Sharma completed his Masters Diploma in Hospitality Administration specializing in F&B (Kit) Management from Oberoi Centre for Learning and Development (OCLD) and Diploma in Hotel Management from Institute of Catering Technology and Applied Nutrition from PUSA,
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Chef Siddarth Noronha has worked in some of India's best hotels, starting his career with the Taj Group of Hotels before moving to Hyatt and then AccorHotels. He has 12 years of Industry experience.
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JetPrivilege members are also invited to donate their JPMiles towards the mentioned NGOs for a week between August 01 and August 07, 2016. The ‘member-donated’ JPMiles will be converted into Indian currency along with their pledged donation, which will be handed over to the respective NGOs.
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In order to maintain the strong ties that have been built with Vivek Badrinath and ensure that he continues to be involved in the future of AccorHotels, the Board of Directors has invited him to become a Director. Co-opted with effect from October 10th 2016, he will therefore remain associated with the pursuit of the Group’s digital ambitions and will be able to contribute his expertise and viewpoint on sector issues.
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He Brings with him extensive experience of having worked in various hospitality management verticals. He started off as a Food & Beverage Associate at the Hyatt Regency Delhi and then worked as Assistant Manager, Food & Beverage at Park Hyatt Goa Resort and Spa followed by a stint as the Director of Events at Grand Hyatt Mumbai.
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AccorHotels launched its Optimum Service Standards for Indian visitation program to better cater to the specific cultural needs and growing numbers of Indian travellers to Australia and New Zealand. Accredited hotels have adopted services to meet the needs of this emerging travel market including the translation of hotel welcome kits, menus and business cards, Indian meals in the restaurant, Indian adaptor plugs, TV channels and newspapers to make guests travelling from India feel at home.
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YES BANK is the first bank to receive the prestigious National Tourism Award, which it won for its unique ‘Edge of India’ initiative, which focuses on developing cooperative tourism models to ensure livelihood security of local communities. The Award was presented by Sumitra Mahajan, Speaker, Loksabha and Dr. Mahesh Sharma, Minister of State (IC) for Tourism and Culture.
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Mehrotra has just returned from a stint in New York, where he set up Indian Accent and felt that there is still some way before diners in the Big Apple would cough up the same amount of money as they do for a Japanese meal.
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During his stint as the Executive Chef at Vivanta by Taj – Yeshwantpur, the largest Vivanta hotel in India, he has arranged a number of themed weddings, sit-down dinners and high-end conferences making the hotel one of the most sought after destinations in Bangalore. From curating a hearty Punjabi menu at ‘Paranda’ a Punjabi restaurant reflective of the state’s love for spices and rich flavours to charting an impeccable Mediterranean medley at ‘Azure’ splendid with fresh herbs, fruit sorbets, Chakravarthy has set remarkable standards in the epicurean's field.
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Vadhera began his career Industrial Trainee at the Taj Mahal Hotel. He has worked as Associate Director of Sales - Hyatt International Hotels & Resorts; Regional Director of Sales - Hyatt International Hotels & Resorts leading a team of twelve sales resources located in Delhi.
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