Four Points by Sheraton New Delhi, Airport Highway has announced the appointment of Chef Pradeep Semwal as its new Executive Chef, ushering in a fresh culinary era marked by innovation and sustainability.

With over 18 years of global experience, Chef Semwal has worked with some of the world’s leading hospitality brands, including JW Marriott Bangkok, InterContinental Bangkok, Marriott Merlin Beach Phuket, and the acclaimed Gaggan restaurant in Thailand. In India, his leadership has shaped kitchens at Radisson Blu Resort Dharamshala, Fairfield by Marriott Dehradun, and the iconic Taj Mahal Hotel, New Delhi.

At Four Points New Delhi, Chef Semwal now oversees all culinary operations. Under his leadership, the hotel has already adopted eco-conscious kitchen practices, achieving a 50% reduction in carbon footprint, a 30% decrease in food waste, and a 35% rise in plant-based menu sales. His approach to cooking blends creativity with responsibility, highlighting locally sourced ingredients, plant-forward menus, and thoughtful presentation.

Known for his ability to blend traditional Indian flavours with modern global cuisines, Chef Semwal excels at curating experiences for everything from diplomatic events and destination weddings to large-scale F&B operations.

"I believe success is never final—it's a journey of continuous improvement," says Chef Semwal. "At Four Points by Sheraton, I’m excited to craft memorable dining experiences that reflect both culinary artistry and a deep respect for sustainability."

Chef Semwal’s arrival marks a transformative phase for the hotel’s food and beverage offerings, bringing a progressive, planet-conscious edge to its culinary identity.