DoubleTree by Hilton Goa Panaji has introduced Surjeet Singh Rawat as its new Food and Beverage Manager.
In this role, Rawat will supervise and administer all food and beverage operations within the hotel, ensuring they meet the establishment's exacting standards and elevate guest dining experiences.
Additionally, he will focus on enhancing staff training, managing inventory and finances, and fostering continuous improvement in daily operations.
“I am always delighted when work takes me places and more so when it happens within the family, in this case Hilton. I am a proud Hilton team member and I look forward to utilizing my expertise to create memorable gastronomy experiences for our guests.” said Surjeet.
With 8 years of experience in the hospitality sector, Surjeet brings a wealth of expertise, having worked with various esteemed brands across India. Known for his enthusiastic demeanor and meticulous approach to his responsibilities, Surjeet most recently contributed to the preopening team at Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park.
His dedication led to rapid advancement, transitioning from Assistant F&B Manager to F&B Manager within a year through internal progression.
“Surjeet is a high-energy and intuitive individual who has the ability to provide exemplary service to all his guests. With a rich background in the hospitality industry and extensive experience with the Hilton brand, he brings valuable insights to benefit the hotel. We eagerly anticipate his contributions to our teams, confident that his presence will foster both team growth and brand expansion simultaneously.” said Harshad Nalawade – General Manager, DoubleTree by Hilton Goa Panaji.
During his tenure at Hilton, he initially joined as a Restaurant Manager, where his adept management skills greatly contributed to the team's success.
Prior to his time at Hilton, Surjeet also gained valuable experience at IHCL and Marriott Hotels. He is a proud graduate of IHM Kufri, Shimla.
Zomato has announced that Rinshul Chandra, a recognized Senior Management Personnel (SMP) and Chief Operating Officer of its Food Ordering and Delivery Business, has resigned on 5 April 2025. His last working day was 7 April 2025.
In order to pursue new interests and possibilities that fit with his evolving personal and professional goals, Chandra is resigning, according to the company's regulatory filings.
In his resignation letter, Chandra expressed his gratitude, stating, “It has been an incredibly fulfilling journey over the past 7 years, and I am truly grateful for the trust, support, and opportunities I’ve received during my time here. I wish our world-class teams at Eternal the very best.”
During his tenure at Zomato, Chandra played a pivotal role in the development and expansion of the company's food delivery operations, navigating a fiercely competitive market and driving growth and operational efficiency.
Zomato has yet to appoint a successor to the position, but the company has expressed gratitude for Chandra's contributions and best wishes for his future endeavors. His departure marks a significant change in leadership as Zomato continues to expand its presence in the food-tech and digital commerce space.
Hyatt Centric Hebbal Bengaluru has announced the appointment of Chef Setu Gupta as Executive Chef.
In his new role, Chef Setu will lead the hotel’s culinary operations, ensuring excellence in flavor, quality, and innovation.
With over 15 years of experience in the hospitality industry, his expertise in diverse cuisines and advanced cooking techniques will further enhance the hotel’s dining offerings.
“I’m thrilled to join the Hyatt Centric Hebbal Bengaluru team and bring my experience to a city known for its vibrant and food-savvy culture. I look forward to crafting memorable dining experiences that blend innovation with bold flavors for our guests,” he shared.
Chef Setu Gupta’s culinary journey has taken him through some of India’s most prestigious kitchens. He has held leadership roles at Le Méridien New Delhi, where he managed culinary operations for banquets, outdoor catering, and the award-winning Eau de Monsoon restaurant. His experience also includes key roles at Olive Bar & Kitchen and Sky Waltz Café. Adding an international dimension to his portfolio, Chef Setu curated an Indian Food Festival in Seoul, South Korea, introducing global audiences to the rich and diverse flavors of Indian cuisine.
A graduate of Welcomgroup Graduate School of Hotel Administration (Manipal University, Udupi), Chef Setu’s deep-rooted love for the region has brought him back to Karnataka, where he is passionate about recreating local favorites with a modern and innovative approach.
Manuj Sawhney, General Manager, Hyatt Centric Hebbal Bengaluru, welcomed Chef Setu, stating, “We are delighted to have Chef Setu Gupta join our team. His extensive experience, passion for innovation, and commitment to excellence make him a valuable asset to our culinary leadership. Our dining experiences will continue to set new benchmarks, further establishing Hyatt Centric Hebbal Bengaluru as a premier destination for food enthusiasts.
A specialist in both Indian and global cuisines, Chef Setu is known for his expertise in progressive Indian cooking, live culinary showcases, and concept-driven dining experiences.
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