Radisson Blu Bengaluru Outer Ring Road Strengthens Food & Beverage Leadership With Executive Chef and F&B Director Appointments

Radisson Blu Bengaluru Outer Ring Road Elevates Food & Beverage Leadership

Radisson Blu Bengaluru Outer Ring Road, one of Bengaluru’s premier luxury hotels, has announced significant leadership appointments in its culinary and food & beverage (F&B) divisions. The hotel has named Mayur Ramachandran as Executive Chef and Chandan Kumar as Director of Food & Beverage, signalling a strategic move to strengthen its dining portfolio, enhance guest experiences, and elevate service standards across its restaurants, bars, banquets and event catering operations. :contentReference[oaicite:0]{index=0} These leadership changes come at a time when the Bengaluru hospitality market is witnessing strong momentum from corporate, leisure, MICE and international travel segments, making F&B excellence a key differentiator for luxury hotel brands in this competitive landscape.

Strategic Context: Bengaluru’s Hospitality Market

Bengaluru remains one of India’s fastest‑growing hospitality markets, driven by a mix of business travel, tech sector engagements, international conventions and leisure tourism. With expanding corporate demand and a vibrant F&B culture, hotels in the city are continuously investing in culinary innovation, service quality and experience‑led offerings to capture discerning guests. In such a dynamic environment, leadership roles in culinary and F&B operations are central to sustaining competitive advantage. Radisson Blu Bengaluru Outer Ring Road’s decision to appoint seasoned leaders reflects the property’s commitment to strengthening its position as a destination for refined dining and memorable guest experiences.

Mayur Ramachandran: Executive Chef Leadership

Mayur Ramachandran brings extensive experience in luxury hospitality kitchens, having held senior culinary roles at prestigious properties such as Taj Malabar Resort & Spa in Kochi, Taj Hotels in Kovalam, and luxury portfolios with IHG Hotels & Resorts. His appointment as Executive Chef is expected to drive menu innovation, kitchen operational excellence, and cohesive culinary strategy across all restaurants and outlets at the hotel. :contentReference[oaicite:1]{index=1} Throughout his career, Ramachandran has been recognised for crafting thoughtful, guest‑centric menus that balance regional Indian flavours with global culinary techniques. He has led award‑winning restaurant programmes, demonstrating expertise in recipe development, team leadership and quality consistency. Notable accolades include being named Kerala’s Best Chef in 2022, and leading venues listed among top culinary destinations in Southern India. :contentReference[oaicite:2]{index=2} As Executive Chef, Ramachandran is tasked with overseeing all aspects of kitchen operations — from menu engineering and sourcing quality ingredients to upholding food safety standards, strengthening kitchen teams and mentoring young culinary talent. His leadership is expected to contribute significantly to the hotel’s overall guest satisfaction scores and brand reputation.

Chandan Kumar: Director of Food & Beverage

Joining Ramachandran is Chandan Kumar, appointed as Director of Food & Beverage at Radisson Blu Bengaluru Outer Ring Road. Kumar brings over a decade of experience across leading global luxury hospitality brands including Taj Hotels, Marriott International, Starwood Hotels & Resorts and Ananta Hotels & Resorts. His appointment strengthens the hotel’s commercial strategy for F&B operations, banquet services and dining revenue optimisation. :contentReference[oaicite:3]{index=3} Kumar’s role places a strong emphasis on operational excellence, strategic revenue management, guest engagement, and coordination of multi‑venue food and beverage offerings. This includes managing fine dining restaurants, lively bars, lounges, in‑house events, room service, and large‑scale banquet catering for weddings, conferences and corporate functions. His broad experience across diverse hospitality settings has equipped him with a deep understanding of guest expectations, large‑format operations and multi‑venue leadership — vital for a property like Radisson Blu that serves a varied clientele with distinct dining preferences.

Synergy in Leadership: Culinary and Commercial Excellence

The combined appointments of Ramachandran and Kumar are designed to create a powerful synergy between culinary creativity and commercial strategy. While Mayur focuses on the art and execution of gastronomic experiences, Chandan’s expertise ensures that these offerings align with market needs, profitability goals and operational efficiency. Together, they will spearhead initiatives to refine restaurant concepts, introduce seasonal and culturally inspired menus, elevate banquet and event catering services, and enhance overall food and beverage quality throughout the hotel’s outlets. Joyjit Chakraborty, General Manager of Radisson Blu Bengaluru Outer Ring Road, has emphasised that this strengthened leadership team will play a pivotal role in uplifting service standards and guest experiences. According to Chakraborty, “Mayur’s culinary depth combined with Chandan’s strong operational leadership creates a powerful synergy for our food and beverage ecosystem. Their collective experience and aligned vision will be instrumental in enhancing dining experiences and strengthening our positioning in Bengaluru’s competitive hospitality landscape.” :contentReference[oaicite:4]{index=4}

Impact on Guest Experiences and Brand Positioning

In the luxury hospitality segment, food and beverage experiences are among the top drivers of guest satisfaction, repeat visitation and brand advocacy. With rising expectations from both domestic and international travellers in Bengaluru, hotels are increasingly investing in leadership talent to innovate culinary offerings and service delivery. Radisson Blu’s strengthened leadership team is well positioned to enhance guest journeys across casual dining, upscale restaurants, cocktails and lounges, themed banquets, and private dining experiences. From thoughtfully curated menus at signature outlets to bespoke event catering that accommodates weddings and corporate gatherings, the new leadership appointments are expected to influence guest perceptions and elevate the hotel’s brand promise.

Menu Innovation and Signature Experiences

Under Ramachandran’s guidance, the hotel is likely to explore menu innovations that reflect a blend of regional Indian tastes and global influences. Guests can expect curated tasting menus, seasonal specials, ingredient‑forward dishes and elevated interpretations of classic favourites. These initiatives are designed to appeal to both international travellers seeking familiar comfort and local diners eager for creative culinary experiences. Chandan, on the other hand, will play a critical role in shaping how these offerings are presented, marketed and incorporated into events and dining promotions. His operational focus will balance guest preferences with commercial strategy, driving occupancy, revenue per available seat, and cross‑venue engagement.

Banquet and Event Catering Excellence

Bengaluru’s position as a hub for technology, conferences and corporate events places significant emphasis on banquet services and large‑scale catering. Radisson Blu’s banquet teams, guided by its new leadership, are expected to deploy elevated culinary standards, service refinement and customised event menus that align with client expectations ranging from intimate gatherings to large weddings and corporate summits. The leadership duo will also be responsible for ensuring seamless coordination between kitchen teams, service staff and event planners — an integrated approach that enhances operational efficiency and reinforces the hotel’s reputation as a preferred choice for high‑profile events.

Training and Team Development

A core component of leadership success in F&B is team development. Both Ramachandran and Kumar bring mentoring philosophies that prioritise skill development, creativity cultivation and performance consistency. Their appointment is likely to result in structured training programmes, talent engagement initiatives and cross‑functional collaborations that empower staff while improving service delivery standards. These measures not only enhance guest experiences but also contribute to employee retention — a key factor in the increasingly competitive hospitality labour market.

Alignment with Radisson Hotel Group Standards

As part of the global Radisson Hotel Group, Radisson Blu Bengaluru Outer Ring Road adheres to brand standards that emphasise quality, consistency and guest‑centric services. The appointments reinforce this commitment, ensuring that the local leadership team aligns strategic culinary and F&B operations with broader brand expectations. This alignment will also support the hotel’s integration with global loyalty programmes, cross‑brand collaborations and marketing initiatives aimed at positioning the property as a top luxury choice in Bengaluru.

Outlook for Continued Growth

Looking ahead, Radisson Blu Bengaluru Outer Ring Road’s enhanced leadership structure sets the stage for continued growth in culinary innovation, guest engagement and operational excellence. Current market trends in Bengaluru favour hotels that prioritise experience‑led dining, personalised services, and nuanced interpretations of regional and international cuisines — areas where the newly appointed leaders are poised to make significant contributions. The strategic focus on leadership appointments demonstrates the hotel’s long‑term vision of strengthening its culinary identity, expanding its appeal across traveller segments, and sustaining competitive performance in the luxury hospitality space.

Conclusion

Radisson Blu Bengaluru Outer Ring Road’s appointments of Mayur Ramachandran as Executive Chef and Chandan Kumar as Director of Food & Beverage underscore a deliberate strategy to elevate dining experiences, reinforce culinary leadership and enhance guest satisfaction. With combined expertise in hospitality, operations and strategic culinary vision, the new leadership team is positioned to shape the future of the hotel’s food and beverage offerings in one of India’s most dynamic hospitality markets. These appointments not only reflect the hotel’s ambition to lead in culinary excellence but also reinforce Radisson Blu’s commitment to delivering memorable, innovative and guest‑centric hospitality experiences in Bengaluru and beyond.