Restaurant India News: The Leela Hyderabad Appoints Chef Krishna Rana as Chef de Cuisine

The Leela Hyderabad has appointed Chef Krishna Rana as Chef de Cuisine at its signature restaurant, Tiga, strengthening the hotel’s culinary leadership.

Chef Rana brings nearly 30 years of experience in luxury hospitality, having worked with leading hotel brands such as Park Hyatt Hotels, Grand Hyatt Mumbai, Grand InterContinental, Le Royal Meridien and The St. Regis. He is known for his disciplined approach to global cuisines, with a strong focus on authenticity, precision and guest satisfaction.

At Tiga, Chef Rana plans to develop menus that combine international culinary trends with regional influences, with a special emphasis on Sichuan cuisine, known for its bold flavours, aromatic depth and balanced heat.

Speaking on his appointment, Chef Krishna Rana, Chef de Cuisine, The Leela Hyderabad said, “Cooking, for me, is a continuous journey of learning and refinement. I believe in respecting ingredients, techniques, and authentic recipes while evolving with guest expectations. At The Leela Hyderabad, I look forward to creating dining experiences that balance global influences with flavours that resonate with the local palate.”

Welcoming him on board, Rajesh Gopalakrishnan, General Manager The Leela Hyderabad added, “Chef Rana’s extensive experience across some of the world’s most respected hospitality brands, combined with his commitment to consistency and quality, makes him a valuable addition to our culinary team. His leadership will play a key role in further elevating the dining experience at The Leela Hyderabad.”