Sourav Ghosh has joined Udaipur Marriott Hotel as Executive Chef. The appointment brings over 18 years of culinary experience to the property, spanning luxury hotel operations, pre-opening projects, and multi-outlet management across India and international markets.
This appointment supports Marriott’s organisational growth, aligning with broader momentum in executive movements in hotels.Takes Charge of Culinary Operations at the Property
In his new role, Sourav Ghosh will oversee all culinary operations at Udaipur Marriott Hotel. His responsibilities include managing kitchen operations across outlets, designing menus, leading banquet execution, and ensuring consistency in quality and service delivery.
The role also involves aligning the hotel’s food and beverage offerings with guest expectations while maintaining operational efficiency, cost control, and adherence to brand standards. Sourav Ghosh will work closely with cross-functional teams to deliver a structured and consistent dining experience across all formats.
Brings Experience Across Pre-Opening and Luxury Hotel Operations
Sourav Ghosh has extensive experience in pre-opening hotel setups and operational leadership. He has been part of multiple pre-opening teams, including Courtyard by Marriott Gorakhpur, ITC Fortune Park BBD Lucknow, and Hyatt Raipur.
His career includes leadership roles across a range of hospitality brands such as Hilton Garden Inn Lucknow, Radisson Resort & Spa Kandla, Radisson Blu Ranchi, Holiday Inn Kolkata Airport, The Astor Kolkata, Swati Hotel Gujarat, and Taj Coromandel Chennai.
Internationally, he has worked with NCL Spain Barcelona and Aqua Sun Holidays Maldives at Bandos Resort, gaining exposure to diverse culinary environments and guest profiles.
This combination of domestic and international experience supports his ability to manage varied operational environments and guest expectations.
Expertise Across Global and Regional Cuisines
Sourav Ghosh has developed expertise across multiple cuisines, including Middle Eastern, Italian, French, Mediterranean, Asian, and Indian regional cuisines such as Awadhi, Bengali, and Punjabi. His approach focuses on balancing authenticity with contemporary presentation.
His experience in menu engineering allows him to design offerings aligned with brand positioning and guest preferences. He has also worked extensively on large-scale banquet operations, ensuring consistency and efficiency in high-volume service environments.
This multi-cuisine expertise supports the hotel’s diverse dining requirements across outlets and events.
Focus on Operational Efficiency and Cost Management
Throughout his career, Sourav Ghosh has worked on improving kitchen efficiency, managing costs, and implementing structured operational processes. His experience includes recipe standardisation, inventory control, and maintaining quality benchmarks across different service formats.
He has led high-performing culinary teams, focusing on training, performance management, and maintaining consistency in execution. His leadership approach emphasises coordination, accountability, and operational clarity.
The role at Udaipur Marriott Hotel will involve strengthening these processes and ensuring alignment with brand expectations.
Culinary Approach and Guest Experience
Sourav Ghosh’s culinary philosophy focuses on combining innovation with sustainability and local sourcing. His work includes developing menus that incorporate regional ingredients while maintaining a contemporary approach to presentation.
He has been involved in designing dining experiences that engage guests through both flavour and presentation. His approach includes adapting global techniques to local contexts, ensuring relevance and consistency.
The focus remains on delivering structured culinary programs that support both guest satisfaction and operational performance.
Strengthens Culinary Leadership at the Hotel
The appointment of Sourav Ghosh reflects Udaipur Marriott Hotel’s focus on strengthening its culinary leadership. With experience across pre-opening projects, luxury operations, and international markets, he is expected to contribute to the hotel’s food and beverage performance.
The move aligns with the broader trend of investing in experienced culinary leadership to support evolving guest expectations and competitive positioning.
