New roles for the industry’s movers and shakers
Courtyard by Marriott Pune City Centre
Amit Kumar has been appointed as director of operations at Courtyard by Marriott Pune City Centre. Kumar brings with him a cross functional experience of over 14 years in operations, sales and training in the hospitality industry. In his capacity as director of operations, he will be responsible for all aspects of hotel operations. Prior to joining Courtyard by Marriott Pune City Centre, Kumar served as hotel manager at Premier Inn Pune, Kharadi.
The White Owl Brewery & Bistro, Mumbai
Chef Dinesh Bherwani has been appointed as executive chef of The White Owl Brewery & Bistro, Mumbai. He has earned his hospitality and culinary education from Les Roches International School of Hotel Management and Le Cordon Bleu respectively. With over five years of experience, Chef Bherwani has worked with Michelin star restaurants and chefs like Chef Graham Elliot. In his new role, Chef Bherwani hopes to bring his personal style to the dishes mingled with a contemporary flair true to the spirit of The White Owl.
JW Marriott Hotel New Delhi Aerocity
Ashish Nehra has been appointed as food and beverage manager of JW Marriott Hotel New Delhi Aerocity. Nehra started his career with the Oberoi Group at The Oberoi, Amarvilas, Agra as front office assistant. He then went on to graduate from Oberoi Center of Learning and Development in 2008 and joined The Oberoi, New Delhi and held various responsibilities as assistant manager, food and beverage. In December 2011 he moved to Wildflower Hall, Charabra, Shimla as food and beverage service manager before moving to The Oberoi, Udaivilas, Udaipur.
Dilpreet Singh Bindra has been appointed as director of operations for JW Marriott Hotel New Delhi. Bindra started his career as a management trainee at Taj Mahal Palace and Towers Mumbai and worked as assistant manager in food and beverage operations at the hotel for two years. Following that, he was part of the pre-opening team at Taj Exotica Bentota, Sri Lanka. He came back from Sri Lanka and joined Vivanta by Taj, New Delhi as restaurant manager and eventually became the food and beverage manager of the hotel. He then went on to join Taj Palace New Delhi as the director of catering. Following a long stint there he became the general manager at The Gateway Resort, Damdama Lake before moving to his current role.
Chef Kim Dae Hyeon has been appointed as chef de cuisine at Akira Back, JW Marriott Hotel New Delhi. Chef Hyeon started his career as a senior staff at Kiyomizu Japanese Restaurant, Sheraton Walker Hill Hotel. After spending 10 years there he joined Yellowtail at Ballagio as sushi chef where he worked under Chef Akira Back before moving to Sheraton Walker Hill Hotel as cooking assistant manager.
Chef Pavan Kumar Chennam has been appointed as executive sous chef at K3, JW Marriott New Delhi Aerocity. Chef Chennam started his career at ITC Hotel, The Kakatiya, The Luxury Collection, Hyderabad as junior sous chef after which he moved to ITC Hotel, The Maratha, The Luxury Collection, Mumbai. He then moved on to banqueting and conventions where he was heading a team of 25 associates under the guidance of Chef Imtiaz Qureshi. Following this stint, he moved to Dumpukht restaurant as the sous chef before moving to ITC Hotel, The Maratha Mumbai, The Luxury Collection as senior sous chef.
Chef Yip Wai Leong has been appointed as chef de cuisine at K3, JW Marriott New Delhi Aerocity. Chef Leong started his career as a dim sum chef at Penang Mutiara Beach Resort, Penang following which he was the dim sum chef in hotels like Rasa Sayang Hotel, Penang and M/V Star Aquarius. He then went on to join Burj Al Arab, UAE as wok chef after which he joined Fairmont Hotel, Malaysia Peark Ipoh. He then moved on to become the master Chinese chef at Nambawan Trophy Sea View Restaurant and then the executive Chinese chef at Tower Club Taipan Restaurant, Philippines. He then shifted his base and became the executive chef at The Monk, Galaxy Hotel before moving to Chi Lounge Modern Chinese Cuisine as Chinese master chef.
JW Marriott Mussoorie Walnut Grove Resort & Spa
Chef Sunil Kumar has been appointed as executive chef at JW Marriott Mussoorie Walnut Grove Resort and Spa. Chef Kumar is a graduate of the Asan Memorial Institute of Hotel Management in bakery and pastry as well as western cuisine. He started his career with The Oberoi, Bengaluru in the at a commis chef. After spending three years there, Chef Kumar moved to PNO Cruises. He joined the Marriott family in September 2005 at the Courtyard by Marriott, Chennai as executive sous chef and was second in command for kitchen operations in the hotel.