Radisson Blu MBD Noida has elevated Saarthak Sharma to the position of Executive Chef, effective 1 April 2026.

Saarthak has progressed through a series of key culinary roles within the property, including Executive Sous Chef and Chef de Cuisine, building a strong understanding of the hotel’s kitchen operations, team dynamics, and brand standards. His internal growth within the organisation brings continuity and operational familiarity to his new role.

With experience across kitchen leadership, banquet production, and high-volume dining environments, he has been closely involved in overseeing daily kitchen operations, menu execution, and quality control across outlets and events. His responsibilities have also included maintaining food safety and hygiene standards, managing team coordination, and supporting efficient service delivery during large-scale functions and conferences.

Prior to his tenure at Radisson Blu MBD Noida, Saarthak was associated with Suryagarh Jaisalmer, where he gained exposure to destination dining and curated culinary experiences, particularly in the context of premium events and experiential hospitality.

In his new role as Executive Chef, he will be responsible for overseeing the hotel’s overall culinary operations, including menu planning, kitchen management, cost control, and team development, while ensuring consistency in quality and service standards across all dining formats.

His elevation reflects the hotel’s focus on internal talent development and its approach to strengthening culinary leadership through experience-led progression.