Sheraton Grand Bengaluru Whitefield Hotel and Convention Center has announced the appointment of Shreya Sharma as Multi Property Director of Marketing, extending her leadership to Marriott Executive Apartments UB City and The Artiste Kochi, a Tribute Portfolio Hotel.

A seasoned marketing communications professional, Shreya brings with her over a decade of cross-industry experience spanning hospitality, real estate, and consumer tech. Known for crafting impactful, data-led brand strategies, she has previously contributed to some of the most prestigious names in the business, including Hilton Hotels, Westin Hotels and Resorts, and Edelman.

In her most recent role as Cluster Director of Marketing, Shreya led communication strategies for Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park and Hilton Bangalore Embassy GolfLinks, delivering measurable results and enhancing brand visibility in a competitive market.

Shreya is celebrated for her ability to translate insights into high-impact, digital-first campaigns while leveraging PR and storytelling to connect with diverse audience segments. Her work has been recognized by the industry, notably earning her a spot in the Pitch Marketing and PR Moment 30 Under 30 Awards, underscoring her as a rising leader in Indian marketing.

A postgraduate in Advertising and Public Relations from the Indian Institute of Mass Communication, New Delhi, Shreya’s strategic acumen and creative direction are expected to steer the marketing efforts of all three properties with innovation and intent.

With this new appointment, Sheraton Grand Bengaluru Whitefield and its sister properties are set to benefit from her results-driven approach and her passion for storytelling that resonates across platforms and markets.

The Ritz-Carlton, Pune has appointed Gagan Sahu as its new Executive Sous Chef, bringing a wealth of experience and a passion for culinary innovation to the hotel’s kitchens. With over 14 years of experience across India’s top luxury hotels, Sahu is known for his modern take on Indian cuisine, deep ingredient knowledge, and dedication to sustainability.

This marks a return to The Ritz-Carlton, Pune for Chef Sahu, who earlier served as Chef de Cuisine during the hotel’s pre-opening phase. During that tenure, he was instrumental in setting the tone for the hotel’s dining excellence, with the All Day Dining restaurant winning ‘Best in the City’ by the Times Food and Nightlife Awards for three consecutive years.

Sahu has also led prestigious culinary events, including the Louis XIII Cognac Dinner, the Degree Celsius Dinner, and the Lexus Chef’s Table—showcases that won acclaim for their refined presentation and inventive flavours.

Prior to his return, Chef Sahu held senior roles at Hyatt Regency Pune & Residences and The St. Regis Goa, where he played a key role in launching Susegado, a beachside concept celebrating modern coastal Indian fare.

At The Ritz-Carlton, Pune, Sahu will oversee culinary operations across Ukiyo, Aasmana, the Tea Lounge, All Day Dining, and Banquets, contributing to menu innovation, team mentoring, and elevating the overall gastronomic experience.

An advocate for zero-waste cooking, Chef Sahu is passionate about working with locally sourced, indigenous ingredients, transforming them into globally inspired dishes. His work often showcases vegan-forward menus, pre-plated fine dining formats, and regional storytelling through food.

A proud Pune resident, Sahu brings not just his expertise, but also a heartfelt connection to the region. His return is set to further strengthen The Ritz-Carlton, Pune’s reputation for culinary excellence, delivering unforgettable dining journeys with purpose and precision.

In an age when molecular gastronomy dazzles and precision-driven plating steals the limelight, Chef Vinod Kumar stands rooted like a flame—steady, fierce, and quietly illuminating a legacy of flavor. Revered for his soulful connection with the tandoor, Chef Vinod has become a name synonymous with tradition, mastery, and the kind of cooking that doesn’t just please the palate but stirs the soul.

With a culinary journey that began in 1984, Chef Vinod’s path was shaped under the guidance of his late mentor, Chef Madan Lal Jaiswal, who imparted not just skills but a philosophy: “In the tandoor, you don’t just cook—you listen. Every crackle tells a story.” From his early days at Nirula’s in New Delhi to helming award-winning kitchens like ChaanDi at the Hilton Jaipur, and currently being a key figure in the Fine Indian Dining Group, Chef Vinod’s rise has been marked by excellence, authenticity, and accolades including multiple Times Food Awards for “Best Indian Restaurant.”

Internationally, his culinary prowess has represented India at prestigious events from Paris to Tokyo to Trinidad, yet he continues to draw inspiration from the fire-kissed ovens of home. The tandoor, for him, isn’t merely a cooking tool—it’s a storyteller, a vessel of memory, and a crucible of transformation. Whether it’s the gentle charring of Seekh Kebabs or the bold flavor of Smoked Lamb Chops, every dish that passes through his tandoor carries both heritage and innovation.

Among his signature dishes is the majestic Raan-e-Sikandar, a showpiece that embodies his culinary ethos—simple ingredients treated with respect, technique rooted in legacy, and flavors allowed to speak without interference. A baby lamb leg is marinated overnight in yogurt, rum, ginger, garlic, and warm spices before being slow-roasted and finished in a clay oven, then served with mint chutney, lemon wedges, and naan. It’s not merely a recipe—it’s a ritual.

Ingredients

• Baby lamb leg – 1
• Salt – to taste
• Red chili powder – 20 g
• Ginger-garlic paste – 30 g
• Shahi jeera (black cumin) – 5 g
• Malt vinegar – 100 ml
• Rum – 60 ml
• Bay leaves – 1
• Cinnamon stick – 1
• Coriander roots – 3 to 4
• Yogurt – 200 g

Method

1. Clean and pat dry the lamb leg. Prick all over with a fork or make shallow cuts.
2. Rub with salt and malt vinegar. Let sit for 30 minutes.
3. Mix ginger-garlic paste, chili powder, salt, and rum into a thick paste.
4. Coat the lamb well with the paste. Cover and marinate in the fridge overnight (at least 8 hours).
5. Preheat the oven to 250–300°C.
6. Place the lamb in a tray and cover with silver foil.
7. Roast for 2.5 to 3 hours, basting occasionally with its juices.
8. Cool the lamb slightly, then roast it in a clay oven pot for 15 to 20 minutes.
9. Rest the meat, then slice and serve hot with mint chutney, sliced onion, lemon wedge, and naan.

“Every time I open the tandoor lid,” he says, “I open a door to my roots.” And for those lucky enough to taste his food, that door opens wide into a world of warmth, heritage, and unforgettable flavor.