Moxy Mumbai, Andheri West Appoints Culinary Maestro Rahul Karve as the Head Chef

September, 2024 - Moxy Mumbai, Andheri West Marriott International's vibrant young hotel brand, is pleased to announce the appointment of Rahul Karve as the Head Chef of the newly launched Moxy Mumbai in Andheri West. With an impressive culinary background and extensive experience in prestigious hospitality establishments, Rahul brings a wealth of knowledge and creativity to the Moxy culinary team.

Rahul Karve began his culinary journey at The Taj Mahal Palace, Mumbai, gaining invaluable industry experience. He then joined TAJ SATS Air Catering Ltd., Mumbai, as a Chef De Partie, excelling in Japanese and Continental cuisines. Rahul served at Renaissance Mumbai Convention Centre Hotel, specializing in Japanese cuisine and leading the Indian and Asian sections. He led as the Sous Chef at Hyatt Pune, overseeing menu development and banquet setups. His expertise further expanded at Sahara Star Hotel, Mumbai, where he pre-opened the Modern Asian Restaurant E.A.S.T and implemented sustainable food concepts. At JW Marriott Sahar, Mumbai, Rahul managed JW Café, In-Room Dining, and the Executive Lounge, focusing on food cost control and guest satisfaction.

Throughout his career, Rahul has demonstrated his culinary skills in various cuisines, including Japanese, Oriental, Western, Indonesian, and Awadhi. His dedication to culinary excellence has earned him numerous accolades, including the "Youngest Chef of the Year 2021" by the Food Critics and Bloggers Association of India and the "Rising Star of the Year 2021" by the International Hospitality Council, London, and IIHM.

Rahul has also been an active participant in culinary competitions and masterclasses, sharing his knowledge and expertise with aspiring chefs. His achievements include judging prestigious competitions and conducting demo lectures at renowned hotel management colleges.

At Moxy Mumbai Andheri West, Rahul Karve brings his innovative vision and exceptional skills to create a unique gastronomic journey. Under his leadership, the hotel's culinary offerings are set to reach new heights of excellence. Guests can anticipate unforgettable dining experiences, showcasing the very best of fine cuisine, as Chef Rahul brings his visionary approach to the Moxy Mumbai Andheri West.

B Visu will head Alto Vino, Bengaluru Marriott Hotel Whitefield’s Italian restaurant

Chef B Visu will create a new menu for the Italian fine-dining restaurant Alto Vino, featuring an array of innovative dishes that blend traditional flavours with modern techniques

Bengaluru Marriott Hotel Whitefield announced the appointment of Chef B Visu, popularly known as Chef Visu, as the new Specialty Chef for Alto Vino, the hotel’s renowned Italian restaurant. In his 16 years of extensive culinary experience, he has worked in restaurants across Australia, the UAE, and India.

Chef Visu began his culinary career in 2009 as a Commis Chef at THE Park Hotels in Chennai. Then, he became a Chef De Partie at Hyatt Regency in Chennai and Carluccio’s in Abu Dhabi. Over his career, Chef Visu has shown his wide-ranging skills in Western, Italian, Greek, and Mediterranean cuisines. His proficiency in cost control techniques, menu development, and modern plating and presentation techniques, coupled with his ability to maintain the highest standards of kitchen cleanliness and sanitation, make him a valuable addition to the team.

The chef has also established a firm foothold on the world map through his prominent roles, including Sous Chef at Aloft Perth, Paparazzi in Mandurah, and Best Western in Tamworth. Internationally, he has significantly contributed as a Sous Chef at the Majestic Hotel Tower and Omnia by Silvena Rowe in Dubai. His career is notable for his successful pre-opening experiences, making him well-suited for innovative culinary projects.

“We are thrilled to have Chef Visu join our team,” said Vivek Sharma, General Manager at Bengaluru Marriott Hotel Whitefield. “His passion for culinary excellence and extensive experience in Italian and Mediterranean cuisines will undoubtedly enhance our offerings at Alto Vino. We look forward to the creativity and expertise he will bring to our guests.” 

He further stated, “Guests can look forward to a revitalised menu at our Italian fine dining in Alto Vino, featuring an array of innovative dishes that blend traditional flavours with modern techniques, all crafted under the expert guidance of Chef Visu.”

Chef Visu’s professional certifications include a Certificate IV in Commercial Cookery from VETASSESS Australia, an International Certificate in Emergency First Aid at Work (HABC Level III), and a PIC Award certification based on Dubai Municipality requirements. His dedication to continuous learning and development in the culinary field is evident through his various accolades and industrial training experiences.