Taj Club House, Chennai has introduced LAVA, Grill at the Roof, a contemporary rooftop dining venue designed for relaxed alfresco evenings. Positioned as a sundowner destination, the new space brings together open-air charm, sweeping city views and a menu that celebrates bold global flavours.

Perched at the top of the hotel, LAVA, Grill at the Roof offers both an intimate air-conditioned indoor section and a breezy rooftop area. Soft mood lighting and panoramic views of the Chennai skyline set the tone for easy conversations and laid-back dining under the open sky. The alfresco section forms the heart of the venue, making it an inviting spot for after-hours gatherings and special evenings.

The menu focuses on global grilling traditions with a noticeable Asian accent. Guests can explore a range of Asian tapas, sushi, dim sum, sliders and signature grill dishes. Small bites include Edamame with Sea Salt or Pepperoncino and Marinated Gordal Olives with Beetroot Tzatziki. The selection also features Chicken Katsu Bao with Tonkatsu Sauce, Duck Rillette Sliders with Jalapeño and Mint Chutney, and sushi options such as California Roll, Spicy Tofu Roll and Crispy Prawn Uramaki.

Vegetarian diners can choose from Water Chestnut & Mushroom Dumplings and Corn & Spinach Dumplings, while grill highlights include Persian Lamb Skewers and Harissa-spiked Prawns served with Roasted Grape Salsa. The dishes are complemented by a curated list of wines, craft cocktails and premium beverages, carefully paired to enhance the grill-focused menu.

With its blend of indoor comfort and alfresco elegance, LAVA, Grill at the Roof is set to become a preferred choice for sundowners, intimate dinners and celebratory evenings in the city. At Taj Club House, Chennai, the new rooftop address promises evenings where fire-led flavours, fresh air and city lights come together effortlessly.

Holiday Inn Express SAMHI portfolio has strengthened its leadership team with the appointment of Gaurav Pandey as Portfolio Director – Learning & Quality and Tahir Siddiqui as Portfolio F&B Manager. The move reflects the brand’s continued focus on building strong operational capabilities and delivering consistent, guest-first hospitality across its growing footprint in India.

Gaurav brings over 23 years of experience spanning hotel operations, learning and development, academic leadership and pre-opening strategy. He has worked with institutions and brands such as the Indian School of Hospitality, Conrad Bengaluru, Jaypee Greens and Sarovar Hotels. In his new role, he will drive learning initiatives, quality frameworks and brand-standard alignment, ensuring teams are well-equipped to deliver the efficient and welcoming service that defines Holiday Inn Express. Sharing his thoughts, Gaurav said he looks forward to enhancing learning systems and maintaining clarity and consistency as the portfolio expands.

Tahir Siddiqui joins as Portfolio F&B Manager with more than 13 years of experience in food and beverage operations. Having held operational roles with Crowne Plaza, Hyatt and Rainbow Hospital, he brings expertise in high-volume service environments, cost optimisation and team development. At Holiday Inn Express, he will focus on strengthening consistency and elevating dining experiences across all properties. Tahir noted that his priority will be to enhance operational delivery while fostering a service culture rooted in warmth and efficiency.

These appointments align with IHG’s “Room to Belong” ethos and reinforce Holiday Inn Express’ promise of smart, simple and comfortable stays for today’s travellers.

One Michelin-starred Rooh San Francisco has announced the appointment of Chef Deekshyant Karki as its new Pastry Chef. With experience across some of the world’s leading hospitality brands, he brings global exposure, strong technical skills, and a refined creative approach to the restaurant’s dessert offerings.

At Rooh, Chef Karki will head the pastry kitchen and shape a dessert menu that complements the restaurant’s progressive Indian cuisine. His style combines classical European pastry methods with modern Indian flavours, textures, and presentation. The aim is to create desserts that not only showcase precision but also reflect cultural depth, offering guests a thoughtful finish to their dining experience.

Chef Karki’s professional journey is rooted in luxury hospitality. He worked with The Oberoi Group at The Oberoi Amarvilas, Agra, and The Oberoi Gurgaon, where he developed his expertise in fine-dining standards and premium guest service. He was also part of a special task force at The Oberoi Al Zorah, UAE, gaining further exposure to international luxury operations.

He began his career with Marriott International, Jaipur, and Wyndham Grand, Agra, after completing his industrial training at Trident Jaipur. These early roles helped him build a disciplined foundation in pastry techniques and hotel operations.

Taking his skills abroad, he joined Soho Hospitality, Bangkok, and later moved into cruise hospitality with Carnival Cruise Lines as a Pastry Chef. He also worked with MSC Cruises Yacht Club, the premium division of MSC Cruises, where he handled large-scale premium pastry production and menu development in multicultural environments.

Back in India, he worked as Jr. Sous Chef at Olive Bar & Kitchen, New Delhi, known for its modern European cuisine. In the United States, he served as Pastry Sous Chef at Andaaz Restaurant & Caterers, New Jersey, contributing to menu planning and high-end catering services.

His new role at Rooh San Francisco marks an important milestone in his career. The appointment reflects Rooh’s continued focus on quality and innovation, while also highlighting the growing global recognition of Indian pastry professionals on the international stage.