The Access Group has announced the appointment of Saurabh Gupta as Head of Customer Success, APAC, marking a strategic move to strengthen its customer experience and post-sales leadership across the Asia-Pacific region. Based in Mumbai, he joined the company in May 2026 and will oversee end-to-end customer success operations for its expanding hospitality technology portfolio.

In his new role, Gupta will lead key functions including Professional Services, Onboarding, Support, and Customer Success across APAC, ensuring alignment between regional execution and the company’s global customer success strategy. His mandate focuses on helping hospitality businesses derive maximum value from The Access Group’s technology ecosystem while enabling scalable growth across markets.

Saurabh Gupta brings over 20 years of global experience in customer success and post-sales leadership. Prior to joining The Access Group, he served at BrowserStack, where he led global Customer Success, Support, Renewals, and Channel Programs across the US, Europe, and APAC. His work there focused on improving customer experience through data-driven engagement models and operational efficiency for enterprise and SMB customers.

Before BrowserStack, he spent several years at Salesforce, where he played a key role in building and scaling the India Customer Success organisation across multiple customer segments, including SMB, mid-market, and enterprise. His contributions included strengthening retention strategies and establishing scalable post-sales frameworks for the region.

Commenting on the appointment, Louise Daley, Head of Hospitality APAC at The Access Group, said Gupta’s leadership reflects the company’s commitment to customer success as a core growth driver. She highlighted his belief in customer success as a strategic engine rather than a support function, aligning with the company’s long-term vision in the region.

Saurabh Gupta, speaking on his new role, said he is excited to join The Access Group at a pivotal stage of its APAC expansion. He emphasized his focus on building proactive, knowledgeable, and customer-centric teams that not only resolve issues but actively support business growth and long-term success.

The appointment comes as hospitality businesses across India and Asia-Pacific increasingly adopt cloud-based and AI-powered solutions. The Access Group, through its hospitality platform STAAH and AI-powered Access Evo ecosystem, supports more than 30,000 properties across 90 countries, offering tools spanning channel management, booking engines, revenue management, and reputation management.

The company’s focus on strengthening customer success capabilities reflects its broader commitment to ensuring that clients receive not only advanced technology solutions but also the expertise and partnership required to drive measurable business outcomes.

About The Access Group:
The Access Group is a UK-headquartered business management software provider serving over 160,000 small and mid-sized organisations across Europe, the USA, and APAC. With more than 9,700 employees, the company delivers cloud and AI-powered solutions designed to improve productivity, streamline operations, and enhance customer experience across industries.

The Imperia by Dhaba, New Jersey, has announced the appointment of Chef Himanshu Joshi as Assistant Chef, reinforcing its culinary leadership team with a hospitality professional known for his experience across some of the most respected restaurants and hotel brands in India and the United States.

Chef Himanshu Joshi brings a diverse culinary background shaped by years of experience in luxury hospitality, fine dining, and premium Indian cuisine. His appointment reflects the restaurant’s continued commitment to delivering authentic and elevated dining experiences for its guests.

Currently, Chef Himanshu is associated with The Leela Ambience, New Delhi, where he serves as Sous Chef at the acclaimed Dilli 32 restaurant. Known for its focus on traditional North Indian cuisine, the restaurant has provided him with extensive experience in preserving authentic recipes while incorporating refined culinary techniques and modern presentation.

Earlier in his career, Chef Himanshu worked under renowned chef Manish Mehrotra at Indian Accent in both New York and New Delhi as Chef de Partie. During this period, he gained valuable exposure to progressive Indian cuisine, innovation-led menu development, and world-class culinary operations, further strengthening his expertise in contemporary gastronomy.

He also held the position of Junior Sous Chef at Riga Foods under the mentorship of Chef Ritu Dalmia. This experience enabled him to expand his culinary repertoire while developing a deeper understanding of refined Indian cuisine and modern European cooking techniques.

Chef Himanshu’s professional journey includes roles with several prestigious hospitality and food service organizations, including The Lalit New Delhi’s Baluchi Restaurant, India Habitat Centre, Pan India Food Solutions Pvt. Ltd., and Nirula’s Hotels. These experiences have equipped him with expertise across luxury dining, institutional catering, kitchen management, and large-scale food operations.

His culinary achievements have also been recognized through industry accolades. He received a Merit Certificate Award at the AAHAR Competition held at Pragati Maidan in 2015 and earned a Mistry Audit Certification with an outstanding score of 99 percent, highlighting his commitment to quality assurance, hygiene standards, and operational excellence.

Speaking about his new role, Chef Himanshu Joshi expressed his enthusiasm for joining the organization and emphasized his commitment to continuous learning and professional growth. He noted that he looks forward to contributing to the restaurant’s success while further enhancing his culinary expertise in a challenging and dynamic environment.

The Imperia by Dhaba believes that Chef Himanshu’s extensive industry experience, creativity, and operational knowledge will play a key role in strengthening the restaurant’s culinary offerings and enhancing its reputation as a destination for authentic Indian cuisine in New Jersey.

Namak Indian Restaurant and Bar, Dallas, Texas, has announced the appointment of Chef Gaurav Chauhan as Executive Chef, strengthening its culinary leadership team with a hospitality professional who brings more than 10 years of experience across luxury hotels and fine dining establishments in India and the United States.

Chef Chauhan joins Namak following his tenure at Sanjh Restaurant in Dallas, where he was responsible for menu innovation, kitchen operations, staff development, inventory management, food safety implementation, and cost optimization. His leadership played a key role in enhancing culinary standards and elevating guest dining experiences.

Over the course of his career, Chef Chauhan has worked with several globally recognized hospitality brands, including Hyatt Hotels Corporation, Taj Hotels, Pullman Hotels and Resorts, Novotel, and The Park Hotels. His professional journey includes culinary assignments at prominent properties such as Andaz Delhi, Taj Mahal Hotel New Delhi, Pullman New Delhi Aerocity, and The Park Kolkata.

Known for his expertise in both contemporary Western and authentic Indian cuisines, Chef Chauhan has extensive experience managing restaurant openings, banquet operations, and large-scale catering projects. He has successfully led kitchen development initiatives from concept creation and operational planning to menu engineering, equipment selection, and culinary team recruitment.

His experience spans multiple pre-opening projects across India and the United States, where he has been involved in designing kitchen workflows, implementing food safety protocols, developing signature menus, and establishing culinary standards tailored to diverse dining audiences.

In his new role at Namak Indian Restaurant and Bar, Chef Chauhan will oversee kitchen operations, menu development, banquet execution, and culinary team training. He is also expected to introduce contemporary presentations and innovative dining concepts inspired by his international culinary exposure. His expertise in seasonal menu engineering, food costing, and operational excellence is anticipated to further strengthen the restaurant's position within Dallas' competitive dining landscape.

During his tenure with The Park Hotels Kolkata, Chef Chauhan contributed significantly to menu planning, recipe standardization, and kitchen leadership. At Pullman New Delhi Aerocity and Andaz Delhi, he gained valuable experience in luxury hotel culinary operations, multicuisine dining, and team management. His culinary foundation was established at Taj Mahal Hotel New Delhi, where he developed technical expertise across multiple kitchen disciplines.

Commenting on his appointment, Chef Gaurav Chauhan expressed enthusiasm about joining the team and highlighted his vision of combining authentic Indian flavours with modern culinary techniques to create memorable guest experiences. He also emphasized his commitment to mentoring culinary professionals and contributing to the restaurant's continued growth.