The Indian Culinary Forum (ICF) is gearing up for its 21st Annual Chef Awards, a prestigious event that will honor the best culinary talent in India. Taking place on October 17th, 2024, at The Ashok, New Delhi, the event will showcase the diversity of Indian cuisine and feature competitions across various categories. Alongside the awards ceremony, the 12th Knowledge Summit will address the growing impact of technology on the culinary world.
Melo’s Steakhouse, a family-owned restaurant in Manila, has been serving premium steaks and warm hospitality for 36 years. Founded by Carmelo Santiago, the restaurant introduced US Certified Angus Beef to the city, setting a new standard in dining. The Santiago family continues to uphold their father’s legacy, emphasizing quality, tradition, and loyalty, while embracing innovation and preparing the next generation for leadership.
Grand Hyatt Mumbai is proud to announce the promotion of Chef Rakesh Kamble to Executive Sous Chef. With nearly two decades of dedication to culinary excellence and innovation at the hotel, Chef Kamble will continue to play a pivotal role in elevating the hotel’s culinary offerings.
The Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park proudly introduce four new leaders who will be instrumental in shaping the future of their properties. Shoeb Mohammed, the new Hotel Manager, brings over 12 years of experience in the hospitality industry, including leadership roles at Grand Hyatt and Marriott International. Athar Hussain, the new Sous Chef, has over 14 years of culinary experience and a passion for blending traditional Indian flavors with global influences. Siddhant Arora, the new F&B Manager, has a proven track record at Hilton and Taj Hotels, and is committed to creating exceptional dining experiences. Asad Sameer Khan, the new Head Housekeeping, brings a wealth of experience from leadership roles at Hilton, DoubleTree by Hilton, Lemon Tree Premier, and Novotel Juhu Mumbai. These professionals bring fresh perspectives and a commitment to excellence that will undoubtedly drive the hotels to new heights.
Four Seasons Hotel Shenzhen appoints renowned Chef William Ong as Executive Chef, bringing over two decades of culinary expertise and accolades. With a disciplined methodology honed in the Singapore Infantry, Chef Ong meticulously crafts innovative international cuisine inspired by Asian and Southeast Asian flavors. His passion for bold taste experiences and dedication to culinary precision elevate every dish to new heights, promising an unforgettable dining adventure at the heart of Shenzhen’s culinary scene.
