Radisson Blu Hotel New Delhi Paschim Vihar has strengthened its leadership team with the appointment of Rakesh Kumar as Food & Beverage Manager and Chef Manoj Rawat as Executive Chef, bringing with them a strong blend of global exposure and luxury hospitality experience.

Rakesh, with over 15 years of experience, has worked with leading international and Indian hospitality brands such as Sheraton Samoa Beach Resort, Radisson Blu Plaza Delhi Airport, JW Marriott Pune and Courtyard by Marriott Gurgaon. Known for leading large F&B teams, launching successful menus, driving revenue growth and managing high-profile events, he brings a strategic approach that will elevate the hotel’s dining and service standards.

Chef Manoj Rawat joins with an impressive 22-year journey across celebrated hotel brands including The Oberoi Group, Le Meridien Gurgaon, Intercontinental Eros, Radisson Gurugram Sohna Road City Centre, Hilton Garden Inn Gurgaon, The Claridges and Ramada Gurgaon. His expertise spans multicuisine and regional Indian cuisine, large-scale banqueting, menu development and strong kitchen leadership. Chef Rawat is recognised for his creativity and craftsmanship, which will further strengthen the hotel’s culinary direction.

“As we step into a new phase of luxury, their combined experience will significantly enhance our guest experience and F&B excellence,” said Anuj Soin, General Manager, Radisson Blu Hotel New Delhi Paschim Vihar.