The appointments reflect the company’s continued focus on strengthening its retail operations and leadership capabilities as it scales across the region.
With Chef Anand leading the kitchen, 1932 Trevi is preparing for its next phase, aligning global standards with regional sensibilities in India’s hospitality industry.
These changes reflect Hilton Mumbai’s intent to strengthen its internal talent pipeline while continuing to improve the guest experience through leadership-driven operations.
The launch aligns with the property's broader F&B diversification strategy, targeting experiential dining trends and increasing demand for live-cooking formats.
One notable project under his belt is the launch of Park Hyatt Zanzibar’s inflight catering arm, which now produces more than 500 airline-standard meals daily.
Chef Hasibur began his culinary career in 2008 at The Peerless Inn Kolkata. With over 17 years of experience, he brings a strong background in food operations and hospitality standards.
This appointment underscores the hotel’s strategy to invest in experienced leadership for delivering premium dining experiences in Mumbai’s hospitality market.
Chef Misra will oversee the legacy restaurants Machan, House of Ming, and Varq, as well as newer outlets like Captain’s Cellar, Rick’s, and Albero at The Chambers.