October 2022, New Delhi: ‘ZANA Lake resort, Udaipur’, the maiden boutique resort of the swiftly emerging hospitality company, ‘Espire Hospitality Group’ has appointed Avinash Handoo as the Executive Chef. In this position, Chef Avinash will spearhead the culinary operations of this exclusive 30-room lakefront resort and will take the guests on a culinary journey of bespoke experiences, delightful flavours, and sustainable ingredients.
Chef Handoo brings with him a flavourful experience of over 25 years and is an expert in Indian and continental cuisine. In his past experience, he has worked with some of the leading hospitality brands including Hilton Hotels & Resorts, Radisson Hotel Group and Le Meredien. The key to Chef Avinash’s success is his intuitive focus on the customer experience - an approach perfectly aligned with his new role at ZANA Lake Resort, Udaipur. With his reverence for fresh and organic ingredients, he is attuned to providing a nourishing experience to every guest.
Chef Avinash is the winner of the ‘3rd Le Cordon Bleu IFOWS’ culinary cup and has also won two gold medals and one bronze medal in the ‘Mango Culinary Contest’ organized by the Delhi Tourism.
Shares Akhil Arora, Chief Operating Officer, Espire Hospitality Group, “We are delighted to have Chef Avinash Handoo on board and look forward to create a dining culture that combines sensorial pleasures with a conscious culinary philosophy. We are positive that he will be an asset to our team and will infuse his creativity, valuable wealth of experience, and impressive cuisine style to create dining experiences that are both indulgent and nourishing.
About Espire Hospitality Group
Espire Hospitality Group is the owning company of India’s most magnificent luxury resort ‘Six Senses Fort Barwara’, own and operate a mid-market resort chain ‘Country Inn Hotels and Resorts’ and operate a luxury boutique resort brand ‘ZANA - Luxury Escapes’ that is a confluence of luxury and top notch hospitality. The group plans to open 20 hotels and resorts in next 2 to 3 years.
