The Westin Hyderabad Mindspace announces Arup Panda as Director of Food & Beverage

Arup Panda brings 13 years of culinary expertise to The Westin Hyderabad Mindspace

The Westin Hyderabad Mindspace is delighted to announce the appointment of Arup Panda as the Director of Food & Beverage of The Westin Hyderabad Mindspace, ushering in a new era of culinary excellence for the hotel.

Arup Panda’s Experience and Expertise in the Hospitality Industry

With 13 years of experience in the hospitality industry, Arup is driven by his passion, innovation, and results-driven approach. Throughout a successful career, he has earned the reputation of creating exceptional guest experiences, having worked in both Ultra Luxury and Premium Hotels across India. His expertise spans across operations management, menu development, vendor relations, and cost control, making him a versatile leader in the food and beverage sector.

Arup Panda believes in the power of creating a dynamic environment for his team and is committed to optimizing operational efficiency while upholding the highest standards of service. His leadership is focused on crafting unique culinary experiences, implementing sustainable practices, and fostering a culture of continuous improvement. His strategic vision will play a key role in enhancing the food and beverage offerings at The Westin Hyderabad Mindspace, ensuring that guests enjoy a memorable dining experience.

Responsibilities and Role in Enhancing Dining Experiences

In his new role, he will oversee all food and beverage operations, including menu development, team management, and quality control, with a focus on delivering innovative and sustainable dining options. His leadership will also be instrumental in driving revenue growth by enhancing the hotel’s culinary offerings, aligning them with the brand’s luxury standards, and exceeding guest expectations.

Speaking of his appointment, Arup Panda said, ” I am excited to join the dynamic team at Westin Mindspace to deliver the highest standards of service, while fostering a culture of teamwork and continuous improvement, to create memorable experiences for our guests and patrons. I would like to believe that this is the beginning to a successful journey of taking the coveted experiences and success of Westin Mindspace to new heights.”

Deeppreet Bindra’s Perspective on Arup Panda’s Appointment

Deeppreet Bindra, General Manager of The Westin Hyderabad Mindspace, expressed, “We are delighted to welcome Arup Panda to our team as the Director of Food & Beverage. His extensive experience and passion for culinary excellence will be a great asset to the hotel. We are confident that his leadership will inspire further innovation and elevate our food and beverage offerings.”

The Future of Dining Excellence at The Westin Hyderabad Mindspace

The team at The Westin Hyderabad Mindspace is confident that Arup’s leadership and commitment to quality will significantly contribute to the hotel’s continued success. His appointment is expected to drive exceptional results, enhance the guest experience, and elevate the hotel’s reputation as a premier dining destination.

Kashyap Ruparel appointed Director of Food & Beverage at Hyatt Regency, Pune Viman Nagar

With extensive hospitality expertise, Kashyap Ruparel will lead the food and beverage division, enhancing guest experiences and driving operational excellence at Hyatt Regency Pune.

Hyatt Regency Pune is delighted to announce the appointment of Kashyap Ruparel as the Director of Food & Beverage, with an extensive background in hospitality, customer service, guest relations, event management, and facility management.  Kashyap brings a wealth of expertise to this pivotal role. Over the years, he has demonstrated exceptional leadership, developing and implementing new Standard Operating Procedures (SOPs) across departments while fostering team engagement and operational efficiency.

In his new role, Kashyap will oversee the entire food and beverage division, focusing on enhancing operations, ensuring guest satisfaction, and driving innovative dining experiences.

Kashyap is passionate about creating memorable guest experiences and shares his excitement about working with a growing hotel chain. His interests, which include listening to music, playing football and cricket, gardening, and cooking, reflect his dynamic and well-rounded personality.

A firm believer in the power of determination, Kashyap lives by the mantra, “All our dreams can come true if we dare to pursue them,”

Hyatt Regency Pune, Viman Nagar warmly welcomes Kashyap Ruparel and look forward to his valuable contributions in leading the food and beverage operations to greater success. His innovative spirit and guest-centric approach align perfectly with the hotel’s vision of delivering outstanding guests experiences.

Sheraton Grand Bangalore Hotel at Brigade Gateway Welcomes Raj Kadamuturu as New Director of Food and Beverage

Sheraton Grand Bangalore Hotel at Brigade Gateway proudly announces Raj Kadamuturu as its new Director of Food and Beverage. Raj is an experienced Food & Beverage specialist with a stellar track record spanning 19 years in the hospitality industry, making him an exceptional addition to the Sheraton team.

In his new role, Raj will be pivotal in elevating the dining experience for guests, overseeing the daily operations of the food and beverage division, and innovating with groundbreaking dining concepts. His focus will also include menu development, service supervision, cost control, and maximizing food and beverage revenue, all while ensuring an unforgettable culinary experience for every guest at the outlets at the hotel.

Raj Kadamuturu's extensive background includes prestigious roles in renowned establishments such as Curio Collection by Hilton in Nairobi, The Westin in Pune, and Four Seasons Hotels. His diverse experience and in-depth understanding of international and regional culinary trends make him uniquely qualified to lead Sheraton Grand Bangalore's food and beverage unit effectively.

Raj possesses a formidable set of skills in coaching, creating operational strategies, financial management, and forecasting analysis. He has a notable history of successful pre-openings and executing change management, all while maintaining superior yield management practices.

Passionate about food, wine, and curating handcrafted cocktails, Raj has always prioritized delivering exceptional dining experiences. Beyond his professional commitments, he explores global culinary arts and wines, crafts signature cocktails, and immerses himself in music and travel. He holds a Diploma in Hotel Management from the Institute of Hotel Management, Catering Technology & Applied Nutrition in Goa.

“I am incredibly excited to embark on this journey with Sheraton Grand Bangalore and contribute to its esteemed reputation for excellence. My goal is to work collaboratively with the team to craft unique and memorable dining experiences that captivate our guests,” expressed Raj Kadamuturu.

With his proven leadership and vision, Raj Kadamuturu is poised to elevate the Sheraton Grand Bangalore Hotel at Brigade Gateway's food and beverage operations to new heights.

Four Seasons Hotel Bengaluru appoints Kazim Mehdi as Director of Food & Beverage

Four Seasons Bengaluru is delighted to announce the appointment of Kazim Mehdi as the new Director of Food & Beverage. Kazim brings a wealth of knowledge and expertise to this prestigious role with over 18 years of experience in the luxury hospitality and having previously worked in some of the most renowned properties across the Middle East, India, and East Africa. His appointment underscores the brand's dedication to providing exceptional guest experiences and upholding its reputation for excellence.

Known for his confidence and resourcefulness, he has consistently demonstrated a strong business acumen and an exceptional ability to lead and inspire teams. In his most recent role as Director of Food & Beverage at Conrad Bengaluru, Kazim successfully led his team while striving for brilliance; which aligns with the hotel’s values and makes him an ideal fit for Four Seasons. 

Kazim’s appointment at Four Seasons Bengaluru marks a new chapter in his illustrious career. His vision for the F&B division aligns perfectly with the brand’s commitment to delivering exceptional guest experiences. “I am excited to join the Four Seasons Bengaluru team and look forward to contributing to the continued success and innovation of the property’s Food & Beverage offerings," said Kazim Mehdi.

Four Seasons Bengaluru eagerly anticipates the fresh perspectives and dynamic leadership that Kazim Mehdi will bring to the table as he embarks on this exciting journey with the brand. 

Sofitel Mumbai BKC Promotes Sidney DCunha To Director of Food & Beverage and Culinary

Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, has just announced the promotion of Director of Culinary Sidney DCunha to Director of Food & Beverage and Culinary. 

Sidney, who joined Sofitel Mumbai BKC in 2022, has since then been instrumental in further developing the hotel’s robust culinary offerings. Through a series of unique food festivals, visits by a variety of guest chefs, and an immense interest in progressively bettering the hotel’s many restaurants and bars, Sidney has played an instrumental role in carving a niche for Sofitel Mumbai BKC on Mumbai’s innovative restaurant scene. What’s more, since his arrival. Sidney and his team have enjoyed numerous accolades for the hotel’s restaurants & bars, bestowed by some of the country’s finest publications and reputed organizations.

Sidney has also played a crucial role in the hotel’s adoption of Winnow, a food waste management solutions company which develops AI tools to help chefs run more profitable, sustainable kitchens, by cutting food waste in half. 

Having grown up in the busy metropolis of Mumbai city, Sidney has had an interest in food and cuisine since a young age, which led him to the Institute of Hotel Management, Mumbai. Following this, he joined a leading luxury chain of hotels for a few years and honed his skills. His thirst for further specialization propelled him to pursue Food Service Management from Cornell University (E-Cornell, 2011), Hospitality Management (E-Cornell, 2012), and Food Safety: Managing with HACCP System from American Hotel & Lodging Education Institute (2012). 

Having worked with some of the leading Michelin star venues in New York, under celebrity Chefs such as Michel Roux Snr, Floyd Cardoz, and Hemant Oberoi in India, Sidney brings close to two decades of experience in the culinary space. His last assignment was with The Conrad Hotel in Pune, first as Executive Chef before becoming Culinary Director in January 2022. He recently bagged the third position in Power 25 Culinary, 2022 by Hoteliers Web.  

He first began his culinary journey in 2002, training at properties like the ITC Grand Maratha Sheraton and The Oberoi, Mumbai before joining the Taj Management Training Program, working at Taj hotels in Delhi and Chennai during this time.

Sidney then joined The Taj Mahal Palace & Tower in Mumbai, as Junior Sous Chef at Masala Kraft Kitchen, in 2006. This was followed by a year spent at The Taj Pierre New York and The Taj Boston, where he introduced Indian food to the hotel menus, as a specialty Indian chef. In 2008, D’Cunha returned to The Taj Mahal Palace & Towers in Mumbai, this time as Sous Chef (CDC) at Masala Kraft. In March 2012, he switched culinary focus and joined Golden Dragon as Sous Chef. 

In 2014, Sidney moved to Bangalore to join The Ritz Carlton there as Chef de Cuisine during the hotel’s pre-opening. He quickly moved to the role of Executive Sous Chef, working across restaurants, banqueting, and events. In 2015, he moved to Pune and the JW Marriott Hotel as Executive Sous Chef. He then joined the brand’s Mumbai property from 2017-2019, before joining 

Throughout his career, Sidney has developed rich culinary experience and the ability to cater to both Indian and international palates. He also brings with him a deep knowledge of structuring culinary teams, launching new culinary concepts, and working with large-scale banqueting, all while keeping an eye on the bottom line. 

When not in the kitchens of Sofitel Mumbai BKC, Sidney is often seen engaging with his guests and entertaining them with his stories from across the seas.  During his downtime, he likes catching football matches and spending time with his family. 

Novotel Hyderabad Airport appoints Mr. Awadesh Kumar Jha as the new Director of Food and Beverage (F&B)

Hyderabad, February 2024: Novotel Hyderabad Airport (NHA) located at GMR Aerocity, Hyderabad is delighted to announce the appointment of Awadesh Kumar Jha as the new Director of Food and Beverage (F&B). With a distinguished career in the hospitality sector, he brings a wealth of experience and expertise to his new role.

He began his remarkable professional journey in 2007 as a Liquor Promoter and Beverage Consultant at Tulleeho Portal PLC, New Delhi. Throughout his career, he has held key positions at some of the most prestigious hotels in India, including Vivanta Taj Blue Diamond Pune, Accor - ibis Pune, Novotel Guwahati and Pune, Radisson Blu Nagpur, and IHG Hotels & Resorts- Holiday Inn Mumbai.

As a graduate of IHM, Mumbai with a Bachelor's degree in Hotel Management, he has continually demonstrated his dedication and excellence in the field of hospitality sector. He has also completed the India Executive Leadership Program at Accor Hotels, for enhancing his leadership skills and industry knowledge. 

"We are thrilled to welcome Mr. Awadesh Kumar Jha to the Novotel Hyderabad Airport, said Mr. Sukhbir Singh, General Manager of Novotel Hyderabad Airport."His extensive experience and proven track record in delivering exceptional dining experiences make him the perfect fit for our team. We are confident that under his leadership, our F&B department will reach new heights of success."

Novotel Hyderabad Airport eagerly anticipates Awadesh Kumar Jha's visionary leadership and profound expertise, expecting him to play a pivotal role in propelling the hotel's food and beverage department towards new horizons of culinary innovation, guest satisfaction, and operational excellence.