Grand Hyatt Mumbai Promotes Rakesh Kamble to Executive Sous Chef

Grand Hyatt Mumbai has appointed Rakesh Kamble as its Executive Sous Chef. Kamble has been internally promoted to the position after working with the organisation for 20 years.

By Mrinal
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Grand Hyatt in Mumbai

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Grand Hyatt Mumbai, offering 548 luxurious rooms and suites and 112 serviced apartments, has named Rakesh Kamble as its Executive Sous Chef.

Rakesh Kamble, Executive Sous Chef, Grand Hyatt Mumbai

Kamble boasts of a career spanning almost two decades where he has worked on significant projects like banquet kitchens, restaurants, room services of the hotel, Asia’s Longest Table 2021, ten seasons of Lakme Fashion Week, conferences for NASSCOM, India Today, HICSA, Indian Economic Forum, celebrity weddings like Deepika and Ranveer, Ritesh and Genelia etc. He first joined Grand Hyatt as a Trainee Chef and has earned various accolades through the years. In the new role, he will serve as the second-in-commend to the Director of Culinary and will be responsible for menu conceptualisation for events, ensuring food preparations to the highest quality standards, and experimenting with new culinary trends.

A look at the food offered by Celini, a special restaurant at Grand Hyatt Mumbai

“With immense gratitude and excitement, I accept this new role. It is an honour to continue my culinary journey with a team that fosters creativity, excellence, and a deep passion for delivering memorable dining experiences. I look forward to elevating our culinary offerings and creating unforgettable moments for our guests,” stated Rakesh Kamble. Grand Hyatt Mumbai offers its F&B services through China House Restaurant, Celini, Soma, Fifty Five East, Lobby Lounge, The Bar, and in-room dining. 

Dietmar Kielnhofer, GM & Area Vice President, Hyatt Hotels Corporation

Highlighting the appointment, Dietmar Kielnhofer, General Manager and Area Vice President, Hyatt Hotels Corporation, said, “We are delighted to have Chef Rakesh Kamble as a pivotal member of our culinary team for the past twenty years. His dedication and passion for his craft and the commitment to providing consistent authentic dishes has left an indelible impact. His promotion to Executive Sous Chef is a testament to his unwavering commitment to delivering exceptional innovative culinary experiences that delights our guests.”

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