New roles for the industry’s movers and shakers
JW Marriott New Delhi Aerocity
JW Marriott New Delhi Aerocity has appointed Ankur Chawla as director of beverages of the hotel and manager – Akira Back & JW Lounge. Chawla started his career with Taj Mahal Palace and Tower, Mumbai in June 2008 where he underwent training in various departments of the hotel and joined as the assistant manager for Wasabi by Morimoto, Taj Mahal Hotel, New Delhi in October, 2009. He was later appointed as the restaurant manager for Wasabi by Morimoto and Machan. Apart from his association with Taj Group of Hotels for about four years, he also gained experience of launching standalone restaurants such as Masala Library by Jiggs Karla and Made in Punjab.
Pullman and Novotel New Delhi Aerocity
Vishrut Gupta has been appointed as director of food and beverage at Pullman and Novotel New Delhi Aerocity. In his new role, Gupta will head the entire F&B division for the signature restaurants and bars of both the hotels. He will oversee the smooth functioning of the F&B department. He will be responsible for planning and execution of the annual promotions calendar, managing and executing events held at Pullman and Novotel. Gupta was previously the F&B director at Starwood Hotels and Resorts, The Westin Pune Koregaon Park. He has worked with brands like Reliance Industries; The Leela Kempinski, Mumbai; ITC Grand Central, Mumbai and ITC Mughal, Agra.
Park Hyatt Hyderabad
Thomas Abraham has been appointed as general manager of Park Hyatt Hyderabad. Before joining the Park Hyatt Hyderabad team, Abraham was the general manager of Park Hyatt Goa Resort and Spa for nearly four years. Prior to that, he was the resident manager of Grand Hyatt Mumbai. Abraham started his hospitality journey with the Oberoi Hotels, Mumbai as assistant banquet manager, soon after he completed his diploma in hotel management in 1992 from Les Roches, Switzerland.
Bertolli Olive Oil
Italy’s Bertolli Olive Oil has appointed celebrity chef Ranveer Brar as the brand ambassador for its olive oil portfolio on Indian shores. One of the most popular Indian chefs, Chef Brar is famous for representing Indian food across the globe with over 20 years of experience in the food industry and more than 10 years at kitchen management positions across India and USA. Chef Brar is renowned for his knowledge about the history of food, his expertise in various world as well as regional cuisines and also his proficiency in food styling and food photography.
Sheraton Hyderabad Hotel
Sheraton Hyderabad Hotel has appointed Shibil Malik as general manager. Prior to his new assignment, he was the cluster executive assistant manager of sales and marketing for The Westin Hyderabad Mindspace and Sheraton Hyderabad Hotel. With over 17 years of experience in the hospitality and banking industry, Malik has been part of many significant assignments.
JW Marriott Mumbai Juhu
Chef Venecio Cadavida has been appointed as Japanese specialty chef at JW Marriott Mumbai Juhu. Born and brought up in Philippines, Chef Cadavida is a sushi master and is also known for his exquisite culinary skills that he has acquired over the last 11 years of experience across varying restaurant concepts. Cadavida has trained at various hotels across the globe namely ITC Hotels Grand Bharat Gurgaon, Louis Café and Restaurant, CASA Ysabel Caffe Restaurant, YABANI Restaurant, Tokyo on the Rocks Restaurant, etc.
Hyatt Pune Kalyani Nagar
Hyatt Pune Kalyani Nagar has appointed Sethuraman Sundaram as the food and beverage manager. In this role, Sundaram will direct and oversee food and beverage operations of the hotel. This will include the banqueting facilities and restaurants namely Baan Tao, Eighty Eight and Fish Bowl. He will be responsible for maintaining the service quality, ensuring guest satisfaction and smooth operations of the restaurants. Sundaram has over 13 years of work experience in the hospitality industry. He has worked with different Hyatt properties in roles like food and beverage trainer, all day dining manager, pre-opening banquet manager and assistant director of food and beverage in prime Hyatt properties of Mumbai and Pune.
High Ultra Lounge
High Ultra Lounge, south India’s tallest rooftop restaurant, has appointed Myo Zaw Aung as executive chef. In his role, he will be responsible for overseeing the restaurant’s dining venues, catering and culinary events, as well as further enhancing the restaurant’s culinary offerings. Previously, Chef Aung worked as chef de cuisine, executive sous chef, chef de partie in Sofitel, Anantara Hotels & Resorts Spas, Byblos Hotel, Chameleon Restaurant & Club Lounge, Le Royal Meridien Spa & Resort West Marina Beach, etc.