Holiday Inn Kolkata Airport, an IHG Hotel, has appointed Chef Rananjoy Banerjee as Executive Chef, bringing more than two decades of culinary experience across hotels, restaurants and food and beverage operations in India and international markets.
Banerjee’s career has covered culinary leadership, multi-outlet operations, menu development, pre-opening projects and kitchen team management. His international experience includes assignments in Dubai, Riyadh, London and Colorado, alongside senior culinary roles with hotel groups and properties across India.
This move highlights IHG’s leadership direction, contributing to leadership appointments in hospitality.
Extensive Experience Across Culinary Operations
Banerjee has built his career across a range of hospitality environments, working in both hotel kitchens and standalone restaurant operations. His experience includes executive culinary leadership, food and beverage operations, menu development and team management.
His career has also included involvement in pre-openings and the management of multiple food and beverage outlets. This exposure has provided experience across different culinary concepts, service formats and operating environments.
Executive Chef Experience in India and the Middle East
Before joining Holiday Inn Kolkata Airport, Banerjee served as Executive Chef with 8 Portions Restaurant Dammam and Fraser Suites Hospitality Riyadh from August 2024 to July 2025.
Earlier, he was Executive Chef at Le Royal Méridien Chennai from November 2023 to April 2024. He previously served as Executive Chef with Lemon Tree Hotels, including Lemon Tree Premier Patna, from July 2021 to July 2022.
His career also includes an Executive Chef role at The Metropolitan Hotel & Spa in New Delhi from June to November 2019.
Multi-Outlet Leadership in Dubai
From June to December 2017, Banerjee served as Executive Chef at Regent Palace Hotel in Dubai. In the role, he oversaw kitchen and food operations across nine food and beverage outlets and banqueting facilities.
His responsibilities extended across multiple culinary operations within the property, giving him experience in managing food production and kitchen teams across different outlets and service requirements.
During his tenure at Regent Palace Hotel, Banerjee was also involved in the opening of R-ADDA, a contemporary Indian restaurant in Dubai. The pre-opening assignment added restaurant launch experience to his broader culinary background.
Leadership Roles Across Rajasthan and Goa
Earlier in his career, Banerjee served as Executive Chef with HRH Group of Hotels in Rajasthan from January 2015 to May 2017. The role added further experience in culinary leadership within the hotel sector.
He subsequently worked as Executive Sous Chef at Alila Diwa Goa from October 2013 to July 2014. His experience at the property contributed to his progression into senior culinary management roles.
These positions formed part of a career progression that moved from operational kitchen roles into broader responsibilities covering culinary teams, food production and hotel food and beverage operations.
International Foundations in Culinary Operations
Banerjee’s early career includes experience with Olive Bar and Kitchen in New Delhi, followed by international assignments at Tate Modern Galleries in London and Park Hyatt Beaver Creek in Colorado.
His work across these operations provided exposure to different culinary environments and international hospitality standards. The experience complemented his subsequent senior roles in India and the Middle East.
Across his career, Banerjee has developed experience covering kitchen operations, food preparation, menu development, quality management and culinary team leadership.
Culinary Responsibilities at Holiday Inn Kolkata Airport
At Holiday Inn Kolkata Airport, Banerjee will oversee the hotel’s culinary operations across restaurants, banquets and seasonal food programmes.
His responsibilities will include managing kitchen operations, developing menus, maintaining food quality and culinary standards, and supporting the development of the culinary team. The role will also require coordination across the hotel’s food and beverage operations to maintain consistency in food production and service.
Focus on Food Quality and Team Development
Banerjee’s new position brings together his experience in multi-outlet operations, restaurant openings, culinary leadership and team management. His background across India and international markets provides exposure to varied food and beverage operating environments.
At Holiday Inn Kolkata Airport, his focus will extend across day-to-day culinary operations as well as menu development, food quality and team development. The appointment adds a senior culinary leadership role to the hotel’s food and beverage operations as it continues to manage restaurant, banquet and seasonal dining requirements.
