Restaurant India News: Hilton Manyata Business Park Appoints Owaize Ahmed Khan as Executive Chef

Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park has appointed Owaize Ahmed Khan as Executive Chef, reinforcing its focus on strengthening culinary leadership and operational efficiency across its food and beverage division.

Chef Khan brings over 17 years of experience in the hospitality sector, with a background spanning multiple international and domestic hotel brands. Prior to this role, he has led culinary operations at properties including Hyatt Regency Dubai, Jumeirah Beach Hotel, Novotel Bengaluru, Radisson Noida, Radisson Temple Bay Resort, Sheraton Grand Chennai, The Star Sydney, Rixos The Palm Dubai, and Mandarin Oriental Abu Dhabi. His experience includes menu engineering, multi-outlet kitchen management, and cost optimisation strategies aimed at improving operational performance and guest satisfaction.

In his new role, Chef Khan will be responsible for overseeing culinary operations across five restaurants and the hotel’s banquet facilities. His mandate includes managing kitchen teams, standardising processes, ensuring compliance with food safety norms, and developing menus aligned with evolving consumer preferences.

Sujeet Kumar, General Manager, said, "We are happy to welcome Chef Owaize Ahmed Khan to Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park. His wealth of experience, creativity, and leadership will elevate our culinary offerings and provide our guests with memorable dining experiences that reflect both global and local flavors."

Chef Owaize Ahmed Khan added, "I am thrilled to join Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park and contribute to creating unique culinary experiences for our guests. My focus will be on blending global flavors with local ingredients to provide memorable dining moments for both business and leisure travelers."

The appointment reflects a broader industry trend where hotel operators are investing in experienced culinary leadership to drive consistency, innovation, and efficiency across multi-outlet F&B operations.