Anirudhya Basu joins Hyatt Regency, Chennai with more than 17 years of operational and leadership experience across India’s leading luxury hotels. His work reflects steady growth, clear decision-making, and a hands-on approach shaped through years of managing high-performing teams and busy dining environments.
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Driving the Hotel’s Food and Beverage Strategy
In his new role, he will lead all food and beverage operations across the hotel. His mandate covers restaurants, bars, banquets, in-room dining, and the hotel’s culinary events. He will work on strengthening the property’s dining personality, shaping new concepts, and ensuring guests receive service that matches Hyatt’s standards of warmth and quality. Colleagues across previous assignments often credit him for setting clear processes that help teams move smoothly even during high-volume periods.
Experience Built Across Major Hotel Brands
His recent position as Multi-Property Director of Food and Beverage at Hyderabad Marriott Hotel and Convention Centre and Courtyard by Marriott Hyderabad gave him the opportunity to oversee multiple outlets at once. He managed large banqueting operations and worked closely with teams to improve profitability without compromising the guest experience. Many of these improvements grew from his habit of spending time on the floor during service, observing guest preferences in real time.
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Leadership That Combines Precision and Creativity
His earlier roles with Hilton Hotels and Resorts, The Ritz-Carlton, Bangalore, and Taj Hotels, Resorts and Palaces helped him build a clear understanding of pre-openings, brand identity, and service consistency. He managed high-volume banquets, premium dining formats, and multi-outlet operations across these brands. Each assignment added to his ability to identify gaps, guide teams with steady direction, and deliver experiences that feel thoughtful rather than routine.
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Vision for Guest Experience at Hyatt Regency, Chennai
A graduate of the Institute of Hotel Management, Kolkata, he is known for mentoring teams, encouraging practical improvements, and bringing clarity to day-to-day operations. He aims to create experiences that go beyond dining by highlighting local flavours and global influences in a way that feels natural to the guest. His approach aligns with the hotel’s goal of offering consistent quality while presenting Chennai’s culinary character with confidence.
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