Papa John’s Appoints Kevin Vasconi as Chief Digital and Technology Officer

BLR Brewing Co. has announced the appointment of Chef Rajendra Nayak as their new executive chef. As he begins his culinary journey at BLR Brewing Co. Chef Nayak brings a unique blend of international expertise and a deep passion for local cuisine from his extensive experience working in prestigious establishments in Dubai and India, such as Social, Fox and Hounds in Dubai, The Citrus at The Leela Palace, and The Grill at Le Meridien in Bangalore.

Chef Rajendra, a native of Hubli who currently resides in Bengaluru, developed a passion for cooking through his family's meals, especially the traditional dishes prepared by his mother. He incorporates flavors from the Mediterranean, Europe, and his own region of the Konkan. Beyond simply serving food and drink, Chef Rajendra is enthusiastic about crafting a dining experience that tells a story. He is dedicated to sustainable food as well.

Chef Rajendra, a native of Hubli who currently resides in Bengaluru, developed a passion for cooking through his family's meals, especially the traditional dishes prepared by his mother. He incorporates flavors from the Mediterranean, Europe, and his own region of the Konkan.

“I am thrilled to join BLR Brewing Co. and contribute to its culinary scene,” says Chef Rajendra Nayak. “I look forward to crafting spectacular dishes that showcase the best of local and international flavors and to collaborating with the team to deliver an unforgettable dining experience for our guests. Beyond simply serving food, I aim to create a journey, where each dish reflects a story, a memory, and a passion for culinary artistry. My vision is to establish BLR Brewing Co. as a culinary destination where every plate is a celebration of flavor”

Prasanna, Co-Founder of BLR Brewing Co., expressed his excitement, saying, “We’re thrilled to have Chef Rajendra Nayak join the BLR Brewing Co. team. His culinary vision fits perfectly with our goal of giving our customers amazing experiences. His focus on showing off local flavours paired with international flavours will undoubtedly make our offerings better and give our guests a really special and unforgettable time. We’re looking forward to this new stage with him.”

Chef Rajendra’s commitment to culinary excellence and his enthusiasm for crafting unforgettable dining experiences perfectly align with BLR Brewing Co.’s dedication to quality. Experience the artistry of his culinary creations, where food and beer merge in a harmonious celebration of flavors.

Chalet Hotels Limited, a premier hospitality company renowned for its high-end hotel portfolio and commercial real estate, has appointed Gaurav Singh as its Chief Operating Officer (COO), effective from January 2025. 
 
Gaurav will be concentrating on asset management, promoting operational excellence, guaranteeing efficiency to fortify the company, and creating scalable procedures for Chalet Hotels in his new position. Chalet is positioned for substantial expansion with a strong portfolio and an ambitious pipeline of new rooms, and Gaurav's leadership, supported by his 26 years of hospitality expertise, will be essential in guiding this fascinating journey.

Commenting on his appointment, Gaurav Singh said, “I am excited to join Chalet Hotels at such a transformative phase in its journey. With a strong foundation already in place, I look forward to working with the talented team at Chalet to build an exceptional hotel company that resonates with both our guests and stakeholders.” 

 Dr. Sanjay Sethi, Managing Director and CEO of Chalet Hotels Ltd., said, "Gaurav brings with him a deep understanding of the hospitality industry, coupled with a proven track record in driving operational excellence and innovation. His strategic vision and leadership will undoubtedly strengthen Chalet’s position as a leader in the Indian hospitality landscape. With Gaurav at the helm of operations, I am confident that the company is well-positioned to achieve its ambitious growth objectives and deliver exceptional experiences to our guests.”  

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.”

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.

Chef Upender Gupta has been promoted as Executive Sous Chef at The Orchid Hotel, Shimla by Kamat Hotels India Ltd, the country's top hospitality brand. Upender has 20 years of culinary experience, and his path is a tale of growth, passion, and dedication to quality.

He started out in the Baikunth Resort in Kasauli, where he became an expert in the tastes of Indian grills and curries. Here, he developed his passion for outdoor cooking, which he further developed when working at Club Mahindra Resorts, where he revolutionized dining experiences at multiple locations.

Upender has distinguished himself with his inventiveness and leadership since joining The Orchid Hotel Shimla in 2022. His effectiveness as the HoD has earned him this promotion.

 “I’m excited to lead our talented kitchen team and create memorable dining experiences for our esteemed guests. I look forward to exploring new culinary ideas and continuing to deliver sustainable and top-quality cuisine,” shared Upender.

Kamat Hotels India Ltd (KHIL) announces the appointment of Chef Jnana Ranjan Panda as the new Corporate Chef for the group. He has over 20 years of extensive culinary experience working for luxury hotels and cruise lines.

Chef Panda started his distinguished career at the ITC Fortune Hotel as a Commis Chef after being born and reared in Cuttack, Odisha, and earning a diploma in hotel administration. He has held prominent positions in well-known hospitality organizations over the years, such as the Radisson Group, Carnival Cruise Lines, Taj Group of Hotels, and others. In the past, he served as the group's regional executive chef and was a vital member. His exceptional contributions to the F&B operations are acknowledged with his appointment as Corporate Chef.

 “I am honored to step into the role of Corporate Chef at KHIL,” said Chef Panda. He added, “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.”
 

Novotel Mumbai Juhu Beach Strengthens Culinary by hiring Chef Avinash Kumar as Director of Culinary fortifies its leadership in culinary arts. With over 18 years of renowned experience in the culinary and hospitality business, Avinash offers a depth of knowledge, innovation, and leadership to this key post.

He has held prominent positions at well-known establishments including the Holiday Inn Mumbai International Airport, Novotel Imagicaa, The Lalit New Delhi, Taj Holiday Village Goa, and Taj Exotica Goa. These hotels have recognized him for his extraordinary culinary abilities and strategic thinking.

Speaking of his appointment, Chef Avinash Kumar said, "I am excited to join Novotel Mumbai Juhu Beach and look forward to bringing my passion for culinary innovation to this esteemed establishment. My goal is to create unforgettable dining experiences that satisfy and exceed our guests' expectations. I'm eager to work with the talented team here to elevate our culinary offerings and further establish Novotel Mumbai Juhu Beach as a premier dining destination."

Neelabh Sahay, Director of Operations, Novotel Mumbai Juhu Beach, said, “We are thrilled to welcome Chef Avinash Kumar to our team. His extensive experience and innovative approach to culinary arts align perfectly with our vision to offer unparalleled dining experiences to our guests. We are confident that under Avinash's leadership, our culinary offerings will reach new heights of excellence."

The Wendy’s Company (Nasdaq: WEN) has appointed Arthur B. Winkleblack as its new non-executive Chairman of the Board, succeeding Nelson Peltz, who will now serve as Chairman Emeritus in recognition of his leadership and significant contributions to the company over the years. Winkleblack, a Board member since 2016, has played an integral role in the company’s governance and strategy, serving as Lead Independent Director since October 2023.

In addition to his new role, Winkleblack chairs the Nominating and Corporate Governance Committee and serves as a member of the Audit Committee, where he has previously held the position of Chairman. He has also been appointed Chairman of the Executive Committee. 

Peltz, who has been the non-executive Chairman since 2007, is stepping down from his position to focus on other board commitments and future activities at Trian Fund Management. Commenting on his departure, Kirk Tanner, CEO of Wendy’s, expressed gratitude for Peltz’s many contributions. "Nelson has been an effective and collaborative leader, and Wendy's has greatly benefited from his strategic vision and operational skills. I wish him the best with his other commitments and look forward to continuing to work with him as a significant Wendy's shareholder," Tanner said.

Tanner added, "I am excited to work with Art in his new role and am confident that the entire Board and management team will continue to drive progress against the Company's strategic growth priorities." He emphasized the Board’s strong structure, which includes a majority of independent directors and a mix of diverse skills and experiences that align with the company's goals.

Nelson Peltz, CEO and a founding partner of Trian Fund Management, which owns 15.3 percent of Wendy’s outstanding shares, reflected on his tenure: "It’s been a pleasure working with the Wendy's Board for nearly two decades, and I’m proud of the company’s growth and transformation." Peltz expressed confidence in the company’s future leadership under Winkleblack and his partners Peter May and Matt Peltz, who will continue in their roles as Senior Vice Chairman and Vice Chairman, respectively.

With this leadership transition, Wendy’s remains focused on its strategic growth initiatives, backed by a well-structured and experienced Board.

McDonald’s has announced that Bob Stewart, Senior Vice President and Chief Supply Chain Officer for North America, will retire effective October 1, 2024. Cesar Piña, currently Corporate Vice President of Global Strategic Sourcing for Food and a member of the Global Supply Chain Leadership Team, will succeed him.

Bob Stewart has dedicated 30 years to McDonald’s, playing a key role in digitalizing the supply chain and managing significant challenges. His leadership and commitment have been instrumental in maintaining high standards of supply chain excellence.

Cesar Piña will take over as Senior Vice President and Chief Supply Chain Officer for North America this fall. He is expected to continue the progress made in enhancing supply chain resilience and ensuring that customers receive reliable and trusted food products.

Cesar Piña has been with McDonald’s for 10 years, contributing to meaningful changes in the global supply chain. His industry experience and collaborative approach make him well-suited to lead the North American Supply Chain team. 

“Cesar has made significant contributions across his 10-year McDonald’s career to drive meaningful change to our global supply chain and the System at large, and there is no doubt that he is the right leader to carry forward McDonald’s priorities. His extensive industry experience in driving business results matched with his strong learning aptitude and passion for advancing a culture of collaboration makes him uniquely suited to shepherd the North America Supply Chain team into the future,”Marion Gross, EVP, Global Chief Supply Chain Officer.

Quick-service conglomerate Yum! Brands has appointed new Chief Executives to its Pizza Hut and Taco Bell units. The company has named Mark King, former President of Adidas Group North America, as Taco Bell division CEO, while Artie Starrs, President of Pizza Hut US, is being promoted to Pizza Hut division CEO.

Each will be responsible to drive their respective brand’s growth strategies, franchise operations and performance. Both appointments are effective on August 5, 2019.

King will be reporting to David Gibbs, President, COO and CFO of Yum! Brands. Additionally, Starrs, as well as present KFC division CEO Tony Lowings, will continue to report to Gibbs.

Greg Creed, CEO, Yum! Brands, said, “We believe this global brand division leadership structure at Taco Bell and Pizza Hut will enable the U.S. and international teams to further implement innovative best practices worldwide, strengthen digital and technology capabilities and accelerate growth for franchisees and shareholders.”

“We’re investing in world-class executives like Mark and fortunate to promote incredible talent throughout our company like Artie. Mark is an accomplished retail innovator, and Artie is an excellent growth strategist, both are strong culture leaders who will continue to elevate Taco Bell and Pizza Hut into relevant, easy and distinctive global brands,” he added.

The President of India Coffee Trust (ICT), Anil Kumar Bhandari has been elected as the Chairman of Private Sector Consultative Board (PSCB) of International Coffee Organization for a term of one year.  PSCB is an International Coffee Organization body comprising of 16 leading industry representatives from producing and consuming countries.

The PSCB's aims to increase the world coffee market in value and volume and also support various initiatives in the field of coffee and health.

After becoming the first representative from India to occupy this important post, Bhandari is significant on the backdrop of World Coffee Conference (WCC) scheduled in Bengaluru, India, in April 2020.

“My election as Chairman Private Sector Consultative Board of International Coffee Organization is an honour for India and India Coffee Trust. This is the first time that India has chaired the PSCB. I see this as the confidence reposed in India and ICT, going into the World Coffee Conference in 2020, which would be hosted by India and will be held for the first time in Asia. It also indicates the interest that the Global Coffee Sector has in the Indian Coffee Industry and the Indian Coffee Market,” said Bhandari while commenting on his election as the president.

ICO is an intergovernmental body of Coffee buying & producing nations, having more than 72 member countries and India is one of the founding members of ICO. The 121st Session of International Coffee Council (ICC) under International Coffee Organization (ICO) was held in Mexico City from 9 to 13 April 2018.