JW MARRIOTT MUMBAI JUHU WELCOMES CHEF YASHRAJ RANADE AS THE NEW CHEF DE CUISINE AT DASHANZI

Mumbai, December 2024: JW Marriott Mumbai Juhu is delighted to announce the appointment of Chef Yashraj Ranade as the new Chef de Cuisine at Dashanzi, the progressive modern Asian restaurant at JW Marriott Mumbai Juhu. 

Bringing with him a wealth of experience from leading luxury hotels across India, Chef Yashraj’s career began with a deep rooted passion in Asian cuisine, which he recognized during his tenure at Ibis Mumbai. His journey progressed with extensive training at the Oberoi Centre of Learning and Development (OCLD), where he excelled at skills across different culinary stages, earning him a coveted gold medal for his excellence in kitchen management. Chef Yashraj’s impressive portfolio comprises of roles at premier properties, like The Oberoi Amarvilas, The Oberoi Mumbai, Trident BKC, and Taj Lands End, where he showcased his versatility and flair in high-end kitchens, particularly at acclaimed restaurants like the Masala Bay and Ming Yang.

In his new role at Dashanzi, Chef Yashraj’s passion and expertise will not only enhance the restaurant’s sophisticated culinary experiences, but will also complement it with his own innovative flair. Chef Yashraj aims to delight guests with a redefined dining experience, offering an artfully curated menu that combines the rich, authentic flavors of Asia with his personal culinary touch. Known for serving dishes that are as visually appealing as they are flavorful, diners can anticipate Chef Yashraj’s signature dishes like the Triangular Dimsum, Scallop Siu Mai, Sichuan Lobster, and Crispy Fried Pomfret amongst others. 

Chef Yashraj’s extensive background in classical Asian techniques as well as innovative presentation is a perfect addition to the Dashanzi kitchen. Come indulge in his signature fare alongside some Dashanzi classics at the liveliest Asian restaurant in town.

Kamat Hotels India promotes Upender Gupta to Executive Sous Chef

India’s leading hospitality brand, Kamat Hotels India Ltd has promoted Chef Upender Gupta as the Executive Sous Chef at The Orchid Hotel Shimla.

With 20 years of culinary expertise, Upender's journey is a story of passion, growth, and commitment to excellence. He began his career at Baikunth Resort, Kasauli, where he mastered the flavors of Indian curries and grills. His love for outdoor cooking blossomed here, and was further refined during his time at Club Mahindra Resorts, where he transformed dining experiences across several properties.

Since joining The Orchid Hotel Shimla in 2022, Upender has stood out for his creativity and leadership. His performance as the HoD has earned him this promotion.

“I’m excited to lead our talented kitchen team and create memorable dining experiences for our esteemed guests. I look forward to exploring new culinary ideas and continuing to deliver sustainable and top-quality cuisine,” he shares.

The Orchid Hotel Shimla is confident that his leadership will inspire the team and enhance the guest experience further.

Pilibhit House, Haridwar welcomes Chef Rohit Dubey as the new Chef-in-Charge

New Delhi, 2024: Pilibhit House, Haridwar - IHCL SeleQtions, Haridwar’s most luxurious hotel, announces the appointment of Chef Rohit Dubey as their New Chef-in Charge. With over 16 years of industry experience, Chef Rohit Dubey is known for his unmatched culinary expertise, and knowledge.

In his new role at Pilibhit House, Haridwar, Chef Dubey will lead the culinary operations and helm the hotel's newly launched restaurant, The Terrace. A seasoned and results-oriented professional, Chef Dubey has a proven track record from various dynamic kitchens across the country. His culinary expertise spans both national and international cuisines, and he excels in curating bespoke dining experiences for guests. With a keen eye for detail, Chef Dubey ensures the highest standards of food quality are consistently met.

Passionate about food quality and presentation, Chef Dubey has introduced intriguing menu changes and created enticing promotional menus, all while maintaining a keen eye on food costs. Committed to training and developing his team, he excels in creating a welcoming atmosphere and serving as an inspirational host, enhancing the overall dining experience and making it memorable for guests.

Commenting on the appointment, Mr. Vikas Nagar, Hotel Manager, Pilibhit House, Haridwar- IHCL SeleQtions said, "We are delighted to welcome Chef Rohit Dubey to our team. His exceptional culinary talent, extensive experience in luxury hotels, and strong passion for creating unique menus will be invaluable assets. Guests can look forward to a holistic dining experience that perfectly blends the finest local ingredients and techniques with international flavors. Under Chef Dubey's leadership and guidance, we are confident in setting even higher standards in culinary operations nationwide."

Chef Dubey holds a BSc in Hospitality & tourism degree from the Annamalai University, Chennai. Throughout his illustrious career, he has garnered many awards and is associated with leading hotels such as Radisson Varanasi and Courtyard by Marriott in Chennai before becoming a strong culinary pillar of support in the Taj Group of Hotels. He worked extensively in managing kitchen staff and ensuring top-notch experiences for guests at Taj Nadesar Palace and The Taj Ganges, Varanasi before joining Pilibhit House. 

Sanjiv Kumar takes charge of culinary offerings at The Fern Goregaon

The Fern, Goregaon appoints Chef Sanjiv Kumar as the new Executive Chef. Chef Sanjiv is poised to enhance the hotel’s culinary operations with experience in food production and a deep understanding of market trends.

Chef Sanjiv will oversee the hotel’s dining venues: Alfresco, the lobby-level multi-cuisine restaurant; Fleur, the all-day dining restaurant known for its global delicacies; and the upcoming rooftop restaurant specialising in Lebanese cuisine.

With a distinguished career in fine dining and upscale restaurants, Chef Sanjiv excels in modern and classic European, Pan-Asian, and Indian cuisines. He has collaborated with renowned chefs like Philip John Ture and Rolf Wieser and is skilled in menu engineering, quality control, and financial management.

Chef Sanjiv has served at Radisson Blu Pune, The Creative Lunch Restaurant, Madeleine Bakery & Brasserie, Ibis & Novotel Techpark, The Lalit Ashok, The Leela Palace, Intercontinental, Hilton, Sheraton, and Le Meridien, showcasing his ability to elevate service quality and streamline operations. His expertise in food and labour cost control, menu development, and culinary team management prepares him to drive culinary excellence at The Fern, Goregaon.

Certified in Serve Safe, ISO 22000, OSHA, and HACCP, Chef Sanjiv is committed to the highest standards of food safety and hygiene. His dedication to culinary excellence aligns with The Fern, Goregaon’s vision.

“I am thrilled to join The Fern, Goregaon, and bring my culinary expertise to this esteemed hotel. Our goal is to create exceptional dining experiences that delight our guests and reflect diverse flavours while also introducing innovative techniques. I look forward to leading the talented culinary team here and contributing to the hotel’s success,” said Chef Sanjiv Kumar.

voco Jim Corbett, an IHG Hotel announces the appointment of leadership roles

National, July 2024: voco Jim Corbett, India’s first ever voco hotel launched by one of the world’s leading hotel companies, IHG Hotels & Resorts, announced the appointment of key leadership roles across verticals. Resting on an expanse of 13.5 acres of greenery, voco Jim Corbett is a sanctuary of serenity and peace. With the Kosi River as its majestic backdrop, each frame captures nature’s artistry at its finest. Situated on the foothills of the Mailani range in the enchanting Kumaon region, the resort is popular for family getaways and destination weddings.

Suprabhath Roy Chowdhury as the General Manager

With an illustrious career spanning across 24 years, he has excelled in various senior roles across prestigious hotel chains in India. His extensive experience also includes serving as the General Manager at Holiday Inn Mayur Vihar, New Delhi.

In his current role at voco Jim Corbett, Suprabhath will spearhead the positioning and operational excellence of IHG Hotels & Resorts' first voco property in India. His leadership will be pivotal in establishing voco Jim Corbett as a premier destination, focusing on delivering exceptional guest experiences, innovative service standards and sustainable practices.

Raghvendra Pratap Singh as Director of Sales
Raghvendra brings with him 18 years of varied experience in the hospitality industry with efficiency in hotel sales. He began his journey with the IHG family 4.5 years back and has worked at Holiday Inn Gurugram from 2020 to 2024, before taking on his latest role at voco Jim Corbett.

His skills and abilities include leadership, strategic sales, Business Development, MICE & Weddings sales, client relationship management & new client acquisition.

Tenzin Losel as Executive Chef 

As the opening Executive Chef at voco Jim Corbett, Tenzin brings 24 years of culinary experience. In all his experiences, he was instrumental in supervising kitchen operations, designing menus, training staff, and guaranteeing customer satisfaction. 

His expertise covers a broad range of cuisines, from traditional Indian to international flavors. Committed to quality and hygiene, he is well-versed in HACCP and ISO 22000 standards and prioritizes achieving immersive culinary experiences via collaborative efforts. 

Girish Mamgain as Operations Manager

Girish is a seasoned hospitality professional with 24 years of extensive experience, currently serving as the Operations Manager at voco Jim Corbett. His illustrious career includes a notable tenure as Executive Chef and Sous Chef across prestigious establishments, and thereafter as the General Manager at Corbett Aamod Resort & Spa. He boasts a dynamic skill set, excelling in project management, hotel openings, and team leadership.

Ahmed Faisal as Assistant F&B Manager

Faisal comes with 18 years of inspiring experience across the hospitality industry, with over 12 years of the journey being with IHG. He started as an F&B Executive at IHG in 2005 and worked as a restaurant manager with IHG from 2015 to 2019 before joining voco Jim Corbett as an Assistant Food and Beverage Manager.

A result-oriented professional, Faisal is recognized for thoughtful enhancements to elevate the guest experience. He is skilled in driving business growth through strategic partnerships, financial planning and effective leadership to achieve organizational goals and profitability. At voco Jim Corbett, he aims to achieve service excellence and profitability for food & beverage function.

Surender Singh, Front Office Manager

Surender brings 13 years of experience in the hospitality industry and 5.5 years of experience with IHG. He is adept in managing and developing teams to achieve high performance, compliance with regulations, and exceptional guest service standards.

He is skilled in enhancing guest experiences, optimizing revenue and driving operational excellence. As a front office manager, he has overseen operational budgets, conducted late-night audit operations and prepared financial reports.

About voco
Following its launch in 2018, voco is IHG’s fastest ever brand to go global. With a presence across 25 countries and counting, we’re already on track to deliver our aim of 200 hotels within 10 years of launch, which is testament to the brand’s flexible design application, quick conversion process and the relaxed, welcoming service it provides guests. With an inviting and unstuffy atmosphere, voco hotels create a space where guests can truly unwind and feel at ease. Centered around the brand hallmarks 'Come on in', 'Me time', and 'voco life', voco delivers delightful and uplifting experiences brought to life by easy-going and attentive hosts.

Paul Noronha Appointed As Executive Chef At ITC Maratha Hotel, Mumbai

ITC Maratha, the epitome of luxury hospitality in Mumbai, announces the appointment of Chef Paul Noronha as its Executive Chef. With an illustrious career spanning over 25 years, this Mumbai native Chef brings unparalleled expertise and creativity to his new role, promising to elevate culinary experiences to unprecedented heights at the hotel.

Chef Paul’s tryst with food started during his diploma at Institute of Hotel Management and Catering Technology, Mumbai, where he honed his skills and passion for the culinary arts. Paul’s dedication and talent were further nurtured during his tenure at ITC hotels, where he underwent rigorous training at the WelcomGroup Management Institute, Gurgaon.

Growing with the brands expanding portfolio, Chef Paul worked through the kitchens of ITC Hotels in Delhi to Chennai, catering to the discerning palates of famed ITC Hotels kitchens to patrons which included dignitaries and heads of state like former President of the United States. His culinary prowess was recognized with accolades such as the ‘Smart Chef of the Year award’ during his tenure at Sheraton Chola Chennai.

Returning to his roots, Chef Paul assumed the role of Executive Chef at ITC Grand Central, Mumbai, where his innovative culinary creations and leadership earned him the prestigious Executive Chef of the Year award for two consecutive years.

Now, as the culinary maven behind ITC Maratha's gastronomic offerings, Chef Paul is poised to redefine luxury dining experiences in Mumbai. In many ways this assignment is special to Chef Paul, as it ignites a sense of ‘Homecoming’ nostalgia, since he was the part of pre-opening team heading operations for all- day dining restaurant Peshwa Pavilion, back in 2001 at ITC Maratha.

In his new role, Chef Paul shoulders a big responsibility with two new restaurants Avartana & Yi Jing at ITC Maratha, while driving the cuisine excellence at legacy restaurants Peshawri & Dum Pukht. Chef Paul will be leading a team of talented culinary professionals, focused on curating exquisite menus that celebrate local flavors while embracing global influences; across all dining experiences for the patrons.

We are thrilled to welcome Chef Paul Noronha to the ITC Maratha family," said Bhagwan Balani, General Manager of ITC Maratha. His exceptional culinary talent and unwavering commitment to excellence perfectly align with our ethos of delivering consistent gastronomic repertoire.

Sheraton Grand Whitefield Bengaluru Hotel & Convention Center Welcomes Hitesh Pant as the new Executive Chef

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center is pleased to announce the appointment of Hitesh Pant as the new Executive Chef. With over 14 years of experience in the food and beverage industry, Chef Hitesh brings a wealth of knowledge and a proven track record of excellence to his new role.

Chef Hitesh, in his new position, will oversee the culinary operations at Sheraton Grand Bengaluru Whitefield Hotel, focusing on innovation and excellence across all F&B outlets, from in-room dining to orchestrating culinary experiences for MICE, events, and weddings. Beyond the kitchen, his leadership is marked by a deep commitment to nurturing talent and fostering a collaborative culture that thrives on achievement.

Chef Hitesh, known for his forward-thinking approach and strong leadership skills, has held various senior positions in renowned hospitality establishments, establishing himself as a leader in culinary arts. His expertise spans a wide range of areas, including menu and strategic planning, innovation, and team management.

Throughout his career, Chef Hitesh has achieved significant milestones, including his tenure as Executive Sous Chef at The Oberoi Group of Hotels and Resorts in Bengaluru. During this time, he successfully managed culinary operations, implemented budget strategies, and maintained high standards of customer service. He also played a key role in launching new dining concepts and overseeing renovations to enhance the dining experience.

Mr. Sanjay Gupta, the General Manager of the hotel, expressed his excitement about Chef Hitesh joining the team, emphasizing his expertise and innovative approach to culinary arts.With Chef Hitesh on board, we look forward to elevating our culinary offerings and maintaining our reputation for gastronomic excellence in Bengaluru.”

Chef Hitesh holds a Bachelor of Science from the Institute of Hotel Management and a Bachelor of Commerce. When he is not working, he enjoys spending time with his family which means the world to him.

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Indore Marriott Hotel Appoints Aniket Betawadkar as Executive Chef

Indore Marriott Hotel proudly welcomes Aniket Betawadkar, a seasoned culinary virtuoso with over 15 years of invaluable experience, to its esteemed team. With a wealth of expertise and innovation, Aniket promises to elevate the culinary experience to unparalleled heights.

Aniket’s journey began in 2009 at the JW Marriott Mumbai as a Culinary Associate. Since then, he has consistently demonstrated a passion for excellence, achieving impressive results throughout his career. Notably, he has been recognized for fostering a positive work environment, receiving the highest People Pulse score and achieving compliance for Bureau Veritas’ & COVID-19 guidelines.

Prior to joining Indore Marriott Hotel, Aniket has held significant roles in esteemed brands such as Trident Hyderabad, The Leela Goa, Ibis, Novotel Bengaluru, Techpark, Burj Al Arab, Jumeirah Dubai, and The Dorchester, Park Lane London. Through these experiences, Aniket has not only mastered the art of culinary craftsmanship but has also demonstrated an unwavering commitment to delivering exceptional guest satisfaction.

Aniket’s leadership is expected to inspire and motivate the culinary team to strive for perfection, ensuring that every dish served reflects the hotel’s commitment to quality and guest satisfaction. Through collaborative efforts and his guidance, Indore Marriott Hotel aims to set new standards of culinary excellence, thereby solidifying its reputation as the go-to destination for unparalleled dining experiences in Indore.

The Leela Ambience Gurugram Hotel & Residences Welcomes Italian Culinary Maestro Carmine De Filippo

A new flavourful era begins at the legendary haven

Gurugram, January 2024 – Introducing the latest addition to the culinary team at The Leela Ambience Gurugram Hotel & Residences - Italian Master Chef Carmine De Filippo. Chef Carmine officially joined The Leela Family on December 12, 2023, bringing with him a remarkable career spanning over 30 years.

With a catering background rooted in the heart of Milan, Chef Carmine De Filippo has nurtured his skills through diverse experiences at renowned establishments worldwide. Chef Carmine's journey has left an unforgettable mark, from his impressive time at the Westin Bangladesh and Malaysia to the prestigious Regency Hotel Kuwait and Kempinski Kenya & Djibouti. Most notably, he recently served as the Italian Master Chef for Kenya & Djibouti, where he showcased his gastronomic prowess since July 2017.

A graduate of the esteemed C.A.P.A.C in Milan, Chef Carmine De Filippo's deep love for cooking arts has been guided through a comprehensive diploma in culinary techniques. His dedication to the craft is evident in every dish he creates, making him a perfect fit for The Leela Ambience Gurugram Hotel & Residences's commitment to delivering luxury and dining perfection like never before.

As Chef Carmine De Filippo takes the steering wheel of The Leela Ambience Gurugram Hotel & Residences’s Italian cuisine offerings, guests can expect a ride fueled with authentic Italian flavours and innovative techniques. This exciting addition to the hotel's story solidifies its reputation as a master in the hospitality industry.

The Leela Ambience Gurugram Hotel & Residences is beyond excited to introduce Chef Carmine to their team. Additionally, the team can't wait to witness the remarkable impact of his solid experiences and cookery skills on their hosting experience.