The appointment of Chef Aditya signals a new chapter in the hotel’s culinary journey, as it deepens its commitment to thoughtful cuisine and…
Ashbaugh also led a major internal technology overhaul that included building a modern engineering framework and expanding global tech teams in…
As CEO, Turner will lead Yum!’s Good Growth strategy, emphasizing digital innovation, brand scalability, and long-term shareholder value while…
In his new position, Rai will oversee the hotel’s food production operations, ensuring standardisation in food quality while implementing fresh…
The move reflects the company’s ongoing strategy to strengthen leadership from within and reinforce its operational backbone in India’s highly…
The appointments reflect the company’s continued focus on strengthening its retail operations and leadership capabilities as it scales across the…
With Chef Anand leading the kitchen, 1932 Trevi is preparing for its next phase, aligning global standards with regional sensibilities in India’s…
These changes reflect Hilton Mumbai’s intent to strengthen its internal talent pipeline while continuing to improve the guest experience through…
The launch aligns with the property's broader F&B diversification strategy, targeting experiential dining trends and increasing demand for…
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…
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…
This appointment underscores the hotel’s strategy to invest in experienced leadership for delivering premium dining experiences in Mumbai’s…
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…
Pattabiraman has made a name for himself as a talented and creative leader, holding important roles at renowned hotels
The resort, located in Uttarakhand near the Kosi River, has named Rajesh Kumar as Director of Sales and Harpal Singh as Executive Chef.
In his new role, Kaul is expected to focus on operational efficiency, guest engagement, and revenue generation through strategic innovation in service delivery.
Biswajit will focus on aligning the food and beverage identity of both hotels with the broader goals of Novotel, while managing team performance and driving collaboration across departments.
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.
According to the hotel, his appointment is expected to bring a fresh perspective to its food and beverage vertical and contribute to the overall guest experience strategy.
Known for combining traditional Indian flavours with global culinary techniques, Chef Semwal brings experience in handling diplomatic events, destination weddings, and high-volume F&B management.
In his current role, Chef Sujit will oversee all pastry-related operations at Sheraton Grand Bengaluru, focusing on innovation in desserts, refining patisserie techniques, and maintaining high standards in food preparation and hygiene.
This move aligns with the company's strategy to strengthen its presence in the food and beverage industry and increase engagement with consumers through hospitality-led initiatives.
These appointments reflect McDonald’s continued emphasis on organizational alignment and leadership mobility as it works to enhance its presence in key global territories.
The appointment comes as part of Mercure Hyderabad KCP’s continued efforts to strengthen its leadership team and optimize its service offerings across key guest-facing verticals.
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