With this new role, he will be responsible for overseeing all aspects of the hotel's food and beverage operations, including menu development, kitchen staff management, and food quality control.
As India’s first Thai fine dining brand and as one of the best restaurants in Delhi-NCR, Thai Pavilion has earned an iconic status since its inception in the nineties.
Across his roles, Chef Qureshi remained focused on developing new and unique menus, featuring traditional, authentic flavors and celebrating specialty cuisines via food festivals and previously unknown recipes.
With a penchant for cooking, Chef Singhal uses the kitchen as his blank canvas to paint it wild with his unstoppable passion and innovative flavors that will linger on in your memory.
In his present role, he will be responsible for strategizing, budgeting, planning, and implementing marketing and communication activities for the property in line with the business requirements.