Chef Subin Mecheri Joins Taj Wayanad Resort as Executive Chef

WAYANAD — IHCL has appointed Chef Subin Mecheri as Executive Chef at Taj Wayanad Resort and Spa, Kerala. He brings over 14 years of culinary leadership across IHCL, Accor and ITC Hotels to a resort set on a 10-acre hillside with views of Banasura Hills and Banasura Sagar Lake.

Chef Subin Mecheri Appointed Executive Chef at Taj Wayanad Resort and Spa

Chef Subin takes charge of the full culinary operation at Taj Wayanad Resort and Spa, overseeing kitchen teams and dining venues including Shamiana, the all-day diner, Southern Spice, the regional cuisine restaurant, Tropics, the poolside bar and grill, and the property's maritime bar. His remit covers menu development, food quality, team leadership and culinary experiences that draw from Kerala's ingredient heritage and the Taj brand's culinary standards.

Most Recently Executive Chef at Taj Kumarakom Resort and Spa Kerala

Chef Subin Mecheri arrives from Taj Kumarakom Resort and Spa, where he served as Executive Chef from late 2024 through May 2026. His work at Kumarakom earned him recognition from guests directly, with travellers naming him by name in reviews for his culinary contributions at the backwater resort. Moving from Kumarakom to Wayanad keeps him within IHCL's Kerala portfolio but shifts the culinary environment from backwater luxury to forested hillside resort.

A Career Built Across IHCL, Accor and ITC Hotels in South India

Before Taj Kumarakom, Chef Subin Mecherispent close to six years as Executive Chef within the Accor network, leading kitchens at Novotel Chennai SIPCOT and ibis Kochi City Centre. Those two postings placed him in high-volume city hotel environments across two different market contexts, Chennai's IT corridor and Kochi's commercial district, building operational discipline and multi-outlet management capability.

He also served as Corporate Executive Chef at Imperial Kitchen and Cafe Alchemy in Trivandrum, where he developed brand-level menu architecture and culinary guidelines. Before that, he spent four years as Executive Chef at Fortune Hotel Calicut in Kozhikode under ITC Hotels, and two years at EGH Planet in Kochi under the Edassery Group of Hotels.

That career span across IHCL, Accor, ITC and independent Kerala hotel groups gives Chef Subin a working knowledge of how culinary operations are managed across different ownership models, brand standards and guest profiles. It is also a career rooted almost entirely in Kerala and Tamil Nadu, which makes him particularly well suited to a resort whose culinary identity is tied to its regional setting.

He holds a Bachelor of Hotel Management from AMC Engineering College under Bangalore University.

About Taj Wayanad Resort and Spa, Kerala

Taj Wayanad Resort and Spa is an IHCL property set on a 10-acre hillside in Wayanad, Kerala, with 61 rooms and villas overlooking Banasura Sagar Lake and the Banasura Hills. The resort features Shamiana all-day dining, Southern Spice regional restaurant, Tropics poolside bar and grill, Jiva Spa with Ayurvedic therapies, a 25-metre infinity pool, lakeside promenade and nature-based experiences. It is operated by The Indian Hotels Company Limited as part of its Kerala portfolio.

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