Sheraton Grand Pune Appoints Veteran Chef Ramu Radhakrishnan to Lead Culinary Operations

Sheraton Grand Pune Bund Garden Hotel has appointed Ramu Radhakrishnan as its new Executive Chef, bringing over two decades of international culinary experience to the property. His background spans Italian, steakhouse, seafood, Indian, Creole, and Caribbean cuisines, and he has previously held leadership roles in high-volume kitchens across global hospitality brands.

Chef Radhakrishnan began his culinary journey in 2005 as a Chef de Partie and has since built a robust career. Before joining Sheraton Grand Pune, he served as Cluster Executive Sous Chef at Dusit Hotel and Suites in Doha, Qatar. There, he led a kitchen team of 65 chefs and 30 stewards, overseeing banquet operations, events catering, and core kitchen management.

He has been actively involved in upholding food safety standards and regulatory compliance, including sanitation and cleanliness protocols. His expertise extends to large-scale kitchen operations, where he has focused on maintaining consistent quality while managing diverse culinary teams.

Radhakrishnan completed his training in food production, catering technology, bakery, and confectionery at the Food Craft Institute in Cochin. His operational focus, combined with his culinary knowledge and team management skills, positions him to strengthen the kitchen operations at Sheraton Grand Pune.

Chef Radhakrishnan said, "It is an honour to join the Sheraton Family in Pune. I am excited to work alongside a talented and diligent team to deliver a great guest experience at Sheraton and continue to contribute to the hotel's legacy of excellence. I look forward to uphold and elevate the culinary standards Sheraton Pune has held and create memorable moments for our guests."

Supreet Roy, General Manager of Sheraton Grand Pune Bund Garden Hotel added, “We are pleased to have Ramu Radhakrishnan join our team. With his extensive experience as Chef and managing kitchen operations, we are confident that he will play an instrumental role in maintaining the property’s high culinary standards and contributing to its overall success.”

In his new position, Chef Radhakrishnan will oversee all aspects of food preparation, quality control, and staff supervision at the hotel, with a focus on driving operational performance across the hotel’s culinary outlets.