Appointment

Karam Dogra

Sheraton Grand Palace Indore has appointed Karam Dogra as the Executive Chef. Previously he was associated with Dyota Hospitality Delhi as the Director of Operations. With over 20 years of experience, he has worked with ITC, Radisson, Hilton and Shangrila. A skilled culinary professional, Chef Karam specializes in Continental as well as Indian Progressive cuisine.

Uttam Dey

Uttam Dey has been appointed as Chef De Cuisine at Hyatt Centric MG Road Bangalore. After completing his diploma in Hospitality Management from I.S.M.S Midnapore, Uttam worked with Hyatt Regency Kolkata, The Lalit Grand Palace, Srinagar, Hindustan International Kolkata, Mansing Palace, Clarks Amer.

Shrikant Patro

The Ritz-Carlton, Pune has appointed Shrikant Patro as Associate Director, Food & Beverages. With over 13 years of experience he has worked with Renaissance Mumbai and JW Marriott Sahar and was the Director of Restaurants and Bars at JW Marriott Mumbai Juhu. Shrikant holds a BSc in Hotel Management and Hospitality Administration from Naval Institute of Hotel Management, Mumbai.

Chef Feroz Patel

Courtyard by Mariott Pune Chakan has appointed Feroz Patel as ‘Executive Chef’. He completed his Hotel Management & Catering Technology (HMCT) degree at Pune University and has 15 years of experience. He has worked with Sarovar Group, Premier Inn, Citrus Hotels, and Carnival Cruise to name a few. His last assignment was with Le Meridian Nagpur as Executive Chef.

Sandeep Panwar

DoubleTree by Hilton Gurugram Baani Square has appointment Sandeep Panwar as the Executive Chef. With over 2 decades of experience, he specializes in western cuisine. Chef Panwar has been associated with many luxury hotels & brands. An alumnus of GIHM Dehradun, Chef Panwar hails from Uttarakhand.

Amir Raza

Aamir Raza has joined as Food and Beverage Manager at Radisson Blu Greater Noida. He will be responsible for planning and executing external and internal communications regarding F&B service in the hotel. He will also be responsible in creating a great guest experience. Prior to accepting this position, he has worked in different cities in India and abroad with brands like Marriott, Hyatt, IHG, Starwood, Radisson and Lemon Tree Hotels.

Ajish Menon

Ajish Menon is the new Executive Assistance Manager, Food & Beverage at JW Marriott Bengaluru. Ajish has over 18 years of experience in Food and Beverage hospitality chains. He previously served at Marriott Kochi, JW Marriott Cairo, The Leela Ambience Gurugram, The Dusit Deverana & D2, The Kempinski New Delhi, The Leela Palaces, Hotels and Resorts and The Oberoi Group.

Vivek Pillai

Chef Vivek Pillai is the new Executive Sous Chef at Courtyard by Marriott Bengaluru Hebbal. With over 12 years of experience in Marriott, Sheraton, and The Leela, he has expertise in managing operations, developing menus, catering for a large number of people. He was awarded Manager of The Year by Sheraton.

Chef Anuj Kapoor

Chef Anuj Kapoor, Executive chef at Radisson Blue, Greater Noida, graduated from IHM Lucknow. Starting as Management Trainee with The Park Hotels Delhi, Bangalore, Kolkatta, has an experience of over two decades with a wide spectrum of Food & Beverage business. He has created some of the most exciting F&B concepts for brands in India and abroad such as Olive Bar & Kitchen, Olive Beach, Set’z (Zest), Manré, Café Amor, Cha Shi, Café E, Kebab Khan, Zazen and Kink In past. He launched/operated F&B operations for Compass Group PLC, 3 Sheraton properties, Executive Chef of The Grand, New Delhi & Azaya Beach resort Goa. Recently he launched two concept restaurants named ‘Varr’ and ‘Jal, Jalebi & Beyond’. He has worked with many internationally renowned Chefs like Greg Malouf, Massimo di Luca, Manu Feildel, Catherine Claringbold, Antonio Carluccio.