Grand Mercure Bengaluru appoints Chef Vinay Kumar as Executive Chef
Chef Vinay Kumar to spearhead culinary operations of the hotel which consists of expansive F&B outlets and multiple banquet spaces
With over 17 years of experience in the food and beverage arena, Chef Vinay Kumar has been appointed as the Executive Chef at Grand Mercure Bengaluru, Gopalan Mall. In this new capacity, he will spearhead the culinary operations of the hotel which consists of expansive F&B outlets and multiple banquet spaces, whilst creating immersive culinary stories aligning to the Grand Mercure ethos of being universally local.
“My focus as a culinary storyteller for the hotel will be to wade past the commercialised aspects of regional cuisine and discover unheralded culinary gems that deserves to be showcased to a global audience,” said Chef Kumar.
A graduate of Regency College, Chef Kumar is a passionate culinarian who has throughout the previous assignments showcased his competency in menu development, menu engineering, planning of the operations and development of talent. He began his journey with Accor in 2006 as Chef de Partie in Novotel Hyderabad Convention Centre. Ever since he has worked with many properties of Accor and has led preopening culinary operations for Ibis Sipcot, Mercure Hyderabad KCP and Novotel Vijayawada Varun. He has also worked with other brands in India and Middle East including Taj and Hyatt. In his previous assignment, he served as the Executive Chef for Novotel Vijayawada Varun leading a team 54 culinary artistes to successfully cater to the requirements of the 231 key hotel with four F&B outlets and three meeting spaces.
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