-KH News Desk (editorial1@imaws.org)
Grand Hyatt Kochi Bolgatty, the landmark luxury resort and convention center in Kerala, has announced the appointment of Kailash Gundupalli as its new Executive Chef. With a career spanning over 24 years in the global hospitality industry, Chef Gundupalli brings a wealth of international expertise and a passion for sustainable, ingredient-driven culinary arts to the property.
Culinary Pedigree & Career Highlights
Chef Kailash Gundupalli is a seasoned veteran known for his ability to blend traditional techniques with contemporary innovation.
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Extensive Experience: His professional journey includes leadership roles at prestigious hospitality brands such as Accor, Marriott International, and IHG.
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Previous Tenure: Prior to joining Grand Hyatt Kochi, he served as the Executive Chef for the dual-brand Novotel & ibis Bengaluru Outer Ring Road, where he was instrumental in elevating the dining profile of the complex.
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Global Exposure: His background includes significant international stints, including experience in the United Kingdom, which helped refine his expertise in Continental and Pan-Asian cuisines.
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Educational Foundation: He is an alumnus of the prestigious Institute of Hotel Management (IHM), which laid the groundwork for his strategic approach to kitchen management.
Strategic Vision for Kochi
In his new role at Bolgatty Island, Chef Gundupalli will oversee the resort’s diverse culinary portfolio, including its signature award-winning restaurants.
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Sustainability & Local Sourcing: A major focus of his leadership will be the “Farm-to-Table” concept, leveraging Kerala’s rich bounty of local spices and seafood to create authentic yet modern dining experiences.
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Menu Innovation: He plans to introduce new seasonal menus that cater to the evolving palates of both international tourists and local connoisseurs.
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Operational Excellence: Beyond the plate, he will be responsible for streamlining kitchen operations, mentoring the culinary team, and maintaining the highest standards of food safety and guest satisfaction.
