Shangri-La Bengaluru Appoints Jaysheel Ramdayal Rawat as Executive Sous Chef

Shangri-La Bengaluru has appointed Jaysheel Ramdayal Rawat as Executive Sous Chef, reinforcing its culinary leadership as the property sharpens its focus on differentiated dining experiences and kitchen excellence.

In his new role, Rawat will be responsible for overseeing kitchen operations, assisting with menu development, ensuring consistency in culinary execution and supporting food and beverage strategies across the hotel’s dining outlets and banquet facilities. His appointment comes at a time when luxury hotels are intensifying efforts to blend creative cuisine with operational efficiency amid rising guest expectations.

Culinary leadership has become a strategic priority for full-service hotels, where food and beverage revenue, guest satisfaction scores and dining reputation play a significant role in overall performance. Appointing an experienced chef to a senior kitchen role reflects the importance of aligning kitchen execution with brand standards and evolving culinary trends.

Rawat brings substantial experience across hotel kitchens and dining operations and has developed expertise in managing diverse culinary teams while maintaining high standards of quality and service. His professional background equips him to support the hotel’s culinary vision and contribute to operational optimization.

The Bengaluru hospitality landscape is known for its vibrant dining culture, with both local patrons and travellers demanding creative menus, consistent quality and cohesive service. In this competitive environment, seasoned culinary leadership helps ensure that dining offerings meet diverse preferences and strengthen a property’s market position.

At Shangri-La Bengaluru, Rawat will collaborate with the executive chef and cross-functional teams to elevate guest experiences through thoughtful menu curation, enhanced kitchen processes and integrated culinary programming. Such collaboration is central to fostering both creativity and day-to-day reliability in food and beverage operations.

The appointment signals the hotel’s commitment to service excellence and its ongoing investment in talent capable of driving sustained culinary performance while meeting the expectations of discerning guests in a top-tier hospitality market.