Lemon Tree Hotel Whitefield, Bengaluru, has appointed Thirumal Mohan as Executive Chef, bringing experience in luxury hospitality, regional Indian cuisine, banquet operations, convention centre catering and airline food services. In his new role, he will oversee the hotel’s culinary operations, including menu development, kitchen management, food quality and culinary team leadership.
Chef Mohan joins the property with a professional background that includes assignments at Fairfield by Marriott Bengaluru Rajajinagar, The Leela Bhartiya City, Marriott Whitefield, Aloft Bengaluru and LSG Sky Chefs.
His career has involved managing restaurant kitchens, large-scale banquets and food production operations, alongside presenting regional Indian cuisine at food festivals in India and overseas.
This appointment highlights Lemon Tree’s strategic focus, aligning with leadership appointments in hospitality.Previous Leadership Roles
Before joining Lemon Tree Hotel Whitefield, Mohan served as Head Chef at Fairfield by Marriott Bengaluru Rajajinagar.
He also held the position of Chef de Cuisine at The Leela Bhartiya City, Bengaluru, where his responsibilities included culinary operations associated with the property’s convention centre and banquet facilities.
Mohan’s earlier professional assignments include culinary positions at Marriott Whitefield, Bengaluru, Aloft Bengaluru and LSG Sky Chefs.
At LSG Sky Chefs, he supported airline catering operations for Lufthansa in Bengaluru, gaining experience in a food production environment with specific requirements for preparation, consistency and delivery.
Airline catering differs from conventional restaurant operations because meals must be produced and coordinated according to flight schedules, service specifications and logistical requirements.
His assignments at Marriott and Aloft properties also contributed to his experience in hotel culinary operations and regional Indian cuisine.
Showcasing South Indian Cuisine in Nepal in 2018
Alongside his hotel assignments, Mohan has participated in food festivals designed to introduce regional Indian cuisines to different audiences.
In 2018, he presented South Indian cuisine at Fairfield by Marriott Kathmandu and participated in a food festival at Courtyard by Marriott Kathmandu, Nepal.
These events formed part of his professional work in promoting regional culinary traditions through hotel dining experiences.
Regional Cuisine Festivals Across India in 2017
In 2017, Mohan’s culinary assignments included the Karnataka Cuisine – Flavours of the Coast festival at Renaissance Mumbai Convention Centre Hotel.
The festival focused on Karnataka’s coastal culinary traditions, which draw on regional ingredients and established cooking practices.
He also participated in a South Indian Cuisine Festival at Goa Marriott Resort and Spa during the same year.
These assignments added to his experience in developing and presenting regional menus outside their places of origin.
Culinary Festivals Featuring Kerala, Karnataka and Tamil Nadu
Mohan’s participation in regional food festivals continued through several assignments in 2016.
He was associated with a Kerala Cuisine Onam Festival at Marriott Bengaluru, showcasing dishes connected with the state’s culinary traditions and the Onam celebration.
He also participated in a Karnataka Cuisine Festival at Fairfield by Marriott Bengaluru Rajajinagar.
Another assignment involved a Tamil Nadu cuisine showcase at Courtyard by Marriott Gurugram.
Earlier Culinary Showcases at Marriott Properties
In 2015, Mohan presented South Indian cuisine at JW Marriott Mumbai Juhu.
His other assignments included a Karnataka-themed Indian Culinary Route and a Chettinad Cuisine festival at Marriott Bengaluru.
Chettinad cuisine, associated with Tamil Nadu, is recognised for its distinctive spice combinations and traditional preparation techniques.
His participation in these programmes reflected a continuing professional interest in regional Indian cooking.
Earlier, Mohan showcased South Indian cuisine at Courtyard by Marriott Bilaspur in 2014 and Aloft Bengaluru in 2012.
Together, these assignments demonstrate sustained involvement in regional food festivals alongside his regular hotel culinary responsibilities.
International Culinary Experience in Belgium
An earlier international assignment took Mohan to Belgium in 2011, where he presented South Indian cuisine through an initiative associated with Lufthansa German Airlines.
The experience provided an opportunity to introduce regional Indian food to an international audience.
Presenting traditional cuisine overseas involves working within a different culinary environment while maintaining the characteristics of the dishes being showcased.
The Belgium assignment forms part of Mohan’s wider professional experience in promoting South Indian cuisine beyond India.
Combined with his later culinary presentations in Nepal, it adds an international dimension to his career.
