DoubleTree by Hilton Goa Panaji Appoints Surjeet Singh Rawat as Food and Beverage Manager

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. 

Grand Hyatt Gurgaon has announced the appointment of Vikramjit Roy as executive sous chef.

Chef Roy brings over two decades of culinary expérience to the hotel and has led kitchens at renowned establishments like Wasabi by Morimoto at Taj Hotels and Pan Asian at ITC Hotels.

His excellence has been recognised with Chef of the Year honours from Marco Pierre White in 2020 and Sanjeev Kapoor in 2018, reflecting his leadership, creativity, and vision in the culinary world.

"We are thrilled to welcome chef Vikramjit Roy to the Grand Hyatt Gurgaon family as our new executive sous chef. His exceptional culinary expertise, innovative approach, and passion for delivering outstanding dining experiences make him an invaluable addition to our team,’’ said Tarun Seth, GM, Grand Hyatt Gurgaon. 

As executive sous chef at Grand Hyatt Gurgaon, Roy is poised to elevate the hotel’s culinary landscape with his innovative approach. His expertise in crafting avant-garde dishes seamlessly merges luxury with creativity and precision with passion.

With a commitment to pushing the boundaries of flavour and innovation, he transforms each meal into a sensory experience that captivates and surprises. Each creation will showcase the hotel's distinctive culinary creativity, redefining dining and delivering an unforgettable gastronomic experiences for all our guests.

"I am honoured and excited to join the Grand Hyatt Gurgaon team as executive sous chef. With its reputation for excellence and commitment to innovation, I am eager to contribute my expertise and passion to elevate the hotel's culinary offerings. My goal is to craft unique and unforgettable dining experiences that showcase the best of modern Indian and international cuisine, while maintaining the highest standards of quality and creativity,’’ added Roy.

Novotel Pune is delighted to announce the appointment of Chef Gaurav Mawari as its new Executive Chef. 

With over 15 years of experience in the hospitality industry, Chef Gaurav is set to elevate the culinary offerings at Novotel Pune with his vast expertise in international cuisines, banqueting, and food innovation.

“We are excited to have Chef Gaurav on board. His diverse experience, creativity, and commitment to excellence align perfectly with our vision of delivering an exceptional dining experience to our guests,” said Anant Leekha, General Manager, Novotel Pune.

Chef Gaurav’s career journey is a testament to his passion and dedication to the culinary arts. He has been instrumental in the successful openings of several five-star properties, including Ista Hyderabad, Taj Vivanta Hyderabad, Aloft Hotel New Delhi, and Radisson Individuals Bangalore. Prior to joining Novotel Pune, Chef Gaurav served as Executive Sous Chef at Sheraton Grand Chennai. Prior to that, he held leadership roles at Holiday Inn New Delhi International Airport and Radisson Individuals Bangalore as Head Chef and Executive Chef, respectively, where he was instrumental in overseeing large-scale kitchen operations, refining culinary strategies, and mentoring teams to uphold high hospitality standards.

Chef Gaurav’s philosophy revolves around blending global culinary trends with local flavors, ensuring that each dish tells a unique story. His proficiency in food safety standards, customer engagement, and team management makes him an invaluable addition to the Novotel Pune family.

In his new role at Novotel Pune, Chef Gaurav will spearhead the hotel’s culinary operations, overseeing menu innovations, maintaining high-quality food standards, curating exceptional dining experiences for guests and launch of our upcoming restaurant SOAK (Global Grill).

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has appointed Richard Charlie as Chef de Cuisine. 

With over 15 years of culinary expertise across some of the world’s most renowned hospitality brands, Richard brings a wealth of knowledge, creativity, and a deep passion for crafting unforgettable dining experiences.

Richard’s illustrious career has seen him excel in various leadership roles, including his recent position as Complex Head Chef at Le Meridien Hotel and Conference Centre, Dubai. There, he was instrumental in designing new, innovative menus tailored to diverse palates while consistently raising the bar on dining experiences. His experience in Dubai also includes prestigious roles at JW Marriott Hotel Dubai and Westin Mina Seyahi Beach Resort & Marina, where he served as Chef de Cuisine and Senior Sous Chef, respectively. 

In his new role at Sheraton Grand Bengaluru Whitefield, Richard will oversee the hotel’s dynamic food and beverage outlets, ensuring a blend of culinary creativity and operational excellence. His leadership will continue to elevate the guest dining experience, emphasizing both innovation and quality across the hotel’s kitchens.

Richard Charlie’s appointment underscores Sheraton Grand Bengaluru Whitefield’s dedication to culinary distinction, offering guests unique and memorable dining experiences.

The Courtyard by Marriott Mumbai International Airport is pleased to announce that Chef Siddique has been appointed as the new Master Chef at Ummrao, the hotel's upscale Indian restaurant that features Awadhi spices and delectable regional cuisine that is sure to delight the palate. With his remarkable career at five-star hotels and specialty restaurants in India and beyond, Chef Siddique has more than twenty years of culinary experience.

At the age of 19, Chef Siddique started his career in a well-known local restaurant. He quickly rose to executive roles in restaurants such as ITC's "Kabab and Curry" and Radisson's "Kababs Factory." He has been a vital member of the team since joining Marriott in 2016. Prior positions included "Saffron Restaurant" at JW Juhu, "Sahib Room" at the St. Regis, and "Wok & Curry" at the Sheraton.

Regarding the new role, Chef Siddique expressed his enthusiasm who stated, “I am honored to join the team at Ummrao, Courtyard by Marriott. I look forward to elevating the customers' dining experience by curating cuisines that are both authentic and innovative. My journey at Courtyard by Marriott is starting with introducing something very exciting very soon that will be definitely loved by our patrons.”

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.”

Cosy Box Delhi is excited to welcome Chef Ozgur Yildirim, an Turkish chef whose love of cuisine and dedication to crafting distinctive dining experiences are equal. Known for its welcoming ambiance and superb food, this well-known social restaurant is ready to enchant visitors with a masterfully designed Turkish-themed menu that vividly captures the lively streets of Istanbul. 

Chef Yildirim's passion for cooking blossomed in the family kitchen, where his culinary adventure started. He has refined his art and developed a profound appreciation for flavors as he has worked at famous restaurants like the Radisson Blu Hotel in Trabzon and Seyyami Usta in Kuwait. Chef Yildirim, who holds degrees from Istanbul's Gedik University and Esenyurt University, infuses his dishes with a plethora of expertise and a cozy, intimate touch.

Chef Yildirim creates a meal at Cosy Box that is visually appealing and aesthetically pleasing by skillfully fusing traditional methods with a contemporary twist as they have the new menu. Under the direction of Chef Özgür Yildirim, customers can anticipate a delightful fusion of warmth, inventiveness, and tradition that distinguishes Cosy Box as a beloved dining spot.

Chef Satya Kumar has been appointed as the new Executive Chef of the Sheraton Hyderabad Hotel.

Chef Satya, who has been a master chef for more than 20 years, brings a wealth of creativity, innovation, and a strong love of food to the table.

Throughout his remarkable career, Chef Satya has worked in some of India's most esteemed restaurants. He began his career in the Hyderabad Marriott Hotel and Convention Centre and has since led culinary teams at the JW Marriott and Taj Falaknuma Palace.

He has mastered a variety of cuisines, including molecular gastronomy, microregional delicacies, and royal Nizamiflavors. 

His goal at Sheraton Hyderabad is to develop remarkable dining experiences that embrace modern methods while honoring India's rich culinary legacy. Under his direction, the hotel's food and beverage selections will continue to improve, providing each visitor with an exceptional dining experience.

Pizza Hut, division of US-based Yum! Brands has announced the appointment of Rohan Pewekar as the Managing Director, Pizza Hut Indian Subcontinent.

Based in Gurgaon, Rohan will lead the brand across India, Nepal, Bangladesh, Sri Lanka, and the Maldives, as Pizza Hut sets the stage for its next phase of expansion in the region.

“Pizza Hut has seen incredible growth, now reaching close to 900 restaurants across 200+ cities in India, and I am honoured to lead the brand in one of the world’s fastest-growing markets. As we set our sights on the future, we’re not just expanding—we’re reinventing the experience with bold partnerships, industry-first products, and innovative marketing that connects with the next generation, unlocking new possibilities in the Indian market,” shared Rohan by thanking Merrill Pereyra for his invaluable mentorship, which has been key in preparing him for this next chapter.

An alumnus of IIM Calcutta and The Wharton School, Rohan has been with Pizza Hut for over four years, during which he played a pivotal role in driving the brand’s rapid growth in the region, serving as Chief Strategy and Finance Officer.

With nearly 15 years of experience in B2C sectors across countries, Rohan brings cross-functional expertise in finance, go-to-market strategies, channel expansion, and more.

Before joining Pizza Hut, Rohan worked with Samsung Electronics India, where he led several high-impact strategic initiatives. Earlier, at Accenture Strategy Consulting, he advised clients on market entry strategies, brand launches, network expansion, and digital transformation across multiple consumer industries.

Starbucks has announced the appointment of Brian Niccol as chairman and chief executive officer. 

Niccol will start in his new role on September 9, 2024. Starbucks chief financial officer, Rachel Ruggeri, will serve as interim ceo until that time. Mellody Hobson, Starbucks board chair, will become lead independent director.

Niccol currently serves as Chairman and CEO of Chipotle. Since becoming CEO in 2018, Niccol has transformed Chipotle. His focus on people and culture, brand, menu innovation, operational excellence, and digital transformation have set new standards in the industry and driven significant growth and value creation. 

“We are thrilled to welcome Brian to Starbucks. His phenomenal career speaks for itself. Brian is a culture carrier who brings a wealth of experience and a proven track record of driving innovation and growth. Like all of us at Starbucks, he understands that a remarkable customer experience is rooted in an exceptional partner experience,” said Hobson. 

Laxman Narasimhan is stepping down from his role as ceo and as a member of the Starbucks board with immediate effect. During his tenure, he improved the Starbucks partner experience, drove significant innovation in our supply chain, and enhanced our store operations. 

“On behalf of the board, I want to sincerely thank Laxman for his contributions to Starbucks, and his dedication to our people and brand,” said Hobson. “In the face of some challenging headwinds, Laxman has been laser focused on improving the business to meet the needs of our customers and partners. We all wish him the very best and know he will do great things in the future.”     

Niccol joined Chipotle as Chief Executive Officer and a director in March 2018, and became Chairman of the Board in March 2020. Before joining Chipotle, he served as Chief Executive of Taco Bell. Before becoming CEO he held roles including Chief Marketing and Innovation Officer, and President.  He also served in leadership roles at Pizza Hut, another division of Yum! Brands. He began his career in brand management at Procter and Gamble.  

Niccol currently serves on the board of directors of Walmart Inc. He previously served on the board of KB Home and Harley-Davidson. Niccol holds an undergraduate degree from Miami University and an MBA from the University of Chicago Booth School of Business. 

“Having followed Brian’s leadership and transformation journey at Chipotle, I’ve long admired his leadership impact. His retail excellence and track record in delivering extraordinary shareholder value recognizes the critical human element it takes to lead a culture and values driven enterprise. I believe he is the leader Starbucks needs at a pivotal moment in its history. He has my respect and full support,” said Howard Schultz, Starbucks founder and chairman emeritus. “I thank Mellody and the Starbucks board for their deep commitment to shaping the future of this remarkable global phenomenon that is Starbucks.”

Celebrated Indian chef Manish Mehrotra, the man who gave India its first taste of the innovative Indian cuisine and is known for establishing multi-award winning restaurants Indian Accent and Comorin, has decided to move on from the restaurants and explore new opportunities.

“I had joined the company when I was a young man in the year 2000 and have literally grown with the company. I have learnt a lot and received great opportunities and support,” shared Mehrotra in the official statement by adding that, “There’s a time when one needs to explore new frontiers and spend some time with the family and that time has come for me.” 

Indian Accent that has established itself as a brand to reckon with. It is one of the early restaurants to offer tasting menus, has been on Asia’s 50 Best Restaurants list since 2015, currently ranking at number 26. Today, EVH International operate Indian Accent in Delhi, Mumbai and New York. Comorin, which offers flavours of the Indian subcontinent, made its debut on Asia’s 50 Best Restaurants extended list in 2022 and is currently at rank 79.

“I leave very confident that the kitchen teams at all Indian Accent and Comorin restaurants are fully capable of maintaining the standards of excellence that these two restaurant brands are known for. I shall be closely watching and cheering all the chefs from the sidelines, especially chef Shantanu Mehrotra, executive chef of Indian Accent New Delhi, who has been with me right from day one and chef Rijul Gulati who is doing a terrific job as head chef, Indian Accent Mumbai,” he added.

Indian Accent will now be lead by Chef Shantanu Mehrotra who has been with the Delhi restaurant since Day 1. He has been in the kitchens across the group’s restaurants, including Delhi ‘O’ Delhi, The All American Diner, Chor Bizarre, Oriental Octopus, and Drift.

“Chef Manish leaves a wonderful legacy at the two restaurant brands (Indian Accent and Comorin), which he helped build and nurture with his immense culinary talent and dedication He is an exceptional leader and human being and will be sorely missed, but we wish him all the very best in his future journey and adventures,” read the statement from EVH.

The Westin Gurgaon, New Delhi, has appointed Chef Ankit Malhotra as the new Executive Sous Chef. 

With a rich culinary background spanning over 14 years, Chef Malhotra brings a wealth of experience and expertise to the renowned luxury hotel. Having started his career with The Imperial, New Delhi, his culinary journey spans premium hotels such as like The Ritz-Carlton, Bangalore, Taj West End Bengaluru, JW Marriott Mumbai Sahar, Conrad Pune along with international exposure at Radisson Blu Hotel, London Bloomsbury.

“Chef Ankit's dedication to quality, love for food, and impressive track record make him a valuable addition to our team. His creativity, culinary repertoire and expertise align perfectly with the hotel’s commitment to delivering extraordinary dining experience for our patrons,” shared Chef Amit Dash, Multi Property Executive Chef for The Westin Gurgaon, New Delhi & The Westin Sohna Resort and Spa.

In his new role, Chef Malhotra will work closely with the culinary team at the hotel to curate captivating, innovative and locally relevant dining experiences that are gratifying and fulfilling across the hotel's distinctive food and beverage outlets, keeping up with the hotel’s legacy of culinary excellence. 

His innovative approach to cooking, extensive knowledge of local and international cuisines, combined with his keen understanding of contemporary dining trends promise to enhance the gastronomic offerings at the hotel.

An extremely driven professional, Chef Ankit is involved in the planning, execution and supervision of the kitchen activities from developing menus, maintaining food quality standards, and staff training and development. 

In his leisure time, Chef Ankit strives to keep himself abreast with the latest trends in the food & beverage industry. He is a doting father to his toddler and loves spending time with his family.
 

Social Hub by Dhaba is thrilled to announce the appointment of Chef Dalvir Singh as its new Executive Chef. 

With over 17 years of illustrious experience in continental and Indian cuisine, Chef Singh brings a wealth of expertise and creativity to the table, promising to elevate the dining experience at one of New Jersey's finest culinary establishments.

Chef Dalvir Singh's remarkable journey in the culinary world spans across continents and prestigious establishments. His career began as a trainee at The Imperial in New Delhi, where he developed a comprehensive understanding of fine dining and kitchen operations. His early career saw him taking on significant roles at esteemed establishments such as Taj Palace Hotel and Radisson Blu Hotel in New Delhi.

From 2009 to 2017, Chef Singh honed his skills in various international settings. At Carnival Cruise Line and Oceania Cruises, he maintained exceptional food quality and presentation on premium cruise ships, ensuring compliance with HACCP standards. His tenure at the Airways Hotel in Port Moresby and The Imperial Hotel in New Delhi further solidified his reputation as a skilled and innovative chef.

At Rich Products & Solutions Pvt. Ltd. in India, Chef Singh managed a team of 30 chefs and played a crucial role in creating kitchen strategy roadmaps and curating innovative menus. His leadership ensured high functional efficiency and adherence to HACCP standards, earning him recognition as a culinary leader.

Chef Singh’s most recent role before joining Social Hub by Dhaba was at Taumeasina Island Resort in Apia, Samoa. As Executive Sous Chef, he maintained the quality and presentation of food, supervised kitchen operations, and communicated effectively with team members to ensure smooth operations. His ability to estimate daily production needs and check the quality of raw and cooked food products was pivotal in upholding the resort’s high standards.

Since January 2024, Chef Dalvir Singh has been serving as the Executive Chef at Social Hub by Dhaba, overseeing a fine dining multi-cuisine restaurant with a seating capacity of 250. Under his leadership, the restaurant continues to serve high-quality continental, Asian, and Indian cuisine, attracting diners from across the region.

Chef Singh holds a B.Com degree from Delhi University and has been recognized with several awards, including Gold and Bronze Medals in the AAHAR Chef Competition. He is also a certified cruise professional, a testament to his extensive experience and expertise.

In addition to his culinary prowess, Chef Singh is skilled in food photography, food styling, and crafting fresh handcrafted pasta. His creativity and ability to work as a team player make him a valuable asset to any culinary team.
 

Le Meridien Gurgaon, Delhi NCR has announced the promotion of Monu Thankappan to the position of Food & Beverage Manager. 

Monu brings with him over 20 years of extensive experience in the hospitality industry, specialising in F&B, catering sales, and event management.

Monu Thankappan has been a valued member of the Marriott family for approximately 8.5 years, starting his journey as a Banquet Manager at Westin Gurgaon. His deep understanding of F&B sales and operations has been instrumental in driving significant revenue growth and enhancing guest satisfaction across the properties he has managed.

Throughout his distinguished career, Monu has worked with some of the most prestigious brands in the hospitality industry, including Hyatt, Leela, Intercontinental, Hilton, Radisson, Claridges, and Marriott International. His broad experience and proven track record make him an exceptional leader who is well-equipped to elevate the dining and catering experiences at Le Meridien Gurgaon.

“We are thrilled to have Monu Thankappan step into this crucial role,” said Suman Gahlawat, General Manager, Le Meridien Gurgaon, Delhi NCR. “His dedication, expertise, and innovative approach to F&B operations are invaluable assets to our team. We are confident that under his leadership, our F&B offerings will continue to set new standards of excellence,” he added.

As the new Food & Beverage Manager, Monu will oversee all aspects of the hotel’s food and beverage operations, ensuring the highest standards of quality and service are maintained.

Sheraton Grand Pune has announced the appointment of Rajinder Sareen as their new Executive Chef. 

Chef Sareen comes with over 20 years of international hospitality management experience, marked by a distinguished career in some of the world's most prestigious hotels and restaurants.

His culinary journey has seen him train under illustrious Michelin-starred chefs, including Albert Roux, Michel Roux Jr., Eric Chavot, and Atul Kochhar among the others. This invaluable experience has equipped him with exceptional skills in French, Italian, Mediterranean, and Indian cuisines. 

He possesses a deep understanding of food and wine pairing, menu planning, and innovative presentation techniques.

Throughout his illustrious career, Chef Sareen has held key positions in prominent establishments such as Sheraton Grand Bangalore, Hilton Chennai, Park Hyatt Goa Resort and Spa, Leela Palace Bangalore & Taj Lands End Mumbai. His expertise extends to multi-outlet hotel management, from scratch cooking, quality service, and team mentorship.

“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,” shared Supreet Roy, General Manager of Sheraton Grand Pune.

Chef Sareen's innovative approach, acute attention to detail, and passion for creating unforgettable dining experiences align perfectly with Sheraton Grand Pune's commitment to providing excellence. We are excited to have him lead our culinary team and elevate our guest dining experiences to new standards of sophistication and delight.

Mumbai-based Naturals Ice Cream founder Raghunandan Kamath died on Friday evening, shared a post on the company’s social media.

Kamath, 70 is popularly called as the Ice Cream Man of India, took his last breath at Mumbai's HN Reliance Foundation Hospital on the evening of May 17, following a brief illness.

“Our thoughts on the sad demise of our patron and founder of Naturals Ice Cream, Late (Shri) Raghunandan Kamath. Indeed a very sad and unfortunate day for us.Regards, The Naturals Family. Date: 18th May, 2024," Naturals Ice Cream shared on Facebook.

Raghunandan Kamath travelled from Mangalore to Bombay and opened first Natural Ice Cream outlet in Juhu in 1984, initially selling pav bhaji alongside the ice cream as a clever marketing strategy.

Focused on natural ingredients and quality of the ice cream quickly attracted customers attention and by 1994, Naturals had expanded with five more outlets, becoming well-known as the ‘Ice Cream of Juhu Scheme’.

Today, the group has a turnover of around Rs 300 crore with 165+ outlet across 15 states in India.

The Leela Ambience Gurugram Hotel and Residences has appointed Manish Bedi as their new Director of Food and Beverage.

In his new capacity, Manish will supervise all F&B operations at the luxury hotel, aiming to uphold the highest standards of service and ensure an exceptional dining experience for guests.

With a career spanning more than twenty years, Manish is a well-known figure in the hospitality sector. Graduating from the esteemed Robert Gordon University of Scotland, Manish brings a wealth of experience from renowned establishments such as Shangri-La Bengaluru, Shangri-La Dubai, and The Park hotels, among others.

His responsibilities will include enhancing team efficiency, integrating F&B trends into culinary offerings, and aligning F&B activities with seamless operations. Known for his dedication to elevating dining experiences, Manish is poised to bring his expertise to The Leela Ambience Gurugram Hotel and Residences.

Manish said, “I am thrilled to be part of The Leela Ambience Gurugram Hotel and Residences and to contribute to its renowned hospitality legacy. It is an honor to oversee its F&B services and ensure they continue to set industry standards.”

The Leela Ambience Gurugram Hotel and Residences is confident that Manish will play a crucial role in enhancing culinary offerings and solidifying the hotel's reputation as a premier destination for exceptional dining experiences.

Papa John's International Inc has promoted Kurt Milburn to Chief Supply Chain Officer, succeeding Shane Hutchins, who will retire after 26 years at Papa Johns, where he served as Chief Supply Chain Officer since October 2018. 

Hutchins will continue to work with Papa Johns as a consultant on special projects and to ensure a smooth transition.

Milburn joined Papa Johns in 2022 as Vice President of Supply Chain Operations and since that time has taken on additional responsibility to include engineering and operations support functions as well as the International Supply Chain organization. 

Prior to Papa Johns, Milburn served as Senior Vice President of Supply Chain Operations at Scotts Miracle-Gro Company. He also held engineering and supply chain management positions at General Electric and General Motors.

“I’m thrilled for Kurt to become our next Chief Supply Chain Officer, as he brings deep expertise in supply chain and engineering from large, complex organizations and strong knowledge of our organization having led Papa Johns Food Service operations over the last two years. I look forward to his leadership as we continue to evolve our supply chain to meet the demands of our growing business,” said interim CEO Ravi Thanawala. “On behalf of the entire Papa Johns team, I would like to thank Shane for leading us through some of our biggest supply chain transformations and look forward to continuing to leverage his experience in other capacities.”

In the role of Chief Supply Chain Officer, Milburn will lead Papa Johns Food Service (PJFS), which oversees the Company’s Quality Control Center Operations, Supplier Management and Quality Assurance.

He will report to interim CEO Ravi Thanawala and will serve on the Papa Johns executive leadership team.

Aloft Bengaluru Outer Ring Road has elevated Haramohan Bora as Director of Food and Beverage. 

With a remarkable career spanning over 16 years in the hospitality industry, Haramohan brings a wealth of experience and expertise to this prestigious position.

His journey has been marked by a relentless pursuit of excellence and a strong work ethic. He honed his operational skills and leadership abilities through his tenure at renowned establishments such as Renaissance Bengaluru Race Course Road, Shangri-La Bengaluru, Bengaluru Marriott Hotel Whitefield, and Sheraton Grand Bangalore Hotel at Brigade Gateway.

In his previous roles, he has showcased his strategic vision and operational acumen while playing a pivotal role in driving revenue growth and enhancing guest satisfaction. His leadership has been characterized by his ability to inspire and empower his team, resulting in impeccable service standards and operational efficiency.

“Hara is a visionary leader who embodies the essence of culinary excellence and operational prowess. We are confident that under his guidance, our culinary offerings are poised to redefine the art of dining, while his operational prowess will ensure operational success and exceptional guest satisfaction. We look forward to the exciting innovations and enhancements he will bring to our food and beverage department,” shared General Manager of Aloft Bengaluru Outer Ring Road, Sita Lekshmi.

Haramohan holds a Bachelor’s degree in Hotel Management and Catering Technology from the North East Institute of Management Science, Jorhat. In addition to his professional pursuits, Hara is an avid sports enthusiast, particularly fond of cricket. Additionally, he unwinds by indulging in his love for music, making it an integral part of his leisure pursuits.

Conrad Pune, the flagship luxury hotel for Hilton Worldwide, has appointed Chef Pradeep Rao as its new Executive Chef. 

Chef Rao brings a wealth of experience to his new role and will be instrumental in shaping the culinary future of Conrad Pune.

“We are thrilled to welcome Chef Rao to Conrad Pune. His extensive experience in renowned kitchens across India and the US, coupled with his deep understanding of regional flavours, makes him a perfect fit for our hotel. Chef Rao's passion for fresh, local ingredients and his commitment to creating innovative dishes will undoubtedly delight our guests,” shared Abhishek Sahai, General Manager, Conrad Pune.

Chef Rao boasts an impressive 17 years of culinary expertise. Having honed his skills in prestigious kitchens across India and the United States, he brings a deep appreciation for regional flavours and a well-established reputation for creativity. We are confident Chef Rao will be a valuable asset in shaping the future of Conrad Pune's culinary scene.

"For me, every dish is a chance to tell a story," said Chef Pradeep Rao, Executive Chef, Conrad Pune. "Simplicity is key, but the flavours should surprise and delight guests. Even a classic Indian meal like dal and rice can be elevated with the perfect ingredients and techniques. My goal at Conrad Pune is to build upon the success of their award-winning restaurants by showcasing a vibrant tapestry of regional Indian flavours for our discerning clientele. I'm thrilled to be part of the team and can't wait to share my culinary passion with Conrad Pune's guests,” he added.

His gastronomic journey began in 2007 with The Oberoi, Bangalore. He then went on to refine his craft at esteemed establishments like the signature Italian restaurant, PREGO, at the Westin Hyderabad, and the Marriott Town Centre in Seattle, USA. Returning to India, he rejoined the Westin Hyderabad, rising through the ranks to become Head Chef at Prego. Chef Rao's passion for food finds its roots in his Konkan heritage. Growing up along the Mangalore (Udupi) and Cochin coasts, he developed a deep appreciation for seafood and Kerala cuisine. A true connoisseur himself, Chef Rao is constantly inspired by local ingredients and regional specialties, transforming them into captivating dining experiences for his guests.

Gourmet Investments Pvt. Ltd. is excited to announce the new appointment of Krunal Chahwala as Brand CEO- PizzaExpress.

“Krunal, a dynamic leader, boasts nearly 18 years of diverse experience in operations, marketing, strategy and digital transformation management,” shared a post by Gourmet Investments on Linkedin.

He has held pivotal role in restaurant and service industry, showcasing his managerial expertise and unwavering commitment to excellence. 

Previously, he played integral role in Devyani International and Yum! Brands where he has led operations for kFC, Pizza Hut.

Gourmet Investments Pvt Ltd, a part of the Bharti Group, was founded in 2012 with a vision of creating a benchmark in the casual dining industry in India by bringing into the country finest international restaurant brands and providing best-in-class experience for all through brand, talent, real estate & compliance.

The company at present boasts of a beautifully curated host of international brands like PizzaExpress, Chili’s, Ministry of Crab and P.F. Chang's. The company at present operates 35 restaurants in India across Mumbai, Pune, Delhi NCR, Bengaluru, Hyderabad and Chennai.

Before joining, PizzaExpress, Krunal was COO at Pizza Hut India.

IRA by the Orchid Hotel Bhubaneswar has appointed their new Executive Chef, Pratyush Swain. 

With his 20 years of experience in the culinary industry, the chef brings a wealth of knowledge and expertise to his new role. 

“I strive to create dishes that are a blend of tradition and innovation. I believe in respecting the ingredients and letting the natural flavors shine”, he stated.

Experimenting with different ingredients and techniques Chef Pratyush started his culinary journey from his home. Later deciding to pursue his passion professionally he enrolled in a reputed HM school, with rigorous training and hands-on experience he received invaluable learning. 

Chef Pratyush has received notable culinary achievements, including winning silver medals in the SICA and leading the food safety team to achieve the prestigious FSSC 22000:2018 certification.

Beyond his culinary progess, Chef Pratyush has been admired for his leadership, teamwork, and ability to inspire others. His passion for food has not only fueled his professional success but also enriched the lives of those he has worked with.

Dr. Sanjay Goyal has joined Foodlink Mumbai as a Chief Procurement and Supply Chain Officer.

A seasoned leader in procurement and supply chain management, he brings over 25 years of extensive experience across various sectors including hospitality, restaurants, and FMCG.

With a strong background in procurement, materials management, logistics, and operations control, he has consistently driven initiatives for cost efficiency, product innovation, and nurturing vendor partnerships.

Goyal occupies significant roles across different organizations: He has been recently named Co-Chair of the National Council on Tourism & Hospitality at ASSOCHAM. Additionally, he is the Founder and President of Pro Partners, a consultancy specializing in procurement. Furthermore, he currently serves as Vice President of Supply Chain Management at Lite Bite Foods, a subsidiary of the Dabur Group.

Before this, he held the position of Vice President of Supply Chain Management at Del Monte, under the Bharti Group. Prior to that, he was an Associate Vice President at Speciality Restaurants Limited (Mainland China Group), and he gained 13 years of experience at Oberoi Group of Hotels.

“My focus is fostering an inclusive and progressive work culture of innovation, integration, governance, and creating an environment confirming high values and ethical practices. I strongly believe in building a culturally diverse team based on mutual respect, trust, transparency, and establishing an open environment that enables learning and growth along with collaborative ways of working.” said Dr Sanjay Goyal.

Goyal co-founded and serves as Vice Chairman of HPMF (Hospitality Purchasing Managers Forum), a professional organization within the hospitality sector.

He has received recognition and awards for his efforts in fostering a sustainable supply chain ethos and establishing a strategic framework that aligns with the broader organizational vision.

Chrome Asia Hospitality has introduced Chef Beena Noronha as the Corporate Chef specializing in European Cuisine.

Beginning her tenure at Gigi, Chef Beena focuses on modernizing traditional dishes.

She transitions from St Regis, Mumbai, bringing a wealth of experience. Before delving into the culinary world, she spent over a decade in the fashion industry.

However, her passion for cooking ultimately led her to pursue culinary arts and create culinary masterpieces.

“As we scale to newer heights in our culinary journey, we are delighted to announce the addition of Chef Beena to the team who crafts not just our meals but creates an unforgettable experience for our guests. What sets our bars apart under the Chrome portfolio is their distinctiveness, and we are pleased that Chef Beena not only understands each brand so closely and has curated menus that authentically align with each location's unique vibe and personality. With Chef Beena, we aim to create unforgettable culinary experiences for our guests.” said Pawan Shahri, Founder, Chrome Asia Hospitality.

Chef Beena derives immense satisfaction from enriching people's lives through her culinary prowess.

Firmly believing that cooking transcends mere skill to become an art form, she ventures beyond conventional boundaries, exploring modern techniques and gastronomy.

Her travels have afforded her exposure to a wide spectrum of cuisines, spanning Asian, French, Italian, Mexican, American, Mediterranean, Arabic, and Indian.

“I'm excited to get on this journey that transcends the usual. We are not just serving food, we're curating an overall sensorial experience for our guests by taking familiar ingredients and presenting them in ways that surprises palates, and creates memories. I am thankful for the team at Chrome Hospitality for believing in me and trusting my instincts to craft a menu that is anything but ordinary. They've given me the freedom to be experimental, to blend flavors in ways that challenge the norms and elevate the dining experience.” said Beena Noronha, Corporate Chef, Chrome Asia Hospitality.

As a leader in Mumbai's hospitality sector, the group takes pride in showcasing a collection of distinctive food and beverage establishments in their portfolio, such as GIGI, Eve, Demy, Donna Deli, Shy, Kaia Goa, and others.
 

The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa has appointed Chef Amit Dash as the Multi Property Executive Chef. 

With a distinguished culinary journey spanning over two decades, Chef Dash is set to bring a fusion of creativity, expertise, and passion to his new role, further elevating the culinary landscape of both properties to new heights.

"We are thrilled to welcome a veteran such as Chef Amit Dash to our team," said Rahul Puri, Cluster General Manager of The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa. "With his exceptional talent and creative flair, we are confident that he will continue to craft exceptional guest experiences that reflect the essence of each property while pushing the boundaries of culinary creativity."

A graduate of the International Institute of Hotel Management (IIHM) Kolkata, Chef Dash has navigated his culinary journey through diverse roles with renowned hospitality brands including Taj Hotels by IHCL, ITC Hotels, Marriott International, and Atmosphere Hotels and Resorts in the Maldives. He brings with him extensive knowledge and comprehension of the dynamic hospitality industry and emerging food trends.

In his role as Multi Property Executive Chef, Chef Dash will oversee the culinary operations at The Westin Gurgaon, New Delhi, and The Westin Sohna Resort and Spa, ensuring that each culinary offering reflects the brand's commitment to wellness and indulgence. 

His vision for culinary excellence aligns seamlessly with the brand's commitment to providing guests with unforgettable dining experiences that stimulate the senses and nourish the soul, offering guests an unforgettable journey of flavours and textures.

Chef Dash has received various industry recognitions and accolades such as Award of Culinary Excellence 2014, Marriott Asia Pacific Rising Star Chef Of the year, Award of Culinary Excellence 2017, Marriott International Chef of the year, and Hotelier of the Year – Executive Chef by Brands Academy 2015-16.

A man of many passions- when he is not creating new recipes in the kitchens, Chef Dash delights in journeying to unique destinations with his family, sampling local fare, and documenting his adventures in the kitchen. 
 

Catering Collective is a prominent division of K Hospitality, has revealed the selection of Arindam Chakraborty as its Chief Operating Officer (COO).

This significant decision reflects the company's aspiration to expand its operations across the country. With more than 23 years of expertise in the hotel and catering fields, Arindam possesses extensive knowledge primarily in the realm of hospitality.

"We are delighted to  welcome Arindam to the Catering Collective team. His appointment as COO underscores our dedication to  fostering growth and upholding excellence across our operations. With his extensive experience and  proven track record in driving business success, we are confident in his ability to play a pivotal role as we  advance and expand this important business vertical across India." said Karan Kapur, Executive Director, K Hospitality.

Before joining Catering Collective, Arindam has occupied significant leadership roles at prominent establishments including Brookfield Properties, The Leela Palaces - Hotels and Resorts, Radisson, The Claridges Hotels, among others.

“I am  honoured to join Catering Collective and am excited about the journey ahead. Catering Collective has  established itself as a premier brand in the luxury banqueting and catering space, and I am committed to  furthering its reputation for excellence & innovation. Working alongside a highly skilled team, I look  forward to driving growth, fostering culture alignment, innovation, diversity & sustainability within the organisation. The goal will be to deliver unparalleled experiences to our clients and guests.” said Arindam Chakraborty, COO, Catering Collective.

His specialization lies in orchestrating large-scale corporate, MICE, and residential wedding events. Arindam's skill set encompasses operations management, strategic planning, and business development, rendering him an invaluable addition to Catering Collective's expansion endeavors.

Prego, the specialty Italian restaurant at The Westin Gurgaon, New Delhi has appointed Chef Davide Di Domenico as its new Chef De Cuisine. 

With over 12 years of culinary experience spanning across Italy and internationally acclaimed establishments, Chef Davide brings a wealth of expertise in traditional Italian cuisine to the vibrant culinary canvas of The Westin Gurgaon, New Delhi.

“With my stint at Prego, guests can look forward to a blend of authentic Italian classics infused with innovative twists, presented in contemporary styles. Additionally, I believe that food should satisfy not only the palate but also captivate the eyes. It's more than just nourishment; it's a journey back to cherished moments spent with loved ones,” he shared.

With a diploma in Human Sciences and a Diploma in Culinary Arts obtained at the 'Gambero Rosso' Culinary Academy, Chef Davide is dedicated to excellence and culinary innovation, reflecting in every dish he prepares. Chef Davide attributes his passion for cooking to his grandmother and mother, who cultivated his love for food through their daily family cooking rituals, where he eagerly lent a hand from a young age.

Hailing from Napoli, Italy, Chef Davide's culinary journey began in his hometown, where he honed his skills in traditional Italian cooking before venturing into the realm of luxury hospitality. His professional odyssey includes stints at esteemed establishments such as Kempinski Hotel San Lawrenz, Grand Hotel Excelsior Vittoria, and renowned Michelin-starred restaurants.

His expertise lies in traditional Italian food and creative pasta making, a skill he has refined through years of experience and culinary exploration across Europe. His culinary philosophy revolves around a harmonious fusion of traditional Italian flavours with innovative culinary techniques. His love for Lazio Region comes from the richness of recipes, Sicilia region for the large choice of amazing products and beautiful landscapes, and Emilia-Romagna Region for the fresh pasta culture.

Chef Davide's signature dishes, meticulously crafted to perfection, promise to transport diners on a culinary journey through Italy's rich gastronomic heritage. These include “One Day In Amalfi Coast” (lemon & burrata risotto with prawns & oregano dust), “Seabass a la Scapece” (slow cooked seabass, zucchini, black olives, mint and chilli pepper), “Parmigiana Napoletana” (his take on the classic eggplant parmigiana served with a delicate puff pastry and basil mashed potatoes) and a dish that he fondly calls “Childhood Memories” (cocoa cake, red wine & chocolate sauce, strawberry & truffle).

Novotel Goa Resort & Spa, situated Goa introduces Deb Nabajit as the Food & Beverage Manager.

Bringing over 15 years of experience, including contributing to the pre-opening phase of Novotel Goa Resort & Spa, Deb will now lead the food and beverage operations at the property.

With a deep understanding of guest needs, he aims to elevate dining experiences through creative initiatives.

“We are delighted to welcome Deb back to our team. His passion, expertise and commitment to delivering nothing less than the best align with our vision. Deb was instrumental in the pre-opening phase at NGRS, and we look forward to an excellent partnership and taking our immersive culinary experiences a notch higher for our guests.” said Ranju Singh, Complex General Manager, Novotel Goa Candolim.

Apart from crafting memorable culinary and service moments, Deb will focus on nurturing talent within the organization to ensure guests leave with lasting impressions.

“I am excited to be part of this amazing team again and I am thankful for the opportunity to scale the overall culinary experiences at Novotel Goa Resort & Spa. Goa is going through an interesting phase of experimental culinary and that gives us an impetus to innovate more and better. I look forward to continuing building on the momentum and developing exciting new menus for our discerning clients.” said Deb Nabaji.

Before joining Novotel Goa Resort & Spa, Deb worked with Radisson hotels and holds a BSCHM degree from Christ Academy Kolkata.

Swiggy has revealed the selection of Suparna Mitra as an Independent Director for its Board, announced today.

“We are excited to welcome Suparna as an independent director to our board. With her remarkable career and extensive experience in lifestyle and retail industries, along with her refreshing perspectives as a leader, we are confident that she will bring valuable insights and expertise to our Board as our business enters its next era of growth." said Sriharsha Majety, Group CEO of Swiggy.

Suparna Mitra joins an esteemed roster of independent directors at Swiggy, which includes Anand Kripalu, Managing Director & Global CEO at EPL Limited and Chairperson of the Swiggy board, Shailesh Haribhakti, Chairman of Shailesh Haribhakti & Associates, and Sahil Barua, Managing Director & CEO at Delhivery.

"Having seen Swiggy revolutionize on-demand convenience through innovation and customer-centricity, I’m excited by this opportunity. I look forward to collaborating with the Board members and management team of Swiggy; aimed at value-creation and values-based governance,” said Suparna Mitra on her appointment.

Suparna Mitra, CEO of Titan Company Limited's Watches and Wearables Division has a wealth of over three decades in the lifestyle and retail sector. Armed with an electrical engineering degree from Jadavpur University and an MBA from IIM Calcutta, she has occupied pivotal positions such as Global Marketing Head at Titan.

Suparna actively contributes to IIM Kozhikode's Board of Governors and has garnered esteemed accolades for her business prowess.

Her strategic leadership propels Titan's growth trajectory, cementing her status as a prominent figure within the industry.

After serving for three and a half years, Karan Arora, Vice President and Head of Supply Chain Management (SCM) at Swiggy Instamart, has announced his resignation from the company.

Arora's departure adds to the increasing number of Vice Presidents (VPs) and Senior Vice Presidents (SVPs) who have exited Swiggy in the past year.

In a LinkedIn post, Arora expressed the conclusion of his exhilarating journey with Swiggy Instamart after dedicating 3.5 years to its development.

Arora remarked that while e-commerce offers a platform for exponential growth, he also recognizes the rapid pace of disruptions in this sector. He expressed excitement about teaming up with Karthik Gurumurthy to co-found something innovative.

In April 2023, Dale Vaz, the former Chief Technology Officer (CTO) of Instamart, resigned to embark on his own entrepreneurial journey.

Following Vaz's departure, Ashish Lingamneni, who served as the Vice President and Head of Brand and Product Marketing, left the company in May.

Lingamneni's exit came shortly after Nishad Kenkre, the Vice President and Head of Revenue and Growth, had already departed from Instamart a few weeks prior.

Regarding Arora's departure, a spokesperson from Swiggy informed IANS, "During his tenure spanning over 3.5 years, Karan has played a significant role in establishing Swiggy Instamart. As he ventures into entrepreneurship, we offer our best wishes and complete support from the Swiggy team."

Additionally, other notable executives who have exited Swiggy include Anuj Rathi, Sidharth Satpathy, and Karthik Gurumurthy.

CKE Restaurants Holdings, Inc. (CKE), parent company of Carl's Jr.® and Hardee's®, is announcing the appointment of brand presidents for Carl's Jr., Hardee's and International.

Following the separation of the Carl's Jr. and Hardee's brand, the business approach includes a leadership structure with three teams, each led by a president driving execution of strategic growth plans. 

Mike Woida will continue to lead as International President, Chris Bode was named Hardee's USA President last fall, and Blake Devillier has joined CKE Restaurants as Carl's Jr. USA President. CKE will continue to leverage the global scale of the company to build industry's leading growth capabilities.

"I'm thrilled to have such exceptional leaders at the helm of our business. Their proven track records and strategic vision will be instrumental in unlocking the full potential of our brands. With a focus on dedicated brand growth plans and the leverage of CKE's global infrastructure, we're poised to achieve transformative results," said Max Wetzel, CEO, CKE.

Devillier joined CKE restaurants on April 1 and is a strategic executive with experience leading multi-site operations, fueling culture, growth, efficiency, and execution that drives breakout performance. 

He joins CKE from YUM! Brands, Inc., where he was senior vice president of field operations for Taco Bell. Prior to that, Blake spent more than 25 years at GAP, Inc., with roles at Banana Republic, Gap brand and Old Navy, including vice president of stores at Old Navy. Blake holds an MBA from the University of Texas at San Antonio and a bachelor's degree from the University of Louisiana.

"For years, Carl's Jr. has been synonymous with satisfying hunger for big, bold burgers with craveable flavors. I'm excited to leverage my experience to lead our teams and drive innovative strategies that will propel Carl's Jr. to even greater heights," said Blake Devillier, Carl's Jr. USA president.

The Sheraton Grand Pune Bund Garden Hotel has introduced Sagar Kulkarni as their latest addition to the team, assuming the role of Director of Food & Beverage.

With a wealth of experience in esteemed establishments, Sagar brings a track record of excellence and forward-thinking leadership to the table.

During his time at Hilton Mumbai International Airport, Sagar exhibited outstanding competence in managing Food & Beverage operations, showing prowess in forecasting, budgeting, handling ownership responsibilities, and successfully revitalizing major outlets.

Sagar's guidance played a pivotal role in securing prestigious awards and recognition, cementing Sofitel Mumbai's standing as a premier luxury destination.

He spearheaded numerous initiatives that notably elevated guest satisfaction and bolstered revenue generation for Sofitel Mumbai.

Sagar's rich professional background goes beyond his tenure at Sofitel Mumbai, encompassing significant roles at Hotel Royal Orchid Bangalore, The Park Mumbai (Juhu), Novotel Hotels & Resorts Pune, Holiday Inn Mumbai International Airport, The Westin Mumbai Garden City, and Renaissance Mumbai Hotel and Convention Centre.

His remarkable journey in the hospitality industry commenced in 2008 at Renaissance Mumbai Hotel and Convention Centre.

"We are absolutely delighted to welcome Sagar Kulkarni to the Sheraton Grand Pune family. His exceptional track record and unwavering dedication to excellence are not just assets to our team but a testament to the caliber of talent we attract. Sagar's appointment marks a moment of excitement and anticipation as we look forward to his transformative contributions that will undoubtedly elevate our culinary offerings and enhance the overall guest experience." said Supreet Roy, the General Manager.

Sagar specializes in upholding superior standards in both product and service quality while enhancing profitability.

He demonstrates proficiency in recruiting, training, and maintaining the competence of staff within Food & Beverage service sectors.

Sagar has spearheaded effective guest recognition initiatives, implemented incentive schemes, and ensured optimal guest acknowledgment across all establishments.

His collaboration with finance departments to manage profit and loss outcomes highlights his financial expertise.

With direct accountability for Food & Beverage marketing, Sagar works seamlessly with marketing teams to execute successful promotional strategies, resulting in the attainment of multiple esteemed awards for the properties under his leadership.

Aloft Bengaluru Outer Ring Road has appointed Qadir Khan as its Executive Chef, leveraging his extensive culinary experience spanning more than twenty years and diverse hospitality background to enhance the Aloft brand.

Chef Qadir refined his culinary expertise by leading extensive kitchen operations and creating elaborate menus for renowned brands like JW Marriott, The Westin, Le Méridien, and Holiday Inn.

Over his career, Chef Qadir has consistently shown dedication to excellence, garnering praise and acknowledgment for both his culinary talents and managerial capabilities.

As a supporter of Hyderabadi cuisine, Chef Qadir is devoted to upholding its cultural legacy while integrating inventive approaches in his culinary endeavors.

“We are thrilled to welcome Chef Qadir Khan to the Aloft family, his extensive experience and proven track record of success within the hospitality industry aligns perfectly with our commitment in providing exceptional dining experiences for our guests. We are confident that Chef Qadir will elevate our culinary offerings and further enhance our reputation as a premier destination for discerning travelers.” said Sita Lekshmi, General Manager of Aloft Bengaluru Outer Ring Road.

Rooted in a profound understanding of food production and a genuine passion for the distinct flavors of Hyderabad, he is wholeheartedly committed to introducing the culinary treasures of this dynamic cuisine to enthusiasts globally.

Chef Qadir attained his professional accreditation from IIHMCA in Hyderabad.

DoubleTree by Hilton Goa - Arpora - Baga has introduced Chef Nishanth KV as Executive Chef.

With a diverse background spanning 16 years in the Hospitality Industry, Chef Nishanth brings extensive knowledge, skills, and expertise to our team at DoubleTree by Hilton Goa - Arpora – Baga.

Throughout his distinguished career, Chef Nishanth has shown proficiency in various capacities within food and beverage production departments.

Before joining this current role, Chef Nishanth served as the Executive Sous Chef at DoubleTree Suites by Hilton Bangalore.

With a superb grasp of both regional and international cuisines, Chef Nishanth endeavors to elevate the dining experience for guests at DoubleTree by Hilton Goa - Arpora – Baga.

He plans to craft menus that not only evoke nostalgic flavors but also lead diners on an adventurous culinary exploration.

“We are delighted to welcome Nishanth KV as our new Executive Chef. His profound understanding of regional and international cuisine and its nuances is a true asset to our culinary team. Chef Nishanth’s ability to blend tradition with innovation will undoubtedly leave our guests with unforgettable memories. We welcome you to prepare your taste buds for an extraordinary journey in the heart of North Goa,” said Mithun Rao, General Manager, DoubleTree by Hilton Goa – Arpora- Baga.

In his new position at DoubleTree by Hilton Goa - Arpora – Baga, Chef Nishanth will be responsible for supervising all culinary operations across our diverse dining establishments, including Flame, Taal, and Caffeine.

The Bengaluru Marriott Hotel Whitefield has introduced Avishek Singha as the Executive Pastry Chef, marking a notable addition to their culinary staff. With a remarkable career spanning 13 years, Avishek brings a wealth of experience and expertise, promising to elevate the team's culinary pursuits.

Avishek began his culinary journey in 2011 as an Operational Trainee at Oberoi Hotels and Resorts.

His career evolved significantly when he assumed the role of Chef De Partie in 2014, signaling the start of his path as an independent pastry chef.

Over the years, Avishek honed his skills and made notable contributions at prestigious venues such as Conrad Bangalore & Pune and Hyatt Regency Kolkata. In 2019, Avishek's association with Marriott began at JW Marriott, Pune.

In his role as Executive Pastry Chef, Avishek arrives with a  blend of talents, including inventive culinary ideas, advanced confectionery methods, and a thorough grasp of food safety protocols.

With a proven track record in kitchen administration and a talent for introducing fresh approaches, he emerges as a pivotal addition to the Bengaluru Marriott Hotel Whitefield team.

The Orchid Hotel has introduced Chef Dhairyashil as its Executive Sous Chef, entrusted with steering the hotel culinary team towards elevated levels of excellence.

With extensive experience and dedication to culinary creativity, Chef Dhairyashil promises to infuse Mumbai's dynamic food scene with a distinct and innovative touch.

Chef Dhairyashil has embarked on a culinary voyage, marked by significant positions at renowned venues like the Bristol Hotel in Dubai and the Delmon International Hotel in Bahrain.

Across his professional journey, he has showcased remarkable proficiency in food preparation, particularly excelling in Indian and Continental cuisines.

His adeptness in managing costs, materials, and devising menus has been instrumental in the culinary departments under his leadership.

"I enjoy working in a bustling environment where creativity thrives, collaborating with talented and like-minded individuals, and expressing myself in a job that I'm passionate about." said Chef Dhairyashil.

Upon his appointment, he conveyed his excitement for the chance to elevate the culinary journey at The Orchid Hotel, Mumbai. When confronted with challenges, he remains composed even under pressure, preferring to pause and evaluate issues before devising solutions. He champions collaboration, firmly believing that soliciting input from team members enhances the efficiency of problem-solving endeavors.

 

Third Wave Coffee has announced a significant leadership change. Sushant Goel, the current Chief Executive Officer, will be transitioning to a role on the Board. Meanwhile, Rajat Luthra, previously the CEO of Kentucky Fried Chicken (KFC) India & Nepal under Devyani International Limited, will take over as the new CEO effective from the first quarter of the fiscal year 2024-2025.

Sushant Goel will continue to contribute to the growth and advancement of the rapidly expanding Indian coffee brand, while Rajat Luthra will bring his extensive experience to steer Third Wave Coffee towards its next phase of success.

“As CEO and Co-founder, I have had the privilege of leading the company through its formative years and I am incredibly proud of the journey that we have embarked on. The brand is ready to embark on its next leg of growth. Now, as I transition to the Board, I am excited to continue contributing towards our vision and growth from a different vantage point. Rajat is a veteran in the QSR industry, and I am filled with optimism on what the future holds for Third Wave Coffee under his stewardship.” said Sushant Goel, Co-founder & CEO, Third Wave Coffee.

Since its establishment in 2016, Sushant, alongside co-founders Ayush Bathwal and Anirudh Sharma, has effectively expanded the company to over 100 outlets across India.

Serving as CEO, Sushant played a pivotal role in shaping the company's business strategy and establishing strong connections with investors.

Now, transitioning to a board member role, Goel will persist in directing the company's strategic trajectory and innovating new ventures for Third Wave Coffee.

Rajat Luthra, the recently appointed CEO, brings almost thirty years of substantial experience in the Fast-Moving Consumer Goods (FMCG) and Quick Service Restaurant (QSR) industries.

Over the past decade, he has held the position of CEO at Kentucky Fried Chicken (KFC) India & Nepal, operating under Devyani International Limited.

Since its inception in 2016, Third Wave Coffee has experienced rapid growth, evolving from a single-store roastery in Koramangala to a network of over 100 stores spanning 8 cities throughout India.

Within a brief timeframe, the company has ascended to become one of the foremost coffee brands in India, actively competing with international giants in the market. Notably, Third Wave Coffee recently secured US$ 35 million in Series C funding, with Creaegis and existing investor WestBridge Capital participating in the investment round.

Taj Corbett Resort & Spa, situated in Jim Corbett has introduced Chef Bidyut Saha as its latest Executive Chef.

With a remarkable 19-year journey in the culinary sphere, Chef Bidyut brings extensive expertise, creativity, and a dedication to crafting memorable dining moments.

Chef Bidyut's culinary voyage serves as evidence of his commitment and adaptability in the culinary field. Starting from modest origins, he began his journey by pursuing a Diploma in Hotel Management & Catering Technology from NSHM Academy, West Bengal.

Initiating his career at the esteemed Radisson White Sands Resort in Goa, he diligently refined his talents before embarking on a worldwide adventure, enhancing his culinary proficiency even further.

“I am excited to introduce new initiative that aligns with our vision for excellence, sustainability, and innovation. I aspire to redefine the dining experience and leave a positive impact on both our guests and the world around us.” said Bidyut Saha, Executive Chef, Taj Corbett Resort & Spa.

Chef Bidyut consistently challenges conventional culinary norms and enhances his skills, showcasing a repertoire of fusion dishes influenced by various global cultures.

Throughout his career, his culinary concepts and adept management techniques have earned recognition, fostering partnerships with esteemed hospitality entities such as Country Inn & Suites, Royal Albatross Moderna in Egypt, Ramee Group of Hotels & Resorts in Dubai, Park Hyatt, and others.

Moreover, he has played a pivotal role in the pre-launch operations of ITC Hotels, showcasing his leadership and dedication to culinary brilliance in every project.