Chef Pavan Takes Charge of Culinary Strategy Across Radisson Gwalior Cluster

Radisson Hotel Group has appointed Chef Pavan as Director of Culinary – Multi-Property Operations, entrusting him with culinary leadership across Radisson Gwalior, Park Inn by Radisson Gwalior, and Gwalior Regency – Radisson Individuals.

In addition to his multi-property culinary mandate, Chef Pavan will also lead the Food & Beverage function as Head of Department across all three hotels, consolidating operational oversight and culinary direction under a unified leadership structure.

The appointment reflects a strategic focus on strengthening culinary consistency, operational efficiency, and guest experience across clustered hotel assets—an increasingly important approach as hotel groups seek scale-driven excellence without compromising brand standards.

Chef Pavan’s role will centre on driving culinary distinction through menu innovation, kitchen performance optimisation, and alignment with Radisson’s global food and beverage benchmarks. His leadership is expected to elevate dining experiences while maintaining strong cost controls and quality assurance.

With Gwalior emerging as a growing destination for business travel, social events, and destination weddings, cohesive culinary leadership plays a critical role in supporting banqueting demand and guest satisfaction across multiple brands.

Industry observers note that appointing a single culinary leader across multiple properties enables sharper execution, shared best practices, and stronger talent development within kitchen and service teams.

Chef Pavan will work closely with operations and commercial teams to ensure that food and beverage offerings not only enhance guest engagement but also contribute meaningfully to overall revenue performance.

The appointment underscores Radisson Hotel Group’s emphasis on culinary excellence as a strategic pillar, particularly in multi-hotel markets where brand differentiation and consistency are key to long-term growth.