Z Hotels has appointed Chef Vedant Kool as Executive Chef, adding culinary leadership to the group as it continues to expand its hotel portfolio across markets. Kool brings experience across hotel kitchen operations, culinary management and regional cuisine, with a career that includes leading hospitality brands.
Before joining Z Hotels, Kool served in a senior culinary role at IHCL Vivanta in Mumbai, where he was involved in day-to-day kitchen operations and food and beverage activities. His previous experience with JW Marriott and Radisson Blu has provided exposure to large-scale hotel kitchens, food production, kitchen management and service operations.
This appointment supports ITC’s organisational growth, contributing to leadership appointments in hospitality.
Experience Across Leading Hotel Brands
Kool’s culinary career has included roles with IHCL Vivanta, JW Marriott and Radisson Blu, giving him experience across established hotel kitchens and food and beverage operations.
His work has covered day-to-day kitchen management, food production and service operations, with responsibilities extending across culinary standards and team management. This experience has provided exposure to the operational requirements of high-volume hotel kitchens and different hospitality formats.
At IHCL Vivanta in Mumbai, Kool was involved in kitchen operations and food and beverage activities, further developing his experience in managing culinary functions within a full-service hotel environment.
Exposure to Regional Indian Cuisine
Alongside his hotel experience, Kool has travelled across India, gaining exposure to regional cuisines and local food traditions. His understanding of different culinary cultures has contributed to his experience with regional food and menu development.
The exposure also provides a broader perspective on culinary preferences across Indian markets. For a hotel group operating across different locations, familiarity with regional cuisine can support the development of dining offerings that are relevant to individual markets while maintaining consistent operational standards.
Focus on Culinary Operations
As Executive Chef at Z Hotels, Kool will oversee the group’s culinary operations across its portfolio. His responsibilities will cover kitchen processes, menu development, dining concepts, food quality and operational standards.
A key part of his remit will be to standardise kitchen processes across properties while allowing culinary offerings to reflect the requirements of individual hotels and markets. He will also work with hotel teams to improve kitchen efficiency and support day-to-day culinary operations.
Developing Dining Concepts and Menus
Kool will contribute to the development of dining concepts across Z Hotels, with menu development forming part of his wider culinary responsibilities.
His experience across different hotel kitchens and regional food cultures will support the group as it works on dining offerings for its expanding portfolio. The role will also involve ensuring that menus and food production remain aligned with the group’s quality and operational requirements.
Maintaining Food Quality and Standards
Food quality and consistency will remain central to Kool’s responsibilities across Z Hotels properties. His remit includes maintaining culinary standards while establishing processes that support efficient kitchen operations.
He will work with hotel teams on food production, kitchen management and operational efficiency. This will involve maintaining standards across properties while supporting teams in implementing consistent culinary practices.
Leadership Across the Z Hotels Portfolio
Kool’s appointment places culinary operations within the broader leadership structure supporting Z Hotels’ portfolio expansion. His responsibilities will extend across properties, requiring coordination with hotel teams and operational leadership.
Commenting on the appointment, Aijaz Ahmad, Senior Director of Sales, Z Hotels, said, “A strong, innovative Food & Beverage offering is a key differentiator in driving repeat business, corporate empanelment, and overall brand equity. Welcoming Chef Vedant Kool as Executive Chef comes at a crucial phase as we strengthen our positioning in key commercial markets.
His proven track record in high-volume, top-tier kitchens allows us to offer enhanced value propositions to our corporate partners and leisure travelers alike. I look forward to partnering with Chef Vedant to align our culinary concepts with market demand and deliver memorable dining experiences that drive guest loyalty across our expanding portfolio.”
Strengthening Food and Beverage Operations
Avnish Kumar, AVP – Operations, Z Hotels, said,
“We are delighted to welcome Chef Vedant Kool to the Z Hotels leadership team as our Executive Chef. Food and Beverage operations are at the heart of our guest experience, and driving operational excellence across our kitchens is a top priority as we expand our footprint.
Chef Vedant’s extensive hands-on experience with leading brands such as IHCL Vivanta, JW Marriott, and Radisson Blu, paired with his deep understanding of regional food cultures, brings significant strength to our team. I am confident his leadership will elevate our culinary standards, streamline kitchen operations, and set new benchmarks for dining quality across all Z Hotels properties.”
Supporting Z Hotels’ Culinary Expansion
Kool’s appointment brings experience across hotel kitchen operations, culinary management and regional cuisine to Z Hotels at a stage of portfolio expansion. His background across IHCL Vivanta, JW Marriott and Radisson Blu combines hands-on kitchen experience with exposure to large-scale food and beverage operations.
In his new role, he will oversee culinary operations across the group, with responsibilities spanning dining concepts, menu development, kitchen process standardisation, food quality and team management. His focus on operational efficiency and culinary consistency will form part of Z Hotels’ wider efforts to develop its food and beverage offering as the group expands across markets.
