JW Marriott New Delhi Aerocity welcomes Chef Hem Singh as Executive Sous Chef

Chef Hem Singh has been appointed as the Executive Sous Chef at JW Marriott New Delhi Aerocity, marking a significant milestone in his culinary career. With over 13 years of experience in esteemed kitchens across India, Chef Hem brings a wealth of expertise and creativity to the role.

Having honed his skills at celebrated properties such as Taj Lands' End Mumbai, Trident BKC Mumbai, JW Marriott Bengaluru, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, and most recently Raffles Jaipur, his culinary journey reflects a passion for Mediterranean, Indian, and Asian cuisines, as well as a keen appreciation for modern gastronomic trends.
His strengths in menu development, kitchen leadership, cost control, and exceptional guest dining experiences make him a valuable addition to the hotel's team.

Welcomed warmly by Chef Anuraag Narsingani, Director of Culinary, Chef Hem’s innovative approach and mentorship capabilities are expected to elevate JW Marriott New Delhi Aerocity's dining offerings.
Chef Hem expresses excitement about bringing bold flavors and authentic experiences to the table, drawing inspiration from his diverse exploration of royal kitchens, modern gastronomy, and micro-regional cuisine. His appointment promises to enrich the culinary excellence of the hotel.

JW Marriott New Delhi Aerocity welcomes Chef Hem Singh as Executive Sous Chef

JW Marriott New Delhi Aerocity proudly announces the appointment of Chef Hem Singh as Executive Sous Chef. With an impressive culinary journey spanning over 13 years, Chef Hem joins the team with a wealth of expertise and an innate flair for creativity, promising to bring new dimensions to the hotel’s gastronomic offerings.

Chef Hem’s extensive experience includes working with some of the finest hospitality brands in India, such as Taj Lands’ End Mumbai, Trident BKC Mumbai, JW Marriott Bengaluru, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, and most recently, the pre-opening of Raffles Jaipur. His diverse career has allowed him to develop a deep appreciation for Mediterranean, Indian, and Asian cuisines while staying attuned to emerging trends in the culinary world.

Known for his mastery of menu development, kitchen leadership, cost management, inventory oversight, and crafting exceptional dining experiences, Chef Hem’s commitment to excellence sets him apart. His ability to innovate with flavors and mentor aspiring chefs further strengthens his reputation as a dynamic leader in the kitchen.

Welcoming Chef Hem to the team, Chef Anuraag Narsingani, Director of Culinary, expressed his enthusiasm for the new addition. He highlighted Chef Hem’s creativity and dedication, emphasizing the potential for these qualities to elevate the hotel’s dining experiences and contribute significantly to guest satisfaction.

Chef Hem himself shared his excitement about the new role, reflecting on his rich culinary journey that has taken him across India. He spoke about the inspiration drawn from royal kitchens, contemporary gastronomy, and regional specialties, underscoring his belief in the profound connection between food and love. Chef Hem looks forward to introducing bold flavors and offering authentic dining experiences to guests at JW Marriott New Delhi Aerocity, ensuring every meal becomes a memorable affair.

Banyan Tree Krabi Introduces New Executive Sous Chef

KRABI, Thailand (March 2025) — Banyan Tree Krabi has announced the appointment of seasoned culinary professional Ammaraporn Duangphophim (Emma) as the hotel’s new Executive Sous Chef.

Originally from Bangkok where she earned a bachelor’s degree in Hotel Administration, Chef Emma has worked in some of Thailand’s top kitchens and hotels, and brings more than 15 years of culinary experience to this luxury beachfront resort, which was listed in the most recent MICHELIN Guide to Thailand with the distinction of “Two Keys”.

Prior to joining Banyan Tree Krabi, Emma was Chef de Cuisine at Avani+ Mai Khao on Phuket as well as at Anantara Desaru Coast Resort & Villas in Malaysia after several years at the Royal Orchid Sheraton Hotel in Bangkok.

As the new Executive Sous Chef, she will oversee operations at Banyan Tree Krabi’s three dining outlets: The Naga Kitchen, an all-day venue serving international cuisine; Saffron, Banyan Tree’s signature Thai restaurant; and the beachfront Kredkaew Bar.

She joins a culinary team with a solid reputation for upholding Banyan Tree’s commitment to sourcing the most sustainable and seasonal products from local farmers, fishermen and distributors.

“At Banyan Tree Krabi, I am expecting a luxury hospitality experience focused on exceptional food & service, wellness, and environmental sustainability,” she said, noting that she was looking forward to improving her skills and infusing traditional southern Thai recipes into her latest culinary creations.

Among the gastronomic attractions at Banyan Tree Krabi is the Bird’s Nest, a trio of dining pods perched among the trees, and attached by a short walkway to Saffron, which is in turn accessible from the resort by a steep ride in an electric funicular. The panoramic Bird’s Nest tables are one of the most outstanding and photogenic features at the award-winning resort, commanding a spectacular view of the Andaman Sea.

The Resort

Located on tranquil Tubkaek Beach, some 25 km west of the town of Krabi, Banyan Tree Krabi has 72 pool suites and villas, among them seven two-bedroom options, one three-bedroom villa, and a majestic seven-bedroom Presidential Beachfront Pool Villa. The resort backs into a lush forested national park, and each of the 72 rooms faces westward towards uninhabited islands in the Andaman Sea.

Facilities at this 5-star hotel include two restaurants and a beach bar, a beach club, a kids’ club, a fitness centre, meeting rooms, and the award-winning Banyan Tree Spa Krabi.

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.

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.

New Appointments at Courtyard by Marriott Shillong

Linu K as Assistant Executive Housekeeper,  

Shafique Ahmed as Executive Sous Chef and

Khelbas Meetei as Assistant Training Manager

Shillong :  Courtyard by Marriott Shillong proudly announced significant advancements in its leadership ranks, reflecting a commitment to talent development and fostering growth within the organization.

Linu.K has been appointed as the Assistant Executive Housekeeper at the hotel. With an impressive career spanning 13 years, Linu exemplifies unwavering dedication to exceeding guest expectations. Linu brings a wealth of expertise to his new position. Prior to joining Courtyard by Marriott Shillong, Linu was associated with Evolve Back Resorts, Kabini, Four Points by Sheraton, Mahabalipuram, Sheraton Grand Bangalore, Grand Hyatt Mumbai amongst others. 

In his capacity at Courtyard by Marriott Shillong, Linu will lead the housekeeping team with a keen focus on enhancing guest experience, ensuring meticulous attention to detail, and fostering an environment of unparalleled comfort and Hospitality.

Courtyard Shillong has also appointed Shafique Ahmed as their new Executive Sous Chef. Shafique has 14 plus years of experience, bringing a plethora of culinary expertise to his new role. He has been associated with renowned brands like Accor, Hyatt, Hilton and Marriott. 
As the Executive Sous Chef of the hotel, in addition to expanding his skill set to put experiential and gastronomic food and beverage concepts at the forefront, he will oversee the hotel’s culinary operations, which comprise the hotel’s award-winning restaurants, the banquet kitchen, and in-room dining operations. 

On the other side, Ningombam Khelbas Meetei comes in as the Assistant Training Manager at the hotel, with 12 years of diverse experience, including roles as Duty Manager, Regional Manager, Hospitality Trainer etc. Khelbas brings a wealth of knowledge to our team. 

In his new role, Khelbas will play a key part in shaping the foundation of our associates, helping to enhance the work culture and drive excellence at our hotel. We're excited to see the positive impact he will bring!
Welcome aboard, Linu, Shafique and Khelbas!

The Iconic Jw Marriott Mumbai Juhu Appoints Chef Sanket Sunil Satare As The New Executive Sous Chef

Mumbai, 2024 - JW Marriott Mumbai Juhu, Mumbai’s iconic 5-star luxury hotel is pleased to announce the appointment of Sanket Sunil Satare as the New Executive Sous Chef. A skilled leader with over 15 years of experience, Chef Sanket brings with him a dynamic perspective of flair, panache and innovative cooking techniques to JW Marriott Mumbai Juhu. 

 Chef Sanket gained a wealth of experience in some of the finest hotels across the country. After his last role at JW Marriott Mumbai Sahar, Chef Sanket is set to bring his passion, knowledge and creative flair to his new role setting an all-new standard in the culinary industry. His exceptional organizational skills along with his confidence to take up roles and challenges have laid a strong foundation for his guests and team members. 

As the new Executive Sous Chef at JW Marriott Mumbai Juhu, Chef Sanket will build upon the hotel’s prestige and ensure elevated gastronomic experiences for the guests. Additionally, he will manage and train his team members, curate menus, oversee operations, maintain quality culinary and food service standards and assist in inventory control. His excellence in the hospitality industry will further facilitate the hotels commitment and efforts towards extending world class dining offerings to their patrons, and consequently enriching guest experiences.

Park Hyatt Hyderabad welcomes Anil Jaisawal as Executive Sous Chef

Hyderabad, May 2024 — Park Hyatt Hyderabad proudly announces the appointment of Chef Anil Jaisawal as Executive Sous Chef. With over 17 years of experience in the culinary world, Chef Anil brings a guest-focused and goal-driven approach to his role, along with extensive expertise gained from luxury hotels and resorts across the globe.

Before joining Park Hyatt Hyderabad, Chef Anil served as Chef de Cuisine at Al Messila, Doha, a Luxury Collection resort under Marriott, where his focus on people, products, and profit contributed significantly to the culinary success of the establishment. Notable achievements and a dedication to excellence mark his journey in the culinary world. He has held significant positions at renowned properties such as The Residence Maldives, Falhumaafushi, The Imperial in New Delhi, Aquarium Restaurant at Yas Marina in Abu Dhabi, and Beach Rotana in Abu Dhabi, among others.

Chef Anil has demonstrated exceptional leadership skills and a keen eye for detail. His ability to motivate and lead teams has been evident in his roles, where he has supervised individuals in food production and menu planning, ensuring seamless operations and culinary excellence.

Some of Chef Anil's notable accomplishments include successfully reopening Finz, a seafood restaurant, bar, and lounge, working with Michelin Star chefs for special events, and contributing to the successful opening of The Westin Gurgaon. In addition to his professional achievements, Chef Anil has been recognized for his contributions to the culinary world. 

"We are delighted to welcome Chef Anil Jaisawal to Park Hyatt Hyderabad," said the Executive Chef of Park Hyatt Hyderabad, Neeraj Tyagi. "His extensive experience and proven track record of culinary excellence make him an invaluable addition to our team. We are confident that his leadership and expertise will elevate the culinary experience for our guests."

Chef Anil expressed his enthusiasm for joining Park Hyatt Hyderabad, stating, "I am thrilled to be part of such a prestigious establishment known for its commitment to culinary excellence. I look forward to collaborating with the talented team at Park Hyatt Hyderabad and contributing to the hotel's culinary legacy."

Park Hyatt Hyderabad eagerly anticipates the positive impact that Chef Anil Jaisawal will undoubtedly bring to the culinary team and looks forward to a successful journey together.

The Orchid Hotel, Mumbai announces the appointment of Chef Dhairyashil N Raibagkar

As the esteemed Executive Sous Chef, Heading the culinary team. 

Mumbai- The Orchid Hotel, Mumbai proudly announces the appointment of Chef Dhairyashil as its new Executive Sous Chef, poised to lead the Hotels culinary team to new heights of excellence. With a wealth of experience and a passion for culinary innovation, Chef Dhairyashil brings a unique flair to the vibrant food culture of Mumbai.

Chef Dhairyashil's impressive culinary journey includes notable roles at prestigious establishments such as Bristol Hotel in Dubai and Delmon International Hotel in Bahrain. Throughout his career, he has demonstrated exceptional skills in food production, specializing in Indian and Continental cuisine. His expertise in cost control, material management, and menu planning has consistently contributed to the success of the kitchens he has led.

His love for the job stems from his enjoyment of working alongside others, crafting unique culinary creations, and constantly pushing the boundaries of gastronomy. His keen interest in enhancing guest experiences and ensuring satisfaction has always been at the forefront of his approach, motivating him to continually seek new flavors, techniques, and opportunities for growth within the hospitality industry.

Reflecting on his appointment, he expressed his enthusiasm for the opportunity to enhance the culinary experience at The Orchid Hotel, Mumbai. In handling challenges, he maintains a calm under pressure, taking a step back to assess problems before leading to solutions. He believes in collaboration and that seeking input from team members leads to more effective problem-solving.

Chef Dhairyashil stated, "I enjoy working in a bustling environment where creativity thrives, collaborating with talented and like-minded individuals, and expressing myself in a job that I'm passionate about."

InterContinental Marine Drive, Mumbai appoints Lalit Rai as the Executive Sous Chef

Lalit Rai has been appointed as the Executive Sous Chef at InterContinental Marine Drive, Mumbai. In his new role, he will be responsible for heading the culinary department, overseeing banqueting, managing three outlets namely L&S Bistro, Kebab Korner and Dome, as well as handling In-Room Dining services.

Lalit comes with a wealth of experience, having served as an Executive Chef in his previous roles. His career journey has been marked by valuable learning experiences, particularly during his time with JW Marriott Marquis in Dubai. Lalit began his career at Rodas, Powai where he learned the nuances of guest interactions and attention to detail. He then moved to Renaissance Mumbai before joining The Lalit Mumbai. His international experience includes a stint in Dubai, where he had the opportunity to collaborate with renowned chefs from Germany and Italy. Lalit has also worked with Michelin-starred chefs from around the world and contributed to the culinary landscape at Fairfield by Marriott in Lucknow and Orchid Mumbai, among others.

Originally hailing from Lucknow, Lalit holds a BSc in Tourism and Hospitality from Mumbai University. He is committed to promoting local cuisine and plans to introduce seasonal menus as part of his new role. He is also keen on incorporating trends, like barbeque and fusion dishes, to provide a diverse culinary experience. What sets Lalit apart is his commitment to creating dishes from the heart, regardless of the location. His passion for cooking shines through, and he believes that the key to success lies in approaching each day with the same enthusiasm and dedication.

Lalit expressed enthusiasm about joining InterContinental Marine Drive Mumbai, stating, "The hotel is steeped in history, and each outlet has a unique concept and idea. I am excited to contribute to the legacy and enhance the luxury experience for our guests." “We are confident that Lalit Rai's expertise and passion for culinary excellence makes him a valuable asset to our team, and we look forward to the positive impact he will undoubtedly make in his role as Executive Sous Chef.”, states Mr. Jalaj Rohatgi, General Manager.

Alma Resort Appoints Executive Sous Chef

CAM RANH, Vietnam 2024: A seasoned chef with more than two decades of hospitality experience in Europe, Asia, the Middle East, and Australia has been named beachfront family resort Alma’s executive sous chef.

Swiss-born Tiziano Botta has joined 30-hectare Alma on Vietnam’s Cam Ranh peninsula to help oversee its rich culinary landscape comprising 14 dining venues. Beachfront restaurant Atlantis, which specializes in fresh, locally sourced seafood, Italian trattoria La Casa, and Alma Food Court with its array of local and international cuisine, are among the venues under Botta’s stewardship.

Before joining, he was the executive sous chef during the pre-opening of The Heart of Europe in Dubai, overseeing all of the major development’s food outlets.

Previously Botta was executive sous chef at Kuwait’s Waldorf Astoria during its pre-opening. He has also worked as executive chef at the Royal Sands Koh Rong in Cambodia, and executive sous chef at London’s 45 Park Lane, Dorchester Collection, and Suvretta House in St. Moritz, Switzerland.

After studying an apprenticeship at Hotel des Balance in Luzern, Switzerland, he began his hospitality career as a commis chef at Le Grand Bellevue Gstaad. He steadily climbed the career ladder, working as chef de partie at two Michelin-starred restaurants Gaggan in Thailand, with the Caminada restaurant brand in Switzerland, and at renowned chef Peter Gilmore’s Quay Restaurant in Sydney.

He holds two postgraduate degrees in culinary arts and hotel management, has traveled to more than 90 countries, and speaks five languages.

Alma’s executive assistant manager Ingo Stöneberg said Botta was “a highly organized professional” with an excellent track record, who would “maintain high quality, consistency of food and train staff to reach their potential”

The Ambassador Mumbai welcomes Chef Sandeep Chowdhary as the new Executive Sous Chef

Mumbai, March 2023: India’s celebrated iconic hotel from the imperial times, The Ambassador, Mumbai has recently announced the appointment of Chef Sandeep Chowdhary as its new Executive Sous Chef. The hotel has been popular for its culinary fanfare over the past decades in-line with its bespoke, luxurious hospitality in the most popular locality of the maximum city.  

Chef Sandeep will overlook on further continuing the exemplary gastronomic history of the hotel while catering to contemporary guests with his years of expertise. Equipped with an experience of over 15 years in the culinary sphere, Chef Sandeep excels in preparing the choicest regional recipes from across the globe as desired by the guests. With great insights about the importance of seasonal and regional ingredients and the recipes, Chef Sandeep’s menu designing skills are indisputable.

Chef Sandeep previously worked with Mumbai’s popular hotels including The Orchid Hotel, Mumbai; Sun n Sand, Mumbai and The Resort, Mumbai. In his new role at The Ambassador, Mumbai, Chef Sandeep will ensure the smooth functioning of the kitchens of Flavours Café – an all-day coffee shop and The Society – the fine-dine multi-cuisine restaurant. He will also curate contemporary recipes and innovate experiential food concepts to suit the diverse guest palate.

Elated with the appointment, Chef Sandeep Chowdhary, said, “It’s an honour to serve the guests at The Ambassador Mumbai. One of the oldest hotels in the city, The Ambassador Mumbai has been catering to generations of new and revisiting patrons. It’s truly a pleasure to have gotten the chance to be able to present my culinary skills at the hotel while being able to learn better from the diverse and large chef team here.”

Manvendra Rashk, General Manager of The Ambassador, Mumbai, said, “Chef Sandeep is an asset to The Ambassador, Mumbai. His in-depth knowledge of global remote locations and their recipes is truly inspirational. His passion to serve the guests the best sensorial experience through his culinary creations says all of how the gastronomic fanfare of the hotel will elevate further. We welcome Chef Sandeep into The Ambassador Mumbai family.”