Radisson Blu Hotel New Delhi Paschim Vihar has announced the appointment of Rakesh Kumar as Food & Beverage Manager and Chef Manoj Rawat as Executive Chef, bringing a powerful combination of global expertise and luxury hospitality experience to the hotel’s leadership team. With over 15 years of experience, Rakesh has worked across premier international and Indian hospitality brands including Sheraton Samoa Beach Resort, Radisson Blu Plaza Delhi Airport, JW Marriott Pune, and Courtyard by Marriott Gurgaon.
Having led large F&B teams, launched successful menus, driven revenue growth, and executed high-profile events, he brings strategic vision and operational excellence to elevate all dining and service experiences at the hotel. Chef Manoj Rawat joins with an illustrious 22-year career across leading hotel brands including The Oberoi Group , Le Meridien Gurgaon , Intercontinental Eros , Radisson Gurugram Sohna Road City Centre, Hilton Garden Inn Gurgaon, The Claridges, and Ramada Gurgaon.
Known for his mastery in multicuisine and regional Indian cuisine, large-format banqueting, kitchen leadership, menu innovation, and brand-standard excellence, Chef Rawat brings creativity and craftsmanship to our culinary identity. “As we step into a new phase of luxury, their combined experience will significantly enhance our guest experience and F&B excellence,” said Anuj Soin, General Manager, Radisson Blu Hotel New Delhi Paschim Vihar.
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