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 Den Bengaluru appoints Chef Prabir Kumar Saha as Executive Sous Chef

February 2024: The Den, Bengaluru, proudly announces the appointment of Chef Prabir Kumar Saha as its esteemed Executive Sous Chef. With a rich culinary background spanning over 19 years, Chef Saha brings a wealth of experience and expertise to the renowned luxury hotel.

Prior to joining The Den, Chef Saha served as the Executive Chef at ITC Fortune, where he exhibited exceptional leadership skills in managing four F&B outlets, including an Indian specialty restaurant and banquets accommodating 300 to 400 guests. His unwavering passion for food and dedication to maintaining impeccable standards perfectly align with The Den’s commitment to delivering an extraordinary dining experience.

He gained refined experience by working at renowned hospitality brands across India such as Chokhi Dhani Ethnic Resorts Jaipur, Days Inn by Wyndham Hotel and Resorts, Panipat, Ramada Plaza JHV Varanasi, Ayada Resorts and Spa Maldives, The Lalit group of Hotels Jaipur, Whispering Palms beach resort Goa, Country Club Hotel Goa, Fort Aguada Beach resorts and many more well-known hospitality brands,

Chef Saha's culinary journey is marked by his adherence to high hygiene levels in the kitchen and a commitment to pursuing a challenging career in hospitality. His proven track record in managing kitchen operations, controlling wastage, and implementing innovative strategies makes him an ideal fit for The Den, Bengaluru.

"We are thrilled to welcome Chef Prabir Kumar Saha as our Executive Sous Chef at The Den, Bengaluru. With over 19 years of culinary expertise, Chef Saha's dedication to quality, love for food, and impressive track record make him a valuable addition to our team. Under his guidance, we are excited to elevate the dining experience at The Den to new heights," said Vinesh Gupta, General Manager of The Den, Bengaluru.

Enthusiastic about his new role, Chef Saha states, "I am truly honored to embark on this exciting new chapter at The Den Hotel and collaborate with the exceptional team here. I am eagerly anticipating the opportunity to craft innovative menus, showcasing the incredible local produce, and ensuring memorable dining experiences for our esteemed guests.

About The Den, Bengaluru: The Den, Bengaluru, the first hotel expansion by the renowned Israeli hospitality chain, Dan Hotels. Crafted for modern travellers, this premium staycation destination opened its doors in India in 2017. With its sleek pad of comfort and modern touch, The Den appeals to both the modern globetrotter and classic travellers. Located in the prime business hub of Whitefield, The Den stands out as an urban haven of quiet and relaxation amidst the bustling outer world. The Den, Bengaluru offers a comprehensive range of services that cater to every guest's needs. Whether guests are here for business or pleasure, The Den ensures a seamless and memorable stay experience. With its commitment to excellence, The Den stands above the rest, providing genuine hospitality and creating an environment where modern travelers can experience luxury and comfort in perfect harmony.

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”