Indian chef Gaggan Anand tops Asia's 50 best restaurant list.

1932 Trevi, a fine-dining restaurant in Jaipur operated by One Window Hospitality and Iris Restaurants, has appointed Chef Ajay Anand as its new Corporate Chef. With a strong background in global culinary operations, Chef Anand is set to oversee the restaurant’s menu and kitchen leadership, introducing a new phase of strategic direction for the brand.

The restaurant functions under a group known for luxury hospitality ventures across India, including Idylll and RJ-14. This appointment underlines 1932 Trevi’s continued focus on blending culinary innovation with operational strength.

Chef Ajay Anand said, “At 1932 Trevi, my goal is to craft a menu that tells a story; where every dish reflects heritage, yet surprises with innovation. We aim to create a sensory journey that celebrates local freshness and global finesse.”

Chef Anand’s experience spans decades in international and domestic hospitality. A graduate of the Indian Hotels Diploma Program at Taj Palace Hotel, Delhi, he started his career as a commis at Taj Palace, working in kitchens such as Orient Express and Café Fontana.

He later joined Carnival Cruise Lines in Miami, spending nearly 20 years rising through the ranks from Steakhouse Cook to Executive Chef. During this time, he led service implementations for dining brands like Guy’s Burger Joint, Blue Iguana Cantina, Ji Ji Asian Kitchen, and Cucina del Capitano on new cruise ships.

Post his cruise tenure, Chef Anand took on the role of Chief Culinary Designer and subsequently Director of Culinary for Pullman and Novotel Aerocity, Delhi, under the Accor Group. There, he managed 10 high-volume outlets, serving up to 2,000 guests daily, and helped develop food concepts including the award-winning restaurant Pluck, which received Best Concept Restaurant of the Year in 2016.

Most recently, he headed culinary operations at Aroqa Hospitality, New York, a Michelin Guide-listed establishment. His responsibilities included overseeing food and beverage strategy and execution.

Over his career, Chef Anand has received multiple recognitions, such as the Accor Hotels Excellence Award for Leadership in Talent Development and Chef of the Year at the Accor India Awards, along with accolades for best F&B performance in Asia Pacific. His culinary style integrates European technique, Asian simplicity, and American innovation, with an emphasis on fresh, organic, and responsibly sourced ingredients.

Namokar Jain, Founder of 1932 Trevi said, “Ajay’s extraordinary culinary journey and commitment to innovation make him the perfect fit for 1932 Trevi’s vision. We look forward to the new heights he will take the restaurant to; blending tradition with modern creativity and enriching Jaipur’s dining scene.”

With Chef Anand leading the kitchen, 1932 Trevi is preparing for its next phase, aligning global standards with regional sensibilities in India’s hospitality industry.

Hyatt Place Jaipur Malviya Nagar has appointed Chef Hasibur Rahman as Head Chef, with the appointment effective from May 5, 2025.

Chef Hasibur began his culinary career in 2008 at The Peerless Inn Kolkata. With over 17 years of experience, he brings a strong background in food operations and hospitality standards. His previous roles span major hotel groups, including Hyatt, Radisson, and Marriott, where he contributed to food quality improvements and guest service standards.

His association with Hyatt began in 2010, with key culinary roles at Hyatt Regency properties in Kolkata, Pune, and Chennai. He has also worked with The Grand New Delhi, Imperial New Delhi, and Radisson Blu Nashik, and most recently served as Executive Chef at Courtyard Marriott Siliguri.

Welcoming the appointment, the management of Hyatt Place Jaipur Malviya Nagar stated, “We are thrilled to welcome Chef Hasibur to the Hyatt family once again. His commitment to excellence, creativity, and innovation will elevate our culinary experiences.”

Chef Hasibur said, “I believe deeply in Hyatt’s values, both personally and professionally, and I am excited to contribute to them at Hyatt Place Jaipur Malviya Nagar. I look forward to creating memorable experiences for our guests and colleagues.”

The appointment is expected to support the hotel’s operational focus on culinary consistency and guest satisfaction as part of its broader hospitality strategy.

Taj Mahal, New Delhi has appointed Chef Kaushik Misra as its new Executive Chef. With over 20 years of experience across hospitality properties in India and the Middle East, Chef Misra will lead the culinary operations of the hotel, overseeing menu innovation and kitchen management across its portfolio of restaurants.

Chef Misra joins from Taj Westend, Bengaluru, where he led the launch of Loya and The Chambers. His previous roles include senior leadership positions at Taj Exotica Resort and Spa in the Andamans, Blue Diamond in Pune under the IHCL SeleQtions brand, and various hotels in Dubai and Hyderabad. An alumnus of IHM Mumbai, Chef Misra began his career as a Taj Management Trainee. His culinary expertise spans Indian, Italian, Asian, and French cuisines.

Throughout his career, he has collaborated with chefs including Alex Bignoti, Luca Voncini, K. Natarajan, and Chalapathi Raju, shaping a style rooted in authentic flavors combined with modern techniques.

Anmol Ahluwalia, Area Director - Operations and General Manager, Taj Mahal, New Delhi said, “We are delighted to welcome Chef Kaushik Misra to lead our culinary team. His legacy of success in creating award-winning dining concepts and commitment to excellence perfectly aligns with our vision of delivering bespoke experiences. Chef Misra's innovative approach, combined with his respect for culinary traditions, will further enrich our position as a culinary landmark in the Capital.”

Chef Misra added, “I am honoured to join Taj Mahal, New Delhi. It is a privilege to contribute to the legacy of this iconic hotel and lead a team driven by creativity and purpose. I look forward to creating memorable dining experiences for our patrons and showcase the best of gastronomy through classical re-imagination and avant-garde techniques.”

The appointment is part of the hotel’s broader strategy to strengthen its culinary leadership and sustain its position in Delhi’s hospitality sector. Chef Misra will oversee the legacy restaurants Machan, House of Ming, and Varq, as well as newer outlets like Captain’s Cellar, Rick’s, and Albero at The Chambers.

Jim Corbett Marriott Resort and Spa has announced two key appointments to lead its business and culinary strategies. The resort, located in Uttarakhand near the Kosi River, has named Rajesh Kumar as Director of Sales and Harpal Singh as Executive Chef.

Rajesh Kumar Joins as Director of Sales: With more than 15 years of experience in the hospitality sector, Rajesh Kumar steps into the role of Director of Sales. His career includes leadership positions with Leisure Hotels Group and DS Hotels, where he focused on sales growth, market development, and client relationship management.

In his current position, Rajesh will oversee sales strategy, revenue generation, and business expansion efforts. His responsibilities include increasing the resort’s visibility among both leisure and corporate travellers while strengthening its market positioning.

Harpal Singh Appointed as Executive Chef: Harpal Singh has been appointed Executive Chef at the resort. With over 20 years of culinary experience, he brings a diverse skill set across multiple cuisines including Mediterranean, Indian, Asian, steakhouse, vegan, and kosher. He most recently served as Executive Sous Chef at JW Marriott Hotel Muscat, managing culinary operations across multiple dining venues.

His professional background also includes roles at W Maldives, InterContinental Danang, The Oberoi Kolkata, and Taj Goa. At Jim Corbett Marriott Resort and Spa, Chef Harpal will lead culinary innovation, menu development, and kitchen operations, with an emphasis on quality control, hygiene standards, and sustainability.

Sheraton Grand Pune Bund Garden Hotel has appointed Ramu Radhakrishnan as its new Executive Chef, bringing over two decades of international culinary experience to the property. His background spans Italian, steakhouse, seafood, Indian, Creole, and Caribbean cuisines, and he has previously held leadership roles in high-volume kitchens across global hospitality brands.

Chef Radhakrishnan began his culinary journey in 2005 as a Chef de Partie and has since built a robust career. Before joining Sheraton Grand Pune, he served as Cluster Executive Sous Chef at Dusit Hotel and Suites in Doha, Qatar. There, he led a kitchen team of 65 chefs and 30 stewards, overseeing banquet operations, events catering, and core kitchen management.

He has been actively involved in upholding food safety standards and regulatory compliance, including sanitation and cleanliness protocols. His expertise extends to large-scale kitchen operations, where he has focused on maintaining consistent quality while managing diverse culinary teams.

Radhakrishnan completed his training in food production, catering technology, bakery, and confectionery at the Food Craft Institute in Cochin. His operational focus, combined with his culinary knowledge and team management skills, positions him to strengthen the kitchen operations at Sheraton Grand Pune.

Chef Radhakrishnan said, "It is an honour to join the Sheraton Family in Pune. I am excited to work alongside a talented and diligent team to deliver a great guest experience at Sheraton and continue to contribute to the hotel's legacy of excellence. I look forward to uphold and elevate the culinary standards Sheraton Pune has held and create memorable moments for our guests."

Supreet Roy, General Manager of Sheraton Grand Pune Bund Garden Hotel added, “We are pleased to have Ramu Radhakrishnan join our team. With his extensive experience as Chef and managing kitchen operations, we are confident that he will play an instrumental role in maintaining the property’s high culinary standards and contributing to its overall success.”

In his new position, Chef Radhakrishnan will oversee all aspects of food preparation, quality control, and staff supervision at the hotel, with a focus on driving operational performance across the hotel’s culinary outlets.

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has named Chef Sujit Antony Gomes as its new Executive Pastry Chef. With more than two decades of experience in the hospitality sector, Chef Sujit steps into the role with a mandate to lead the hotel’s pastry division, develop new concepts, and uphold food safety and quality benchmarks.

Chef Sujit’s professional background includes tenure at multiple high-profile hospitality brands such as J.W. Marriott Goa, Courtyard Marriott Gorakhpur (Pre-Opening Task Force), J.W. Marriott Mussoorie, Sun Siyam Iru Fushi Maldives, InterContinental Hotel Abu Dhabi, J.W. Marriott Hotel Dubai, Jumeirah Messilah Beach Hotel and Spa in Kuwait, and The Oberoi Hotels.

Throughout his career, he has been recognized with several industry accolades. These include Manager of the Month at Sun Siyam Iru Fushi, the Best Performer Award at the Oberoi Grand, a Gold Medal in the Wedding Cake category at the HORECA Culinary Competition, and top recognition in Fret Work at the West Bengal competition.

In his current role, Chef Sujit will oversee all pastry-related operations at Sheraton Grand Bengaluru, focusing on innovation in desserts, refining patisserie techniques, and maintaining high standards in food preparation and hygiene. His appointment supports the hotel’s ongoing efforts to strengthen its culinary team and reinforce its positioning in Bengaluru’s hospitality landscape.

Four Points by Sheraton New Delhi, Airport Highway has appointed Pradeep Semwal as its new Executive Chef, bringing with him over 18 years of international culinary experience. His leadership marks a shift toward operational sustainability and refined culinary execution within the property’s food and beverage segment.

Chef Semwal’s career includes roles at globally recognized establishments such as JW Marriott Bangkok, InterContinental Bangkok, Marriott Merlin Beach Phuket, and Thailand’s Gaggan, which has received international acclaim. In India, he has led kitchens at the Taj Mahal Hotel, New Delhi, Radisson Blu Resort Dharamshala, and Fairfield by Marriott Dehradun.

In his current role, Chef Semwal is responsible for overseeing all culinary operations at the hotel. Since joining, he has implemented sustainable kitchen practices that have contributed to a 50 percent reduction in carbon footprint, a 30 percent decrease in food waste, and a 35 percent rise in plant-based menu sales. His operational direction emphasizes environmental responsibility in procurement, menu planning, and waste management.

Known for combining traditional Indian flavours with global culinary techniques, Chef Semwal brings experience in handling diplomatic events, destination weddings, and high-volume F&B management.

“I believe success is never final—it’s a journey of continuous improvement. At Four Points by Sheraton, I’m excited to craft memorable dining experiences that reflect both culinary artistry and a deep respect for sustainability,” Chef Semwal stated.

His appointment is expected to reinforce the hotel’s culinary strategy, integrating global standards with local sourcing initiatives and operational efficiencies.

Roseate Hotels and Resorts is spotlighting regional Indian cuisine with its latest food festival, Taste of the Himalayan Valley, hosted at DEL, Roseate House New Delhi. Scheduled from 7th to 11th May 2025, the festival focuses on traditional dishes from Uttarakhand, offering a curated menu shaped by the seasonal ingredients and culinary heritage of the Garhwal region.

Executive Chef Narendra Singh from The Roseate Ganges, Rishikesh, has designed the menu. A native of Uttarakhand, Singh brings a regional lens to the event, presenting classic dishes with modern techniques and plating while retaining the integrity of local flavors. “Garhwali cuisine is a celebration of our mountains, seasons and the wisdom of generations. Every ingredient we use is sourced directly from the fertile soils and pristine rivers of Rishikesh. This festival is our heartfelt invitation to taste the real flavors of the Himalayas, feel Garhwal in every bite and enjoy warm mountain hospitality. It is more than just food—it’s our story,” he said.

The offerings include dishes such as Gahat Dal Shorba, a lentil broth; Gajar, Matar aur Akhrot ki Tikki, a patty made with carrots, peas, and walnuts; and Kumaoni Raita with mustard seeds and local spices. Mains include Bhatt ki Churkani (a black soybean curry), Pahadi Bhuna Mutton, and Kadi Patte Wali Macchi. Lesser-known preparations such as Fanna, a traditional lentil dish, also feature. The dessert menu includes Jhangora Walnut Phirni and Teekha Malta Ice Cream, made with citrus from the Himalayas.

Chef Gagandeep Singh Bedi, Director of Culinary at Roseate Hotels and Resorts said, “Uttarakhand Food Festival celebrates the rustic, soulful and deeply rooted culinary traditions of Devbhumi – Uttarakhand. The menu has been thoughtfully crafted by Chef Narendra Singh who brings with him the rich flavors, indigenous ingredients and traditional techniques of the Garhwal region. This collaboration exemplifies our commitment to celebrating native ingredients, promoting sustainable cooking practices and offering immersive culinary experiences to our patrons.”

This food festival is part of Roseate Hotels and Resorts’ broader strategy to feature lesser-known micro-cuisines through periodic regional events. The brand continues to emphasize sustainability, regional sourcing, and local storytelling through its food and beverage programs.

Udaipur Marriott Hotel has announced the appointment of Mohit Mishra as its new Executive Chef, effective April 24, 2025. Chef Mishra brings over two decades of culinary expertise, having worked with several prominent hospitality brands across India.

An alumnus of the Culinary Academy of India, Chef Mishra has built his career at notable properties including The Westin Sohna Resort and Spa, Taj Deccan Hyderabad, Vivanta Hyderabad Begumpet, and Taj Krishna Hyderabad. He started his professional journey with Taj Fort Aguada Resort and Spa in Goa and Taj Lands End in Mumbai, where he developed his foundational culinary skills.

Known for his innovative approach, Chef Mishra emphasizes sustainability, fresh sourcing, and the thoughtful creation of menus that merge traditional flavors with contemporary techniques. At Udaipur Marriott Hotel, he will oversee the culinary operations, including menu development, cost management, and maintaining food safety and preparation standards.

In his new role, Chef Mishra aims to elevate the hotel’s dining experiences by blending the culinary heritage of Udaipur with modern dining trends. His leadership is expected to play a significant role in further enhancing the hotel’s curated dining experiences, reflecting both the culture and flavors of the region.

Vaibhav Sagar, General Manager of Udaipur Marriott Hotel said, “We are excited to welcome Chef Mohit Mishra to our team. His vast experience and creative culinary artistry align perfectly with our commitment to delivering exceptional dining experiences. We are confident that his leadership will elevate our culinary offerings and delight our guests.”

The Udaipur Marriott Hotel, located against the backdrop of the Aravalli Hills and overlooking Fateh Sagar Lake, is known for its diversified dining portfolio. With Chef Mishra's appointment, the hotel aims to further enhance its culinary excellence, offering guests memorable dining experiences that highlight the rich traditions and contemporary spirit of Udaipur.

Udaipur Marriott Hotel, the city’s first property under the flagship Marriott Hotels brand, has appointed Mohit Mishra as its new Executive Chef. With over 20 years of experience across leading Indian hospitality brands, Mishra is expected to bring operational depth and culinary expertise to the hotel’s food and beverage division.

An alumnus of the Culinary Academy of India with a Bachelor’s Degree in Culinary Arts, Mishra has held senior culinary roles at several high-profile properties. These include The Westin Sohna Resort and Spa, Taj Krishna Hyderabad, Vivanta Hyderabad Begumpet, and Taj Deccan Hyderabad. His foundational experience was built in kitchens at Taj Fort Aguada Resort and Spa in Goa and Taj Lands End in Mumbai, where he served as Chef De Partie.

In his role at Udaipur Marriott Hotel, Mishra will manage all aspects of kitchen operations—from menu planning and recipe development to cost control and food safety compliance. His focus will be on blending regional flavors with modern techniques, aligning with the hotel’s objective to offer cuisine that reflects Udaipur’s local culture through a contemporary lens.

Vaibhav Sagar, General Manager of Udaipur Marriott Hotel said, “We are excited to welcome Chef Mohit Mishra to our team. His extensive experience and culinary artistry align perfectly with our commitment to delivering exceptional dining experiences. We are confident that his leadership will further enhance our culinary offerings and delight our guests.”

The appointment is a strategic move for Udaipur Marriott Hotel as it continues to enhance its culinary programming. Positioned against the Aravalli Hills and overlooking Fateh Sagar Lake, the property has been focusing on regional integration within its food and beverage experiences. Mishra’s appointment is expected to support these efforts through curated menus and culinary innovation.

Fort JadhavGADH, the heritage fort hotel operated by Kamat Hotels India, has announced the appointment of Santosh Sakpal as its new Executive Chef. Sakpal brings over 25 years of experience across leading Indian hospitality brands including Lemon Tree Premier, The Pride Hotel, The Corinthians Resort and Club, and Hotel Sun-N-Sand.

In his return to Fort JadhavGADH—where he previously served as Sous Chef—Sakpal aims to integrate traditional Maharashtrian cuisine with contemporary global elements. His focus will be on developing innovative menus while maintaining operational efficiencies such as cost control and guest engagement strategies.

Chef Sakpal’s culinary expertise is grounded in regional Indian cuisine. Dishes like Suralichi Vadi, Ukdiche Modak, Saoji Mutton, Tambda-Pandhra Rassa, and Bharli Vangi reflect his deep understanding of Maharashtrian flavors. With a farm-to-table approach, he plans to utilize produce grown within the fort premises to enhance the dining experience through sustainability and authenticity.

“Food is an emotion, a storyteller of tradition and culture. My aim at Fort JadhavGADH is to create an immersive experience where guests don’t just taste authentic flavors but truly connect with the stories behind them. Whether it’s a humble Varan Bhaat or an elegant candlelight dinner, every meal should leave a lasting impression,” said Sakpal.

In addition to changes in the kitchen, the property is rolling out new guest-facing culinary experiences including live cooking stations, themed buffets, and exclusive candlelight dinners at designated locations like The Canopy and the poolside area.

At the resort’s signature restaurant, Payatha, Sakpal will oversee a menu that combines local flavors with global cuisines. Guests can expect classic dishes like Puran Poli and new variations of street-style options such as Pani Puri.

The appointment signals a strategic shift in the property’s F&B direction, leveraging Sakpal’s experience to position Fort JadhavGADH as a dining destination that balances heritage with innovation.

The Beer Café, India's largest beer chain, has appointed Chef Gracian de Souza as its new culinary head. With over 23 years of experience in India and the UK, Chef Gracian specializes in modern European cuisine with Goan influences, bringing a fresh perspective to the brand’s food offerings.

Originally from Goa, Chef Gracian has worked in several acclaimed kitchens, blending local ingredients with global flavors. His approach focuses on creating high-quality dishes that balance comfort with bold flavors.

Rahul Singh, Founder and CEO of The Beer Café said, “We are elated to have Chef Gracian join The Beer Café family. His passion and culinary finesse align seamlessly with our vision to elevate our food offerings to match the quality and spirit of our beers. Together, we’re setting a new standard for the sip-and-bite experience.”

Under Chef Gracian’s leadership, The Beer Café has introduced a revamped menu designed to enhance the beer-drinking experience. A key highlight is the Beer Battered and Glazed section, featuring four varieties of beer-glazed chicken wings crafted to pair with different brews. Other additions include the Trio of Nachos, Sourdough Toasts, Coin Paneer Bhurji Patty, Chicken Meatballs, Sichuan Pepper Lamb Stir-Fry, and Chopped Thai Chicken Salad. The menu also includes a selection of kebabs designed as beer accompaniments.

Signature dishes such as Kohliwada Chicken, Crunchy Dahi Rolls, Butter Garlic Prawns, and Drums of Heaven remain part of the menu.

Chef Gracian said, “The revamped menu is beer-centric and globally inspired with an Indian soul. Every dish has been crafted to surprise and satisfy. The Beer-Glazed Wings section is something I am incredibly excited about — it’s a unique concept we believe will become a crowd favorite.”

Rahul Singh added, “At The Beer Café, great food and great beer go hand in hand. With Chef Gracian on board, we’re pushing culinary boundaries, delivering a dining experience that’s as memorable as the brews we proudly serve.”

With this new menu, The Beer Café aims to enhance its food offerings while maintaining its focus on the beer experience.

Hilton Bangalore Embassy Golflinks has appointed Amit Sharma as its new Executive Chef. With over 16 years of experience in the hospitality industry, Chef Amit brings expertise in culinary innovation, team management, and menu development.

Before joining Hilton Bangalore Embassy Golflinks, Chef Amit held leadership roles at renowned hospitality brands, including Hyatt and Shangri-La. He previously served as Executive Chef at Hyatt Ahmedabad, where he led menu development and optimized kitchen operations. His tenure at Hilton Embassy Manyata Tech Park included contributions to the launch of Hilton Garden Inn and the Hilton Convention Center.

Chef Amit specializes in Oriental, Western, and Indian cuisines, with experience in large-scale banquet catering, cost management, and staff mentorship. In his new role, he will lead the culinary team at Hilton Bangalore Embassy Golflinks, focusing on menus that integrate creative and locally inspired flavors.

“I am excited to bring my passion for food to Hilton Bangalore Embassy Golflinks and craft innovative menus that celebrate both tradition and modern gastronomy,” said Chef Amit.

Abhiram Menon, General Manager, Hilton Bangalore Embassy Golflinks, welcomed him added, “We are delighted to have Chef Amit on board. His culinary expertise and leadership will elevate our dining experiences, reinforcing Hilton’s commitment to excellence and innovation.”

With planned updates to select F&B outlets, Chef Amit’s appointment marks a new phase for the hotel’s dining offerings, focusing on a blend of global and local flavors.

Novotel Goa Panjim has appointed Chef Utsha Chakraborti as the new Sous Chef at Nora’s Cantina, its Spanish and Portuguese tapas bar. With experience across leading hospitality brands, she will oversee kitchen operations and contribute to the restaurant’s menu offerings.

Chef Utsha began her career as a Commis Chef at The Westin Chennai and has worked with The Leela Bhartiya City Bengaluru, Hyderabad Marriott Convention Centre, Park Hyatt Chennai, and The Leela Palace Jaipur. Specializing in Italian and continental cuisine, she has led teams, managed menu planning, and handled kitchen operations in several high-end establishments.

At Novotel Goa Panjim, she will focus on developing dishes that align with the restaurant’s culinary identity while maintaining operational efficiency. Speaking about her new role, Chef Utsha said, “I am excited to join Novotel Goa Panjim and bring my culinary vision to Nora’s Cantina. My passion lies in crafting soulful dishes that tell a story. I love to explore the bold flavours used in Spanish and Portuguese cuisine, and I’m thrilled to create a dining experience that leaves a lasting impression on our guests.”

General Manager Surajit Chatterjee added, “We are thrilled to have Chef Utsha join us at Novotel Goa Panjim. Her expertise, creativity, and deep understanding of flavours will add a fresh perspective to our culinary offerings. We look forward to seeing her innovation shine at Nora’s Cantina.”

Novotel Goa Panjim continues to enhance its food and beverage portfolio, with Chef Utsha’s appointment reinforcing its focus on delivering diverse dining experiences.

Hyatt Centric Chandigarh is set to host a two-day culinary event on March 28th and 29th, featuring Chef Amninder Sandhu’s restaurant, Palaash. The event, organized in collaboration with Akanksha and Rupali Dean of Dean With Us, will take place at Corby’s and will highlight sustainable Indian cuisine.

“We are dedicated to curating unique and enriching experiences for our guests. Hosting Chef Amninder Sandhu and her team is an exciting opportunity to showcase culinary excellence that seamlessly blends tradition with innovation. We look forward to delighting our guests with this extraordinary gastronomic journey,” said Sohaib Kidwai, General Manager, Hyatt Centric Chandigarh.

Palaash focuses on responsible dining and supports local women from nearby villages. The restaurant’s philosophy emphasizes organic, locally sourced ingredients, combining traditional recipes with modern techniques to highlight regional Indian flavors. Guests at the event will be served a seven-course meal paired with wines, featuring dishes such as Ambaadi, Chinch, and slow-cooked Raan, showcasing the depth of Indian cuisine.

Chef Amninder Sandhu shared, “This collaboration is a wonderful opportunity to share our commitment to hyper-local and sustainable cuisine. Every dish embodies the personal stories of the women who create them, infusing our menu with authenticity and heritage.”

Set against the backdrop of Corby’s, known for its fine dining offerings, the event underscores the growing focus on responsibly sourced and culturally rich dining experiences. Chef Amninder further added, “Palaash has been thoughtfully developed over many months, incorporating the voices and skills of local women. It’s about building a community where food acts as a bridge between traditions and modernity.”

With limited reservations available, the event provides an opportunity for guests to experience a curated dining experience rooted in Indian culinary traditions while supporting community-driven initiatives.

L’Opéra, a French pâtisserie-boulangerie and salon de thé in Delhi, has appointed Amélie Duthel as its new Head Chef. With experience in Michelin-starred restaurants and luxury patisseries in France, Chef Amélie specializes in fine pastry and French gastronomy.

Laurent Samandari, Co-Founder and CEO of L’Opéra said, “We are thrilled to welcome Chef Amélie to the L’Opéra family. Her extensive experience and vision align perfectly with our commitment to delivering an unparalleled authentic French experience. We look forward to seeing her innovative touch elevate our menu and delight our patrons.”

Chef Amélie said, “It is an honour to be part of such a prestigious establishment. L’Opéra’s unwavering dedication to authenticity and quality deeply resonates with my culinary philosophy. I am eager to craft exquisite pastries and delicacies that celebrate the timeless traditions of French cuisine while embracing fresh, locally sourced ingredients.”

Along with this leadership change, L’Opéra has also introduced a new menu featuring a selection of appetizers, main courses, and special dishes. The offerings include a brown rice dish with exotic vegetables and spicy cottage cheese, grilled chicken breast with creamy mashed potatoes and black pepper sauce, and a range of appetizers such as creamy broccoli soup, a tropical salad bowl with sweet potato, sprouts, and couscous, and a Mediterranean pesto wrap.

L’Opéra continues to expand its culinary offerings, maintaining a focus on French gastronomy while incorporating fresh ingredients and contemporary flavors.

Shangri-La Bengaluru has appointed Abhinav Singh as its new Executive Pastry Chef. With experience in leading pastry teams at luxury hotels, Chef Abhinav brings expertise in French baking techniques, traditional bread-making, and modern pastry innovations to the hotel's culinary team.

Chef Abhinav has previously worked at properties such as Aurika Mumbai Skycity, Novotel, Conrad Bengaluru, and Hyatt Regency Dehradun. His approach combines classic baking traditions with contemporary techniques, focusing on handcrafted desserts and artisanal breads.

“As I embark on this exciting new chapter at Shangri-La Hotels, I am thrilled to bring my passion for innovative baking to the table. My goal is to elevate the hotel’s baked goods to new heights, showcasing an array of international cakes and pastries, traditional French breads, and cutting-edge pastry techniques,” said Chef Abhinav.

He also emphasized the collaborative nature of his role, stating, “I am fortunate to be part of a talented and dedicated team that shares my passion for baking and commitment to excellence. Together, we are driven to deliver exceptional guest experiences, and I am excited to see the impact our baked goods will have on our guests.”

Andreas Streiber, General Manager said, “We are thrilled to welcome Chef Abhinav to Shangri-La Bengaluru. His exceptional talent and passion for pastry artistry will bring a fresh dimension to our culinary offerings. This lively season, we look forward to seeing Chef Abhinav revive sweet tooth cravings and present desserts that will leave a lasting impression on our guests. Whether it’s a slice of classic French gateau, a perfectly baked sourdough, or an artistic plated dessert, Chef Abhinav’s creations are set to become an integral part of every memorable dining experience at Shangri-La Bengaluru.”

Guests at b Café, Lobby Lounge, and b-Café Deli at Shangri-La Bengaluru can now experience Chef Abhinav’s selection of handcrafted cakes, artisanal breads, and dessert offerings, crafted with premium ingredients and detailed presentation.

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).

Chef Nooresha Kably and Chef Brehadeesh Kumar have been recognized as Goodwill Ambassadors for the Promotion of Japanese Cuisine by the Government of Japan. This recognition, announced by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), marks the first time that India-based chefs have been awarded this title.

The initiative aims to promote and preserve Japanese cuisine on a global scale. As part of the role, Chef Kably will offer expertise and guidance to Japanese cuisine professionals overseas, strengthening culinary and cultural ties between Japan and India. The appointment was commemorated at a ceremony at the residence of the Japanese Ambassador in New Delhi on February 24, 2025.

Chef Nooresha Kably has played a significant role in introducing Japanese cuisine to India. She transitioned into the culinary industry at 45, starting with small-scale Japanese catering before launching Sushi Koi. Seeking authenticity, she trained in Japan to specialize in Sushi, Washoku, and Ramen. In 2018, she founded Izumi, which has expanded to Mumbai and Goa.

With no formal culinary background, Chef Kably built a team of over 100, training them in the intricacies of Japanese cuisine. Her expertise in Japanese ingredients, culture, and techniques has helped shape India’s Japanese dining landscape.

As a Goodwill Ambassador, she will continue to advocate for authentic Japanese cuisine, strengthen ties between Indian and Japanese culinary professionals, and contribute to the growth of Japanese gastronomy in India’s hospitality industry.

The Ritz-Carlton, Bangalore has announced the appointment of Chef NG Siew Choy as the Dimsum Master Chef at The Lantern, the hotel’s Chinese dining restaurant. With a career spanning nearly three decades, Chef Choy brings extensive experience in Chinese cuisine, specializing in dimsum preparation.

Chef Choy has worked across multiple countries, leading kitchens in Singapore and Russia, including the JI XIN AH YAT Group PTE LTD, Turandot Restaurant, and Orchard Hotel. In India, he previously managed the dimsum section at The Oberoi, New Delhi’s Taipan restaurant and later operated his own restaurant,  Choy, in Khan Market, New Delhi. His expertise in Chinese cuisine has earned him recognition among industry professionals and guests.

"Dimsum is the perfect harmony of flavors, textures, and presentation. Each piece tells a story and creates a connection with the guest," said Chef Choy. "At The Lantern, I look forward to introducing diners to both traditional and innovative interpretations of Chinese cuisine."

At The Ritz-Carlton, Bangalore, Chef Choy will introduce nearly 100 varieties of dimsum, offering guests a diverse selection of handcrafted dishes. His appointment aligns with the hotel’s approach to delivering authentic culinary experiences.

Reuben Kataria, General Manager of The Ritz-Carlton, Bangalore, stated, "Chef Choy's exceptional talent and profound understanding of Chinese culinary traditions make him an invaluable addition to our team. His appointment reaffirms our commitment to delivering authentic and extraordinary dining experiences at The Lantern."

With this addition, The Lantern aims to further establish itself as a destination for Chinese cuisine in Bangalore, bringing a refined selection of dimsum to its guests.
 

ibis Styles Mysuru has appointed Chef Gaurav Bansal as its new Head Chef, bringing over 13 years of experience in the hospitality industry. Known for his expertise in Western cuisine and fusion dishes, he has worked with several well-known hospitality brands.

Before joining ibis Styles Mysuru, Chef Gaurav served as Executive Sous Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway, where he managed seven F&B outlets and banquet spaces. His focus on operational efficiency, food cost control, and quality dining experiences has been a key aspect of his career.

He has also worked with Four Points by Sheraton Ahmedabad, Coorg Wilderness Resort, and Courtyard and Fairfield by Marriott ORR Bengaluru, contributing to food safety and brand consistency across these establishments.

At ibis Styles Mysuru, Chef Gaurav will lead the hotel’s culinary operations, overseeing menu development, staff recruitment, and training. His responsibilities include enhancing the dining experience at The Verandah, the hotel's all-day dining restaurant, and preparing for the launch of the rooftop venue, KA 16.

A graduate of Chitkara School of Hospitality with a B.Sc. in Hospitality and Hotel Administration, Chef Gaurav is fluent in English, Hindi, and Punjabi. His leadership approach blends culinary expertise with operational efficiency. Outside of work, he enjoys cricket and literature.

Ganeshram Iyer, Hotel Manager, ibis Styles Mysuru said, “We are delighted to have Chef Gaurav Bansal on board. His innovative approach, extensive experience, and passion for culinary artistry will redefine our dining landscape. We look forward to his creative vision elevating our F&B offerings to new heights.”

With his leadership, ibis Styles Mysuru aims to enhance its culinary offerings, bringing a refined dining experience to its guests.

Tonino Ristorante in New Delhi is marking its 20th anniversary with a special collaboration featuring renowned Italian chef Enrico Derflingher. From February 2 to 12, the restaurant will offer a limited-time menu crafted by Chef Derflingher, featuring his signature Prince Charles Risotto, three additional courses, and a dessert.

This partnership highlights Tonino’s two decades of offering authentic Italian cuisine in New Delhi. “For 20 years, our mission has been to bring the best of Italy to our guests, and this special partnership with Chef Enrico Derflingher truly represents the pinnacle of that vision. Chef Derflingher’s expertise and passion for Italian cuisine have made him a global ambassador for our culinary heritage, and we are thrilled to celebrate this milestone with his exceptional flavors, ”said Parmeet Singh Sawhney, CEO and Managing Partner of Tonino. 

Chef Derflingher, recognized with multiple Michelin stars and the title of "Best Chef in the World," brings a combination of traditional and modern techniques to this anniversary menu. His Prince Charles Risotto will be served alongside three other Italian dishes and a specially prepared dessert, reflecting his expertise in the culinary field.

With this event, Tonino Ristorante continues to emphasize its commitment to authentic Italian dining in New Delhi. The collaboration not only celebrates the restaurant’s history but also reinforces its position in the city’s hospitality scene.

Renaissance Bengaluru Race Course Hotel has announced the appointment of Ho Chi Ming as its new Executive Chef. With over 16 years of experience in the hospitality industry, Chef Ming will oversee the hotel’s culinary operations, bringing his distinctive style and expertise in international cuisine to the forefront.  

Chef Ming’s background spans a range of Asian cuisines, including Japanese, Thai, Chinese, and Vietnamese, positioning him as a key addition to the hotel’s culinary team. His career includes roles in luxury hotels and involvement in notable pre-opening projects over the past decade. He has also participated in culinary events such as the Asian Food Festival at various Marriott properties, reflecting his focus on quality and innovation.  

Chef Ming holds several professional certifications, including the "Awarded Certificate TAP series" and a Level 3 Food Safety and Hygiene certification from EICH UK, underscoring his commitment to culinary standards and food safety.  

Sita Lekshmi, General Manager of Renaissance Bengaluru Race Course Hotel said, “We are thrilled to welcome Chef Ming to our team. His exceptional culinary skills, combined with his passion for creating memorable dining experiences, align perfectly with our commitment to providing outstanding hospitality. We are confident that his expertise will bring a fresh perspective and elevate our culinary offerings to new heights.”  

Chef Ho Chi Ming will lead the introduction of new culinary experiences at Renaissance Bengaluru Race Course Hotel, focusing on a blend of diverse flavors and innovative presentations to enhance the dining experience for guests.

FNP Weddings and Events has appointed Chef Sanjay Vij as Vice President – Culinary, bringing over four decades of experience to enhance its hospitality offerings. Chef Vij will oversee food and beverage innovations across FNP Weddings and Events, as well as Udman Hotels and Resorts, strengthening their presence in India’s growing hospitality and events sector.  

Chef Vij, known for his extensive culinary expertise, began his career in 1982 with the Taj Group of Hotels. Over the years, he has held key leadership positions across properties in India, London, Africa, and other locations. His notable contributions include creating the renowned Bull’s Eye dessert and launching multiple Taj dining outlets that celebrated authentic regional cuisines, such as the flavors of Uttarakhand and Punjab. His focus on sustainability is evident in his efforts to craft zero-carbon meals using farm-fresh ingredients sourced directly from local communities.  

As Vice President – Culinary, Chef Vij will oversee bespoke menu curation for luxury weddings and fine dining experiences at Udman Hotels, aligning FNP’s culinary vision with its commitment to providing memorable hospitality experiences.  

Vikaas Gutgutia, Founder and Managing Director of Ferns N Petals stated, “Food has always been central to how we celebrate life’s most precious moments. With Chef Sanjay Vij joining our team, we’re not just elevating the dining experience—we’re bringing in a legacy of innovation, passion, and heartfelt hospitality. His vision aligns beautifully with ours, and I can’t wait to see how his artistry transforms our culinary journey across FNP Weddings and Udman Hotels.”  

Chef Vij has built an impressive career that combines a deep respect for traditional flavors with modern culinary practices. His contributions include reviving Himalayan cuisines and mastering fine dining techniques under Chef Willi at London’s Dorchester. Over the years, he has served global dignitaries, including Queen Elizabeth, Prince Charles, President George Bush, Bill Clinton, the Biden Family, Dr. Kenneth Kaunda, Dr. Manmohan Singh, and Prime Minister Narendra Modi.  

Chef Vij said, "Joining the FNP family marks an exciting new chapter for me. Food has always been my way of creating connections and spreading happiness, turning ordinary moments into something extraordinary. At Ferns N Petals, I am eager to craft culinary experiences that marry tradition with innovation, celebrating the joy of togetherness through flavors. Good food doesn’t need to be complicated—it just needs to be honest, creating memories that stay in your heart long after the last bite."  

Chef Vij’s appointment reflects FNP’s continued focus on delivering exceptional hospitality and culinary experiences in India’s competitive hospitality market.

InterContinental Marine Drive, Mumbai has appointed Lalit Rai as its new Executive Chef. With over 15 years of culinary experience, Chef Rai brings a strong background in creating exceptional dining experiences. Known for blending global techniques with local flavors, he aims to enhance the hotel’s culinary offerings. 

In his new role, Chef Rai will oversee operations across all dining venues, banquet kitchens, and in-room dining, ensuring guests enjoy a memorable gastronomic journey. 

“I am thrilled to join InterContinental Marine Drive, Mumbai, and look forward to creating unique dining experiences that reflect the vibrant culture and culinary heritage of this incredible city,” Chef Rai said.

Chef Rai’s career includes leadership roles at prestigious hospitality establishments, where he earned recognition for his creativity and commitment to excellence. His appointment reflects InterContinental Marine Drive’s ongoing focus on providing world-class dining experiences for its guests.

Grand Mercure Bengaluru Gopalan Mall has announced the appointment of Tenzin Phuntsok as its new Executive Chef. With nearly 17 years of experience in the hospitality industry, Tenzin brings extensive culinary expertise and leadership skills to the role.

Tenzin’s professional journey includes notable positions at esteemed establishments. Most recently, he served as Executive Chef at JW Marriott Chandigarh, where he managed diverse culinary operations and achieved significant milestones in food quality and guest satisfaction. He has also held leadership roles at InterContinental Chennai Mahabalipuram Resort, Swissotel Kolkata, and Taj Deccan Hyderabad. Inspired by his grandmother, Tenzin’s culinary approach spans a wide array of cuisines and emphasizes delivering exceptional dining experiences.

In his new role, Tenzin will oversee all culinary operations at Grand Mercure Bengaluru Gopalan Mall. His responsibilities include curating innovative menus, enhancing guest dining experiences, and ensuring adherence to the highest food quality and safety standards. His vision aligns with the hotel’s commitment to celebrating both local and global culinary traditions.

Tenzin’s expertise extends to food preparation, menu development, event catering, and inventory management. Coupled with his strong leadership and team-building skills, he is well-equipped to elevate the gastronomic offerings at the hotel. His focus on operational excellence and culinary innovation is expected to enhance the dining experience for guests further.

Bengaluru Marriott Hotel Whitefield has appointed Chef Gaurav Paul as its new Executive Chef. With over 20 years of experience in the culinary industry, Chef Paul brings extensive expertise and innovation to the role.

Chef Paul’s career includes leadership positions at renowned brands such as Hyatt Regency Kolkata, Vivanta By Taj MG Road Bangalore, Radisson Chandigarh, The Chancery Pavilion, and Carnival Cruise Line, among others. His culinary focus is on blending contemporary flavors with traditional dining techniques. Before joining Bengaluru Marriott Hotel Whitefield, Chef Paul served as Executive Chef at Hilton Bengaluru Embassy Golf Links.

In his new role, Chef Paul will oversee menu planning, recipe development, cost control, and revenue optimization, ensuring that food preparation and safety standards are met. Known for his leadership in both pre-opening and post-opening phases, Chef Paul is expected to bring fresh creativity and a focus on excellence to the hotel’s dining offerings.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield said, “We are delighted to welcome Chef Gaurav Paul to our team. With his wealth of culinary expertise and innovative approach, we are confident that his leadership will enhance the dining experience for our guests.”

The Leela Ambience Gurugram Hotel and Residences has announced the appointment of Chef Thanakit Sangjan as the new Thai MasterChef at its all-day dining restaurant, Spectra. Known for his expertise in authentic Thai cuisine, Chef Thanakit will enhance the restaurant’s culinary offerings with traditional and regional Thai dishes.  

Spectra, spanning 16,000 square feet with seating for 225 guests, features seven interactive culinary islands and private dining areas. The restaurant’s design, with chandeliers and marble platforms, provides a setting for diverse global cuisines. Chef Thanakit’s addition is expected to strengthen Spectra’s Thai food offerings.  

Originally from Bangkok, Thailand, Chef Thanakit brings experience from renowned hotels in the UAE and Thailand. His previous role as Chef de Partie at The Thai Kitchen, Park Hyatt Dubai, contributed to the restaurant’s reputation for quality Thai cuisine. His career also includes positions at Anantara Eastern Mangroves in Abu Dhabi and Saeng Restaurant in Thailand.  

In his role, Chef Thanakit will introduce Thai dishes across the hotel, including in-room dining, brunch menus, and bar snacks. He will collaborate with the hotel’s culinary team to develop Thai-inspired dishes for corporate and social events. 

Chef Thanakit also plans to organize a weekly Thai Night at Spectra, offering guests a chance to experience traditional Thai cuisine. His approach combines classic Thai cooking techniques with modern influences, focusing on aromatic curries and stir-fried dishes to deliver a comprehensive Thai dining experience.  

This appointment aligns with The Leela Ambience Gurugram’s focus on offering diverse culinary experiences, further solidifying its position in the luxury hospitality sector.

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.

Novotel Imagicaa Khopoli has announced the appointment of Chef Rajesh Kumar as its Executive Chef, overseeing the property’s culinary operations. With over 18 years of experience in the hospitality industry, Chef Rajesh brings extensive expertise gained from leading culinary teams at prominent hospitality brands in India.  

His career includes roles at Taj Lands End Mumbai, Taj Bengal Kolkata, Rodas - An Ecotel Hotel Powai, The Westin Hyderabad Mindspace, Novotel Outer Ring Road Bengaluru, and most recently, Novotel Mumbai Juhu Beach. These experiences have strengthened his culinary approach and leadership style.  

Chef Rajesh is known for introducing innovative food festivals and implementing best kitchen practices. His ability to design customized menus and highlight under-represented cuisines reflects his dedication to delivering distinctive dining experiences.  

Anil Chavan, General Manager of Novotel Imagicaa Khopoli stated, “We are thrilled to welcome Chef Rajesh Kumar to our family. His unparalleled expertise and innovative vision will undoubtedly redefine the dining experience at Novotel Imagicaa. Chef Rajesh's passion for creating unforgettable culinary moments resonates with our brand's ethos of offering unique and immersive guest experiences. We are confident that his leadership will inspire our culinary team to reach new heights.”  

As he takes on his new role, Chef Rajesh Kumar aims to enhance the dining experience at Novotel Imagicaa, offering guests thoughtfully crafted menus that reflect his innovative culinary perspective.

Kikkoman India has appointed renowned Chef Manjit Gill as an industry advisor to bolster its presence in Indian kitchens and restaurants. Chef Gill, a veteran of the culinary industry, will support Kikkoman’s expansion by promoting Kikkoman Soy Sauce and collaborating closely with the restaurant sector.

Expressing his enthusiasm, Chef Manjit Gill remarked, “All the hotels and kitchens that have been managed by me have cooked with soy sauce for many years, and for every type of cuisine, I absolutely use Kikkoman. When the offer of Industry Advisor came from Kikkoman, I happily accepted. I want to cooperate in making Kikkoman Soy Sauce the definitive standard soy sauce in the Indian market. Kikkoman Soy Sauce is pure and natural, with umami and aroma that cannot be matched by other soy sauces. Chefs who are truly committed to taste will seek out Kikkoman.”

Jaspal Sabharwal, Co-Founder of TagTaste Foods said, “In our business where we conduct lots of research in the culinary space, we interact with many professional chefs. We have observed the steady increase in the number of chefs across India who are cooking a diverse variety of international cuisines. This is a big change in the Indian culinary market, and in fact, most definitely, Chinese and Pan-Asian restaurants will also keep on seeing accelerated growth.”

Osamu Mogi, Head of International Operations Division at Kikkoman Corporation, noted the growing demand for Kikkoman products in India. “Thanks to all the support we have received, our Indian business is performing well. I believe this is because people in India are beginning to recognize the difference between soy sauces and that soy sauce can enhance the flavor of every dish. We will continue to steadily fuse with Indian food culture to increase the number of Kikkoman users one at a time.”

Chef Gill, having recently observed Kikkoman’s widespread use in American cuisine added, “The other day I went to the United States and was once again surprised to see how the use of Kikkoman is not limited to Japanese cuisine and sushi, but that it is also regularly used in American Chinese food and a variety of meat, fish, and vegetarian dishes. Kikkoman Soy Sauce enhances the local food culture. Many people in India still associate Kikkoman with sushi and Japanese cuisine, and I want to change that. Once the all-purpose seasoning Kikkoman Soy Sauce is used more widely in dishes other than Japanese food, beginning with Indian Chinese cuisine, I believe that we will be able to further enhance Indian food culture.”

Through Chef Gill’s expertise and guidance, Kikkoman India aims to establish Kikkoman Soy Sauce as a staple seasoning, expanding its role beyond Japanese cuisine to enrich India’s diverse culinary landscape.

L’Opéra, a renowned French pâtisserie and boulangerie in Delhi, has appointed Kevin Duthel as its new Executive Chef. With over 20 years of experience in French cuisine, Chef Kevin brings extensive expertise to his new role at L’Opéra.

Chef Kevin’s career includes working in prestigious kitchens in France and England, including several Michelin-starred restaurants. Known for his precision and innovative approach, he is expected to elevate L’Opéra's culinary offerings.

Laurent Samandari, Co-Founder and CEO of L’Opéra said, “We are delighted to welcome Chef Kevin to the L’Opéra family. His expertise and vision align perfectly with our commitment to providing an unparalleled authentic experience. We are confident that our guests will be captivated by the exceptional flavors and artistry that Chef Kevin will bring to our products.”

Chef Kevin commented, “I am honored to be part of such a prestigious establishment. L’Opéra’s dedication to authenticity and quality resonates deeply with my culinary philosophy. I look forward to crafting delicacies that celebrate France’s rich culinary traditions while incorporating local ingredients.”

L’Opéra invites its patrons to experience the upcoming creations under Chef Kevin’s leadership.

Kamat Hotels India Ltd (KHIL) has announced the appointment of Chef Jnana Ranjan Panda as the group's new Corporate Chef. With more than 20 years of culinary experience across leading hotels and cruise lines, Chef Panda brings a wealth of knowledge and expertise to this role.

Hailing from Cuttack, Odisha, Chef Panda began his career after earning a diploma in hotel management. His first role was as a Commis Chef at ITC Fortune Hotel, and over the years, he has held key positions at prominent hospitality brands including the Taj Group of Hotels, Carnival Cruise Lines, and Radisson Group. He has also previously served as Regional Executive Chef at KHIL, and his new appointment recognizes his significant contributions to the group's food and beverage operations.

Chef Panda is known for his proficiency in European, Pan-Asian, and Mediterranean cuisines, as well as his focus on sustainability and reducing food waste. His leadership approach and team-building skills have earned him respect in the hospitality industry.

Chef Panda said, “I am honored to step into the role of Corporate Chef at KHIL. My journey from humble beginnings has taught me the importance of patience, passion, and continuous learning. I look forward to bringing new culinary experiences to our guests while upholding the core values of sustainability and excellence.”

Throughout his career, Chef Panda has received several accolades, including the International Chef Award in Chandigarh in 2013. His culinary style is deeply influenced by traditional Odia recipes passed down from his mother. 

Kamat Hotels looks forward to Chef Panda's leadership and the diverse culinary experiences he will offer in his new role.

Navi Mumbai Marriott Hotel has announced the appointment of Chef Rohit Mattummal as the new Chef de Cuisine at Nazaara, the hotel’s renowned rooftop dining venue. Nazaara, located atop the hotel, offers a panoramic view of the city and surrounding hills, providing guests with an open-air dining experience.

Chef Rohit Mattummal brings over a decade of experience in the hospitality industry, specializing in Chinese, Thai, and Japanese cuisines. He is recognized for blending traditional flavors with contemporary twists. Chef Rohit graduated with first-class honors from Mahatma Gandhi Vidya Mandir’s SPH College of Hotel Management and Catering Technology, Nashik, where he earned his Bachelor's degree in Hotel Management and Catering Technology.

Chef Rohit’s professional journey includes key roles at well-known establishments. He previously served as Chef de Cuisine at Kempinski, Marsa Malaz – The Pearl in Doha, Qatar, where he managed kitchen departments and VIP events, ensuring high standards of hygiene. He also led the kitchen team at Kempinski, Barbaros Bay in Bodrum, Turkey, developing seasonal menus and implementing cost-efficient strategies. At The Oberoi in Bengaluru, India, Chef Rohit was instrumental in launching two new restaurants and received recognition for his contributions in training and performance. Earlier in his career, he managed banquet operations at Express Inn in Nashik, Maharashtra, and was part of the team at The Oberoi-Trident in Mumbai, where he oversaw various kitchen sections and maintained high standards in a Pan-Asian restaurant.

Fluent in English, Hindi, Marathi, and Malayalam, with a basic understanding of French, Chef Rohit is skilled in sourcing premium ingredients, managing budgets, and training staff. His expertise spans SE Asian, Indian, and international cuisines.

Saurabh Dube, General Manager of Navi Mumbai Marriott Hotel said, "We are delighted to welcome Chef Rohit Mattummal to our team. His exceptional culinary skills and innovative approach will elevate the dining experience at Nazaara, making it a sought-after destination for both locals and visitors."

Nazaara provides guests with an open-air dining experience, where they can enjoy Chef Rohit’s carefully crafted dishes while taking in breathtaking views of Navi Mumbai and its surroundings.

The Leela Palaces, Hotels, and Resorts has announced an exclusive collaboration with Chef Prateek Sadhu, in partnership with Conosh, to bring his renowned restaurant concept, NAAR, to four of its iconic properties. This collaboration will be showcased at The Leela palaces in Jaipur, New Delhi, Bangalore, and Chennai, offering guests a unique culinary experience rooted in Himalayan traditions.

NAAR, meaning 'fire' in Kashmiri, reflects Chef Sadhu's philosophy, which emphasizes the use of wood-fired, grill-centric cooking to highlight the flavors of the Himalayan region. The menu crafted for this collaboration will bring the essence of Himalayan cuisine to life, with dishes like Akasalu and charcoal-grilled skewers, alongside desserts that blend seasonal fruits and grains with elements such as sea buckthorn.

Chef Prateek Sadhu said, “The Himalayas have long been a profound source of inspiration for me, not just for their awe-inspiring landscapes but for the rich flavors and deep-rooted traditions of the region. Collaborating with The Leela to introduce NAAR’s essence to these four cities is an opportunity to share the heart and soul of Himalayan cuisine with a discerning epicurean audience. This partnership allows guests at The Leela to experience a journey through time—tasting traditions steeped in history while indulging in the finest codes of modern luxury hospitality. Each dish is crafted to capture the spirit of the land, ensuring an unforgettable culinary experience that resonates with the essence of the Himalayas.”

Shweta Jain, Chief Marketing and Sales Officer at The Leela commented, “At The Leela, we are committed to curating extraordinary experiences that celebrate the versatility of Indian provenance. Our guests experience a surreal passage through time and tradition. This collaboration with Chef Prateek Sadhu and Conosh invites young epicureans to immerse themselves in the rich, evocative flavours of Himalayan cuisine, reimagined through the tapestry of Leela’s luxurious and indulgent service ethos. With this partnership, we celebrate the confluence of contemporary culinary explorations that resonate with the palate of today’s affluent global traveller.”

Neha Malik and Vaibhav Bahl, Co-Founders of Conosh said, “We are proud to bring one of the luminaries of the Indian culinary landscape, Chef Prateek Sadhu, and his ambitious destination dining restaurant NAAR, nestled in the Himalayas, to the cities of India. Hosted at the prestigious properties of The Leela Palace Hotels, these exclusive dinners will introduce culinary enthusiasts to dishes crafted with foraged, seasonal ingredients. Conosh aims to curate experiences that not only highlight exceptional cuisine but also foster a greater appreciation of the chef’s narrative. We extend our heartfelt gratitude to our partners for their unwavering support in bringing these extraordinary experiences to life.”

This partnership highlights The Leela's focus on offering guests a journey through India’s culinary heritage, providing an immersive dining experience that reflects both tradition and contemporary hospitality.

Bengaluru Marriott Hotel Whitefield has announced the appointment of Chef Mohan Sawant as the new Executive Sous Chef. Bringing over 15 years of culinary experience, Chef Mohan is set to enhance the hotel's dining offerings with his expertise in Western, Italian, and fusion cuisine.

Chef Mohan's career includes positions at renowned hospitality brands such as Taj The Trees in Mumbai and Radisson Blu Hotel and Spa in Nashik. He began his journey as a Commis Chef at The Park Hotel, Mumbai, and progressed to Demi Chef de Partie at Grand Hyatt, Mumbai, in 2011. Before joining Bengaluru Marriott Hotel Whitefield, he served as a Sous Chef at Grand Hyatt, showcasing his leadership in both pre-opening and operational phases, menu development, and staff training.

At Bengaluru Marriott Hotel Whitefield, Chef Mohan will oversee kitchen operations across the hotel’s dining outlets. His focus will be on introducing innovative menus, maintaining high standards of quality, and fostering teamwork. Known for managing complex kitchen operations, Chef Mohan aims to bring new energy and creativity to the hotel's culinary scene.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield said, “We are thrilled to welcome Chef Mohan to our team. His rich culinary background and innovative approach align perfectly with our commitment to providing outstanding dining experiences. We are confident that under his leadership, our guests will enjoy unforgettable culinary journeys.”

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has appointed Hardeep Singh as Chef de Cuisine, bringing over a decade of culinary expertise. Chef Hardeep's experience spans notable brands across India and Dubai, contributing to his reputation as a skilled and innovative chef.

Chef Hardeep began his culinary journey in 2013 as a commis chef at Jaypee Hotels in Agra. Over the years, he advanced through various roles, earning recognition early in his career when he was named First Runner Up at the AAHAR Delhi food festival while working at Crowne Plaza. His career includes significant contributions to well-known establishments such as JW Marriott's "K3" and "Signature by Sanjeev Kapoor" at Canvas M Gallery by Accor in Dubai. In his most recent position as Sous Chef at Hyatt Andaz, he was instrumental in elevating their food hall, "Annamaya," to an award-winning status.

Throughout his career, Chef Hardeep has been dedicated to preserving the traditional flavors and techniques of Indian cuisine. He combines these methods with a modern approach, resulting in dishes that are both innovative and rooted in tradition. His passion for Indian cuisine is particularly evident in his connection to the flavors and cooking styles of Punjab and the undivided Punjab Northwest Frontier region.

At Sheraton Grand Bengaluru Whitefield, Chef Hardeep will oversee the operations of the newly opened Indian speciality restaurant, Zarf. Under his leadership, Zarf is expected to offer a dining experience that combines creativity, authenticity, and a rich exploration of India’s diverse culinary landscape.

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.

Novotel Mumbai International Airport has announced the promotion of Chef Roshan Tadadikar to Executive Chef. With over 13 years of culinary experience, Chef Roshan brings a wealth of expertise to his new role, continuing to be a significant asset to the hotel.

In his new position, Chef Roshan will oversee all culinary operations, leading a team of talented chefs to ensure the highest standards of food quality and presentation. His expertise in multi-cuisine cooking will be pivotal as he focuses on modern Indian and traditional cuisine, aiming to create flavorful and innovative dishes.

Chef Roshan's vision for the hotel's dining offerings includes designing an engaging and diverse menu that caters to local tastes while reflecting regional flavors. He has been recognized within the brand for his achievements, including Executive of the Year in 2015, Chef of the Year in 2016, and Best General Attitude in 2019.

With a bachelor's degree in Hotel Management, Travel, and Tourism from Punjab Technical University and participation in the Leadership Development Program, Chef Roshan has honed his skills through years of experience in various esteemed establishments and Novotel properties across India.

Rachita Sood, GM of Novotel Mumbai International Airport said, "We are delighted to have Chef Roshan at the helm of our kitchen now. Roshan understands and wants to drive the property’s reputation as a go-to culinary destination. His dedication to excellence, focus on fresh, local ingredients, and passion for creating unique culinary experiences make him the perfect candidate to further elevate the F&B offerings at the property.”

Chef Roshan Tadadikar said, "I am honored to be appointed as the Executive Chef at Novotel Mumbai International Airport and lead our talented team. I look forward to working with the team to create exciting, innovative dishes while ensuring consistent excellence and impeccable service. In our kitchen, creativity and teamwork will reign supreme, fostering a continuous learning environment where everyone thrives."

Chef Roshan's promotion highlights Novotel Mumbai International Airport’s commitment to nurturing talent and promoting from within. His appointment marks a significant milestone in his career, promising exciting developments for the hotel's culinary scene.