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 Centric Sector-17 Chandigarh has promoted Vaishali Bali to Director of Marketing, recognising her contribution to the hotel's brand growth and marketing initiatives. She previously served as Marketing & Communications Manager and will now lead the hotel's overall marketing and communications strategy, digital initiatives, public relations, brand positioning and strategic partnerships.

In her new role, Bali will focus on driving business growth, strengthening the hotel's market presence and further establishing it as a lifestyle destination in the heart of Chandigarh.

With over a decade of experience in hospitality marketing and communications, Bali brings expertise in brand management, digital marketing, media relations and integrated marketing campaigns. Before joining Hyatt Centric Sector-17 Chandigarh, she worked as PR & Marketing Manager at Alila Diwa Goa, where she led branding, digital initiatives, public relations and influencer collaborations.

Earlier in her career, she was associated with The Club Mumbai, part of Khanna Hotels. She progressed from Sales Executive to Deputy Marketing Manager, overseeing marketing initiatives, strategic alliances and brand engagement activities.

During her tenure as Marketing & Communications Manager at Hyatt Centric Sector-17 Chandigarh, Bali played an important role in strengthening the hotel's brand positioning, expanding its digital presence and building its profile in Chandigarh's hospitality and lifestyle market. Her marketing initiatives contributed to increased website traffic, improved traffic quality and stronger direct booking performance.

She was also instrumental in the hotel's participation in Hyatt Centric's global "Start Here. Discover Everywhere." campaign, with Chandigarh selected as the only participating hotel from India alongside international destinations.

Her work has included social media collaborations with personalities such as Atul Kasbekar and Nitibha Kaul. She has also contributed to the launch and positioning of PVT LTD, described as Chandigarh's first speakeasy, and continued brand-building initiatives for KOYO KOYO.

During this period, the hotel received several industry accolades, including Best City Hotel at Travel + Leisure India's Best Awards 2025. Its dining venues also earned recognition at the Travel + Leisure Delicious Dining Awards 2026, reflecting the hotel's growing brand visibility and lifestyle offering.

Commenting on her promotion, Vaishali Bali, Director of Marketing at Hyatt Centric Sector-17 Chandigarh, said, "I am delighted to take on this expanded responsibility and continue my journey with Hyatt Centric Sector-17 Chandigarh. In my new role, I will continue to drive business growth, strengthen the hotel's brand positioning, and explore fresh opportunities to connect with our audiences. My focus will be on creating impactful marketing initiatives, showcasing the hotel's distinctive experiences, and building meaningful partnerships that further establish our presence in the market."

The promotion highlights Hyatt Centric Sector-17 Chandigarh's focus on recognising talent and strengthening its leadership team as it continues to develop its lifestyle offering and build stronger connections with the local community.

Chef Md. Arif Qureshi serves as Chef de Cuisine at Radisson Blu MBD Hotel, Noida, bringing around 15 years of culinary experience across luxury hospitality properties in India and international markets. His expertise spans all-day dining, menu development, food production, banquet management and kitchen operations.

Throughout his career, Chef Qureshi has worked with several established hospitality brands, including The Oberoi Udaivilas, Udaipur; Hilton Al Hamra Beach & Golf Resort, Ras Al Khaimah; Le Méridien Gurgaon; DoubleTree by Hilton Hotel and Residences, Al Barsha, Dubai; Hilton Garden Inn Gurgaon Baani Square; and The Westin Gurgaon, New Delhi.

His experience across these properties has exposed him to diverse culinary environments, varying guest expectations and the operational requirements of luxury hotel kitchens.

Chef Qureshi specialises in menu planning, recipe development, food preparation, all-day dining and large-scale banquet operations. His work focuses on maintaining consistency in food quality, taste and presentation while adhering to food safety, hygiene and sanitation standards.

His responsibilities also extend to team coordination, staff mentoring and daily kitchen management. These areas play an important role in ensuring smooth food production across different dining formats and service requirements.

Managing culinary operations in a hotel environment requires coordination between kitchen teams, service staff and other departments, particularly during high-volume dining periods and large events. Chef Qureshi's experience across established hotel operations has equipped him to manage these requirements while maintaining quality and operational efficiency.

At Radisson Blu MBD Hotel, Noida, he contributes to the property's food and beverage operations, with a focus on all-day dining, menu execution and kitchen team management.

With experience spanning leading hospitality brands in India and overseas, Chef Qureshi continues to focus on culinary development, efficient kitchen operations and delivering consistent dining experiences.