APPOINTMENT

Hilton Austin has appointed Mark Dayanandan as its new Executive Chef, marking his return to the downtown property he helped open in 2003.

Dayanandan brings more than 40 years of culinary experience across six countries and multiple hotel brands. He previously served as executive chef at the hotel for 12 years. In his new role, he will oversee banquet and culinary operations, including events for up to 1,760 guests, as well as the property’s dining outlets, Cannon + Belle and Austin Taco Project.

Originally from England, Dayanandan began his career in the food and beverage sector at the age of 13. He completed a three-year apprenticeship and earned a Canadian Red Seal certification in culinary arts from Northern Alberta Institute of Technology. Over the course of his career, he has held roles across international markets, including Germany, Belgium and Norway, and is a member of the Les Amis d’Escoffier Society of New York.

His experience includes participation in industry events such as the Grammy Awards, along with catering for a range of high-profile guests, including government leaders and members of the British Royal Family.

At Hilton Austin, Dayanandan will focus on menu development and team training, with an emphasis on culinary techniques, presentation and consistency across guest touchpoints.

He is also scheduled to represent the hotel at the Give Back Gig on April 29, where he will collaborate with local chefs and students from Travis Early College High School on a curated tasting experience for the hospitality community.