Sidharth Bhardwaj appointed as Executive Chef at Sheraton Hyderabad
Sidharth Bhardwaj appointed as Executive Chef at Sheraton Hyderabad

Chef Sidharth Bhardwaj has been appointed as the Executive Chef at Sheraton Hyderabad Hotel Gachibowli.

A dynamic epicurean, Sidharth is on a quest to explore quirky and unusual ingredients to offer guests an extraordinary dining experience. His forte lies in crafting innovative creations and infusing unique flavours in conventional dishes.

Chef Sidharth has been associated with Marriott International since 2009. Prior to his recent positioning, he headed the culinary operations at JW Marriott Mussoorie Walnut Grove Resort and Spa in the capacity of an Executive Chef.

He has worked his way from being a Kitchen Supervisor to achieving the position of Executive Sous Chef at the first JW Marriott resort in India. He has also been associated with Courtyard by Marriott in Ahmedabad and Chennai; and is known to apply his skill set to consistently maintain Guest Voice - the guest satisfaction measurement tool of Marriott. 

His zeal to provide gourmet experiences through personalized attention, appeals to his diverse audience and his outstanding guest reviews are a testimony to the great foundation he has set.

Chef Sidharth has represented India at Marriott International’s Taste of JW campaign and has also been acknowledged with various awards throughout his career. ‘Young Hotel Chef of the Year 2017- The Federation of Hotel & Restaurant Associations India (FHRAI)’ and ‘Award of Culinary Excellence, Rising Star 2016 – Marriott International’, Hotelier India Awards 2017 –s Top 5 Executive Chefs of the Year in Luxury to Upper, to name a few.

His keen desire to create dishes using natural, wholesome ingredients has led to his achievements in the gastronomy world. One of his unique recipes, Raw Banana and Sandalwood Patties Stuffed with Rose Figs, was selected for the Michelin Book 2018 edition.

With over a decade of experience in the culinary industry, his leadership skills, effective planning, unique approach to guest management and tactful execution skills have ensured his benchmark performance as a Chef.

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