New Chapter in Culinary Excellence: Chef Neeraj Tyagi Joins Park Hyatt Hyderabad

By Author

Published on August 21, 2023

In an exciting development, Park Hyatt Hyderabad is thrilled to introduce Chef Neeraj Tyagi as the new Executive Chef. With an impressive 23-year journey in the luxury hospitality sector, Chef Tyagi brings a wealth of culinary expertise and innovation to the table.

Throughout his career, Chef Tyagi has exhibited an exceptional understanding of global cuisines and a creative flair for crafting personalized dining experiences. His proficiency extends across both social and corporate landscapes, showcasing achievements in event planning, food production, preparation, and menu design.

Chef Tyagi's recent role involved being a culinary consultant for Nohm Hospitality Group in Dubai, where his contributions breathed new life into the culinary scene. He has also steered the culinary direction at esteemed establishments such as Pullman and Novotel Aerocity in New Delhi, a role in which he introduced groundbreaking concepts like "The Farmers Basket," reshaping local gastronomy and elevating guest satisfaction.

Drawing from an international spectrum, Chef Tyagi has held executive chef positions in prestigious venues including The Kempinski in Jordan, The Garibaldi in Singapore, Hulhulle Island Hotel in the Maldives, Princi in London, Italian fine dining restaurant Toto’s with Michelin-starred Chef Gennaro Vito, and Shangri-La at the Shard in London.

However, Chef Tyagi's accomplishments span beyond his culinary prowess. He's showcased exceptional leadership as well. In his tenure as the Director of Culinary at Shangri-La’s Eros Hotel, New Delhi, he managed large teams, efficiently driving F&B revenues and ensuring elevated guest experiences.

Among his accolades, Chef Tyagi values experiences over awards, cherishing his collaborations with globally renowned chefs like David Fenstra, Frans Dijksman, Dennis Out, Austrian Chef Markus Moser, Spanish Chef Jeorge Acereto, and Chef Andreu Genestra.

On his new journey with Park Hyatt Hyderabad, Chef Tyagi expressed, “I am truly honored to embark on this exciting journey with Park Hyatt Hyderabad.” He adds, “My passion for culinary artistry has always been fueled by the desire to create memorable dining experiences that resonate with guests on a profound level. I look forward to pushing the boundaries of creativity, collaborating with a talented team, and curating exceptional moments for our discerning guests.”

Chef Tyagi’s appointment promises to add an exciting new chapter to Park Hyatt Hyderabad’s culinary legacy.

Grand Hyatt Kochi Bolgatty Appoints Vikash Kumar as Assistant Director of Food & Beverage

By Hariharan U

Published on December 25, 2025

Grand Hyatt Kochi Bolgatty has announced the appointment of Vikash Kumar as its new Assistant Director of Food & Beverage, further reinforcing the hotel’s focus on operational excellence and elevated guest experiences across dining and events.

In his new role, Vikash will oversee food and beverage operations, banquet performance and service delivery, supporting the hotel’s continued emphasis on consistency, quality and guest-focused innovation. With over a decade of experience across F&B service, banquet operations and large-scale event planning, he brings a strong blend of operational depth and people-led leadership.

Vikash began his hospitality journey in 2014 with Hyderabad Marriott Hotel & Convention Center and Courtyard by Marriott, where he developed a solid foundation in food and beverage service and guest engagement. Over the years, he progressed through several leadership roles, gaining hands-on experience in managing high-volume operations and complex event environments.

He joined the Hyatt family in September 2022 as Events Planning Manager at Grand Hyatt Kochi Bolgatty, where he played a key role in executing high-profile events and strengthening banquet operations. He later moved to Sheraton Grand Bengaluru Whitefield Hotel & Convention Center as Banquet Manager and was promoted to Assistant Food & Beverage Manager in March 2025.

A graduate in Hotel Management and Catering Technology, Vikash is known for his disciplined, collaborative approach and his commitment to building high-performing teams. His return to Grand Hyatt Kochi Bolgatty reflects the hotel’s continued focus on nurturing internal talent and developing leaders aligned with Hyatt’s values of care, consistency and service excellence.

About Grand Hyatt

Around the world, Grand Hyatt hotels bring travel dreams to life by celebrating the iconic in small details and magnificent moments. Located at the crossroads of local culture and global business within major gateway cities

Hospitality in 2026: Nksha’s Growth Plans and Key Dining Trends to Watch

By Hariharan U

Published on December 20, 2025

As the hospitality industry in India prepares to step into 2026, operators are reflecting on a year marked by recovery, refinement, and renewed ambition. According to Pranav Rungta, Co-Founder & Director of Nksha Restaurant and Vice President of NRAI Mumbai, 2025 proved to be a strong year both for his brand and for the wider dining ecosystem.

“Nksha had a strong 2025, earning high praise for its modern North Indian cuisine, elegant ambience, and innovative cocktail programme,” Rungta shared. “Our patrons truly valued the overall experience, from exceptional service to thoughtful presentation, even within the premium dining segment.”

Operating in Mumbai’s highly competitive fine-dining space, Nksha’s ability to deliver consistent quality and value helped it stand out as a destination restaurant. The positive response has also encouraged the brand to look beyond its current footprint.

Looking ahead, Rungta revealed that Nksha is actively exploring expansion plans for 2026. “We are evaluating a new location in Mumbai and also studying opportunities in the GCC region, where we have received very encouraging feedback for the concept,” he said.

From an industry standpoint, Rungta believes 2026 will be shaped by a clear shift in demand patterns. Tier II and Tier III cities such as Pune, Ahmedabad, Lucknow, Raipur, and Indore are emerging as strong growth markets. “The demand in these cities is growing faster, and there is a massive appetite for established metro brands, provided menus are localised,” he noted.

Premiumisation is expected to continue, particularly in fine dining and craft cocktails, as Indian diners increasingly seek elevated, experience-led outings. At the same time, Gen Z-driven personalisation is set to play a larger role. “AI-powered chatbots, customised health-focused menus such as low-carb or vegan options, and immersive experiences like virtual tastings will become more common,” Rungta added.

As restaurants balance expansion with innovation, 2026 is shaping up to be a year where thoughtful growth, technology-led personalisation, and premium experiences define the next phase of India’s hospitality journey.

The St. Regis Goa Resort Welcomes Culinary Maestro Roberto Zizi as Italian Chef de Cuisine at Oliveto

By Hariharan U

Published on December 19, 2025

The St. Regis Goa Resort, the premier luxury destination on South Goa’s pristine coast, is delighted to announce the appointment of celebrated Culinary Maestro Roberto Zizi as Italian Chef de Cuisine at Oliveto, the resort’s signature Italian restaurant.

Chef Roberto, a native of Sardinia, brings an impressive international background with leadership roles across renowned hotel brands worldwide. In his new role, he will oversee the complete culinary experience at Oliveto, infusing authentic Italian flavors with his refined techniques to create an elevated gastronomic journey for guests.

“With Chef Roberto joining Oliveto, we are excited to offer an enhanced Italian dining experience that reflects the finest in craftsmanship and authenticity,” said a spokesperson from The St. Regis Goa Resort.

Guests at Oliveto can now look forward to innovative menus, classic Italian preparations, and a luxurious dining ambiance designed to transport diners to the heart of Italy while enjoying the breathtaking coastal views of South Goa.

This appointment underscores The St. Regis Goa Resort’s commitment to exceptional culinary experiences as part of its world-class hospitality offerings.

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