The Leela Ambience Gurugram Appoints Chef Thanakit Sangjan as Thai MasterChef at Spectra

1932 Trevi, a fine-dining restaurant in Jaipur operated by One Window Hospitality and Iris Restaurants, has appointed Chef Ajay Anand as its new Corporate Chef. With a strong background in global culinary operations, Chef Anand is set to oversee the restaurant’s menu and kitchen leadership, introducing a new phase of strategic direction for the brand.

The restaurant functions under a group known for luxury hospitality ventures across India, including Idylll and RJ-14. This appointment underlines 1932 Trevi’s continued focus on blending culinary innovation with operational strength.

Chef Ajay Anand said, “At 1932 Trevi, my goal is to craft a menu that tells a story; where every dish reflects heritage, yet surprises with innovation. We aim to create a sensory journey that celebrates local freshness and global finesse.”

Chef Anand’s experience spans decades in international and domestic hospitality. A graduate of the Indian Hotels Diploma Program at Taj Palace Hotel, Delhi, he started his career as a commis at Taj Palace, working in kitchens such as Orient Express and Café Fontana.

He later joined Carnival Cruise Lines in Miami, spending nearly 20 years rising through the ranks from Steakhouse Cook to Executive Chef. During this time, he led service implementations for dining brands like Guy’s Burger Joint, Blue Iguana Cantina, Ji Ji Asian Kitchen, and Cucina del Capitano on new cruise ships.

Post his cruise tenure, Chef Anand took on the role of Chief Culinary Designer and subsequently Director of Culinary for Pullman and Novotel Aerocity, Delhi, under the Accor Group. There, he managed 10 high-volume outlets, serving up to 2,000 guests daily, and helped develop food concepts including the award-winning restaurant Pluck, which received Best Concept Restaurant of the Year in 2016.

Most recently, he headed culinary operations at Aroqa Hospitality, New York, a Michelin Guide-listed establishment. His responsibilities included overseeing food and beverage strategy and execution.

Over his career, Chef Anand has received multiple recognitions, such as the Accor Hotels Excellence Award for Leadership in Talent Development and Chef of the Year at the Accor India Awards, along with accolades for best F&B performance in Asia Pacific. His culinary style integrates European technique, Asian simplicity, and American innovation, with an emphasis on fresh, organic, and responsibly sourced ingredients.

Namokar Jain, Founder of 1932 Trevi said, “Ajay’s extraordinary culinary journey and commitment to innovation make him the perfect fit for 1932 Trevi’s vision. We look forward to the new heights he will take the restaurant to; blending tradition with modern creativity and enriching Jaipur’s dining scene.”

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.

Hilton Mumbai International Airport has announced the internal promotion of four senior professionals into key management positions, reinforcing its focus on operational leadership across departments. These appointments come as part of the hotel’s strategy to enhance service standards and organizational efficiency.

Gaurav Bimal Sharma has been promoted from Front Office Manager to Rooms Division Manager. Since joining the hotel in October 2022, Sharma has driven improvements in guest satisfaction through front office operations. In his new role, he will be responsible for managing the Front Office, Housekeeping, Spa Operations, and Bell Services, aligning all guest-facing services under unified leadership.

Altamsh Patel, previously Executive Chef, now takes over as Director of Culinary. With more than 13 years of experience, Patel has led the development of new menus and maintained quality benchmarks in kitchen operations. He will now lead the hotel’s culinary strategy with a focus on introducing new dining formats and implementing cost control measures.

Giles Paul Pereira has moved up from Food and Beverage Manager to Director of Food and Beverage. Bringing 19 years of hospitality experience, Pereira joined Hilton Mumbai in January 2024 and has overseen improvements in banquet, restaurant, and bar services. His new role involves driving revenue growth and enhancing the performance of all F&B outlets through strategic planning and guest-centric initiatives.

Mohammed Zaheer Yunus Rar has been promoted to Purchase Manager, following his work as Assistant Purchase Manager since April 2024. Zaheer has played a critical role in improving procurement processes and managing vendor relationships. He will now lead the procurement team to ensure quality sourcing and value-driven purchasing practices.

Deepak Kumar, General Manager, Hilton Mumbai International Airport said, “These well-deserved promotions celebrate the exceptional contributions of Gaurav, Altamsh, Giles, and Zaheer. Their leadership, innovation, and dedication continue to shape the guest experience and success of our hotel.”

These changes reflect Hilton Mumbai’s intent to strengthen its internal talent pipeline while continuing to improve the guest experience through leadership-driven operations.

Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre have appointed Chef Shiiv Parvesh as the new Director of Culinary, bringing over 20 years of hospitality experience to the F&B operations of the integrated convention and lifestyle complex.

A graduate of the Oberoi Centre of Learning and Development (OCLD), Chef Parvesh’s culinary foundation was shaped by early inspirations at home and refined through key positions with the Oberoi, Hyatt, and Marriott hotel groups. His career includes both operational leadership and public-facing roles such as televised cooking shows and curated food experiences that have reached audiences globally.

In his new role, Chef Parvesh will oversee kitchen operations across multiple verticals, including restaurant outlets, large-format events, weddings, and MICE (meetings, incentives, conferences, and exhibitions). He brings a track record of innovation, team leadership, and regional cuisine expertise, as demonstrated by his recognition from the International Federation of Chefs Association (IFCA) with the Best Regional Cuisine Award in 2018.

“As the Director of Culinary at Novotel Hyderabad and HICC, Chef Shiiv Parvesh will undoubtedly elevate the gastronomic experience, leaving an indelible mark on the culinary landscape of Hyderabad,” said Rubin Cherian, General Manager, Novotel Hyderabad Convention Centre and HICC.

Chef Parvesh expressed enthusiasm about his new leadership role, stating his intent to bring creativity and innovation into every guest interaction.

He said, “I’m honored to take on this role at Novotel Hyderabad Convention Centre and HICC. Each dish is an opportunity to create a memorable dining experience.”

Under his direction, the hotel has also opened a new F&B concept—‘Permit to Grill’, an open-fire restaurant that combines regional and international grilling techniques. The launch aligns with the property's broader F&B diversification strategy, targeting experiential dining trends and increasing demand for live-cooking formats.

Chef Parvesh’s approach will also include deeper integration of sustainability, local sourcing, and culinary storytelling to align with evolving guest preferences and Accor’s brand ethos in the hospitality-retail space.

Dehradun, India—In a move aimed at sharpening its food-and-beverage (F&B) strategy, Hyatt Regency Dehradun Resort and Spa has appointed hospitality veteran Debabrata Banerjee as Director of Food and Beverage. Banerjee brings 17 years of operational experience across retail-driven hospitality markets in India, Africa, and the Caribbean.

Banerjee’s résumé spans leadership roles at Four Seasons Hotel Mumbai, Taj Mahal Palace Mumbai, The Oberoi Bangalore, Alila Diwa Goa, Park Hyatt Zanzibar, and Park Hyatt St. Kitts. Starting in 2008, he advanced through positions that covered restaurant management, team development, vendor negotiations, and large-scale event execution—skills Hyatt will leverage to tighten cost controls and expand revenue streams across its restaurants, bars, in-room dining, and banqueting operations.

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. Hyatt Regency Dehradun expects to draw on this blueprint to diversify its own service mix and tap new demand pockets in Uttarakhand’s growing leisure and meetings market.

“The food and beverage sector never stops evolving, and that's exactly what energizes me about this work. At Hyatt Regency Dehradun Resort and Spa, I'm focused on creating dining experiences that catch guests off guard in the best possible way. My approach combines lessons learned from international markets with the flavors and ingredients that define this region,” shared Debabrata Banerjee.

Banerjee plans to introduce distinctive dining concepts, solidify supplier networks, and integrate Hyatt’s global sustainability protocols with local sourcing initiatives—steps intended to cut waste, highlight regional produce, and position the property for long-term growth.

With this hire, Hyatt Regency Dehradun signals its intent to elevate F&B profitability and strengthen the resort’s competitive stance within India’s fast-shifting hospitality retail landscape.

Hyatt Place Jaipur Malviya Nagar has appointed Chef Hasibur Rahman as Head Chef, with the appointment effective from May 5, 2025.

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. His previous roles span major hotel groups, including Hyatt, Radisson, and Marriott, where he contributed to food quality improvements and guest service standards.

His association with Hyatt began in 2010, with key culinary roles at Hyatt Regency properties in Kolkata, Pune, and Chennai. He has also worked with The Grand New Delhi, Imperial New Delhi, and Radisson Blu Nashik, and most recently served as Executive Chef at Courtyard Marriott Siliguri.

Welcoming the appointment, the management of Hyatt Place Jaipur Malviya Nagar stated, “We are thrilled to welcome Chef Hasibur to the Hyatt family once again. His commitment to excellence, creativity, and innovation will elevate our culinary experiences.”

Chef Hasibur said, “I believe deeply in Hyatt’s values, both personally and professionally, and I am excited to contribute to them at Hyatt Place Jaipur Malviya Nagar. I look forward to creating memorable experiences for our guests and colleagues.”

The appointment is expected to support the hotel’s operational focus on culinary consistency and guest satisfaction as part of its broader hospitality strategy.

Four Seasons Hotel Mumbai has appointed Adelaide Quinn as the Assistant Director of Food & Beverage. With more than ten years of experience in luxury hospitality, Quinn steps into her new role with a strong background in operations and a focus on enhancing guest dining experiences.

Quinn has been with the hotel’s Food and Beverage department since 2013, most recently serving as Director of Restaurants and Bars. In this role, she managed operations across three dining venues, in-room dining services, and the poolside offerings. Her leadership played a significant role in the relaunch of AER, the rooftop bar, and the introduction of Opus, the hotel’s all-day dining venue.

She also led the execution of three editions of the World Gourmet Festival, an initiative that brought Michelin-starred chefs to the property and helped strengthen the hotel’s positioning in the luxury dining segment.

In her new capacity, Quinn will continue to lead dining operations and collaborate with culinary and service teams to advance innovation and enhance service quality.

“Adelaide’s dedication, vision, and deep understanding of our food and beverage ethos makes her an ideal leader for this next chapter. We are confident that her continued leadership will further strengthen our reputation for excellence,” said Nitesh Gandhi, General Manager.

This appointment underscores the hotel’s strategy to invest in experienced leadership for delivering premium dining experiences in Mumbai’s hospitality market.

Taj Mahal, New Delhi has appointed Chef Kaushik Misra as its new Executive Chef. With over 20 years of experience across hospitality properties in India and the Middle East, Chef Misra will lead the culinary operations of the hotel, overseeing menu innovation and kitchen management across its portfolio of restaurants.

Chef Misra joins from Taj Westend, Bengaluru, where he led the launch of Loya and The Chambers. His previous roles include senior leadership positions at Taj Exotica Resort and Spa in the Andamans, Blue Diamond in Pune under the IHCL SeleQtions brand, and various hotels in Dubai and Hyderabad. An alumnus of IHM Mumbai, Chef Misra began his career as a Taj Management Trainee. His culinary expertise spans Indian, Italian, Asian, and French cuisines.

Throughout his career, he has collaborated with chefs including Alex Bignoti, Luca Voncini, K. Natarajan, and Chalapathi Raju, shaping a style rooted in authentic flavors combined with modern techniques.

Anmol Ahluwalia, Area Director - Operations and General Manager, Taj Mahal, New Delhi said, “We are delighted to welcome Chef Kaushik Misra to lead our culinary team. His legacy of success in creating award-winning dining concepts and commitment to excellence perfectly aligns with our vision of delivering bespoke experiences. Chef Misra's innovative approach, combined with his respect for culinary traditions, will further enrich our position as a culinary landmark in the Capital.”

Chef Misra added, “I am honoured to join Taj Mahal, New Delhi. It is a privilege to contribute to the legacy of this iconic hotel and lead a team driven by creativity and purpose. I look forward to creating memorable dining experiences for our patrons and showcase the best of gastronomy through classical re-imagination and avant-garde techniques.”

The appointment is part of the hotel’s broader strategy to strengthen its culinary leadership and sustain its position in Delhi’s hospitality sector. 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.

The Ritz-Carlton, Bangalore has appointed Pattabiraman A as the Director of Food & Beverage. Pattabiraman has more than 20 years of experience in hotel management and food and beverage operations. He is particularly skilled at increasing revenue, improving customer happiness, and boosting employee engagement in top hospitality establishments in India and the Middle East.

Throughout his career, Pattabiraman has made a name for himself as a talented and creative leader, holding important roles at renowned hotels. He most recently held the position of Director of Food and Beverage at the Park Hyatt Chennai, India, where he excelled in both strategic management and operational leadership.

“I have championed the philosophy that exceptional dining is an art form requiring both passion and precision. At The Ritz-Carlton, Bangalore, I look forward to crafting immersive culinary journeys that honor local heritage while embracing global innovation. True luxury in F&B lies not just in what we serve, but in how we make guests feel with each interaction, creating moments they will treasure long after each course of meal,” said Pattabiraman A.

Pattabiraman will be in charge of all food and beverage operations at The Ritz-Carlton in Bangalore, with an emphasis on strategic expansion, culinary innovation, and first-rate service. In order to guarantee that dining experiences live up to the high standards and cultural diversity for which The Ritz-Carlton is known throughout the world, he will work closely with the hotel's leadership team.

Speaking on the appointment, Reuben Kataria, General Manager, said, "As we reimagine the food and beverage experience at The Ritz-Carlton, Bangalore, Pattabiraman’s expertise arrives at a pivotal moment. His deep understanding of global trends and local flavours will help us craft elevated dining moments that are both innovative and rooted in tradition. We are delighted to welcome him as we continue to shape the city’s most refined culinary destination."

By showcasing the best international cuisines and honoring Karnataka's rich culinary legacy, his strategic approach hopes to establish The Ritz-Carlton, Bangalore as the city's hub for culinary innovation and excellence.

Jim Corbett Marriott Resort and Spa has announced two key appointments to lead its business and culinary strategies. The resort, located in Uttarakhand near the Kosi River, has named Rajesh Kumar as Director of Sales and Harpal Singh as Executive Chef.

Rajesh Kumar Joins as Director of Sales: With more than 15 years of experience in the hospitality sector, Rajesh Kumar steps into the role of Director of Sales. His career includes leadership positions with Leisure Hotels Group and DS Hotels, where he focused on sales growth, market development, and client relationship management.

In his current position, Rajesh will oversee sales strategy, revenue generation, and business expansion efforts. His responsibilities include increasing the resort’s visibility among both leisure and corporate travellers while strengthening its market positioning.

Harpal Singh Appointed as Executive Chef: Harpal Singh has been appointed Executive Chef at the resort. With over 20 years of culinary experience, he brings a diverse skill set across multiple cuisines including Mediterranean, Indian, Asian, steakhouse, vegan, and kosher. He most recently served as Executive Sous Chef at JW Marriott Hotel Muscat, managing culinary operations across multiple dining venues.

His professional background also includes roles at W Maldives, InterContinental Danang, The Oberoi Kolkata, and Taj Goa. At Jim Corbett Marriott Resort and Spa, Chef Harpal will lead culinary innovation, menu development, and kitchen operations, with an emphasis on quality control, hygiene standards, and sustainability.

JW Marriott Hotel Bengaluru has appointed Kanish Kaul as its new Food and Beverage Manager. With more than ten years of experience across key hospitality brands, Kaul will oversee the hotel’s food and beverage operations, including restaurants, bar, banquets, and in-room dining.

Kaul began his career in the hospitality industry in 2012 and has held leadership positions in major cities such as Pune, Bengaluru, Mumbai, and New Delhi. Before joining JW Marriott Bengaluru, he was the Assistant Director of Events at The Ritz-Carlton, Pune. His background spans specialty dining, banquet services, and restaurant operations, with a focus on improving financial performance, guest satisfaction, and team development.

In his new role, Kaul is expected to focus on operational efficiency, guest engagement, and revenue generation through strategic innovation in service delivery.

Kanish Kaul said, "It is an honour to join the iconic JW Marriott Hotel Bengaluru. I am excited to work alongside a talented team to deliver exceptional dining experiences, innovate across our venues, and contribute to the hotel's legacy of excellence. I look forward to creating memorable moments for our guests through personalized and thoughtful service."

Gaurav Sinha, Hotel Manager at JW Marriott Hotel Bengaluru added, "We are delighted to have Kanish Kaul join us. His wealth of experience, leadership abilities, and guest-centric vision make him an invaluable addition. We are confident that under his guidance, our food and beverage offerings will continue to set new benchmarks in Bengaluru's dynamic culinary landscape."

Kaul’s appointment aligns with the hotel’s focus on strengthening its culinary strategy in Bengaluru’s competitive hospitality sector.

Novotel Goa Resort and Spa and Novotel Goa Candolim have appointed Biswajit Mal as Food and Beverage Manager to oversee operations across both locations, reinforcing the brand's focus on operational efficiency in the hospitality sector.

With over nine years of experience in the food and beverage segment, Biswajit has held leadership roles at several major hotel chains including Marriott, Ibis, and The Westin. His past work reflects a focus on operational execution, service delivery, and development of new dining concepts.

In his new role, he will lead the F&B departments of both Novotel properties in Goa. His responsibilities include improving service standards, aligning operations across teams, and strengthening the overall culinary positioning of the hotels in the competitive Goan hospitality market.

Biswajit said, “I’m truly honoured to join Novotel Goa as the Food and Beverage Manager. With Goa’s vibrant culinary scene, I look forward to building strong teams, refining service standards, and creating dining spaces that guests genuinely enjoy and remember. It’s an exciting opportunity to contribute to the growth of two iconic properties and bring fresh energy to their F&B identity.”

Sachin Maheshwary, General Manager of both Novotel Goa Resort and Spa and Novotel Goa Candolim added, “With a winning attitude and a flair for creating memorable dining experiences, Biswajit’s leadership is set to further elevate Novotel Goa’s positioning as a leading destination for exceptional food and beverage offerings. We are confident that his fresh perspective will bring new energy to our dining concepts. As we continue to evolve and innovate, this appointment will play a key role in shaping our F&B narrative across both properties.”

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.

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.

Sheraton Hyderabad Hotel has announced the appointment of Sourav Pal Chowdhury as the new Assistant Director of Food and Beverage, marking a key leadership move in the hotel’s operational team. With over 16 years of experience in the hospitality industry, Chowdhury brings a broad understanding of food and beverage operations, luxury hotel management, and guest service.

In his new position, Chowdhury will be responsible for overseeing both the strategic direction and daily operations of the hotel’s F&B division. This includes the hotel’s restaurants, banquets, outdoor catering (ODC), MBOW (multi-branded outlet within), and in-room dining services. His mandate includes improving service quality, aligning operations with Sheraton’s brand guidelines, and driving customer satisfaction.

Before joining Sheraton Hyderabad, Chowdhury held leadership roles at several well-established hotel chains such as Conrad Bengaluru, Hilton Bangalore Embassy GolfLinks, MHRS Kochi and Jaipur, Novotel and Ibis Bengaluru, and Hyatt Hotels. His career also includes experience in the cinema hospitality segment, where he served as Unit Head at Cinepolis India Pvt. Ltd, managing F&B operations for a 10-screen multiplex in Bengaluru.

Chowdhury holds a Bachelor’s Degree in Hotel Management and Tourism from Annamalai University. He has been part of several pre-opening projects and has led initiatives across specialty dining formats and large-scale banqueting.

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.

Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has named Chef Sujit Antony Gomes as its new Executive Pastry Chef. With more than two decades of experience in the hospitality sector, Chef Sujit steps into the role with a mandate to lead the hotel’s pastry division, develop new concepts, and uphold food safety and quality benchmarks.

Chef Sujit’s professional background includes tenure at multiple high-profile hospitality brands such as J.W. Marriott Goa, Courtyard Marriott Gorakhpur (Pre-Opening Task Force), J.W. Marriott Mussoorie, Sun Siyam Iru Fushi Maldives, InterContinental Hotel Abu Dhabi, J.W. Marriott Hotel Dubai, Jumeirah Messilah Beach Hotel and Spa in Kuwait, and The Oberoi Hotels.

Throughout his career, he has been recognized with several industry accolades. These include Manager of the Month at Sun Siyam Iru Fushi, the Best Performer Award at the Oberoi Grand, a Gold Medal in the Wedding Cake category at the HORECA Culinary Competition, and top recognition in Fret Work at the West Bengal competition.

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. His appointment supports the hotel’s ongoing efforts to strengthen its culinary team and reinforce its positioning in Bengaluru’s hospitality landscape.

Four Points by Sheraton New Delhi, Airport Highway has appointed Pradeep Semwal as its new Executive Chef, bringing with him over 18 years of international culinary experience. His leadership marks a shift toward operational sustainability and refined culinary execution within the property’s food and beverage segment.

Chef Semwal’s career includes roles at globally recognized establishments such as JW Marriott Bangkok, InterContinental Bangkok, Marriott Merlin Beach Phuket, and Thailand’s Gaggan, which has received international acclaim. In India, he has led kitchens at the Taj Mahal Hotel, New Delhi, Radisson Blu Resort Dharamshala, and Fairfield by Marriott Dehradun.

In his current role, Chef Semwal is responsible for overseeing all culinary operations at the hotel. Since joining, he has implemented sustainable kitchen practices that have contributed to a 50 percent reduction in carbon footprint, a 30 percent decrease in food waste, and a 35 percent rise in plant-based menu sales. His operational direction emphasizes environmental responsibility in procurement, menu planning, and waste management.

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.

“I believe success is never final—it’s a journey of continuous improvement. At Four Points by Sheraton, I’m excited to craft memorable dining experiences that reflect both culinary artistry and a deep respect for sustainability,” Chef Semwal stated.

His appointment is expected to reinforce the hotel’s culinary strategy, integrating global standards with local sourcing initiatives and operational efficiencies.

Indian whisky brand SOORAHI, developed by Uppal Brewers and Distillers Pvt. Ltd. (UBD), has announced the onboarding of Ankur Chawla as its Brand Evangelist. 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.

Chawla, a known name in the Indian F&B sector, brings years of experience from the hotel and beverage industry. His association with SOORAHI is expected to support brand-building efforts, particularly through industry training and curated experiences. “We are excited to have Ankur Chawla join us as Brand Evangelist. Ankur’s journey of self-exploration embracing new cultures and experiences makes him a natural fit for SOORAHI,” said Ankur Sachdeva, CEO of UBD.

As part of the collaboration, Chawla will conduct skill development and tasting sessions tailored for bartenders, service staff, and hospitality professionals. These sessions will begin in Delhi and are intended to strengthen SOORAHI’s engagement with frontline staff in key hospitality outlets, creating a link between its retail availability and consumer experience.

Additionally, Chawla will design SOORAHI Signature Serves and Cocktails that take inspiration from various Indian climate zones. His role includes participation in curated tasting sessions and brand events aimed at reinforcing the company’s focus on cultural storytelling.

Ankur Chawla said, “This partnership is a reflection of my own passion for travel and the joy of connecting with people from diverse backgrounds. With SOORAHI, we’re not just sharing another new whisky to the connoisseur; we’re in quest to create experiences that celebrate the beauty of exploration and culture.”

Kanhav Uppal, Co-Owner, UBD added, “Ankur’s experience of working with top hotel brands adds to his expertise in curating experiences that resonate with people, which will play a key role in bringing our vision to life, connecting with both the F&B community and whisky lovers across the region.”

SOORAHI, which derives its name from the words Soo (good) and Raahi (traveller), positions itself around the theme of exploration and shared experiences. The collaboration aims to further embed this ethos into consumer touchpoints through its outreach in both retail and hospitality formats.

McDonald’s has announced a leadership transition aimed at strengthening its long-term growth plans across international markets. Effective June 1, Dario Baroni has been appointed as President of McDonald’s International Developmental Licensed Markets (IDL). This move comes amid broader strategic changes within the company’s Global Restaurant Experience team, following the recent appointment of Manu Steijaert as President of McDonald’s IOM (International Operated Markets).

Baroni, who began his career as CMO of McDonald’s Italy, has held roles in operations and eventually became Managing Director. He is recognized for achieving strong performance across customer service, people metrics, and sales growth. Over the past year, he led the IOM Business Unit (IOMBU), driving the company’s Accelerating the Arches (ATA) strategy and delivering positive comparable sales despite challenging market conditions.

In his new role, Baroni will be responsible for expanding the company’s reach, increasing market share, and enhancing McDonald’s competitive position in IDL markets, which include regions operating under developmental license agreements.

McDonald’s leadership stated, “His accomplishments and strategic vision make him an ideal leader to accelerate the next phase of growth for McDonald’s IDL segment.”

As part of this shift, Jo Sempels, the outgoing IDL President, will take over as Managing Director of McDonald’s France, one of the company’s largest and most strategically important European markets.

These appointments reflect McDonald’s continued emphasis on organizational alignment and leadership mobility as it works to enhance its presence in key global territories.

Mercure Hyderabad KCP has announced the appointment of Amit Kumar as its new Food and Beverage Manager, bringing over 11 years of hospitality experience across multiple hotel brands. His new role will focus on overseeing food and beverage operations across the hotel’s dining outlets, banquets, and in-room service.

Kumar has previously worked with leading hospitality brands such as Sheraton Hyderabad, The Westin Pune, The Westin Chennai, and Novotel Airport Hyderabad. Most recently, he served as Banquet Manager at Novotel Hyderabad Convention Centre, where he managed large-scale events and led initiatives to streamline operations and improve guest service quality.

At Mercure Hyderabad KCP, Kumar is tasked with driving innovation in the F&B division, enhancing service delivery, and developing offerings that align with the brand’s positioning in the premium mid-scale segment.

Amandeep Singh, General Manager, Mercure Hyderabad KCP said, “We are excited to welcome Amit Kumar to our leadership team. His proven track record in operations, passion for hospitality, and creative approach to food and beverage management make him the ideal choice to lead our F&B division into the next phase of growth.”

Kumar, an alumnus of IHM Ranjita, Bhubaneswar, is recognized for his operational leadership, hands-on management style, and focus on customer satisfaction.

Kumar said, "It is a privilege to join the Mercure Hyderabad KCP as Food and Beverage Manager. I look forward to bringing fresh ideas to the table and curating delightful culinary moments for our guests while mentoring a team that shares the same commitment to excellence."

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.

Andaz Delhi by Hyatt has appointed Hemant Aswal as their new Executive Pastry Chef. 

Chef Aswal, renowned for his sophisticated methods, imaginative flair, and unrelenting dedication to pastry perfection, brings with him a wealth of experience in luxury hospitality from an illustrious career spanning more than 20 years. Executive Chef Aswal is a seasoned culinary expert who started his career with an industrial training stay at Jaypee Palace in Agra. He has a Diploma in Bakery and Confectionery from IHM Faridabad (PUSA).

He has worked for some of India's top hospitality companies over the past 20 years, including Hilton Janakpuri, The Imperial Janpath, The Lalit New Delhi, Crowne Plaza Mayur Vihar, and most recently, the Eros Hotel, Nehru Place, where he was a pastry chef.

Chef Aswal has been recognized for his skill with a number of industry awards, such as the Indian Culinary Forum's Master Chef International Confectionary Award and silver medals from the Culinary Art India (AAHAR) Competitions for Plated Dessert and Artistic Pastry Showpiece. Chef Aswal is skilled in menu planning, event catering, confectionary, and baking. He is well known for his creative inventions, aesthetically pleasing pastry displays, and dedication to providing outstanding quality while maximizing food cost and manufacturing speed. He is passionate about mentoring, team building, and upholding the highest standards of kitchen operations and hygiene, all of which have characterized his leadership style.

“Desserts are the final note of a guest’s dining experience, and with Chef Hemant joining us, that note will be nothing short of memorable. His passion, innovation, and dedication to the craft truly resonate with the spirit of Andaz Delhi.” said Executive Chef Matteo Fracalossi. 

With this appointment, Andaz Delhi is set to enhance its dessert offerings as Chef Hemant Aswal brings his creative flair and craftsmanship. His arrival marks a delicious new chapter in Andaz Delhi’s culinary journey. 

Healthy Mithai Co., the top sugar-free mithai brand in India has announced Mandira Bedi as its official Brand Ambassador. Bedi is an actor, fitness fanatic, and businesswoman. A strategic venture firm based in Singapore that assists early-stage Indian entrepreneurs in scaling from Seed to Series A, BeyondSeed spearheaded this collaboration using its BeyondInfluence platform, a major brand-building project. 

Respected for her dedication to health and living a genuine life, Mandira Bedi joined forces with Healthy Mithai Co. to promote a sincere goal of bringing joy back to indulgence without guilt, sugar, or a loss of connection to the traditional essence of mithai. Food is never just food in India. It's a nice moment spent with loved ones, a celebration, and a memory. However, those lovely moments are more frequently accompanied by hesitancy and fear for the 10 crore Indians who have diabetes and the additional 25 crore who are pre-diabetic.

To change that, Healthy Mithai Co. was established. The company makes mithai that is completely sugar-free, low on the glycemic index, and full of traditional flavor using solely plant-based stevia. Prabhinder Singh and co-founder Deepak Jain, this is more than just a business; it's a personal mission to bring joy back to people who had to give up their favorite sweets for their health.

Mandira Bedi resonated with this cause deeply, "To me, fitness is not merely about the body, it's about balance," she states. "I used to celebrate with laddoos and pedas during childhood, but later on, the time came for tough decisions. Healthy Mithai Co. is filling that emotional void for all of us who wish to celebrate without sacrifice. I'm honored to be a part of something so meaningfully delicious."

In addition, Healthy Mithai Co. has clear goals for the future. With a target revenue of ₹125 crore by the fiscal year 2027–2028, the company hopes to rank among the top three sugar-free alternative brands in India. Its strong omnichannel presence—which includes partnerships with Nature Basket, Kokilaben Hospital, and other Aplus GT stores in Mumbai—is what propels its growth. Its website and popular online marketplaces account for half of its revenue, with the other half coming from offline touchpoints like kiosks. Celebrating health is always accessible because to the brand's 24-hour delivery service in key cities.

This collaboration was made possible through BeyondInfluence, a new platform that enables purpose driven startups to connect with voices that actually believe in their journey.  “We started BeyondInfluence because we believe in creating partnerships that go beyond marketing—they’re built on meaning” states Fiza Malhotra, CMO at BeyondSeed. "Mandira and Healthy Mithai Co. align on values that are deeply centered on wellness, impact, and trust. This partnership exemplifies these aligned values and serves as a catalyst for high-impact growth."

For Healthy Mithai Co., this is not a marketing campaign, it's a movement. "We're not here to sell sweets, explains Prabhinder Singh, Founder, Healthy Mithai Co. "We're here to change daily habits. And habits are not changed by data alone. Habits change when people feel something. With Mandira joining our journey, we are not only adding an ambassador, but we are also adding a partner who resonates with this mission deeply too."
 

ZOIL, Zero Oil Authentic Flavours, has appointed Bollywood actor, model, and fitness advocate Milind Soman as its official brand ambassador. The partnership reflects ZOIL’s focus on promoting healthy, flavorful cooking and aligns with Soman’s longstanding advocacy for holistic wellness and nutrition.

The company recently introduced what it describes as the world’s first Zero Oil Kitchen, offering a dining experience where dishes are prepared without the use of oil, cream, or butter. Using a proprietary process, ZOIL aims to deliver authentic flavors while eliminating traditional cooking fats.

Suman Bharti, Founder of ZOIL said, "We are thrilled to welcome Milind Soman to the ZOIL family. His dedication to fitness and healthy living perfectly embodies our brand philosophy that delicious, authentic flavors don't require excessive oil. Milind's incredible fitness journey and lifestyle choices make him the ideal representative for our mission to revolutionize Indian cooking."

Soman, known for his work in Indian cinema and his achievements in athletics said, "I've always believed that nutrition is the foundation of good health," said Milind Soman. "ZOIL's innovative approach to preserving authentic flavors while eliminating unhealthy oils resonates with my personal philosophy. I'm happy to help spread awareness about how we can enjoy the rich tastes we love without compromising our health."

The collaboration will include a marketing campaign across digital platforms, where Soman will demonstrate how ZOIL products can be used to prepare traditional dishes with authentic taste but without any oil.

ZOIL’s menu features a range of Indian cuisine, from Mughlai dishes to Bengali Fish Paturi, using its zero oil cooking method. The brand positions itself as a solution for consumers seeking healthier alternatives without sacrificing traditional flavors.

McDonald’s USA has announced the appointment of Pat Myers as its new Chief People Officer, effective May 19. Myers will lead the U.S. People strategy, overseeing hiring, retention, development, and engagement efforts for both restaurant and corporate employees across the country.

Myers brings extensive experience to the role, having previously led people strategies at Medtronic, Target, Mars, and Kraft Heinz. His background includes building inclusive, high-performing cultures and executing talent strategies at a large scale. His approach connects broad strategic goals with local operational needs, which McDonald’s believes will be valuable as the company continues to evolve its workforce practices.

McDonald’s stated, “From the moment we began our conversations with Pat, it was clear that he is the right leader to take our U.S. People strategy into the future. His thoughtful insights, deep expertise, and strong alignment with our values stood out immediately—and only deepened as we learned more about his career and leadership style.”

McDonald’s highlighted Myers’ commitment to building people-first organizations and fostering workplace environments centered on care, opportunity, and belonging. In his new role, Myers will drive initiatives focused on enhancing the employee experience across both restaurant and corporate settings. His previous leadership track record includes scaling innovation, driving culture change, and championing frontline employees.

Pat Myers holds bachelor’s degrees in healthcare administration and biology from the University of Wisconsin–Eau Claire. He currently resides in Minneapolis and will relocate to Chicago for the new role. Outside of work, he actively coaches his children's baseball and soccer teams and participates in local philanthropy initiatives.

Alongside announcing Myers' appointment, McDonald’s recognized Jordann Nunn for her leadership as interim Chief People Officer during the transition period. “Her unwavering commitment to our values and her steady, purpose-driven leadership have made a lasting impact,” the company noted, as she now moves into her new position as Chief Field People Officer.

McDonald’s concluded by inviting employees to welcome Myers as he joins both the U.S. Senior Leadership Team and the Global People Leadership Team.

Udaipur Marriott Hotel has announced the appointment of Mohit Mishra as its new Executive Chef, effective April 24, 2025. Chef Mishra brings over two decades of culinary expertise, having worked with several prominent hospitality brands across India.

An alumnus of the Culinary Academy of India, Chef Mishra has built his career at notable properties including The Westin Sohna Resort and Spa, Taj Deccan Hyderabad, Vivanta Hyderabad Begumpet, and Taj Krishna Hyderabad. He started his professional journey with Taj Fort Aguada Resort and Spa in Goa and Taj Lands End in Mumbai, where he developed his foundational culinary skills.

Known for his innovative approach, Chef Mishra emphasizes sustainability, fresh sourcing, and the thoughtful creation of menus that merge traditional flavors with contemporary techniques. At Udaipur Marriott Hotel, he will oversee the culinary operations, including menu development, cost management, and maintaining food safety and preparation standards.

In his new role, Chef Mishra aims to elevate the hotel’s dining experiences by blending the culinary heritage of Udaipur with modern dining trends. His leadership is expected to play a significant role in further enhancing the hotel’s curated dining experiences, reflecting both the culture and flavors of the region.

Vaibhav Sagar, General Manager of Udaipur Marriott Hotel said, “We are excited to welcome Chef Mohit Mishra to our team. His vast experience and creative culinary artistry align perfectly with our commitment to delivering exceptional dining experiences. We are confident that his leadership will elevate our culinary offerings and delight our guests.”

The Udaipur Marriott Hotel, located against the backdrop of the Aravalli Hills and overlooking Fateh Sagar Lake, is known for its diversified dining portfolio. With Chef Mishra's appointment, the hotel aims to further enhance its culinary excellence, offering guests memorable dining experiences that highlight the rich traditions and contemporary spirit of Udaipur.

Udaipur Marriott Hotel, the city’s first property under the flagship Marriott Hotels brand, has appointed Mohit Mishra as its new Executive Chef. With over 20 years of experience across leading Indian hospitality brands, Mishra is expected to bring operational depth and culinary expertise to the hotel’s food and beverage division.

An alumnus of the Culinary Academy of India with a Bachelor’s Degree in Culinary Arts, Mishra has held senior culinary roles at several high-profile properties. These include The Westin Sohna Resort and Spa, Taj Krishna Hyderabad, Vivanta Hyderabad Begumpet, and Taj Deccan Hyderabad. His foundational experience was built in kitchens at Taj Fort Aguada Resort and Spa in Goa and Taj Lands End in Mumbai, where he served as Chef De Partie.

In his role at Udaipur Marriott Hotel, Mishra will manage all aspects of kitchen operations—from menu planning and recipe development to cost control and food safety compliance. His focus will be on blending regional flavors with modern techniques, aligning with the hotel’s objective to offer cuisine that reflects Udaipur’s local culture through a contemporary lens.

Vaibhav Sagar, General Manager of Udaipur Marriott Hotel said, “We are excited to welcome Chef Mohit Mishra to our team. His extensive experience and culinary artistry align perfectly with our commitment to delivering exceptional dining experiences. We are confident that his leadership will further enhance our culinary offerings and delight our guests.”

The appointment is a strategic move for Udaipur Marriott Hotel as it continues to enhance its culinary programming. Positioned against the Aravalli Hills and overlooking Fateh Sagar Lake, the property has been focusing on regional integration within its food and beverage experiences. Mishra’s appointment is expected to support these efforts through curated menus and culinary innovation.

Fort JadhavGADH, the heritage fort hotel operated by Kamat Hotels India, has announced the appointment of Santosh Sakpal as its new Executive Chef. Sakpal brings over 25 years of experience across leading Indian hospitality brands including Lemon Tree Premier, The Pride Hotel, The Corinthians Resort and Club, and Hotel Sun-N-Sand.

In his return to Fort JadhavGADH—where he previously served as Sous Chef—Sakpal aims to integrate traditional Maharashtrian cuisine with contemporary global elements. His focus will be on developing innovative menus while maintaining operational efficiencies such as cost control and guest engagement strategies.

Chef Sakpal’s culinary expertise is grounded in regional Indian cuisine. Dishes like Suralichi Vadi, Ukdiche Modak, Saoji Mutton, Tambda-Pandhra Rassa, and Bharli Vangi reflect his deep understanding of Maharashtrian flavors. With a farm-to-table approach, he plans to utilize produce grown within the fort premises to enhance the dining experience through sustainability and authenticity.

“Food is an emotion, a storyteller of tradition and culture. My aim at Fort JadhavGADH is to create an immersive experience where guests don’t just taste authentic flavors but truly connect with the stories behind them. Whether it’s a humble Varan Bhaat or an elegant candlelight dinner, every meal should leave a lasting impression,” said Sakpal.

In addition to changes in the kitchen, the property is rolling out new guest-facing culinary experiences including live cooking stations, themed buffets, and exclusive candlelight dinners at designated locations like The Canopy and the poolside area.

At the resort’s signature restaurant, Payatha, Sakpal will oversee a menu that combines local flavors with global cuisines. Guests can expect classic dishes like Puran Poli and new variations of street-style options such as Pani Puri.

The appointment signals a strategic shift in the property’s F&B direction, leveraging Sakpal’s experience to position Fort JadhavGADH as a dining destination that balances heritage with innovation.

Sheraton Hyderabad Hotel has appointed Lambodar Jena as its Assistant Food and Beverage Manager, bringing over a decade of experience in luxury hospitality. In his new role, Jena will oversee food and beverage operations, focusing on service standards and operational efficiency.

Before joining Sheraton Hyderabad, Jena was Director of Restaurants at Park Hyatt Hyderabad, where he managed high-end dining outlets and introduced new culinary concepts. His experience includes roles at Shangri-La Hotels and Resorts, Jumeirah Group, and Atlantis The Palm, Dubai.

At Shangri-La Bengaluru, Jena led Shang Palace, achieving a #1 ranking in the Chinese category on TripAdvisor and securing a top 30 position among 7,274 restaurants in Bengaluru. He has also contributed to launching brunch concepts, beverage programs, and guest engagement strategies, which have improved both revenue and brand recognition.

Jena holds a Bachelor’s degree in Hotel Management and Tourism from the Central Institute of Hotel Management, Bhubaneswar, and has completed WSET Level 2 with Distinction, highlighting his expertise in wines and spirits.

His appointment reinforces Sheraton Hyderabad’s focus on enhancing its food and beverage offerings, aligning with its broader commitment to high-quality dining experiences.

Naukuchia House has appointed Sanjeev Kumar as its new General Manager, bringing nearly two decades of experience in hospitality management. With a strong background in luxury hotel operations, strategic planning, and service optimization, he will oversee the property’s operations and guest experience initiatives.

Sanjeev has extensive experience leading multi-site hotel and resort operations, focusing on profitability, service standardization, training, and guest relations. His leadership has contributed to the success of several well-known hospitality brands, earning industry recognition.

A postgraduate from the University of Huddersfield, UK, Sanjeev holds a B.A. (Hons.) in Hotel Management. He began his career at Taj Hotels, gaining experience across front office, food and beverage, and housekeeping, which shaped his approach to hotel management.

As General Manager of Naukuchia House, Sanjeev will focus on enhancing guest experiences, operational efficiency, and sustainability. His expertise in customer relationship management and resource planning will support the property’s commitment to maintaining high service standards.

Sanjeev Kumar said, "I am honoured to take on this role at Naukuchia House. The property has a rich heritage, and I look forward to enhancing its offerings, creating memorable experiences for our guests, and leading a team that is passionate about hospitality. My goal is to drive operational efficiency while ensuring that Naukuchia House remains a benchmark in luxury and sustainability."

With Sanjeev Kumar’s leadership, Naukuchia House aims to strengthen its position in the hospitality industry, maintaining its reputation for service excellence and guest satisfaction.

BLR Brewing Co. has announced the appointment of Chef Rajendra Nayak as their new executive chef. As he begins his culinary journey at BLR Brewing Co. Chef Nayak brings a unique blend of international expertise and a deep passion for local cuisine from his extensive experience working in prestigious establishments in Dubai and India, such as Social, Fox and Hounds in Dubai, The Citrus at The Leela Palace, and The Grill at Le Meridien in Bangalore.

Chef Rajendra, a native of Hubli who currently resides in Bengaluru, developed a passion for cooking through his family's meals, especially the traditional dishes prepared by his mother. He incorporates flavors from the Mediterranean, Europe, and his own region of the Konkan. Beyond simply serving food and drink, Chef Rajendra is enthusiastic about crafting a dining experience that tells a story. He is dedicated to sustainable food as well.

Chef Rajendra, a native of Hubli who currently resides in Bengaluru, developed a passion for cooking through his family's meals, especially the traditional dishes prepared by his mother. He incorporates flavors from the Mediterranean, Europe, and his own region of the Konkan.

“I am thrilled to join BLR Brewing Co. and contribute to its culinary scene,” says Chef Rajendra Nayak. “I look forward to crafting spectacular dishes that showcase the best of local and international flavors and to collaborating with the team to deliver an unforgettable dining experience for our guests. Beyond simply serving food, I aim to create a journey, where each dish reflects a story, a memory, and a passion for culinary artistry. My vision is to establish BLR Brewing Co. as a culinary destination where every plate is a celebration of flavor”

Prasanna, Co-Founder of BLR Brewing Co., expressed his excitement, saying, “We’re thrilled to have Chef Rajendra Nayak join the BLR Brewing Co. team. His culinary vision fits perfectly with our goal of giving our customers amazing experiences. His focus on showing off local flavours paired with international flavours will undoubtedly make our offerings better and give our guests a really special and unforgettable time. We’re looking forward to this new stage with him.”

Chef Rajendra’s commitment to culinary excellence and his enthusiasm for crafting unforgettable dining experiences perfectly align with BLR Brewing Co.’s dedication to quality. Experience the artistry of his culinary creations, where food and beer merge in a harmonious celebration of flavors.

The Beer Café, India's largest beer chain, has appointed Chef Gracian de Souza as its new culinary head. 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.

Originally from Goa, Chef Gracian has worked in several acclaimed kitchens, blending local ingredients with global flavors. His approach focuses on creating high-quality dishes that balance comfort with bold flavors.

Rahul Singh, Founder and CEO of The Beer Café said, “We are elated to have Chef Gracian join The Beer Café family. His passion and culinary finesse align seamlessly with our vision to elevate our food offerings to match the quality and spirit of our beers. Together, we’re setting a new standard for the sip-and-bite experience.”

Under Chef Gracian’s leadership, The Beer Café has introduced a revamped menu designed to enhance the beer-drinking experience. A key highlight is the Beer Battered and Glazed section, featuring four varieties of beer-glazed chicken wings crafted to pair with different brews. Other additions include the Trio of Nachos, Sourdough Toasts, Coin Paneer Bhurji Patty, Chicken Meatballs, Sichuan Pepper Lamb Stir-Fry, and Chopped Thai Chicken Salad. The menu also includes a selection of kebabs designed as beer accompaniments.

Signature dishes such as Kohliwada Chicken, Crunchy Dahi Rolls, Butter Garlic Prawns, and Drums of Heaven remain part of the menu.

Chef Gracian said, “The revamped menu is beer-centric and globally inspired with an Indian soul. Every dish has been crafted to surprise and satisfy. The Beer-Glazed Wings section is something I am incredibly excited about — it’s a unique concept we believe will become a crowd favorite.”

Rahul Singh added, “At The Beer Café, great food and great beer go hand in hand. With Chef Gracian on board, we’re pushing culinary boundaries, delivering a dining experience that’s as memorable as the brews we proudly serve.”

With this new menu, The Beer Café aims to enhance its food offerings while maintaining its focus on the beer experience.

Hilton Bangalore Embassy Golflinks has appointed Amit Sharma as its new Executive Chef. With over 16 years of experience in the hospitality industry, Chef Amit brings expertise in culinary innovation, team management, and menu development.

Before joining Hilton Bangalore Embassy Golflinks, Chef Amit held leadership roles at renowned hospitality brands, including Hyatt and Shangri-La. He previously served as Executive Chef at Hyatt Ahmedabad, where he led menu development and optimized kitchen operations. His tenure at Hilton Embassy Manyata Tech Park included contributions to the launch of Hilton Garden Inn and the Hilton Convention Center.

Chef Amit specializes in Oriental, Western, and Indian cuisines, with experience in large-scale banquet catering, cost management, and staff mentorship. In his new role, he will lead the culinary team at Hilton Bangalore Embassy Golflinks, focusing on menus that integrate creative and locally inspired flavors.

“I am excited to bring my passion for food to Hilton Bangalore Embassy Golflinks and craft innovative menus that celebrate both tradition and modern gastronomy,” said Chef Amit.

Abhiram Menon, General Manager, Hilton Bangalore Embassy Golflinks, welcomed him added, “We are delighted to have Chef Amit on board. His culinary expertise and leadership will elevate our dining experiences, reinforcing Hilton’s commitment to excellence and innovation.”

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 has appointed Chef Utsha Chakraborti as the new Sous Chef at Nora’s Cantina, its Spanish and Portuguese tapas bar. With experience across leading hospitality brands, she will oversee kitchen operations and contribute to the restaurant’s menu offerings.

Chef Utsha began her career as a Commis Chef at The Westin Chennai and has worked with The Leela Bhartiya City Bengaluru, Hyderabad Marriott Convention Centre, Park Hyatt Chennai, and The Leela Palace Jaipur. Specializing in Italian and continental cuisine, she has led teams, managed menu planning, and handled kitchen operations in several high-end establishments.

At Novotel Goa Panjim, she will focus on developing dishes that align with the restaurant’s culinary identity while maintaining operational efficiency. Speaking about her new role, Chef Utsha said, “I am excited to join Novotel Goa Panjim and bring my culinary vision to Nora’s Cantina. My passion lies in crafting soulful dishes that tell a story. I love to explore the bold flavours used in Spanish and Portuguese cuisine, and I’m thrilled to create a dining experience that leaves a lasting impression on our guests.”

General Manager Surajit Chatterjee added, “We are thrilled to have Chef Utsha join us at Novotel Goa Panjim. Her expertise, creativity, and deep understanding of flavours will add a fresh perspective to our culinary offerings. We look forward to seeing her innovation shine at Nora’s Cantina.”

Novotel Goa Panjim continues to enhance its food and beverage portfolio, with Chef Utsha’s appointment reinforcing its focus on delivering diverse dining experiences.

L’Opéra, a French pâtisserie-boulangerie and salon de thé in Delhi, has appointed Amélie Duthel as its new Head Chef. With experience in Michelin-starred restaurants and luxury patisseries in France, Chef Amélie specializes in fine pastry and French gastronomy.

Laurent Samandari, Co-Founder and CEO of L’Opéra said, “We are thrilled to welcome Chef Amélie to the L’Opéra family. Her extensive experience and vision align perfectly with our commitment to delivering an unparalleled authentic French experience. We look forward to seeing her innovative touch elevate our menu and delight our patrons.”

Chef Amélie said, “It is an honour to be part of such a prestigious establishment. L’Opéra’s unwavering dedication to authenticity and quality deeply resonates with my culinary philosophy. I am eager to craft exquisite pastries and delicacies that celebrate the timeless traditions of French cuisine while embracing fresh, locally sourced ingredients.”

Along with this leadership change, L’Opéra has also introduced a new menu featuring a selection of appetizers, main courses, and special dishes. The offerings include a brown rice dish with exotic vegetables and spicy cottage cheese, grilled chicken breast with creamy mashed potatoes and black pepper sauce, and a range of appetizers such as creamy broccoli soup, a tropical salad bowl with sweet potato, sprouts, and couscous, and a Mediterranean pesto wrap.

L’Opéra continues to expand its culinary offerings, maintaining a focus on French gastronomy while incorporating fresh ingredients and contemporary flavors.

Shangri-La Bengaluru has appointed Abhinav Singh as its new Executive Pastry Chef. 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.

Chef Abhinav has previously worked at properties such as Aurika Mumbai Skycity, Novotel, Conrad Bengaluru, and Hyatt Regency Dehradun. His approach combines classic baking traditions with contemporary techniques, focusing on handcrafted desserts and artisanal breads.

“As I embark on this exciting new chapter at Shangri-La Hotels, I am thrilled to bring my passion for innovative baking to the table. My goal is to elevate the hotel’s baked goods to new heights, showcasing an array of international cakes and pastries, traditional French breads, and cutting-edge pastry techniques,” said Chef Abhinav.

He also emphasized the collaborative nature of his role, stating, “I am fortunate to be part of a talented and dedicated team that shares my passion for baking and commitment to excellence. Together, we are driven to deliver exceptional guest experiences, and I am excited to see the impact our baked goods will have on our guests.”

Andreas Streiber, General Manager said, “We are thrilled to welcome Chef Abhinav to Shangri-La Bengaluru. His exceptional talent and passion for pastry artistry will bring a fresh dimension to our culinary offerings. This lively season, we look forward to seeing Chef Abhinav revive sweet tooth cravings and present desserts that will leave a lasting impression on our guests. Whether it’s a slice of classic French gateau, a perfectly baked sourdough, or an artistic plated dessert, Chef Abhinav’s creations are set to become an integral part of every memorable dining experience at Shangri-La Bengaluru.”

Guests at b Café, Lobby Lounge, and b-Café Deli at Shangri-La Bengaluru can now experience Chef Abhinav’s selection of handcrafted cakes, artisanal breads, and dessert offerings, crafted with premium ingredients and detailed presentation.

Sheraton Grand Palace Indore has appointed Gurpreet Singh Sodhi as Director of Food and Beverage, bringing with him two decades of experience in the hospitality industry. His expertise in food and beverage management, operational efficiency, and guest service will play a key role in enhancing the hotel's dining offerings.

Gurpreet began his career in 2002 as a Hospitality Assistant before progressing through roles at Courtyard by Marriott Ahmedabad as Food and Beverage Executive and Assistant Manager. His experience includes leadership positions with major hospitality brands in India and internationally, including his tenure as Assistant Food & Beverage Manager at Marriott Whitefield, Bengaluru.

In addition to his industry experience, Gurpreet has completed training programs under Marriott International, including Essential Skills, Banquet, and Event Operations Training, strengthening his expertise in hospitality management. His approach combines traditional hospitality practices with modern trends, contributing to the hotel's food and beverage strategy.

Outside of work, Gurpreet has a strong interest in movies, which aligns with his appreciation for storytelling and creativity—elements that also influence his approach to hospitality.

Chef Nooresha Kably and Chef Brehadeesh Kumar have been recognized as Goodwill Ambassadors for the Promotion of Japanese Cuisine by the Government of Japan. This recognition, announced by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), marks the first time that India-based chefs have been awarded this title.

The initiative aims to promote and preserve Japanese cuisine on a global scale. As part of the role, Chef Kably will offer expertise and guidance to Japanese cuisine professionals overseas, strengthening culinary and cultural ties between Japan and India. The appointment was commemorated at a ceremony at the residence of the Japanese Ambassador in New Delhi on February 24, 2025.

Chef Nooresha Kably has played a significant role in introducing Japanese cuisine to India. She transitioned into the culinary industry at 45, starting with small-scale Japanese catering before launching Sushi Koi. Seeking authenticity, she trained in Japan to specialize in Sushi, Washoku, and Ramen. In 2018, she founded Izumi, which has expanded to Mumbai and Goa.

With no formal culinary background, Chef Kably built a team of over 100, training them in the intricacies of Japanese cuisine. Her expertise in Japanese ingredients, culture, and techniques has helped shape India’s Japanese dining landscape.

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.

The Ritz-Carlton, Bangalore has announced the appointment of Chef NG Siew Choy as the Dimsum Master Chef at The Lantern, the hotel’s Chinese dining restaurant. With a career spanning nearly three decades, Chef Choy brings extensive experience in Chinese cuisine, specializing in dimsum preparation.

Chef Choy has worked across multiple countries, leading kitchens in Singapore and Russia, including the JI XIN AH YAT Group PTE LTD, Turandot Restaurant, and Orchard Hotel. In India, he previously managed the dimsum section at The Oberoi, New Delhi’s Taipan restaurant and later operated his own restaurant,  Choy, in Khan Market, New Delhi. His expertise in Chinese cuisine has earned him recognition among industry professionals and guests.

"Dimsum is the perfect harmony of flavors, textures, and presentation. Each piece tells a story and creates a connection with the guest," said Chef Choy. "At The Lantern, I look forward to introducing diners to both traditional and innovative interpretations of Chinese cuisine."

At The Ritz-Carlton, Bangalore, Chef Choy will introduce nearly 100 varieties of dimsum, offering guests a diverse selection of handcrafted dishes. His appointment aligns with the hotel’s approach to delivering authentic culinary experiences.

Reuben Kataria, General Manager of The Ritz-Carlton, Bangalore, stated, "Chef Choy's exceptional talent and profound understanding of Chinese culinary traditions make him an invaluable addition to our team. His appointment reaffirms our commitment to delivering authentic and extraordinary dining experiences at The Lantern."

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.
 

Bengaluru Marriott Hotel Whitefield has appointed Sujit Kumar Giri as its new Food and Beverage Manager. With over 15 years of experience in the hospitality sector, he brings expertise in operations, strategic planning, and leadership to his new role.

Sujit began his career in 2008 as a Trainee Captain at GRT Grand, Chennai. He later joined Taj Lands’ End, Mumbai, where he progressed from Butler to Assistant Trainee Restaurant Manager, gaining experience in luxury guest services and lounge operations. At The Leela Mumbai, he played a key role as Assistant Restaurant Manager at Citrus Coffee Shop, focusing on service excellence and operational efficiency.

His association with Marriott International began in 2018 at JW Marriott Mumbai Sahar, where he contributed in various roles, including Assistant Restaurant Manager at JW Café and Romano’s, In-Room Dining Manager, Banquet Operations Manager, and Assistant Food and Beverage Manager. His tenure was marked by innovations in service delivery, banquet planning, and guest experience enhancement.

In his new position, Sujit will oversee F&B operations, develop dining experiences, and implement industry standards to strengthen the hotel's culinary offerings. His expertise in guest engagement, team leadership, and operational strategy is expected to drive the hotel’s food and beverage services.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield stated, "We are thrilled to welcome Sujit to our leadership team. His remarkable journey in hospitality, coupled with his passion for service excellence, makes him an invaluable asset. We are confident that his strategic approach and deep industry knowledge will propel our F&B offerings to new heights."

With this appointment, Bengaluru Marriott Hotel Whitefield looks to further enhance its hospitality services under Sujit’s leadership.

ibis Styles Mysuru has appointed Chef Gaurav Bansal as its new Head Chef, bringing over 13 years of experience in the hospitality industry. Known for his expertise in Western cuisine and fusion dishes, he has worked with several well-known hospitality brands.

Before joining ibis Styles Mysuru, Chef Gaurav served as Executive Sous Chef at Sheraton Grand Bangalore Hotel at Brigade Gateway, where he managed seven F&B outlets and banquet spaces. His focus on operational efficiency, food cost control, and quality dining experiences has been a key aspect of his career.

He has also worked with Four Points by Sheraton Ahmedabad, Coorg Wilderness Resort, and Courtyard and Fairfield by Marriott ORR Bengaluru, contributing to food safety and brand consistency across these establishments.

At ibis Styles Mysuru, Chef Gaurav will lead the hotel’s culinary operations, overseeing menu development, staff recruitment, and training. His responsibilities include enhancing the dining experience at The Verandah, the hotel's all-day dining restaurant, and preparing for the launch of the rooftop venue, KA 16.

A graduate of Chitkara School of Hospitality with a B.Sc. in Hospitality and Hotel Administration, Chef Gaurav is fluent in English, Hindi, and Punjabi. His leadership approach blends culinary expertise with operational efficiency. Outside of work, he enjoys cricket and literature.

Ganeshram Iyer, Hotel Manager, ibis Styles Mysuru said, “We are delighted to have Chef Gaurav Bansal on board. His innovative approach, extensive experience, and passion for culinary artistry will redefine our dining landscape. We look forward to his creative vision elevating our F&B offerings to new heights.”

With his leadership, ibis Styles Mysuru aims to enhance its culinary offerings, bringing a refined dining experience to its guests.

Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park has appointed Shravan Reddy as the new Director of Food and Beverage. Reddy brings over 14 years of experience in the hospitality industry to his new role, where he will oversee the operations of the hotel’s restaurants, bars, room service, and event venues.  

Reddy has previously held leadership roles at properties such as Hyatt Regency Chandigarh and Grand Hyatt Kochi Bolgatty. His experience includes managing pre-opening operations, developing business plans, and organizing high-profile international conferences. He has also led projects such as transforming outdoor spaces into functional dining areas, demonstrating his focus on operational efficiency.  

Reddy’s work has been recognized with awards, including the India MICE Award for Best Wedding Hotel and Best Convention Center in South India. His portfolio includes managing India’s largest medical conference and coordinating grand opening events.  

In his new position, Reddy will focus on maintaining service standards and driving strategic initiatives within the Food and Beverage department. Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park expressed confidence that his leadership will contribute to the hotel’s continued operational growth.

Subway Canada has announced two key leadership appointments, naming Dennie Downie as Head of Marketing and Reza Kouhang as Head of Development for the country, according to a press release.  

Downie brings over 15 years of experience in the restaurant and retail sectors. He previously led marketing at Sporting Life and worked at Recipe Unlimited, where he contributed to the growth of some of Canada’s major restaurant brands. In his new role, he will oversee Subway Canada’s marketing strategies.  

Kouhang, a quick-service restaurant (QSR) industry professional, will focus on the brand’s expansion efforts across Canada. His background includes roles at Yum Brands and Indigo Books and Music. Most recently, he served as Chief Financial and Development Officer at KFC Canada.  

Courtney Hindorff, Managing Director of Canada said, "Subway Canada is in a transformational time and welcoming these two accomplished and passionate leaders to Subway Canada will be instrumental in driving our bold vision forward. From elevating consumer communications to expanding our footprint across the nation, we are ready to take on the future."  

Subway Canada currently operates over 2,900 restaurants nationwide.