Black Rock Hotels & Resorts has promoted Vivek Bhardwaj to Vice President – Business Development & Pre-Opening, recognising his leadership and contributions as General Manager of Pushkara Resort & Spa in Ajmer. Announced in Jaipur on 29 October 2026, the promotion comes as the group prepares for its next phase of growth.

In his new corporate role, Vivek Bhardwaj will support the company's business development initiatives and pre-opening activities as it expands its hospitality portfolio across Rajasthan and other markets. His experience in managing a resort property is expected to support the group's plans for developing and launching new hotels.

During his tenure as General Manager at Pushkara Resort & Spa, Bhardwaj gained hands-on experience in resort management, guest service and daily hotel operations. He will now use this operational understanding to support new hotel development opportunities, coordinate pre-opening preparations and work with operational teams to help bring upcoming properties into the group's portfolio.

Commenting on the promotion, Anshul Bhargava, Chairman of Black Rock Hotels & Resorts, said, “Vivek Bhardwaj has made valuable contributions to Pushkara Resort & Spa and demonstrated strong leadership in managing resort operations. As we prepare for new hotel openings, his operational experience and understanding of our business will be important in bringing new properties into the portfolio. This promotion reflects our confidence in his ability to take on a larger role in the company's growth.”

The appointment comes as Black Rock Hotels & Resorts prepares to expand its presence through several upcoming hospitality projects. These include the group's 241-room Kingsbury hotel in Udaipur, along with signed properties in Jim Corbett and Vrindavan.

With Bhardwaj moving into a corporate leadership position, the group aims to strengthen its business development efforts and prepare for upcoming openings while drawing on his experience in hotel operations and guest service.

Hyatt Regency Chennai has appointed Chef Sradhanjali as Sous Chef at Focaccia, its signature Italian restaurant. Bringing experience in Italian fine dining, she joins the culinary team with a focus on authentic flavours, quality ingredients and memorable dining experiences.

Chef Sradhanjali's interest in cooking began at home, where her curiosity and love for experimenting with flavours shaped her culinary journey. Over time, Italian cuisine became her forte, drawing her towards its emphasis on simplicity, fresh ingredients and precision in preparation.

Her professional journey includes experience at leading hospitality establishments such as Jumeirah in Bahrain, Park Hyatt Hyderabad and The Oberoi Udaipur. Working in these kitchens helped her develop her skills and understanding of professional culinary operations.

At Focaccia, Chef Sradhanjali aims to bring her knowledge of Italian cuisine to the restaurant's dining experience, celebrating authentic flavours and creating dishes that bring people together. Her approach is guided by discipline, attention to detail and a commitment to maintaining the quality and consistency expected from Italian fine dining.

She also looks forward to showcasing the ingredients, techniques and traditions that define Italian cooking, with each dish reflecting the importance of careful preparation and thoughtful presentation. Her appointment further strengthens the culinary team at Hyatt Regency Chennai as the hotel continues to focus on distinctive dining experiences built around quality, craftsmanship and hospitality.

Le Méridien Gurgaon has appointed Chef Bam Bahadur Sunar as its new Asian Chef. With experience across leading hospitality properties in India and the Maldives, he brings a strong understanding of culinary traditions, creative food presentation and guest expectations.

Chef Sunar's culinary approach combines authentic flavours, quality ingredients and contemporary presentation. He focuses on developing dishes that balance creativity with consistency while maintaining high standards in food preparation and kitchen operations.

Before joining Le Méridien Gurgaon, Chef Sunar worked with several established hospitality brands, including Varu by Atmosphere, Maldives; Le Méridien Amritsar; Pride Plaza Hotel Aerocity, New Delhi; Crowne Plaza New Delhi Okhla; JW Marriott Aerocity; The Westin Gurgaon; The Claridges Surajkund; and Club Mahindra Varca Beach Resort, Goa. His experience across these properties has exposed him to different culinary environments, kitchen operations and changing guest preferences.

Sharing his culinary philosophy, Chef Bam Bahadur Sunar said, “My culinary journey has always been inspired by tradition and driven by a passion for cooking. I believe in bringing authentic flavours together with creativity and thoughtful presentation to create memorable dining experiences. My focus remains on continuous learning, exploring new culinary trends and delivering quality that meets guest expectations.”

In his new role, Chef Sunar will focus on Asian cuisine, with an emphasis on flavour development, ingredient selection, recipe innovation and presentation. His interests in exploring emerging food trends, experimenting with new recipes and food photography reflect his passion for both culinary creativity and the visual appeal of food.

Beyond creating dishes, Chef Sunar places importance on food safety, kitchen hygiene and maintaining high standards in food and beverage production. His experience working with multicultural teams and adapting to fast-paced hospitality environments also supports effective kitchen coordination and consistent execution.

At Le Méridien Gurgaon, Chef Bam Bahadur Sunar will bring his experience and passion for Asian culinary traditions to the hotel's food and beverage operations, with a focus on quality, innovation and guest satisfaction.