APPOINTMENT
Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has announced the appointment of Bobby T. Recto as Head Chef of Tomo Kei, its newly launched Nikkei restaurant.
Sheraton Grand Bengaluru Whitefield Hotel has announced the appointment of Chef Bobby T. Recto as the new Head Chef.
Chef Bobby brings over a decade of international culinary experience across Asia and the Middle East, with extensive expertise in Japanese and Nikkei cuisines. He is also recognised for his knowledge of sushi and teppanyaki.
Prior to this appointment, Chef Bobby served as corporate chef for Pan Asian at V.R.O. Hospitality Pvt. Ltd, where he led multi-outlet culinary operations and drove menu innovation across concepts. His career spans international leadership roles at renowned properties including Four Seasons Hotel Kuwait at Burj Alshaya, Kempinski Hotel Barbaros Bay, Marriott Marquis City Center Doha and The Oberoi Bengaluru.
Chef Bobby has also been recognised with industry accolades, including a bronze medal at the HORECA Kuwait Sushi Competition 2019.
Commenting on his appointment, Chef Bobby, said, “For a chef, there are rare moments when a restaurant and a philosophy align completely.” Tomo Kei is that moment for me. I bring to this kitchen a deep mastery of Nikkei cuisine, a career built across some of the world’s finest properties, and an unwavering commitment to creating dining experiences that Bengaluru will remember.”
Elton Hurtis, General Manager, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, said, “Chef Bobby carries with him a rare combination of global experience and genuine culinary conviction. Having honed his craft across some of the most respected kitchens in Asia and the Middle East, he brings to Bengaluru a standard of Nikkei dining that is both world-class and deeply intentional. For Tomo Kei, and for this city, his appointment is one that truly matters.”
In his new role at Sheraton Grand Bengaluru Whitefield, Chef Bobby will lead menu innovation, culinary training, and experiential dining formats.
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