-KH News Desk (editorial1@imaws.org)
Grand Hyatt Gurgaon has announced the elevation of Chef Vikramjit Roy to the position of Executive Chef. This promotion marks a significant milestone in Chef Vikramjit’s tenure with the property and reflects the hotel’s commitment to culinary innovation and excellence. With over two decades of experience, Chef Vikramjit is set to lead all culinary operations, focusing on menu engineering and guest-centric storytelling.
A Career Defined by Innovation and Global Exposure
Chef Vikramjit Roy is widely recognized for his expertise in Oriental and Pan-Asian cuisine. His journey across the luxury hospitality landscape has been marked by precision and a deep respect for authentic flavors.
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Professional Pedigree: His extensive career includes pivotal roles with iconic hospitality groups such as Taj, Oberoi, and ITC Hotels.
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Global Entrepreneurship: Beyond Indian shores, he founded Eight One Nine One Pte. Ltd. in Singapore, an experience that significantly broadened his perspective on international dining trends and global culinary techniques.
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Proven Track Record: At Grand Hyatt Gurgaon, he has been instrumental in defining the identity of signature restaurants and elevating the hotel’s banqueting and bespoke dining services.
Vision for the Future
In his new capacity, Chef Vikramjit will oversee all dining outlets, in-room dining, and large-scale event catering at the property.
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Culinary Philosophy: His approach is “ingredient-first,” balancing creativity with disciplined execution. He aims to create immersive journeys where flavor, presentation, and storytelling converge.
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Mentorship: A core part of his mandate includes nurturing a future-ready culinary team and mentoring emerging talent to align with global Hyatt standards.
Tarun Seth, General Manager, Grand Hyatt Gurgaon: “Chef Vikramjit Roy reflects the spirit of the hotel through refined thinking and a deep commitment to excellence. This elevation recognizes his leadership, consistency, and the trust he has earned from both guests and colleagues. We are confident the hotel’s culinary narrative will thrive under his stewardship.”
