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.
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).
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