Hyatt Regency, Chennai has announced the appointment of Anirudhya Basu as its director of food and beverage. A seasoned hospitality leader with over 17 years of experience across India’s finest luxury hotels, Basu brings extensive operational expertise, creative vision and a strong passion for delivering exceptional guest experiences.

In his new role, Basu will spearhead all food and beverage operations across the hotel, including its restaurants, bars, banquets, in-room dining and culinary events. He will focus on strengthening the hotel’s dining identity, introducing innovative gastronomic concepts and ensuring that every guest experience reflects Hyatt’s warm hospitality and world-class excellence.

Basu’s career spans some of the country’s most prestigious hotel brands, where he has excelled in both operational precision and creative leadership. Most recently, he served as the multi-property director of food and beverage at Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. In this role, he led multiple F&B outlets and large-scale banqueting operations, with his strategic initiatives significantly contributing to enhanced profitability and guest satisfaction.

Before joining Marriott, Basu held key leadership positions at Hilton Hotels & Resorts, The Ritz-Carlton, Bangalore, and Taj Hotels, Resorts & Palaces. His wide-ranging experience includes managing multi-outlet operations, high-volume banquets and premium dining concepts, and he has consistently set new standards in service quality and culinary excellence.

A graduate of the Institute of Hotel Management, Kolkata, Basu is known for his forward-thinking leadership style, team mentorship and his ability to blend innovation with hospitality in every project he leads.