BarNaan Brookfield, a dynamic destination for authentic and modern Indian dining, has appointed Chef Kailash Singh as its new Sous Chef. With international experience and a deep-rooted passion for Indian cuisine, Chef Kailash is set to bring creativity, precision, and contemporary flair to the restaurant’s culinary offerings.

Most recently, he served as Chef de Partie at ROOH San Francisco, refining his expertise in progressive Indian cuisine. His international journey also includes creating Indian-inspired menus in Warsaw, Poland, and specializing in tandoor-based dishes at Namak by Chef Kunal Kapoor, Dusit Thani Abu Dhabi.

Chef Kailash’s earlier career spans prestigious Indian and Middle Eastern dining destinations, including Oven Hot Bakery & Sweets L.L.C Abu Dhabi, Masala Library by Jiggs Kalra, Café Out of the Box (Khan Market), Trinity Residency (Gurgaon), and Mojo Blu (Cyber Green). He has also contributed to several pre-opening projects, focusing on kitchen setup, menu development, and team training.

Speaking about his new role, Chef Kailash Singh said, “Joining BarNaan Brookfield is a significant milestone in my career. I am excited to contribute to the restaurant’s vision and look forward to creating new dishes that celebrate Indian flavors with a modern twist.”

With Chef Kailash on board, BarNaan Brookfield continues to position itself as a premier destination for Indian fine dining in the US, offering guests memorable experiences that blend authenticity, innovation, and world-class hospitality.

Namak Indian Restaurant & Bar, a premier destination for authentic Indian dining in Dallas, has announced the appointment of Chef Saurabh Sharma Sarswat as its new Executive Sous Chef. Bringing years of global culinary experience across luxury hotels, fine dining restaurants, and private kitchens, Chef Sarswat is set to elevate the restaurant’s offerings with his expertise in Indian cuisine.

Chef Sarswat’s journey spans multiple countries and prestigious establishments. Most recently, he served as Sous Chef at Sanjh Restaurant – Las Colinas, Dallas, overseeing daily kitchen operations, menu execution, and maintaining top-quality standards. He also contributed to menu planning and kitchen management at Rixos Premium Hotel in Antalya, Turkey, and served as Personal Head Chef to Shaikh Azzam Al Mannai at a private resort in Doha, Qatar, creating Indian and Pakistani dishes for exclusive events.

His international experience further includes working with OYO Hotels across China, Japan, and Hong Kong as Sous Chef (Indian cuisine), specializing in menu development, banquet catering, and tandoor preparations. Earlier in India, Chef Sarswat honed his skills at AnnaMaya at Andaz (Hyatt), Eros Hotel New Delhi, Courtyard by Marriott Gurugram, and Jaypee Siddharth New Delhi, gaining a deep understanding of Indian ingredients, spices, and cooking techniques.

Speaking about his new role, Chef Sarswat said, “Joining Namak Indian Restaurant & Bar is an exciting chapter in my journey. I look forward to bringing my experience and creativity to Dallas’s vibrant food scene and sharing the richness of Indian cuisine with our guests.”

With Chef Sarswat on board, Namak Indian Restaurant & Bar continues to offer authentic Indian flavors with a contemporary twist, further establishing itself as Dallas’s go-to destination for fine Indian dining.

WelcomHeritage Cheetahgarh Resort & Spa has announced the appointment of Manoj Kumar as its new General Manager. With more than 14 years in the Indian hospitality sector, Manoj is known for creating memorable guest experiences, strengthening operations, and driving sustainable growth.

Over the years, Manoj has worked with some of the country’s most respected hospitality names including JW Marriott Mumbai Sahar, The Westin Hyderabad, Taj Hotels, Caravela Beach Resort Goa, and Inner Living Hotels & Resorts. His work has consistently focused on enhancing guest engagement, introducing innovative F&B concepts, and nurturing strong, service-driven teams.

An entrepreneur at heart, he also founded Ancient Treasure Hospitality, a venture behind boutique villas and the popular Thynk Veg Café in Goa, spaces celebrated for creativity, attention to detail, and personalized service. His approach to leadership is rooted in heritage hospitality, sustainability, and talent development, with a strong reputation for mentoring the next generation of hoteliers.

Set within the Aravalli range in Jawai, WelcomHeritage Cheetahgarh Resort & Spa is spread across 20 acres of natural beauty. The resort offers lake-view rooms, spacious chalets (some with private temperature-controlled pools), and curated experiences including leopard safaris, Rabari village walks, stargazing, wellness therapies, and fine dining. Just a short drive from Udaipur and Jodhpur, it is an escape for those seeking both tranquility and adventure, while immersing in Rajasthan’s heritage.

With Manoj Kumar at the helm, the resort is set to further strengthen its reputation as a destination that combines wilderness, luxury, and Indian hospitality at its best.