HBI Staff | Hyderabad 
With a remarkable culinary journey spanning more than two decades, Chef John brings a wealth of expertise and creativity to his new role.
Chef John’s illustrious career has been marked by his contributions to luxury and upper upscale hotels, Quick Service Restaurants (QSR), outdoor caterings, private experiential dining, and corporate cook-offs across diverse global landscapes. He has curated gastronomic experiences that have resonated with discerning palates in the Middle East, India, Africa, Bermuda, and Dhaka.
Hailing from Kolkata, Chef John graduated from the prestigious Institute of Hotel Management (IHM) Kolkata in 2000. Throughout his career, he has honed his skills and passion while working with renowned hospitality brands such as Rotana, Ritz Carlton, Fairmont, Kempinski, IHG, Hyatt, Marriott, and several others. Chef John is renowned for his ability to connect with people and is often referred to as a “People’s Man.” Beyond his culinary prowess, he is an avid pet lover, a devoted cricket enthusiast, and an enthusiastic player.
Chef John’s journey with Radisson began in December 2018 when he joined Radisson Hitec City Hyderabad. His exceptional culinary leadership and dedication led him to his recent role at Radisson Blu Plaza Hotel Hyderabad Banjara Hills in April 2021. In his new capacity as Director of Culinary, Chef John is committed to advancing sustainable food practices.
Commenting on his promotion, Chef John expressed his enthusiasm: “I am truly honored to take on this new role and lead the culinary team at Radisson Blu Plaza Hotel Banjara Hills. My journey in the world of cuisine has been a constant exploration of flavors, cultures, and innovation. I look forward to continuing this culinary voyage with a stronger emphasis on sustainability and guest satisfaction.”
The entire team at Radisson Blu Plaza Hotel Banjara Hills extends their heartfelt congratulations to Chef John on his well-deserved promotion. Under his culinary direction, the hotel is set to create exceptional gastronomic experiences while prioritizing sustainable practices and fostering guest and employee satisfaction.
