups, and he brings a wealth of knowledge in product marketing, go-to-market strategies, market development, media planning, and business management. He developed strong leadership skills at Apple India and PepsiCo, where he learned how to succeed in competitive markets and focus on customer needs.
 
Speaking on his new role, Gokul said, “It’s an honor to take on the role of COO at Curefoods and lead the next phase of growth for a company that has been a pioneer in India’s F&B landscape. I look forward to working with our incredible team to expand our reach, strengthen our brands, and deliver exceptional experiences to our customers.”
 
Ankit Nagori, Founder, Curefoods, added, “Gokul has been a cornerstone of Curefoods’ success. His strategic vision and leadership have been instrumental in shaping our journey so far. As COO, I am confident that Gokul will continue to drive operational excellence and propel Curefoods to even greater heights.”
 
The famous international doughnut and coffee brand Krispy Kreme's South and West India operations were recently purchased by Curefoods from Landmark Group. Curefoods made a calculated strategic move with the acquisition to broaden its product line and strengthen its position in the booming food service industry in India. As it expands its operations and solidifies its position as India's top F&B operator, Curefoods is well-positioned for future growth and innovation following this leadership change. 
 

Hilton Gurugram Baani City Centre has appointed Harkaran Singh Sethi as its new General Manager. With over 15 years of experience in the hospitality industry, Sethi brings expertise in operations management, food and beverage strategies, and leadership. His appointment is expected to support the hotel’s continued growth and operational efficiency in India’s competitive hospitality market.  

Before joining Hilton Gurugram Baani City Centre, Sethi served as General Manager and Associate Director of Operations, South Asia at Radisson Hotel Group, overseeing strategic hotel operations in the region. His career also includes leadership roles at Marriott International, ITC Hotels, and Oberoi Hotels and Resorts, where he developed a strong foundation in hospitality management.  

An alumnus of IHM-Bhopal, Sethi is a certified member of the Guild of British Butlers and a trainer for luxury hotels. His combination of formal education and industry experience equips him to enhance guest services and operational standards. His interest in travel also gives him insight into meeting diverse guest expectations.  

Zubin Saxena, Senior Vice President and Regional Head, South Asia, Hilton said, “We are thrilled to welcome Harkaran Singh to the Hilton family. Harkaran’s extensive experience and deep understanding of the hospitality sector will be invaluable in upholding the Hilton legacy. Under his stewardship, we are confident that Hilton Gurugram will set new benchmarks in service and operational excellence.”  

Located in Gurugram’s business district, Hilton Gurugram Baani City Centre serves business and leisure travelers. Sethi’s leadership will focus on strengthening the hotel’s market position in the Delhi NCR hospitality industry.  

Harkaran Singh Sethi said, “I am honoured to join Hilton Gurugram Baani City Centre. Being part of Hilton Hotels and Resorts is a tremendous opportunity, and I look forward to working with the talented team here to create exceptional guest experiences and establish the hotel as a leader in the vibrant Delhi NCR market.”  

With this leadership change, Hilton Gurugram Baani City Centre aims to maintain high service standards and reinforce its position as a key player in the region’s hospitality sector.

The Leela Ambience Gurugram Hotel and Residences has announced the appointment of Chef Thanakit Sangjan as the new Thai MasterChef at its all-day dining restaurant, Spectra. Known for his expertise in authentic Thai cuisine, Chef Thanakit will enhance the restaurant’s culinary offerings with traditional and regional Thai dishes.  

Spectra, spanning 16,000 square feet with seating for 225 guests, features seven interactive culinary islands and private dining areas. The restaurant’s design, with chandeliers and marble platforms, provides a setting for diverse global cuisines. Chef Thanakit’s addition is expected to strengthen Spectra’s Thai food offerings.  

Originally from Bangkok, Thailand, Chef Thanakit brings experience from renowned hotels in the UAE and Thailand. His previous role as Chef de Partie at The Thai Kitchen, Park Hyatt Dubai, contributed to the restaurant’s reputation for quality Thai cuisine. His career also includes positions at Anantara Eastern Mangroves in Abu Dhabi and Saeng Restaurant in Thailand.  

In his role, Chef Thanakit will introduce Thai dishes across the hotel, including in-room dining, brunch menus, and bar snacks. He will collaborate with the hotel’s culinary team to develop Thai-inspired dishes for corporate and social events. 

Chef Thanakit also plans to organize a weekly Thai Night at Spectra, offering guests a chance to experience traditional Thai cuisine. His approach combines classic Thai cooking techniques with modern influences, focusing on aromatic curries and stir-fried dishes to deliver a comprehensive Thai dining experience.  

This appointment aligns with The Leela Ambience Gurugram’s focus on offering diverse culinary experiences, further solidifying its position in the luxury hospitality sector.

Novotel Imagicaa Khopoli has announced the appointment of Chef Rajesh Kumar as its Executive Chef, overseeing the property’s culinary operations. With over 18 years of experience in the hospitality industry, Chef Rajesh brings extensive expertise gained from leading culinary teams at prominent hospitality brands in India.  

His career includes roles at Taj Lands End Mumbai, Taj Bengal Kolkata, Rodas - An Ecotel Hotel Powai, The Westin Hyderabad Mindspace, Novotel Outer Ring Road Bengaluru, and most recently, Novotel Mumbai Juhu Beach. These experiences have strengthened his culinary approach and leadership style.  

Chef Rajesh is known for introducing innovative food festivals and implementing best kitchen practices. His ability to design customized menus and highlight under-represented cuisines reflects his dedication to delivering distinctive dining experiences.  

Anil Chavan, General Manager of Novotel Imagicaa Khopoli stated, “We are thrilled to welcome Chef Rajesh Kumar to our family. His unparalleled expertise and innovative vision will undoubtedly redefine the dining experience at Novotel Imagicaa. Chef Rajesh's passion for creating unforgettable culinary moments resonates with our brand's ethos of offering unique and immersive guest experiences. We are confident that his leadership will inspire our culinary team to reach new heights.”  

As he takes on his new role, Chef Rajesh Kumar aims to enhance the dining experience at Novotel Imagicaa, offering guests thoughtfully crafted menus that reflect his innovative culinary perspective.

Andaz Delhi, a prominent luxury hotel by Hyatt, has announced the appointment of Ankit Tiwari as the Beverage Manager at its Juniper Bar. With over seven years of experience in India’s hospitality and retail alco-bev industry, Ankit brings a strategic and innovative approach to beverage management, aiming to enhance Juniper’s offerings and guest experiences.  

Ankit’s professional background includes leadership roles at some of India's top hospitality establishments. His expertise in mixology, menu curation, and team leadership has been instrumental in delivering exceptional service. At BYG Brewski Brewing Co. in Bengaluru, he led a team of over 30 members, implementing cost-effective measures and developing training programs that improved operational efficiency and customer satisfaction.  

Hardip, General Manager of Andaz Delhi stated, “We are excited to welcome Ankit Tiwari to Andaz Delhi as Beverage Manager at Juniper Bar. With his background in luxury hospitality and his innovative approach to beverage management, we are confident that he will bring fresh perspectives to our offerings. We look forward to seeing him elevate the experience at Juniper, creating memorable and unique moments for our guests.”  

Ankit’s role at Andaz Delhi involves strategic planning, market analysis, and brand management, all aimed at strengthening the hotel's position as a leader in India’s luxury lifestyle and retail hospitality sectors. His focus on evolving beverage trends and customer engagement is expected to redefine the guest experience at Juniper Bar.  

Known for its emphasis on local experiences and innovative hospitality, Andaz Delhi is poised to benefit from Ankit’s expertise as he takes charge of shaping the bar’s future direction and driving success for its beverage team.  

Sheraton Grand Bangalore Hotel at Brigade Gateway has announced the appointment of Raj Kadamuturu as its new Director of Food and Beverage. With 19 years of experience in the hospitality industry, Raj brings significant expertise to the role, marking an important leadership change at the hotel.

In his new position, Raj will be responsible for enhancing the dining experience for guests. He will oversee the daily operations of the food and beverage division, focusing on menu development, service supervision, cost control, and maximizing food and beverage revenue. His goal is to ensure a high-quality culinary experience across all outlets at the hotel.

Raj's extensive career includes senior roles at notable establishments such as Curio Collection by Hilton in Nairobi, The Westin in Pune, and Four Seasons Hotels. His experience in both international and regional culinary trends equips him to lead Sheraton Grand Bangalore's food and beverage unit effectively.

Raj is skilled in coaching, creating operational strategies, financial management, and forecasting. He has also led successful pre-openings and implemented change management processes while maintaining superior yield management practices.

“I am incredibly excited to embark on this journey with Sheraton Grand Bangalore and contribute to its esteemed reputation for excellence. My goal is to work collaboratively with the team to craft unique and memorable dining experiences that captivate our guests,” said Raj Kadamuturu.

With his leadership and experience, Raj is expected to drive innovation and growth in the food and beverage operations at Sheraton Grand Bangalore Hotel at Brigade Gateway.

Skyview by Empyrean, a 22-acre mountain retreat located in Jammu’s Sanget Valley, has announced the appointment of Chef Lalit Kumar as its new Executive Chef. Chef Lalit will lead the culinary operations at Banana Leaf, the property’s multi-cuisine restaurant with an 80-seat capacity, offering views of the Sanget Valley.  

The restaurant serves a range of Indian, Chinese, and Continental dishes, as well as local specialties crafted using ingredients sourced from the region. Under Chef Lalit’s guidance, the focus will remain on delivering high-quality dining experiences with an emphasis on regional flavors.  

Chef Lalit brings over 12 years of experience in the hospitality industry, having worked in leadership roles at renowned establishments such as Clarks Hotel Khajuraho, Radisson Hotel Rewa, and Ramada Hotel Navi Mumbai. His approach to culinary artistry centers on creating dishes that not only satisfy the palate but also provide a memorable experience for diners.  

Owais Altaf Syed, Director of Skyview by Empyrean said, “We are delighted to welcome Chef Lalit to the Skyview family. Chef Lalit brings a culinary philosophy that beautifully blends authenticity with innovation, creating unforgettable dining experiences. His deep commitment to using local ingredients and embracing sustainable practices aligns perfectly with our values. We look forward to elevating the dining experience for all our visitors now.”  

Chef Lalit’s addition is expected to enhance the culinary offerings at Skyview by Empyrean, reinforcing its reputation as a destination for quality dining in a picturesque mountain setting.  

Subway has announced that its Global Chief Executive Officer, John Chidsey, will retire by the end of 2024 after five years at the helm. Chidsey, who joined in 2019 as the brand's first CEO from outside the founding family, has been credited with driving significant changes in the company’s operations and market presence. Carrie Walsh, currently Subway's President for Europe, Middle East, and Africa (EMEA) and former Global Chief Marketing Officer, will serve as Interim CEO while the company searches for a permanent successor.

Walsh said, "I am honored to step into the role of Interim CEO, continuing to drive key initiatives to help boost franchisee profitability and delight our guests through innovation. Through collaboration with the Subway leadership team, employees, and our valued franchisees, we will keep elevating the Subway experience and deliver fresh, quality food to more guests around the globe."

During Chidsey's tenure, Subway implemented a multi-year transformation strategy that included menu enhancements, improvements in guest experience, and a focus on digital innovation. His leadership also strengthened Subway’s global growth strategy, prioritizing partnerships with multi-unit operators and master franchisees. This approach has led to over 10,000 future restaurant commitments, positioning the brand to more than double new restaurant openings in 2024 compared to 2019.

"Under John's leadership, Subway has been transformed. His vision and passion have set a high standard that will continue to guide the brand for years to come," noted Clay Harmon, a member of Subway’s Board of Directors. "Carrie is uniquely qualified to lead Subway through this transition, bringing expertise in global operations, brand innovation, and digital transformation."

Walsh, who joined Subway in 2019 as part of its Executive Leadership Team, has over two decades of experience in restaurant, retail, and consumer industries, including roles at YUM! Brands, Pizza Hut, and PepsiCo. As Global Chief Marketing Officer, she played a key role in enhancing the brand's visibility and reputation, re-engaging customers, and driving strategic initiatives. In her most recent role as President of EMEA, Walsh oversaw operations, finance, marketing, and development activities across 50 countries.

Chidsey said, "It has been a privilege to lead Subway through a period of exciting change, and I am so proud of what the team has achieved together. I've worked closely with Carrie over the past five years, and I've witnessed firsthand her deep understanding of what it takes for a global brand to grow and evolve."

Chidsey will remain involved as a consultant to support the leadership transition and continue guiding Subway’s international growth strategy and franchisee partnerships.

The Orchid Hotel Pune has elevated Dipak Singh to the role of Assistant Food & Beverage Manager. Bringing over eight years of experience in the hospitality industry, Dipak has consistently demonstrated his ability to deliver high-quality dining and banquet experiences. Since joining the hotel in 2020, he has played a significant role in enhancing banquet services and ensuring seamless guest experiences.

Dipak’s career journey includes roles at well-regarded hospitality brands such as Holiday Inn, Marriott, and Crowne Plaza. This experience has equipped him with the expertise to manage complex event setups and oversee daily operations efficiently. Known for his attention to detail and effective team leadership, Dipak has earned recognition from both guests and colleagues for his contributions to the hotel’s success.

Dipak said, "I'm honored and grateful for this opportunity. I'm excited to contribute even more to our hotel's success and make our guests come back again and again to The Orchid."

In his new role, Dipak will continue to focus on maintaining high standards of service in food and beverage operations, further supporting The Orchid Hotel Pune’s commitment to delivering excellence in hospitality.

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has announced the appointment of Ravi Rawat as its Assistant Pastry Chef. With over nine years of experience in bakery and pastry arts, Chef Ravi brings expertise honed at renowned establishments such as Grand Hyatt Kochi, The Westin Hyderabad, and Aloft Hotel Bengaluru.  

During his tenure at Grand Hyatt Kochi, Chef Ravi managed bakery operations, introduced innovative recipes, and mentored pastry teams. One of his notable achievements includes creating the tallest edible Christmas tree at The Westin Hyderabad, a project that received significant recognition.  

Chef Ravi emphasizes using fresh, locally sourced ingredients to craft desserts catering to diverse preferences. His approach combines precision and creativity, reflecting a passion for exploring new techniques and flavors in his creations.  

In his new role, Chef Ravi will oversee bakery and pastry operations at Sheraton Grand Bengaluru Whitefield, focusing on elevating the dining experience. His vision and leadership aim to enhance the hotel’s offerings with an extensive selection of desserts, aligning with the hotel’s commitment to delivering quality hospitality.  

When not in the kitchen, Chef Ravi enjoys food photography and experimenting with new recipes, adding a creative edge to his culinary repertoire.  

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center is part of Marriott International, a global hospitality leader operating nearly 8,900 properties across 141 countries and territories under various brands.

abCoffee has announced the appointment of Rohit Tiwari as its new President of Operations, underscoring its commitment to growth and innovation in India’s retail and hospitality sectors. Tiwari brings extensive experience in scaling businesses, having held leadership roles across diverse industries, including stints at OYO, Prepladder (a Unacademy company), Airtel Payments Bank, Unilever, and Marico.  

At OYO, Tiwari played a key role in building operational teams and enhancing service efficiency. His time at Airtel Payments Bank further demonstrated his ability to manage large-scale distribution networks, expanding customer touchpoints to over 600,000 locations. This expertise aligns with abCoffee's strategy to grow its footprint in the competitive takeout coffee market while strengthening its operational infrastructure.  

Sharing his thoughts on the appointment, the company emphasized that Tiwari’s track record of driving customer acquisition and managing network expansion makes him a strategic fit for abCoffee’s plans. The brand is focused on reinforcing its position in the takeout coffee segment through operational efficiency and technology-driven solutions, ensuring convenience, affordability, and quality for its customers.  

Tiwari’s versatile background and leadership experience mark a significant step for abCoffee as it targets new markets and innovative customer engagement strategies in India’s growing coffee retail landscape.

The Wendy’s Company has announced the appointment of Ken Cook as Chief Financial Officer (CFO), effective December 2, 2024. Cook will report directly to President and Chief Executive Officer Kirk Tanner and join Wendy’s Senior Leadership Team. He succeeds Gunther Plosch, who has been the company’s CFO since 2016. Plosch will step down at the end of the year following a transition period with Cook.  

Cook joins Wendy’s with two decades of finance experience, most recently as Head of Financial Planning and Analysis at United Parcel Service (UPS). At UPS, he held various leadership positions, including CFO for the U.S. Domestic segment, where he managed financial planning for the company’s largest business unit. Additionally, he has experience in Investor Relations, Treasury, and more than three years as CFO of UPS’s South Asia operations.  

Wendy’s President and CEO Kirk Tanner said, "Driving operational performance and improving restaurant profitability are critical to our growth trajectory. Ken will play a key role across our initiatives to increase revenue and expand margins as we enter the next phase of growth in the U.S. and around the globe, helping to unlock value for our shareholders. I want to thank GP for his work to improve our system's financial foundations and processes that have created a stronger organization and positioned us to build momentum."  

Cook stated, "I am excited for the opportunity to lead the Finance organization of Wendy's as this iconic brand embarks on an accelerated growth journey. I look forward to working with the talented Wendy's system and franchise community to drive profitable growth for our restaurants, teams, and shareowners."  

Wendy’s plans to release its fourth-quarter and full-year 2024 financial results on February 13, 2025, and will host an Investor Day on March 5, 2025, to outline its strategies and financial outlook.

Chipotle Mexican Grill Inc. has appointed Scott Boatwright as its permanent chief executive officer, effective immediately. Boatwright, who was named interim CEO in August following Brian Niccol's departure to lead Starbucks Corp., has held previous roles as Chipotle’s chief operating officer and chief restaurant officer since joining the company from Arby’s in 2017. Chipotle’s board made the decision after what it described as a “robust and thorough process."

In New York trading, Chipotle’s shares remained steady, reflecting a 28 percent rise over the year, slightly outperforming the S&P 500 Index. This growth highlights the burrito chain’s strong market presence despite challenges in the restaurant industry, with consumer spending on dining out showing signs of slowing. Unlike some competitors, such as McDonald's and Starbucks, which have faced several quarters of declining same-store sales, Chipotle has continued to attract diners.

Amid rising food costs, Chipotle’s appeal as a fast-casual dining option has increased relative to fast-food chains that have been impacted by price hikes. In the third quarter, Chipotle reported growth in both transaction volume and average check size—a trend that, according to Boatwright, has shown "accelerating transaction trends" heading into the fourth quarter.

Boatwright, alongside Niccol, has focused on streamlining operations and improving service times at Chipotle locations. The company introduced separate assembly lines specifically for online orders to reduce congestion at physical locations.

In an interview last year, Boatwright discussed how employee retention was improving at Chipotle, even as demand in the retail sector softened and the tech industry experienced layoffs. He noted that Chipotle typically recruits about 15,000 workers in preparation for its busy season from March to May. Given the chain’s growth, it continually hires for hourly roles, as new store openings require steady staffing. “We are very well staffed for today’s volume, but that volume is growing daily,” Boatwright remarked at the time, acknowledging the ongoing recruitment needs of a high-growth business.

Chipotle anticipates adding up to 345 company-operated restaurants by the end of the year, signaling its continued expansion under Boatwright’s leadership.

Pramod Singh Kanyal was appointed Director of Food & Beverage by the Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre (HICC). Pramod contributes a wealth of knowledge and leadership to the team with his more than 15 years of experience in restaurant management, banquet operations, and event management in prestigious five-star hotels.

Throughout his career, Pramod has held a variety of positions in the hospitality sector. Most recently, he served as the Director of Food & Beverage at the Sheraton Hyderabad Hotel, where he effectively oversaw extensive operations with an emphasis on budgeting, operational effectiveness, and exceeding client expectations. His vast experience, which includes serving on three successful pre-opening hotel teams, has sharpened his ability to precisely and creatively design and carry out significant events. His dedication to providing quality service and encouraging teamwork is in line with the principles of Novotel Hyderabad Convention Centre & HICC.

On his appointment, Pramod said, “I am excited to join Novotel Hyderabad Convention Centre & HICC and lead the Food & Beverage team. My goal is to further elevate the dining experiences at the property by focusing on innovation, customer satisfaction, and seamless execution of large-scale events.”

Swiggy, India’s leading on-demand convenience platform, has expanded its leadership team to strengthen operations across its food delivery and quick commerce sectors. The new appointments of Shalabh Shrivastava as Senior Vice President of Driver Org and Hari Kumar G as Senior Vice President and Chief Business Officer for Swiggy Instamart aim to enhance Swiggy’s operational efficiency and market reach.

Shalabh Shrivastava, with over 25 years in e-commerce, retail, technology, consulting, and investment banking, joins Swiggy after his role as Vice President at Flipkart, where he focused on scaling supply chains and improving customer experience. His experience includes leadership roles at Reliance Retail, ICICI Bank, Ernst & Young, and Infosys. At Swiggy, Shrivastava will focus on optimizing Product and Operations for the company’s delivery fleet.

Hari Kumar G, who brings over a decade of experience in driving growth across various sectors, will lead Swiggy Instamart. His previous roles include leadership at Flipkart, where he managed categories like electronics, appliances, and groceries, as well as positions at Network18, CSC, and Cordys. Kumar's role at Swiggy will emphasize customer-centric growth and category expansion to strengthen Instamart’s competitive position in the quick commerce market.

Girish Menon, Chief Human Resources Officer at Swiggy said, “As Swiggy accelerates its innovation and expands into new categories and services, strengthening our leadership team is critical to driving the next phase of our growth. Hari and Shalabh bring deep expertise in scaling businesses and optimizing operations across dynamic, fast-paced industries. Their leadership will be pivotal as we continue to deliver unparalleled convenience to consumers.”

These appointments highlight Swiggy’s focus on scaling its operations and enhancing service delivery in both its food delivery and quick commerce divisions, supporting its ongoing growth in India’s retail and on-demand services market.

Papa John’s International, Inc. has appointed Jenna Bromberg as Chief Marketing Officer, effective Nov. 14. With experience in the quick-service restaurant industry and modern retail marketing, Bromberg is expected to bring a focused approach to her new role.

Todd Penegor, President and Chief Executive Officer said, “Jenna’s track record of building strong brands and driving innovative marketing campaigns makes her the ideal leader to help take the Papa Johns brand into its next chapter. Her proven ability to connect with modern consumers, combined with her deep understanding of the restaurant industry, particularly her experience in the pizza segment, will be invaluable as we continue to expand our market presence.”

Bromberg joins Papa John’s from Carter’s Inc., where she held the position of Vice President of Brand Marketing and Creative. During her time there, she successfully led multiple brands through the pandemic and launched several impactful marketing campaigns. Her return to the pizza industry builds on her prior experience as Director of Core Brand Marketing at Pizza Hut.

Bromberg remarked, “I am eager to join Papa John’s at such an exciting time in the company’s journey. The pizza industry has always been close to my heart, and I'm energized by the opportunity to combine my consumer retail experience with my restaurant industry background to create compelling, innovative marketing strategies that will connect with our customers as well as bring new consumers to the brand.”

In her new position, Bromberg will oversee the company’s marketing strategy, brand development, digital customer experience, and creative efforts. Her responsibilities will include engaging current and new audiences through data-driven campaigns and managing product innovation to introduce new offerings to the menu.

Bromberg will report directly to Penegor and will be a member of the Papa John’s Executive Leadership Team.

Kikkoman India has appointed renowned Chef Manjit Gill as an industry advisor to bolster its presence in Indian kitchens and restaurants. Chef Gill, a veteran of the culinary industry, will support Kikkoman’s expansion by promoting Kikkoman Soy Sauce and collaborating closely with the restaurant sector.

Expressing his enthusiasm, Chef Manjit Gill remarked, “All the hotels and kitchens that have been managed by me have cooked with soy sauce for many years, and for every type of cuisine, I absolutely use Kikkoman. When the offer of Industry Advisor came from Kikkoman, I happily accepted. I want to cooperate in making Kikkoman Soy Sauce the definitive standard soy sauce in the Indian market. Kikkoman Soy Sauce is pure and natural, with umami and aroma that cannot be matched by other soy sauces. Chefs who are truly committed to taste will seek out Kikkoman.”

Jaspal Sabharwal, Co-Founder of TagTaste Foods said, “In our business where we conduct lots of research in the culinary space, we interact with many professional chefs. We have observed the steady increase in the number of chefs across India who are cooking a diverse variety of international cuisines. This is a big change in the Indian culinary market, and in fact, most definitely, Chinese and Pan-Asian restaurants will also keep on seeing accelerated growth.”

Osamu Mogi, Head of International Operations Division at Kikkoman Corporation, noted the growing demand for Kikkoman products in India. “Thanks to all the support we have received, our Indian business is performing well. I believe this is because people in India are beginning to recognize the difference between soy sauces and that soy sauce can enhance the flavor of every dish. We will continue to steadily fuse with Indian food culture to increase the number of Kikkoman users one at a time.”

Chef Gill, having recently observed Kikkoman’s widespread use in American cuisine added, “The other day I went to the United States and was once again surprised to see how the use of Kikkoman is not limited to Japanese cuisine and sushi, but that it is also regularly used in American Chinese food and a variety of meat, fish, and vegetarian dishes. Kikkoman Soy Sauce enhances the local food culture. Many people in India still associate Kikkoman with sushi and Japanese cuisine, and I want to change that. Once the all-purpose seasoning Kikkoman Soy Sauce is used more widely in dishes other than Japanese food, beginning with Indian Chinese cuisine, I believe that we will be able to further enhance Indian food culture.”

Through Chef Gill’s expertise and guidance, Kikkoman India aims to establish Kikkoman Soy Sauce as a staple seasoning, expanding its role beyond Japanese cuisine to enrich India’s diverse culinary landscape.