Boutique Hospitality Services Limited has appointed Apat Salamone as Hospitality Partnership Manager as its parent company, Boutique Corporation Public Company Limited (BC), looks to expand its hotel management, third-party operating and hospitality technology businesses.

Apat brings 12 years of hospitality experience, covering hotel operations, B2B business development and sales. In his new role, he will lead business development across BC's Hotel Management Services (HMS), Third-Party Operator (TPO) and upcoming hospitality technology (SaaS) business.

His responsibilities will include building the commercial pipeline, managing owner and client relationships for properties operating under BC's hotel management agreements, and overseeing key business development activities. These properties include JonoX Karon Phuket. He will also help steer key milestones towards the planned launch of BC's SaaS product by the end of 2026.

The appointment comes as BC strengthens its focus on hotel operations and technology. The company is a certified Third-Party Operator for Accor and Marriott, managing both internationally branded and independent hotels on behalf of their owners. Alongside its hotel management business, BC is developing technology solutions designed to help hotels improve operational efficiency and overall performance.

BC's portfolio includes its own brands, Journeyhub Hotels and Jono Hotels, alongside internationally branded properties such as Novotel and ibis Chiang Mai Nimman Journeyhub, Mercure Phuket Patong Journeyhub and greet Bangkok Sukhumvit 16 Jono. The portfolio is also set to expand with the addition of Mövenpick Resort Phuket Kamala Beach and JonoX Sukhumvit 5 – Handwritten Collection.

With Apat's appointment, BC aims to strengthen its business development efforts while advancing its hotel management and technology plans. His experience across operations, sales and business development is expected to support the company's efforts to build stronger partnerships with hotel owners and expand its hospitality offerings.

As the company prepares for its planned SaaS launch by the end of 2026, the appointment also reflects its broader focus on combining hotel operating expertise with technology solutions to support better-performing properties.

BarNaan, the Indian dining destination in Brookfield, Connecticut, has introduced a new dessert menu designed by Pastry Chef Kushal Topo, bringing together traditional Indian sweets and contemporary pastry techniques. The selection offers a fresh take on familiar Indian flavours through modern presentation, creative combinations and contrasting textures.

The menu draws inspiration from Indian culinary heritage while exploring the possibilities of contemporary dessert-making. From the richness of gulab jamun and kaju katli to creations featuring tropical fruits and floral notes, the new selection reimagines familiar ingredients for today's dining experience.

Among the highlights is Gulab-e-Khass & Apple Murabba, a combination of rose mousse, apple marmalade, tapioca and rose syrup. The menu also features a contemporary interpretation of Kaju Katli, pairing layered cashew cake with pistachio cream and jaggery-peanut toffee.

Another creation, Yogurt Tulsi Pannacotta, brings together yoghurt, basil seeds, spiced mango and mint sorbet. The combination balances herbal notes with fruit-led flavours, drawing inspiration from ingredients commonly found in Indian kitchens.

For those who prefer a lighter dessert, Sago & Coconut Kheer combines tapioca, coconut toffee and mango punch, offering a contemporary take on the traditional Indian pudding. The selection is complemented by sorbets and ice creams in flavours such as guava, spicy mango-mint, coconut and lychee.

The broader dessert offering also includes gulab jamun served with saffron, rose and cardamom syrup, along with tropical tres leches cake and mango mousse. Together, these preparations showcase how familiar Indian sweets and ingredients can be explored through modern pastry techniques without losing their distinctive character.

Chef Kushal Topo brings experience from hospitality establishments across the United States, India, the United Arab Emirates and Vietnam. His professional background includes dessert development, bakery and pastry production, modern plating, seasonal menu creation and preparations catering to different dietary requirements.

Before continuing his journey at BarNaan, Chef Topo served as Pastry Sous Chef at ROOH in San Francisco, where he worked on pastry production and dessert development. His experience across different culinary settings has shaped his approach to flavour, presentation and consistency.

The new dessert menu complements BarNaan's focus on contemporary Indian dining, offering guests an opportunity to explore traditional flavours in new formats. By combining familiar ingredients with thoughtful pairings and modern techniques, the restaurant places dessert at the centre of its evolving culinary experience.

Shangri-La Group has appointed Hakan Ozel as Vice President, Operations, overseeing three of its flagship European properties: Shangri-La The Shard, London; Shangri-La Paris; and Shangri-La Bosphorus, Istanbul.

With more than 28 years of international hospitality experience, including over two decades with Shangri-La Group, Ozel brings extensive expertise in luxury hotel operations, strategic leadership and guest experience management across diverse markets.

Before taking up his new role, Ozel served as Vice President, Operations for the Middle East and General Manager of Shangri-La Dubai. During his tenure, he played an important role in strengthening the hotel's market positioning, operational performance and reputation for service excellence. His career also includes senior leadership positions across Asia and the Middle East.

Commenting on his appointment, Hakan Ozel said, “Having the opportunity to lead three of Shangri-La's flagship properties in Europe is both a privilege and an exciting new chapter. London, Paris and Istanbul are extraordinary destinations, each with its own unique character and opportunities. My focus will be on building on the strengths of our teams, creating truly memorable guest experiences and welcoming more guests into our Shangri-La Circle community. Through the art and joy of Asian hospitality, we want every guest to feel a genuine sense of belonging, discover meaningful connections and ultimately find their own Shangri-La.”

In his new role, Ozel will focus on driving operational excellence, strengthening commercial performance and further elevating Shangri-La's distinctive hospitality experience across London, Paris and Istanbul. The appointment reflects the Group's focus on strengthening leadership across its luxury hotel portfolio while maintaining its commitment to personalised service and the art of Asian hospitality.