Gurudeep Singh Appointed New Executive Chef at Welcomhotel ITC Madhuban

ITC Hotels Limited has appointed Gurudeep Singh as Executive Chef at Welcomhotel by ITC Hotels Madhuban Dehradun, where he joins the pre-opening team. With over a decade of experience across luxury hotels, upscale resorts, and international kitchens, Singh will lead culinary operations and menu strategy at the property.

Gurudeep Singh to Lead Culinary Strategy at Welcomhotel Madhuban

In his new role, Gurudeep Singh will oversee the overall culinary direction of the hotel, including menu planning, kitchen management, and operational execution. His responsibilities include driving innovation across food offerings while maintaining consistency with ITC Hotels’ established quality standards and guest experience benchmarks.

He will also focus on streamlining kitchen operations, ensuring efficiency in food production, and aligning culinary output with the property’s positioning. As part of the pre-opening team, his role is critical in setting up kitchen systems, defining food concepts, and establishing service standards from the outset.

Experience Across Luxury and Upscale Hospitality Brands

Prior to joining ITC Hotels, Gurudeep Singh served as Executive Chef at Fortune Park Hotels Ltd in Gurugram, where he managed banquet operations, buffet design, and multi-outlet kitchen performance. His responsibilities included overseeing large-scale food production and ensuring operational consistency across dining venues.

Gurudeep Singh also held the role of Executive Chef at Ramada by Wyndham in Bareilly, where he strengthened his experience in handling high-volume food operations and fine dining execution. These roles contributed to his expertise in managing diverse culinary formats and maintaining service standards across different hospitality environments.

International Exposure and Operational Expertise

Gurudeep Singh's  international experience includes a tenure as Executive Sous Chef at Purpleberry in Dubai. In this role, he was involved in overseeing kitchen operations, managing food costs, and contributing to menu development in a fast-paced environment.

This exposure to international markets provided him with insights into global culinary trends, operational efficiency, and cost management practices, which are essential in managing large-scale hospitality kitchens.

Strong Foundation with The Leela and Early Career Growth

A significant part of Singh’s career was shaped during his tenure with The Leela Palaces, Hotels and Resorts. Over the years, he progressed through key culinary roles, including Chef DCDP and Sous Chef, across properties in Thiruvananthapuram and Mumbai.

During this period, he led restaurant kitchens, managed banqueting operations, and ensured consistency in food quality in high-volume settings. His experience at The Leela provided a strong foundation in luxury hospitality standards and operational discipline.

Earlier in his career, he worked with Holiday Inn Resort Goa, where he advanced from Senior CDP to Junior Sous Chef, managing coffee shop operations and strengthening his expertise in cost control and guest satisfaction. His formative years also include roles at Shangri-La Eros New Delhi and The Leela Ambience Gurugram Hotel & Residences, where he began his journey in continental and banquet kitchens.

Supports ITC Hotels’ Culinary Leadership Focus

With experience spanning fine dining, buffet operations, and banqueting, Singh brings a comprehensive approach to culinary management. His background combines creativity with operational efficiency, enabling him to manage both innovation and consistency in food production.

Singh’s appointment reflects a significant move in hospitality leadership for the region, reinforcing ITC Hotels' commitment to culinary excellence.

His appointment aligns with ITC Hotels’ focus on strengthening culinary leadership across its portfolio, particularly in pre-opening environments where defining food identity and operational systems is critical. At Welcomhotel Madhuban Dehradun, his role will contribute to establishing a structured culinary framework that supports the property’s overall positioning and guest experience objectives.

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