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.
In his new position, Rai will oversee the hotel’s food production operations, ensuring standardisation in food quality while implementing fresh…
With Chef Anand leading the kitchen, 1932 Trevi is preparing for its next phase, aligning global standards with regional sensibilities in India’s…
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 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 resort, located in Uttarakhand near the Kosi River, has named Rajesh Kumar as Director of Sales and Harpal Singh as Executive Chef.
His background spans Italian, steakhouse, seafood, Indian, Creole, and Caribbean cuisines, and he has previously held leadership roles in high-volume…
Known for combining traditional Indian flavours with global culinary techniques, Chef Semwal brings experience in handling diplomatic events,…
In his current role, Chef Sujit will oversee all pastry-related operations at Sheraton Grand Bengaluru, focusing on innovation in desserts, refining…
The brand continues to emphasize sustainability, regional sourcing, and local storytelling through its food and beverage programs.
At Udaipur Marriott Hotel, he will oversee the culinary operations, including menu development, cost management, and maintaining food safety and…
Positioned against the Aravalli Hills and overlooking Fateh Sagar Lake, the property has been focusing on regional integration within its food and…
Sakpal brings over 25 years of experience across leading Indian hospitality brands including Lemon Tree Premier, The Pride Hotel, The Corinthians…
With over 23 years of experience in India and the UK, Chef Gracian specializes in modern European cuisine with Goan influences, bringing a fresh perspective to the brand’s food offerings.
With planned updates to select F&B outlets, Chef Amit’s appointment marks a new phase for the hotel’s dining offerings, focusing on a blend of global and local flavors.
Novotel Goa Panjim continues to enhance its food and beverage portfolio, with Chef Utsha’s appointment reinforcing its focus on delivering diverse dining experiences.
With limited reservations available, the event provides an opportunity for guests to experience a curated dining experience rooted in Indian culinary traditions while supporting community-driven initiatives.
L’Opéra continues to expand its culinary offerings, maintaining a focus on French gastronomy while incorporating fresh ingredients and contemporary flavors.
With experience in leading pastry teams at luxury hotels, Chef Abhinav brings expertise in French baking techniques, traditional bread-making, and modern pastry innovations to the hotel's culinary team.
As executive sous chef at Grand Hyatt Gurgaon, Roy is poised to elevate the hotel’s culinary landscape with his innovative approach.
In his new role at Novotel Pune, Chef Gaurav will spearhead the hotel’s culinary operations, overseeing menu innovations, maintaining high-quality food standards, curating exceptional dining experiences for guests and launch of our upcoming restaurant SOAK (Global Grill).
As a Goodwill Ambassador, she will continue to advocate for authentic Japanese cuisine, strengthen ties between Indian and Japanese culinary professionals, and contribute to the growth of Japanese gastronomy in India’s hospitality industry.
With this addition, The Lantern aims to further establish itself as a destination for Chinese cuisine in Bangalore, bringing a refined selection of dimsum to its guests.
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