Hyatt Regency Chandigarh has announced the appointment of Chef Balvinder Lubana as its new Executive Chef
Bringing over 17 years of rich and diverse culinary experience, Chef Balvinder Lubana has built an impressive career across some of India’s most respected luxury hospitality brands, including The Oberoi Group, Taj Hotels, Marriott International, and Hyatt. His journey reflects a deep commitment to culinary excellence, innovation, and the evolution of dining experiences that resonate with today’s discerning traveller.
In his new role, Chef Balvinder Lubana will spearhead the hotel’s culinary strategy and operations, leading its restaurants, banqueting, in-room dining, and bespoke gastronomic offerings. Known for his progressive approach to food, he champions a culinary philosophy that blends authentic regional flavors, contemporary global influences, sustainability, wellness, and ingredient-driven storytelling. His focus lies in creating dining experiences that are not only memorable and relevant but also reflective of changing consumer preferences and emerging culinary trends.
Over the course of his career, Chef Balvinder Lubana has earned recognition for transforming culinary concepts, building high-performing teams, and fostering a culture of creativity, collaboration, and continuous learning. His approach seamlessly balances innovation with operational excellence, ensuring that every dining experience is rooted in quality, authenticity, and exceptional craftsmanship.
A respected voice within the industry, Chef Balvinder Lubana has served as a member of the APEC Culinary Advisory Board (2024–25). He is particularly passionate about advancing sustainable culinary practices, celebrating local produce, and reimagining traditional cuisines through modern techniques and contemporary presentations.
Commenting on his appointment, Chef Balvinder Lubana said, “I am honoured to join Hyatt Regency Chandigarh and be part of a team that shares a passion for excellence and innovation. Food today is about creating meaningful connections and memorable experiences. I look forward to developing culinary offerings that celebrate local heritage, embrace global inspirations, and reflect the evolving tastes of our guests.”
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