Eco Hotels and Resorts Limited has appointed Chef Deepak Istwal, further strengthening their focus on elevated dining experiences rooted in quality, consistency, and mindful hospitality.
With over 12 years of experience across premium restaurants, hospitality groups, and international kitchens, Chef Deepak brings deep expertise in food operations, menu planning, kitchen leadership, quality audits, and staff training.
In his new role, he will oversee end-to-end kitchen operations, ensure high standards of food quality and hygiene, and lead culinary teams to deliver consistent, guest-centric dining experiences aligned with Eco Hotels’ sustainability-led philosophy.
“Chef Deepak’s strong operational background and focus on quality make him a valuable addition to our culinary leadership. His experience across diverse formats and his emphasis on consistency and training perfectly align with our vision of offering thoughtful, sustainable hospitality,” shared Vinod K. Tripathi, Executive Chairman, Eco Hotels and Resorts Limited.
Chef Deepak has previously held leadership roles with well-known brands such as Punjab Grill (Bandra BKC), Copper Chimney (Deluxe Caterers Pvt Ltd.), Tippling Street, Too Indian, and Wings on Fire, along with international exposure in the USA and cruise hospitality.
Most recently, he was associated with Copper Chimney as Sous Chef – Quality, Audit and Training, where he played a key role in standardization, compliance, and team capability building.
“I am delighted to join Eco Hotels at a time when the brand is redefining hospitality with purpose. I look forward to building kitchens that focus on quality, discipline, and memorable food experiences for our guests,” added Chef Deepak.
Chef Deepak holds an MBA in Hospitality and Tourism, is a Certified Culinary Professional, and has worked extensively across Indian and international cuisines, with a strong foundation in food safety, hygiene standards, and team development.
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