Industry News

  • JW Marriott New Delhi Aerocity
  • Date: 2015-05-13
  • JW Marriott Hotel New Delhi Aerocity has appointed Dilpreet Singh Bindra as the Director of Operations at the hotel. He started his career as a management trainee in 1996 at TajMahal Palace and Towers Mumbai and worked as Assistant Manager in Food and Beverage operations at the hotel for two years. Following that, he was part of the preopening team at Taj Extoica Bentota, Sri Lanka and worked there to set up the Food and beverage department. He came back from Sri Lanka and joined Vivanta by Taj, New Delhi as a Restaurant Manager and eventually became the Food and Beverage Manager at the hotel and ran the operations till March 2005. He joined Taj Palace New Delhi as the Director of Catering in April 2005 and was instrumental in increasing the Convention centre revenue at the hotel.


    Moevenpick Hotel and Spa Bangalore
    Moevenpick Hotel and Spa Bangalore, is pleased to announce the appointment of Rahul Makhija as Director, Food and Beverage. A seasoned hotelier, Rahul has over 11 years of experience in the industry specialising in food and beverage and has gained a reputation of creating innovative dining experience for guests. In a career spanning a little more than a decade, Rahul has worked with renowned names from international hospitality groups, such as Oberoi Rajvilas, Leela Palace, Kempinski Ambience New Delhi, Labriz Silhouette Seychelles and Taj Hotels Resorts and Palaces, to name a few.


    Six Senses Qing Cheng Mountain
    Brett Model has been appointed Resort Manager at Six Senses Qing Cheng Mountain which opens in mid-2015. He brings 13 years of experience in Asia including 10 years in China. His work, or passion as he sees it, has taken him from the exotic beaches of Vietnam to the pristine landscapes of Bhutan. In his current role he is responsible for overseeing core hotel operations departments including Rooms and Food & Beverage.
    After six years in Beijing, he was selected as the first candidate of the Management Associate Program at Wynn Macau, Steve Wynn’s newly opened casino resort. His career then took him to the Kingdom of Bhutan with Amankora and then to the burgeoning resort island of Hainan in the South China Sea at Sheraton Sanya. Prior to joining Six Senses Qing Cheng Mountain, he led the Rooms Division at the MGM Grand Ho Tram Beach Resort in Vietnam.


    The Westin Sohna Resort and Spa
    The Westin Sohna, Resort and Spa, is pleased to announce the appointment of Animesh Barat as Executive Assistant Manager. He joins The Westin Sohna Resort and Spa with a vast experience in the hospitality industry, spanning over 35 years. He was previously associated with key brands such as Marriott, Hyatt and Renaissance. Prior to joining The Westin Sohna, Animesh was part of the pre-opening team of The Westin Velachery, Chennai.

    In his current role, he will be over seeing operations at The Westin Sohna and reporting the same to Monica Suri, Hotel Manager, The Westin Sohna, Resort and Spa.


    Shangri-La Hotel, Bengaluru
    Shangri-La Hotel, Bengaluru announces the appointment of Antonio Tardi as Executive Chef to oversee all of the hotel’s culinary operations.He brings with him over 20 years of culinary experience in five-star hotels and luxury hotels. In addition to his culinary expertise, he is also an outstanding trainer and coach, teaching knowledge and skills to over 100 colleagues to build a strong culinary team at Shangri-La Hotel, Bengaluru.

    Chef Tardi gained precious experience at Michelin one- and two-starred restaurants in Italy and France under well-renowned chefs before his career took him to a picturesque resort in Jamaica.


    Grand Hyatt Goa
    Grand Hyatt Goa welcomes a new man at the helm of its pastry kitchen – Executive Pastry Chef Mohd Iqbal Qureshi. Mohd Iqbal brings with him an experience of 18 glorious years with leading luxury and business hotels in India as well as internationally. With his varied experience and well-rounded specialties spanning Italian, French, Mediterranean and Middle Eastern Cuisine, Chef Mohd Iqbal’s core expertise lies in baking and pastry production operations. He began his career as Pastry Chef De Partie at Holiday Inn, Surat in 1994, going on to play key roles at luxury hotels such as JW Marriott Hotels, Starwood Hotel & Resorts, Hilton Hotels, The Ritz Carlton Hotel Company, Kempinski Hotels & Resorts, Grand Hyatt, Moevenpick Hotels & Resorts.


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