Restaurant India News: Le Méridien Mahabaleshwar Promotes Nagaraju Kalva as Executive Chef

Le Méridien Mahabaleshwar Resort & Spa has promoted Nagaraju Kalva to Executive Chef, advancing him from his earlier role as Chef de Cuisine. In his new position, he will take charge of all culinary functions at the resort, with responsibilities spanning menu development, adherence to brand standards, and oversight of food quality across outlets and events.

Chef Nagaraju brings more than 13 years of industry experience, having worked with several established luxury hospitality brands in India and international markets. His career includes assignments with The Ritz-Carlton Doha, Baraza Resort & Spa Zanzibar, Marriott Doha, and The Leela Mumbai, where he gained exposure to fine dining restaurants, large-format banquets, and high-volume à la carte operations.

His professional background covers a wide spectrum of cuisines, including Indian, Japanese, Peruvian, Mediterranean, and contemporary international offerings. Over the years, he has handled both detailed plated menus and extensive buffet formats, with a focus on consistency, operational efficiency, and meeting guest expectations.

Known for applying modern techniques while retaining the core character of traditional recipes, Chef Nagaraju’s approach emphasizes disciplined execution and ingredient-led cooking. His experience positions him to balance innovation with established culinary practices suited to a luxury resort environment.

In his expanded role at Le Méridien Mahabaleshwar Resort & Spa, Chef Nagaraju will focus on refreshing the resort’s culinary offerings, supporting restaurant and event operations, and guiding kitchen teams in line with the brand’s global framework. The promotion reflects the property’s emphasis on internal talent development and operational continuity within its food and beverage leadership.