His travel across Europe has equipped him with vast knowledge of various ingredients and cooking techniques which helped him develop menus with exciting flavours and characters

Park Hyatt Hyderabad has appointed Hameed Farook as Executive Chef. Bringing around two decades of hospitality experience, Farook will oversee the development and menu planning and the culinary offerings at Park Hyatt Hyderabad’s iconic and award-winning restaurants - The Dining Room, The Living Room, Tre Forni and Rika. He will also look after the hotel’s overall culinary programming, including in-room dining services and events. 

Farook has a flair for modern British cuisine and has held a 3 “AA” rosette for three consecutive years. His extensive travel across Europe has equipped him with vast knowledge of various ingredients and cooking techniques which helped him develop menus with exciting flavours and characters. He believes in “less is more” and is highly conscious of sustainability and food waste. Farook earned his Diploma in Hotel Management and Catering Technology from IHMCT & AN, Hyderabad.

His journey at Hyatt started with Grand Hyatt, Mumbai in 2004, followed by five years as culinary head at Andaz London Liverpool Street between 2010 and 2015. He was also a part of the pre-opening team at Park Hyatt Vienna in 2014. 

Before joining Park Hyatt Hyderabad, Farook served as executive chef of Sofitel St James, London. He enriched the entire food and beverage operation with an extensive renovation plan to launch Wild Honey St. James with Anthony Demetre. He held the position of Executive Chef at Radisson Blu Portman Square, London. He also displayed his expertise at Conrad Chelsea Harbour, Guoman Tower in London and at ITC Sonar Bangla in Kolkata where he began his career.