Le Méridien Ahmedabad has appointed Prem Singh as Chef de Cuisine, adding an experienced culinary professional to its kitchen leadership team. Singh brings more than 13 years of experience in culinary operations, with professional expertise spanning Asian cuisine, kitchen operations, food and beverage and restaurant management.
Before joining Le Méridien Ahmedabad in August 2026, Singh served as Chef de Cuisine at Le Méridien Mahabaleshwar Resort & Spa from October 2025. His career also includes earlier positions at the same property, as well as culinary roles with Four Points by Sheraton, Courtyard by Marriott Surat, The Suryaa New Delhi and Radisson Blu Ahmedabad.
The appointment contributes to ITC’s organisational evolution, aligning with executive movements in hotels.
To Lead Culinary and Kitchen Operations
As Chef de Cuisine, Singh will be responsible for culinary operations and kitchen management at Le Méridien Ahmedabad. His experience in Asian cuisine forms an important part of his professional background, supported by more than 13 years of experience across kitchen and restaurant operations.
His new responsibilities will place him within the property’s culinary function, where kitchen management, food preparation and operational coordination are central to the role.
Brings More Than 13 Years of Culinary Experience
Singh joins Le Méridien Ahmedabad after serving as Chef de Cuisine at Le Méridien Mahabaleshwar Resort & Spa from October 2025. Before taking on the Chef de Cuisine position, he worked at the same property as Sous Chef and Junior Sous Chef.
His progression at Le Méridien Mahabaleshwar reflects a career that has moved through increasingly senior kitchen positions. The experience has included responsibility within the culinary operation of the resort and exposure to the requirements of managing kitchen functions.
Experience in Asian and Pan-Asian Cuisine
Earlier in his career, Singh held several culinary positions with Four Points by Sheraton. His roles included Chef de Partie – Asian and Pan Asian Chef positions at properties in India, giving him specialised experience in Asian and Pan-Asian cuisine.
He also worked as Demi Chef de Partie at Courtyard by Marriott Surat and as Asian Chef at The Suryaa New Delhi. These positions contributed to his experience across kitchen operations and Asian cuisine while working within established hotel environments.
Singh began his professional hospitality career at Radisson Blu Ahmedabad, where he worked as Commi 3 and completed industrial training. His career since then has taken him through several kitchen roles, progressing from early-career culinary responsibilities to senior chef positions.
Building on a Progressive Kitchen Career
Singh’s career covers different stages of culinary operations, from his initial role as Commi 3 to senior responsibilities as Chef de Cuisine. His experience includes food preparation, Asian cuisine, kitchen operations and restaurant-related functions.
His tenure with Four Points by Sheraton provided specialised exposure to Asian and Pan-Asian cuisine, while his subsequent roles at Le Méridien Mahabaleshwar Resort & Spa expanded his experience into senior kitchen management. The combination gives him a broad culinary background as he takes on his new position in Ahmedabad.
Strengthening the Culinary Function at Le Méridien Ahmedabad
Singh’s appointment forms part of Le Méridien Ahmedabad’s three key appointments across finance, food and beverage and culinary operations. His role as Chef de Cuisine adds experienced kitchen leadership to the property, supported by a career spanning more than 13 years.
With previous experience at Le Méridien Mahabaleshwar Resort & Spa, Four Points by Sheraton, Courtyard by Marriott Surat, The Suryaa New Delhi and Radisson Blu Ahmedabad, Singh brings exposure to multiple hotel kitchens and culinary environments. His Asian cuisine background will be part of his professional contribution to the property’s culinary operations.
