Two leadership appointments aim to lift dining standards, banquet delivery, and guest satisfaction in Radisson Blu Bengaluru Outer Ring Road
Radisson Blu Bengaluru Outer Ring Road has announced the strengthening of its food and beverage leadership with the appointment of Mayur Ramachandran as Executive Chef alongside Chandan Kumar, who joins the hotel’s leadership team to further elevate food and beverage operations and guest experience.
A seasoned culinary professional, Mayur Ramachandran brings extensive experience across luxury hospitality brands, with a strong focus on operational excellence, menu innovation, and team leadership. Prior to this role, Mayur held senior culinary positions at renowned properties including Taj Malabar Resort and Spa, Taj Hotels in Kovalam, and IHG Hotels & Resorts. Most recently at Taj Malabar Resort and Spa, Kochi, he led kitchen operations with a strong emphasis on brand standards, food safety, and revenue-driven menu planning.
Known for his expertise in recipe development and culinary training, Mayur has consistently enhanced brand identity through thoughtfully curated menus that balance regional Indian flavours with global techniques. His experience spans leading teams through major property transitions, contributing to brand upgrades, and supporting large-format hospitality operations, all while maintaining a sharp focus on guest satisfaction.
His culinary excellence has been recognised with multiple industry accolades, including being named Kerala’s Best Chef (2022), and leading award-winning restaurants such as Bait at Taj Green Cove Resort & Spa, Kovalam (Best Seafood Restaurant – Metro Food Awards 2024) and Rice Boat at Taj Malabar Resort & Spa (Best Seafood Restaurant – Culinary Culture 2025).
Joining him is Chandan Kumar, a passionate hospitality professional with over a decade of experience across leading luxury hotel brands including Taj Hotels, Marriott International, Starwood Hotels & Resorts, and Ananta Hotels and Resorts. With a strong background in food and beverage operations, banquets, and large-scale resort management, Chandan brings a balanced approach that blends guest-centric thinking with commercial acumen.
In his career spanning multiple leadership roles, Chandan has overseen complex operations across expansive luxury resorts, managing multiple dining venues, large banqueting spaces, and high-performing teams. Known for his values-driven leadership style, he believes in ownership, accountability, and creating emotionally engaging guest experiences supported by sound business strategy.
Commenting on his appointment, Mayur Ramachandran, Executive Chef, Radisson Blu Bengaluru Outer Ring Road said, “I am delighted to join Radisson Blu Bengaluru Outer Ring Road and lead the culinary journey at our restaurants Melange, Saffron and Shao. I look forward to creating thoughtful dining experiences that celebrate Indian flavours, nurturing strong kitchen teams, and contributing to the hotel’s evolving food and beverage vision.”
Sharing his thoughts, Chandan Kumar added, “I am excited to be part of Radisson Blu Bengaluru Outer Ring Road and look forward to working closely with the teams to create seamless, memorable dining and event experiences. My focus will be on strengthening operational excellence while ensuring every guest interaction carries warmth, consistency, and purpose.”
Welcoming both leaders, Joyjit Chakraborty, General Manager, Radisson Blu Bengaluru Outer Ring Road, shared, “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 play a key role in enhancing dining experiences and strengthening our positioning in Bengaluru’s competitive hospitality landscape.”
Together, Mayur Ramachandran and Chandan Kumar will work closely with cross-functional teams to drive culinary innovation, operational excellence, and consistently elevated guest experiences across the hotel’s food and beverage offerings.
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