JW Marriott Kolkata has appointed Pappu Singh as Director of Culinary, strengthening its culinary leadership with a hospitality professional who brings more than 22 years of experience across luxury hotels, fine dining and large-scale banqueting operations.

Singh joins the Kolkata property following his most recent assignment as Executive Chef at The Oberoi Beach Resort, Sahl Hasheesh, Egypt, where he led culinary operations across multiple dining venues and banquet facilities.

His career includes senior culinary roles at several prominent hospitality properties in India, including The Oberoi Grand, Kolkata; Trident Udaipur; Trident Chennai; Oberoi Gurgaon; and Trident Gurgaon. Across these assignments, he gained experience in restaurant and banquet management, menu development, food quality and kitchen team leadership.

With experience spanning both domestic and international hospitality markets, Singh brings a broad understanding of culinary operations and the requirements of luxury dining. His background in managing diverse food and beverage outlets and large-scale banqueting is expected to support JW Marriott Kolkata's culinary offerings and guest dining experiences.

As Director of Culinary, Singh will bring his expertise to the hotel's food and beverage operations, with a focus on culinary execution, consistency and team development.

His appointment marks a new chapter in his career and adds to the hotel's culinary leadership as it continues to serve guests across its dining and event offerings.

Hyatt Place Jaipur Malviya Nagar has appointed Ombeer Singh as Head Chef, strengthening its culinary leadership team with an experienced hospitality professional who brings over 18 years of industry experience.

In his new role, Singh will oversee the hotel's culinary operations, including menu planning and development, food quality, kitchen management, hygiene and safety compliance, and team leadership. He will also work closely with the hotel's leadership team to enhance dining experiences for business and leisure travellers.

Before joining Hyatt Place Jaipur Malviya Nagar, Singh served as Executive Chef at Novotel Jodhpur, where he led culinary operations, menu innovation and kitchen management while maintaining food quality and guest satisfaction standards.

His professional journey also includes key culinary assignments with TAJ SATS Air Catering, Marriott Jaipur, Waldorf Astoria Dubai and InterContinental Hotel Doha in Qatar. During his tenure as Chef de Partie at Waldorf Astoria Dubai, he gained international experience in premium dining and luxury hospitality operations.

Commenting on the appointment, Srivatsa Allampalli, General Manager, Hyatt Place Jaipur Malviya Nagar, said, “We are delighted to welcome Ombeer to Hyatt Place Jaipur Malviya Nagar. His extensive culinary expertise, international exposure, and passion for excellence will be instrumental in elevating our food and beverage offerings. We are confident that his leadership will further enhance our guests’ dining experiences and contribute significantly to the hotel’s continued growth and success.”

Singh's career reflects experience across luxury hotels, international hospitality brands and large-scale culinary operations. His appointment is expected to support the hotel's focus on culinary innovation, consistent food quality and memorable guest experiences.

Outside the kitchen, Singh enjoys outdoor camping, cooking and exploring historical destinations, interests that complement his appreciation for different cultures, flavours and experiences.

The appointment reinforces Hyatt Place Jaipur Malviya Nagar's focus on strengthening its leadership team and developing its food and beverage offerings for modern travellers.

Hyatt Regency Ahmedabad has appointed Chef Ajay Anand as Executive Chef, bringing an extensive international culinary background and experience across luxury hotels, cruise lines and restaurants. The appointment is expected to bring fresh ideas and new culinary experiences to the hotel's restaurants.

Chef Ajay is a graduate of the Indian Hotels Diploma Program at Taj Palace. His career has taken him through several recognised kitchens, including Orient Express and Café Fontana. He also spent nearly 20 years with Carnival Cruise Lines, where he rose to the position of Executive Chef and helped shape onboard dining experiences across the company's flagship concepts.

Following his tenure with Carnival Cruise Lines, Chef Ajay brought his expertise to Accor Group's Pullman & Novotel Aerocity and Aroqa Hospitality in New York, which is listed in the Michelin Guide. Most recently, he was associated with 1932 Trevi, part of the One Window Hospitality and Iris Restaurants group.

Chef Ajay's culinary philosophy focuses on fresh ingredients, technical expertise and creativity. His approach combines European elegance, Asian restraint and American creativity, with an emphasis on ingredients such as free-range meats and tree-ripened produce.

“In every dish, we seek to create surprise, memory, and meaning,” says Chef Ajay.

His experience across different culinary traditions and international dining environments is expected to bring a fresh perspective to Hyatt Regency Ahmedabad's food and beverage offerings.

Commenting on the appointment, Sonale Zagade, General Manager, Hyatt Regency Ahmedabad, said, “Ajay's appointment marks an exciting new chapter for Hyatt Regency Ahmedabad. His extensive global experience, innovative approach, and passion for culinary excellence will further elevate our dining experiences and strengthen our position as a leading hospitality destination in the city”.

With his background in international kitchens, cruise line operations and restaurant management, Chef Ajay will lead the hotel's culinary operations, focusing on developing its dining experiences and bringing new ideas to its restaurants.