Chef Vikram’s addition is expected to align the property’s food and beverage identity with global standards while staying rooted in local traditions.
Chef Akshay will lead the hotel’s culinary operations, with a focus on innovation, consistency, and enhancing the overall dining experience.
With several ambitious projects in the pipeline, the group is poised to expand into new markets across the country.
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…
Chef Vij’s appointment reflects FNP’s continued focus on delivering exceptional hospitality and culinary experiences in India’s competitive hospitality market.
With Chef Saran’s leadership, Neuma is poised to redefine its approach, introducing a fresh perspective to its globally inspired offerings while staying true to its ethos of comfort.
In his new role, Chef Rai will oversee operations across all dining venues, banquet kitchens, and in-room dining, ensuring guests enjoy a memorable gastronomic journey.
With nearly 17 years of experience in the hospitality industry, Tenzin brings extensive culinary expertise and leadership skills to the role.
In his new role, Chef Paul will oversee menu planning, recipe development, cost control, and revenue optimization, ensuring that food preparation and safety standards are met.
Gokul, an alumnus of IIM Indore, has over 18 years of experience in retail, FMCG, and startups, and he brings a wealth of knowledge in product marketing, go-to-market strategies, market development, media planning, and business management.
Before joining Hilton Gurugram Baani City Centre, Sethi served as General Manager and Associate Director of Operations, South Asia at Radisson Hotel Group, overseeing strategic hotel operations in the region.
This appointment aligns with The Leela Ambience Gurugram’s focus on offering diverse culinary experiences, further solidifying its position in the luxury hospitality sector.
Chef Rajesh is known for introducing innovative food festivals and implementing best kitchen practices.
With over seven years of experience in India’s hospitality and retail alco-bev industry, Ankit brings a strategic and innovative approach to beverage management, aiming to enhance Juniper’s offerings and guest experiences.
Copyright © 2009 - 2025 Restaurant India.