Courtyard by Marriott Bengaluru Hebbal welcomes Rajeev Kumar as new Executive Chef

His expertise extends to banquet kitchen operations making him an asset to the hotel’s diverse events and catering services

Courtyard by Marriott Bengaluru Hebbal has appointed of Rajeev Kumar as the new Executive Chef. Rajeev brings with him over 12 years of exceptional culinary expertise and a track record of delivering outstanding service.

In his new role, Kumar will be responsible for overseeing the entire culinary operations at the hotel. With his keen gastronomic acumen and in-depth knowledge of various international cuisines, including Mexican, Caribbean, Classical French, Italian, and Indian, he is well-equipped to elevate the culinary offerings at the hotel to new heights. His expertise extends to banquet kitchen operations making him an asset to the hotel’s diverse events and catering services. He is proficient in new trends in plate presentation, including the use of molecular gastronomy, which will undoubtedly enhance the dining experiences for esteemed guests.

Kumar's culinary journey began with his education at the prestigious Mahindra Management Institute, where he honed his culinary skills and passion for gastronomy. He has since worked in renowned luxury hotels of Marriott, Hyatt, Mahindra, and The Lalit Mumbai, among others. His impressive repertoire includes being part of the pre-opening team at various establishments and gaining valuable experience and leadership qualities along the way. Rajeev has won multiple accolades, for his commitment to delivering high-quality cuisine including the "Game Changer & Chef of the Year 2021-2022" and "Most Admired Chef 2021-2022" awards from Marriott International

Speaking on his appointment, Kadambari Sabharwal, General Manager of Courtyard by Marriott Bengaluru Hebbal. said "We are delighted to welcome Rajeev Kumar to our team. His passion for culinary excellence, combined with his leadership skills, will undoubtedly contribute extensively to the overall guest experience."



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