-KH News Desk (editorial1@imaws.org)
The Courtyard by Marriott Mahabaleshwar has announced the appointment of Chef Kranti Malay Ray as its new Executive Chef. Bringing over a decade of valuable experience in the hospitality industry, Chef Kranti is recognized for his wealth of culinary expertise, strong leadership capabilities, and dedication to crafting unforgettable dining experiences. His appointment is expected to significantly enhance the hotel’s food and beverage offerings through a focus on innovation and culinary excellence.
Professional Journey and New Responsibilities
Chef Kranti Malay Ray is an alumnus of the Durgapur Society of Management Science, where he topped his class in his Bachelor of Hotel Management and Catering Technology (BHMCT). Prior to joining the Courtyard by Marriott Mahabaleshwar, he held the position of Chef de Cuisine at Conrad Pune, where he was instrumental in managing the daily operations of the all-day dining restaurant, Coriander Kitchen. His extensive career also includes valuable stints at several other prominent hotels, such as Hyatt Ahmedabad, Marriott Surat, Sheraton Hyderabad, Novotel Visakhapatnam, Marriott Agra, and Radisson Blu Karjat. In his new role, Chef Kranti will take charge of all aspects of kitchen operations, which encompass menu planning, ensuring top-tier food quality, strategic cost management, and the crucial development of the culinary team. His core focus will be on creating innovative and locally inspired cuisine while consistently maintaining the highest possible culinary standards.
Leadership Vision
Rahul Janve, General Manager, Courtyard by Marriott Mahabaleshwar, expressed his delight, noting that Chef Kranti’s creativity, operational excellence, and dedication will not only elevate the guest dining experience but also serve as an inspiration for the culinary team. Chef Kranti Malay Ray shared his excitement, stating his primary aim is to “create memorable dining experiences for every guest” while concurrently nurturing a talented and passionate culinary team. His proven track record includes leading numerous menu innovations, food promotions, and special events, alongside mentoring kitchen staff to uphold quality in both food and service.
