Saffron Indian Cuisine in Cary, North Carolina, has Chef Narendra Singh as its Specialty Chef, bringing over 15 years of culinary experience across premium hospitality establishments, international cruise operations, restaurant kitchens and catering services in the United States.

Specialising in Indian cuisine, Chef Narendra brings expertise in North Indian and Mughlai preparations, signature curries, biryanis and kebabs. His professional experience also covers menu development, recipe standardisation, production planning, kitchen coordination, food safety and large-scale food production.

He has been associated with Saffron Indian Cuisine since January 2025, contributing to daily kitchen operations and catering services for private events, weddings, corporate functions and community celebrations. His responsibilities include coordinating food preparation, managing kitchen stations and maintaining consistency in flavour, presentation and quality.

Chef Narendra has also contributed to the restaurant's food preparation and service for Cary Diwali, a major community celebration attended by thousands of people. The event involved large-scale Indian food production, detailed preparation planning and kitchen coordination to maintain quality during peak demand.

Speaking about his association, Chef Narendra Singh said, "Cooking is about preserving the authenticity of traditional Indian flavours while ensuring consistency and quality in every dish. At Saffron Indian Cuisine, I look forward to bringing my experience in North Indian and Mughlai cuisine, exploring new preparations and contributing to the restaurant's growth. Being part of community celebrations is equally rewarding because food brings people together and creates a connection with Indian culture and traditions."

Before joining Saffron Indian Cuisine, he worked with Thomas United Company Ltd. / Food Hub in Bermuda, where he prepared Indian speciality dishes and supported restaurant operations. He also gained international cruise hospitality experience with Carnival Cruise Lines, handling kitchen-station responsibilities, standardised food preparation and food-safety practices.

Earlier in his career, Chef Narendra worked at ITC Royal Gardenia in Bengaluru, India, where he developed his skills in North Indian and Mughlai cooking, kitchen organisation and professional food preparation.

His professional achievements include receiving the Master Chef India title from the Royal Bengal Master Chef Organization in May 2026. He was also selected as an International Judge at the Indian Culinary Premier League 2026, organised by the same organisation. With experience across India, Bermuda, international cruise operations and the United States, Chef Narendra brings traditional Indian culinary knowledge and international kitchen exposure to his role at Saffron Indian Cuisine.

Hotels across Thailand are bringing the spirit of Yi Peng and Loy Krathong to life with special celebrations, traditional performances and festive dining experiences this November. Meliá Chiang Mai and Banyan Tree Samui are preparing distinct experiences for guests, combining local traditions with food, entertainment and opportunities to take part in the festivities.

In Chiang Mai, Meliá Chiang Mai will host a Thai night fair at MAI The Sky Bar on November 24 and 25. Located on the hotel's 22nd floor, the rooftop bar will feature colourful fairground decorations, live bands, DJ sets and traditional Thai performances, including bamboo dancing, folk dancing and long drum dancing. Guests can enjoy city views from its multi-level terraces, which are connected by a glass bridge.

Running from 6 pm to midnight, the experience includes a special drink and one play of Lucky Egg Scoop, a traditional Thai fairground game offering prizes.

The celebrations will also extend to MAI Restaurant & Bar, which will serve a special Loy Krathong menu from November 21 to 26, between 6 pm and 11 pm. The selection includes pappardelle with khao soi curry sauce and braised beef, slow-roasted duck breast with organic longan and red curry, and steamed butterfly pea flower rice cake.

Further south, Banyan Tree Samui will mark Loy Krathong with a week of celebrations from November 23 to 29. The resort will host activities at its Beachside restaurant and Spa Reflection Pool, where guests, including children, can make traditional krathongs, or decorated floating baskets, before setting them afloat under the full moon. A long drum procession will accompany the celebrations.

Dining will form another part of the experience, with two special offerings across the resort. At Saffron, its signature Thai restaurant, guests can enjoy a Loy Krathong Set Menu featuring aromatic curries, grilled specialities and seafood dishes, with an optional wine pairing. Beachside will offer an open-air Loy Krathong Buffet Dinner featuring flame-grilled specialities, signature dishes and a selection of desserts.

Yi Peng is a centuries-old festival of light celebrated in northern Thailand, while Loy Krathong is observed across the country. The latter involves floating decorated offerings on water as a symbol of gratitude, renewal and letting go of misfortune. Through these celebrations, both hotels are offering guests an opportunity to experience Thailand's festive traditions alongside their hospitality and culinary offerings.

Altura Concepts has appointed Chef Mohammad Sameer as Executive Pastry Chef, bringing more than 15 years of international luxury hospitality experience to its growing multi-concept dining portfolio. He specialises in French patisserie, modern Indian desserts and restaurant pre-opening operations, with experience spanning culinary research and development, menu creation and team leadership.

In his new role, Chef Sameer will support dessert development across Altura Concepts' diverse restaurant portfolio. The concepts include AMBRA, a live-fire steakhouse; MIKHUNA, specialising in Nikkei cuisine; IL FORNO, an Italian trattoria; ZAYA, an Indian-Persian kitchen; PRIME, an Italian steakhouse; PLUMA, a fast-casual rotisserie chicken concept; and FARINA, a Roman-style pizzeria.

Chef Sameer's expertise covers classical French patisserie, modern Indian desserts, viennoiserie and gelato artistry. His professional skill set also includes menu engineering, product costing, proprietary recipe development, kitchen engineering and standard operating procedures. He has contributed to the launch of more than 10 high-end restaurant concepts globally, combining creative pastry development with operational planning.

Before joining Altura Concepts, Chef Sameer worked with several hospitality and food-service organisations across different markets. His experience includes Andaaz Caterers LLC in New Jersey; Vanguard Company in Al-Khobar, Saudi Arabia; Umbrella, Naya Daur, Be’ken and Laffah in Saudi Arabia; Andaz by Hyatt in Aerocity, New Delhi; and The Taj Mahal Hotel, New Delhi.

His professional journey across the United States, Saudi Arabia, India and Switzerland has exposed him to diverse culinary traditions and international hospitality standards. Alongside his experience in specialised pastry production, he brings knowledge of multi-unit operations, kitchen team building, recruitment strategies and pre-opening planning.

Commenting on his appointment, Chef Mohammad Sameer said, “Pastry is an essential part of the overall dining experience, bringing together creativity, technique and flavour. At Altura Concepts, my focus will be on developing distinctive dessert offerings that complement each restaurant’s identity while maintaining high standards of quality, consistency and presentation.”

Chef Sameer has also served as a professional judge at international culinary competitions, contributing to the wider culinary community. His experience in restaurant launches, culinary research and development, and pastry production adds both creative and operational expertise to Altura Concepts as it continues to develop its dining portfolio in Texas.