Saffron Indian Cuisine in Cary, North Carolina, has appointed Chef Narendra Singh as Specialty Chef, bringing more than 15 years of culinary experience across premium hospitality establishments, international cruise operations, restaurant kitchens and catering services in the United States.

An Indian cuisine specialist, Chef Narendra brings expertise in authentic North Indian and Mughlai preparations, including signature curries, biryanis, kebabs and regional specialities. His professional experience also covers menu development, recipe standardisation, production planning, kitchen coordination, food safety and high-volume food production.

Chef Narendra has been associated with Saffron Indian Cuisine since January 2025, contributing to its daily kitchen operations and catering services. His responsibilities include coordinating food preparation, managing kitchen stations and maintaining consistency in flavour, presentation and quality across private events, weddings, corporate functions and community celebrations.

He has also contributed to the restaurant's food operations during Cary Diwali, a major community celebration attended by thousands of people. The event involves large-scale Indian food production, requiring careful preparation planning and coordination to maintain service standards during peak demand.

Commenting on his association with the restaurant, Chef Narendra Singh said, "Cooking is about preserving the authenticity of traditional Indian flavours while ensuring consistency and quality in every dish. At Saffron Indian Cuisine, I look forward to bringing my experience in North Indian and Mughlai cuisine, exploring new preparations and contributing to the restaurant's growth. Being part of community celebrations is equally rewarding because food brings people together and creates a connection with Indian culture and traditions."

International Culinary Experience

Before joining Saffron Indian Cuisine, Chef Narendra worked with Thomas United Company Ltd. / Food Hub, Bermuda, where he prepared Indian speciality dishes and supported restaurant operations.

He also gained international cruise hospitality experience with Carnival Cruise Lines, handling kitchen-station responsibilities, standardised food preparation and food-safety practices in a high-volume service environment.

Earlier in his career, he was associated with ITC Royal Gardenia, Bengaluru, where he developed his foundation in North Indian and Mughlai cooking, kitchen organisation and professional food preparation.

His career across India, Bermuda, cruise operations and the United States has given him exposure to different culinary environments and service requirements, while allowing him to specialise in traditional Indian cuisine.

Culinary Recognition

Chef Narendra's professional achievements include receiving the Master Chef India title from the Royal Bengal Master Chef Organization in May 2026. He was also selected as an International Judge at the Indian Culinary Premier League 2026, organised by the same organisation.

These recognitions add to his professional involvement in the culinary field, extending beyond kitchen operations to the evaluation of culinary talent.

At Saffron Indian Cuisine, Chef Narendra will bring together his experience in traditional Indian cooking, international hospitality and large-scale catering as he contributes to the restaurant's culinary operations and community-focused events.

Courtyard by Marriott Tirupati has appointed Sagar Jadhav as its new Food and Beverage Manager. Bringing over 11 years of hospitality experience, he will oversee the hotel's food and beverage operations, focusing on dining experiences, service standards and operational excellence.

Sagar has worked with several established hospitality brands, including The Westin Hyderabad Mindspace, Novotel Imagica Khopoli, Courtyard by Marriott and JW Marriott. His experience covers restaurant operations, banqueting, event management and guest services.

Before joining Courtyard by Marriott Tirupati, he served as Food and Beverage Manager at Novotel Imagica Khopoli, where he led the department's operations. During his tenure at The Westin Hyderabad Mindspace, he held various roles, including Assistant Director of Events, Banquet Manager, Restaurant Manager and Assistant Banquet Manager.

Earlier in his career, Sagar worked as a Food and Beverage Executive at Courtyard by Marriott, Chennai. He began his hospitality journey with JW Marriott, Juhu, as a Guest Service Associate. Along with his operational experience, Sagar brings knowledge of bar operations and hospitality technology. His exposure to restaurants, banquets and events adds to his experience in managing diverse food and beverage functions.

In his new role, he will focus on maintaining consistent service standards and strengthening the hotel's food and beverage offerings, while contributing to engaging dining experiences for guests.

Summit Hotels & Resorts has announced four appointments across hotel operations and business development, strengthening its management team as the company expands its presence across the Eastern Himalayas and other leisure destinations in India.

The appointments include Shubhodip Chakraborty as Unit Manager at Summit Norling Resort & Spa, Gangtok; Rajnish Kumar Rai as Unit Manager at Summit Rungkhung Village Resort, Arunachal; Vivek Sherpa as Unit Manager at Summit Gangchen, Lachen; and Sankhadeep Chakraborty as Business Development Manager at Summit Hotels & Resorts.

Shubhodip Chakraborty brings over 15 years of experience in front office and rooms division management. His earlier experience includes Park Prime, Vedic Village Spa Resort, Peerless Inn, Regenta Orkos, Kolkata and The Pride Hotel. At Summit Norling Resort & Spa, Gangtok, he will oversee property operations, service delivery and revenue performance.

Rajnish Kumar Rai joins Summit Rungkhung Village Resort – The Signature Collection, Dirang. He most recently served as Property Manager at Grand Stay Hotel, Bahrain, following a five-year tenure at Premier Hotel, Bahrain. His earlier experience includes Courtyard by Marriott and Raintree Hotel in Chennai. In his new role, he will handle hotel operations, guest services and commercial performance.

Vivek Sherpa has been appointed Unit Manager at Summit Gangchen in Lachen. He previously worked at Sinclairs Retreat Resort, Ooty, and has held operational roles across hospitality properties in Goa and Ahmedabad. His experience covers guest relations, reservations and coordination across hotel departments.

Sankhadeep Chakraborty joins as Business Development Manager, bringing experience across hospitality, e-commerce and other sectors. He previously worked as Business Development Manager at OYO, focusing on hotel acquisitions and partner relationships. Earlier, as Regional Sales Manager at Absolute Foods, he led a 35-member team across North India. His professional experience also includes Ninjacart and American Express. At Summit, he will focus on business development, property partnerships and expansion opportunities.

These appointments come as Summit Hotels & Resorts strengthens its operational and commercial capabilities to support its growing portfolio. With an established presence across Sikkim, North Bengal and the Northeast, the company is pursuing expansion through its Mandir, Offbeat and Signature Collections, along with new hotel partnerships in emerging leisure and spiritual destinations.