Courtyard by Marriott Madurai Appoints Chef Suresh Krishnaswamy as Executive Sous Chef

Courtyard by Marriott Madurai has appointed Chef Suresh Krishnaswamy as Executive Sous Chef, strengthening the hotel’s culinary leadership with experienced expertise aimed at elevating dining experiences for guests.

In his new role, Chef Krishnaswamy will oversee kitchen operations, support menu innovation and ensure consistent execution of culinary standards across the property’s food and beverage venues. His leadership is expected to enhance both operational efficiency and gastronomic appeal.

Culinary leadership plays a central role in shaping a hotel’s identity and guest satisfaction, particularly in full-service properties where food and beverage revenue contributes significantly to overall financial performance.

Chef Krishnaswamy brings extensive experience in hotel kitchens and restaurant operations, having worked with established brands where he led diverse teams, refined menu offerings and implemented quality controls that aligned with guest expectations and brand benchmarks.

His appointment reflects the hotel’s commitment to strengthening kitchen performance and positioning its culinary offerings as a differentiator in a competitive regional market.

With Madurai continuing to grow as both a business and leisure destination, strong culinary direction supports the hotel’s broader strategy of attracting corporate groups, social events and destination diners alongside overnight guests.

Leadership at Courtyard by Marriott Madurai has emphasised that Krishnaswamy’s expertise will play an important role in achieving refined guest experiences through elevated cuisine, operational discipline and team development.

As Executive Sous Chef, Krishnaswamy will also collaborate closely with restaurant, banquet and events teams to ensure cohesive execution of food and beverage services across the hotel’s outlets and functions.