Radisson Hotel Group has announced the appointment of Pavan Pentakota as Director of Culinary – Cluster, overseeing culinary operations across three properties in Gwalior: Hotel Radisson, Park Inn by Radisson, and Hotel Regency by Radisson Individuals. In addition to leading the kitchens, Pentakota will also head the Food & Beverage department as Head of Department, strengthening integrated culinary and service leadership across the cluster.
Cluster-Wide Culinary and F&B Leadership
In his expanded role, Pentakota will be responsible for driving culinary strategy, menu development, quality assurance, and operational consistency across all restaurants, banquets, and in-room dining outlets. His mandate includes aligning culinary execution with brand standards, elevating guest dining experiences, and ensuring seamless coordination between kitchen and service teams across the three hotels.
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A Decade of Experience Across India and the UAE
A seasoned culinary innovator, Pentakota brings over a decade of leadership experience across India and the UAE. His career spans renowned hospitality brands including Novotel, Taj Hotels, Rotana (UAE), The Park Hotels, and Dolphin Hotels, where he has led diverse culinary operations in both city and resort environments.
Expertise in Compliance, Innovation, and Operations
Pentakota is also recognised as a HACCP and FSSAI expert, with deep expertise in food safety, compliance, and hygiene systems. His professional approach combines innovation with operational discipline, focusing on contemporary menus, efficient kitchen workflows, and robust safety standards.
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Strengthening Culinary Standards Across the Cluster
With this appointment, the Radisson cluster in Gwalior aims to further enhance its culinary identity while ensuring consistency and quality across multiple brands. Pentakota’s combined oversight of culinary and F&B operations is expected to support stronger guest engagement, improved operational efficiency, and a cohesive dining experience across all three hotels.
