Restaurant India News: Ritesh Raje Takes Over as Executive Chef at DoubleTree by Hilton Goa

DoubleTree by Hilton Goa, Panaji has announced the promotion of Ritesh Raje to Executive Chef, highlighting its focus on internal talent development and operational excellence in food and beverage services.

With over 20 years of experience in the hospitality industry, Chef Raje’s elevation reflects his proven expertise in kitchen leadership, strategic menu development, and team management. A graduate of IHM Mumbai and PIC-3 certified by Dubai Municipality, he has worked at prestigious properties such as Taj Mahal Palace Hotel and Towers Mumbai, Shangri-La Hotels and Resorts, Chelsea Plaza Hotel, Hyatt Pune, and Sheraton Grand Pune.

His background includes leading large-scale banquet operations, overseeing restaurant functions, crafting diverse menus, and building skilled culinary teams. Notably, during his time at Shangri-La, he contributed significantly to the hotel’s pre-opening phase by defining the menu strategy and assembling the kitchen team.

In earlier roles, Chef Raje managed food production, designed menus to meet operational needs, and maintained consistent quality and service delivery across multiple outlets. Known for his collaborative approach and attention to detail, he has balanced innovation with operational consistency throughout his career.

“This elevation is both an honour and a responsibility,” said Chef Ritesh Raje. “My focus will be on deepening our culinary identity, infusing local flavours with global techniques while nurturing a kitchen culture that values skill, respect, and innovation. Goa’s bounty is inspiring, and I’m excited to reimagine how we serve it to our guests.”

Harshad Nalawade, General Manager, DoubleTree by Hilton Goa, Panaji, said, “Chef Ritesh has consistently displayed a deep understanding of not just culinary execution, but also the emotional intelligence required to lead a diverse team in a high-performance environment. He brings a rare combination of operational excellence, strategic thinking, and hands-on passion for the art of cooking. His elevation reflects our belief in homegrown leadership and our commitment to delivering thoughtful, innovative, and unforgettable culinary experiences to every guest who dines with us.”

This move underlines the hotel’s commitment to fostering internal talent while focusing on delivering quality-driven culinary experiences rooted in consistency and creativity.