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Prior to Marriott, he has worked at Four Season Hotel Mumbai and Park Hyatt Goa Resort and Spa in different roles.
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Prior to joining Azaya, he worked in the capacity of Corporate Executive Chef Name at DDG Hospitality (a unit of My Bar Delhi) where he was responsible for the entire kitchen operations, curating the entire menu and managing vendors.
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Devesh brings in 18 years of rich experience of working with luxury hotels & resorts.
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In the past, Chef Kapoor has been the corporate chef for Compass Group PLC and Four Points by Sheraton in India.
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Anurag has been part of the industry for over a quarter of a century. He has been with deGustibus Hospitality since 2004 and as the Executive Director & CEO of the Company, he has been spearheading the growth of the Company with successful brands such as Indigo, Indigo Deli, Neel, D:OH!, Tote on the turf and Moveable Feast.
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Prior to joining Azaya Beach Resort, Goa, Gupta has worked with Orchid Ecotel Hotel Pune in the capacity of General Manager, where he was in charge of overseeing the transformation for the hotel.
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Prior to joining Courtyard Marriott Raipur, Rajneesh was the Director of Operations at Jaipur Marriott hotel
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Armed with a culinary expertise of 22 years in the hospitality field, Chef Prasad is a graduate in Hotel Management from IHM Bangalore, and an alumnus from the Oberoi Centre of Learning & Development, New Delhi.
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