Chef Fernandes has 13 years of hospitality experience and he will lead the culinary team and oversee the hotel’s six food and beverage outlets.

Novotel Mumbai Juhu Beach appoints Jerson Fernandes as the new Executive Chef of the hotel. Bringing 13 years of hospitality experience, Chef Fernandes will lead the culinary team and oversee the hotel’s six food and beverage outlets. Having worked with multiple hotel and resort brands, he has developed a repute of providing exceptional food experiences. 

On the appointment, Gorav Arora, General Manager, Novotel Mumbai Juhu Beach, shared, “We are pleased to welcome Chef Jerson on board. With his extensive knowledge of the hospitality industry and varied culinary expertise, he will be a great asset to our hotel. Under his leadership, we look forward to continuing to extend unforgettable dining experiences for all our guests.”

Chef Fernandes’s career has garnered multiple accolades, including being recognised and felicitated by the Chief Minister of Goa for his outstanding contribution to Goa tourism and food culture in 2020, during his last assignment. He holds the Guinness World Record for the largest number of bread varieties in 2020. He was awarded with The Best Executive Chef of 2019 accolade by The Federation of Hotel and Restaurant Association of India, The Emerging Executive Chef of the Year Award in 2018, The Most Creative Budding Chef of India in 2014 and Best Chef De Cuisine award in The United Arab Emirates in 2013. 

On his joining, Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach says, “It is a great pleasure to be a part of the team at Novotel Mumbai Juhu Beach. Life’s experiences have educated me, shaped me and inspired me in creating opportunities in the direction of my professional development. All this is only through an amalgamation of experiencing food and the life of people.”

During his career, he has worked with several Accor properties, namely, Novotel Goa Dona Sylvia Resort, Novotel Hyderabad Airport and Novotel Hyderabad Convention Centre and has also been associated with P&O Cruises, Taj Hotels, Marriott Hotels and Los Angeles based Berggruen (Keys) Hotel.

When not in the kitchen, Fernandes enjoys capturing moments and different food aspects through photography. He is passionate about travelling in search of great food.