Restaurant India News: voco Amritsar Names Sumit Kumar as Executive Chef

Voco Hotels has appointed Sumit Kumar as Executive Chef at voco Amritsar, strengthening the hotel’s leadership team as hospitality operators continue to focus on differentiated food and beverage experiences to drive guest engagement and banqueting revenue.

In his new role, Sumit Kumar will oversee culinary strategy and kitchen operations across the hotel’s restaurants, in-room dining services, and banqueting divisions. His responsibilities will also include menu planning, maintaining kitchen standards, staff training, and managing overall guest dining experiences at the property.

Chef Sumit brings more than 16 years of international culinary experience with expertise in Italian and Progressive Indian cuisine. During his career, he has worked with major hospitality brands including ITC Hotels, Hyatt Hotels Corporation, Radisson Hotel Group, Marriott International and IHG Hotels & Resorts.

His professional experience includes assignments across Saudi Arabia, Dubai, England and Japan, where he gained exposure to international culinary practices and dining operations.

Manish Yadav, General Manager, voco Amritsar, said, “Culinary experiences play a vital role in shaping memorable guest stays, and at voco Amritsar, this remains a key focus. Chef Sumit’s global exposure, creativity, and leadership will further strengthen the hotel’s dining and banqueting offerings. The team is delighted to welcome him on board and looks forward to the innovation and excellence he will bring to the culinary experiences at voco Amritsar.”

Chef Sumit Kumar said, “I am excited to join voco Amritsar, a brand known for its warm hospitality and vibrant guest experiences. I look forward to working with the team to craft menus that celebrate seasonal ingredients, refined techniques and global flavours, while creating memorable dining experiences for our guests.”

The appointment comes at a time when hotels are increasingly investing in experienced culinary leadership to strengthen food and beverage positioning, enhance banqueting business, and meet changing guest expectations around dining experiences.