Le Meridien Gurgaon, Delhi NCR appoints Chef Mario Zechender as Masterchef for Bella Cucina

He comes with over 20 years of international experience in high-level restaurants

Le Meridien Gurgaon, Delhi NCR has brought on board Italian Masterchef extraordinaire, Chef Mario Zechender, who is bringing his wealth of experience and expertise to the luxury five-star hotel as the head chef of Italian restaurant Bella Cucina. He comes with over 20 years of international experience in high-level restaurants such as Grand Hyatt Santiago de Chile, Hotel Eden/Hotel Majestic Rome, Reef Resort Bahrain and Sandals la Toc Spa & Golf Resort St Lucia Western Island. 

Most recently, Chef Zechender served as the Italian head chef at Grand Hyatt Gurgaon, where he created and developed programmes to uplift the dining experience at the hotel. He also worked on training the staff and taking the hotel’s culinary expertise to a different level. Prior to that, he served as the executive chef at Hotel Boutique Brenzone, where he managed the à la carte restaurant 'Al Vapor', created and implemented new weekly fixed lunch and dinner menus, developed a special menu of “healthy food,” and organised and realised banquets for events and groups. 

Chef Zechender's experience also includes serving as the Executive Sous Chef at the Reef Resort & SPA in Manama, Bahrain, where he developed the "à la carte" menu, reduced food costs by 10%, and oversaw culinary operations of "Tokyo Reef" (Japanese cuisine) and "Pool Delight" (International cuisine) restaurants. He has also served as the Executive Sous Chef at Lakefront Hotel Mirage in Riva Del Garda, Italy, and the Iberotel & SPA in Ugento, Italy. 

In addition to his extensive experience, Chef Zechender has completed several culinary courses, including a Hotel and Culinary Management course at "IPSART" Teano, Caserta, Italy, an "HACCP" course at the Grand Hyatt Santiago Hotel, an online "leadership" course organised by Harvard University, and a course at NH University: "NH Hospitality". He has also completed HACCP and received training on working with 3-star Michelin Chef Alain Duval at Hotel Majestic, Rome. 

He is competent in creating and developing new menus and is specialised in Italian, Mediterranean, and seafood cuisine. He has a predisposition to customer relations and a strong orientation towards the quality of service. He is also an expert in food costs and product quality, with exceptional leadership and training skills, staff management, and coordination.


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