Hyatt Regency Ahmedabad has appointed Chef Ajay Anand as Executive Chef, bringing extensive international culinary experience across luxury hotels, cruise hospitality and restaurant operations.
In his new role, Anand will lead the hotel’s culinary team and oversee its restaurants, menu development, kitchen operations and food and beverage offerings. His professional background includes nearly two decades with Carnival Cruise Lines and assignments with Accor, Aroqa Hospitality and 1932 Trevi.
The addition aligns with Hyatt’s leadership strategy, reflecting leadership appointments in hospitality.Chef Ajay Anand to Lead Culinary Operations
As Executive Chef, Anand will oversee kitchen operations across Hyatt Regency Ahmedabad’s dining outlets, with responsibility for menu planning, food quality and culinary team management.
His appointment brings experience across different dining formats, from hotel restaurants to international cruise operations and independent restaurants.
Previous Experience with 1932 Trevi and Aroqa Hospitality
Before joining Hyatt Regency Ahmedabad, Anand was associated with 1932 Trevi, part of the One Window Hospitality and Iris Restaurants group.
Earlier, he worked with Aroqa Hospitality in New York, a restaurant recognised in the Michelin Guide.
He also held a culinary assignment with Pullman and Novotel Aerocity, New Delhi, part of the Accor Group, before moving to New York.
Nearly Two Decades with Carnival Cruise Lines
A substantial part of Anand’s career was spent with Carnival Cruise Lines, where he worked for nearly two decades and progressed to the position of Executive Chef.
During his tenure, he gained experience across the cruise operator’s onboard dining concepts, working in an international culinary environment.
His earlier career included assignments at Orient Express and Café Fontana, following his graduation from the Indian Hotels Diploma Program at Taj Palace.
Culinary Approach Across International Cuisines
Anand’s culinary style draws on European, Asian and American influences, reflecting his experience across international hospitality markets.
His approach places emphasis on ingredient selection, freshness and cooking techniques, which will inform his work on menu development at Hyatt Regency Ahmedabad.
Strengthening the Hotel’s Culinary Leadership
With Anand taking charge as Executive Chef, Hyatt Regency Ahmedabad adds experience in international restaurant operations, cruise dining and hotel culinary management to its leadership team.
He will oversee the property’s culinary offerings while guiding its kitchen teams and maintaining food quality across the hotel’s dining operations.
