APPOINTMENT
Sunil Rai has been appointed as the new Executive Sous Chef at the Sheraton Grand Bangalore Hotel at Brigade Gateway. With over 20 years of experience in luxury hospitality, event catering, and food consultancy, he brings expertise in culinary arts, team management, and the creation of innovative dining experiences.
In his new role, Sunil Rai will lead the hotel’s culinary operations, ensuring consistent food quality, crafting innovative menus, and enhancing dining experiences across all restaurants and events.
A graduate in Hotel Management from IIAS College, Goa, Sunil Rai’s portfolio includes high-profile event catering, including international corporate gatherings and high-end weddings. He is known for bringing live cooking concepts to the forefront, focusing on authentic flavours, cost efficiency, and sustainability.
Before his appointment at Sheraton Grand Bangalore Hotel at Brigade Gateway, he served as Corporate Chef at Gwalia Group Pvt Ltd, where he led operations across multiple kitchens and spearheaded the introduction of innovative food formats, vendor partnerships, and guest engagement strategies. He has also held key positions at Grand Hyatt Goa, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, Hyatt Regency Kolkata, and Hyatt Regency Chandigarh.
“We are delighted to welcome Chef Sunil Rai to our team,” said Sushma Khichar, General Manager, Sheraton Grand Bangalore Hotel at Brigade Gateway. “His vast experience in large-scale culinary operations and his forward-thinking approach to food presentation and guest satisfaction make him a valuable addition to our culinary leadership.”
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