HBI Staff | Hyderabad 
Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, has just announced the promotion of Director of Culinary Sidney DCunha to Director of Food & Beverage and Culinary.
Sidney, who joined Sofitel Mumbai BKC in 2022, has since then been instrumental in further developing the hotel’s robust culinary offerings. Through a series of unique food festivals, visits by a variety of guest chefs, and an immense interest in progressively bettering the hotel’s many restaurants and bars, Sidney has played an instrumental role in carving a niche for Sofitel Mumbai BKC on Mumbai’s innovative restaurant scene. What’s more, since his arrival. Sidney and his team have enjoyed numerous accolades for the hotel’s restaurants & bars, bestowed by some of the country’s finest publications and reputed organizations.
Sidney has also played a crucial role in the hotel’s adoption of Winnow, a food waste management solutions company which develops AI tools to help chefs run more profitable, sustainable kitchens, by cutting food waste in half.
Having grown up in the busy metropolis of Mumbai city, Sidney has had an interest in food and cuisine since a young age, which led him to the Institute of Hotel Management, Mumbai. Following this, he joined a leading luxury chain of hotels for a few years and honed his skills. His thirst for further specialization propelled him to pursue Food Service Management from Cornell University (E-Cornell, 2011), Hospitality Management (E-Cornell, 2012), and Food Safety: Managing with HACCP System from American Hotel & Lodging Education Institute (2012).
Having worked with some of the leading Michelin star venues in New York, under celebrity Chefs such as Michel Roux Snr, Floyd Cardoz, and Hemant Oberoi in India, Sidney brings close to two decades of experience in the culinary space. His last assignment was with The Conrad Hotel in Pune, first as Executive Chef before becoming Culinary Director in January 2022. He recently bagged the third position in Power 25 Culinary, 2022 by Hoteliers Web.
He first began his culinary journey in 2002, training at properties like the ITC Grand Maratha Sheraton and The Oberoi, Mumbai before joining the Taj Management Training Program, working at Taj hotels in Delhi and Chennai during this time.
Sidney then joined The Taj Mahal Palace & Tower in Mumbai, as Junior Sous Chef at Masala Kraft Kitchen, in 2006. This was followed by a year spent at The Taj Pierre New York and The Taj Boston, where he introduced Indian food to the hotel menus, as a specialty Indian chef. In 2008, D’Cunha returned to The Taj Mahal Palace & Towers in Mumbai, this time as Sous Chef (CDC) at Masala Kraft. In March 2012, he switched culinary focus and joined Golden Dragon as Sous Chef.
In 2014, Sidney moved to Bangalore to join The Ritz Carlton there as Chef de Cuisine during the hotel’s pre-opening. He quickly moved to the role of Executive Sous Chef, working across restaurants, banqueting, and events. In 2015, he moved to Pune and the JW Marriott Hotel as Executive Sous Chef. He then joined the brand’s Mumbai property from 2017-2019, before joining.
Throughout his career, Sidney has developed rich culinary experience and the ability to cater to both Indian and international palates. He also brings with him a deep knowledge of structuring culinary teams, launching new culinary concepts, and working with large-scale banqueting, all while keeping an eye on the bottom line.
