Novotel Hyderabad Appoints Chef Shiiv Parvesh as Director of Culinary

Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre have appointed Chef Shiiv Parvesh as the new Director of Culinary, bringing over 20 years of hospitality experience to the F&B operations of the integrated convention and lifestyle complex.

A graduate of the Oberoi Centre of Learning and Development (OCLD), Chef Parvesh’s culinary foundation was shaped by early inspirations at home and refined through key positions with the Oberoi, Hyatt, and Marriott hotel groups. His career includes both operational leadership and public-facing roles such as televised cooking shows and curated food experiences that have reached audiences globally.

In his new role, Chef Parvesh will oversee kitchen operations across multiple verticals, including restaurant outlets, large-format events, weddings, and MICE (meetings, incentives, conferences, and exhibitions). He brings a track record of innovation, team leadership, and regional cuisine expertise, as demonstrated by his recognition from the International Federation of Chefs Association (IFCA) with the Best Regional Cuisine Award in 2018.

“As the Director of Culinary at Novotel Hyderabad and HICC, Chef Shiiv Parvesh will undoubtedly elevate the gastronomic experience, leaving an indelible mark on the culinary landscape of Hyderabad,” said Rubin Cherian, General Manager, Novotel Hyderabad Convention Centre and HICC.

Chef Parvesh expressed enthusiasm about his new leadership role, stating his intent to bring creativity and innovation into every guest interaction.

He said, “I’m honored to take on this role at Novotel Hyderabad Convention Centre and HICC. Each dish is an opportunity to create a memorable dining experience.”

Under his direction, the hotel has also opened a new F&B concept—‘Permit to Grill’, an open-fire restaurant that combines regional and international grilling techniques. The launch aligns with the property's broader F&B diversification strategy, targeting experiential dining trends and increasing demand for live-cooking formats.

Chef Parvesh’s approach will also include deeper integration of sustainability, local sourcing, and culinary storytelling to align with evolving guest preferences and Accor’s brand ethos in the hospitality-retail space.