The Westin Chennai Velachery has appointed Dinesh Kumar as Executive Chef. He will lead the hotel’s culinary operations, overseeing menu development, food quality, kitchen management and dining services across its food and beverage outlets.
This leadership addition reflects ITC’s continued growth, aligning with hospitality leadership updates.Dinesh Kumar to Lead Culinary Operations
In his new role, Kumar will manage the hotel’s kitchens and culinary teams, with responsibility for menu planning, maintaining food standards and overseeing dining experiences across the property.
His appointment brings experience from culinary leadership positions with Marriott International and Hilton properties in Chennai.
Previous Role at Four Points by Sheraton Chennai Velachery
Before joining The Westin Chennai Velachery, Kumar served as Executive Chef at Four Points by Sheraton Chennai Velachery.
His experience at the property included culinary operations, kitchen management and food and beverage services.
Earlier Career at Hilton Chennai and Courtyard by Marriott
Prior to Four Points by Sheraton, Kumar worked as Executive Sous Chef at Hilton Chennai from November 2019 to August 2024.
Earlier, he served as Sous Chef at Courtyard by Marriott Chennai. His professional experience across these hotels has covered kitchen operations, culinary team management and dining services.
Hotel Leadership Welcomes the Appointment
Commenting on the appointment, Deepraj Mukherjee, General Manager, The Westin Chennai Velachery, said:
“We are delighted to welcome Chef Dinesh to our culinary team. His experience and understanding of the hospitality industry will be valuable as we continue to create distinctive dining experiences for our guests.”
Speaking about his new role, Dinesh Kumar, Executive Chef, The Westin Chennai Velachery, said:
“I am delighted to begin this journey with The Westin Chennai Velachery. I look forward to working with the team to bring fresh ideas to the table, celebrate good food and create memorable culinary experiences for our guests.”
Kumar will focus on maintaining culinary standards and developing the hotel’s food and beverage offerings while leading its kitchen teams.
