Rayomund Pardiwalla appointed new Executive Chef at The Den Bengaluru

The Den Bengaluru, part of The Dan Hotels, Israel, announced the appointment of Chef Rayomund Pardiwalla as the five-star property’s Executive Chef.

Rayomund Pardiwalla, Executive Chef, The Den Bengaluru
Rayomund Pardiwalla, Executive Chef, The Den Bengaluru

Rayomund Pardiwalla , a culinary maestro brings over 29 years of expertise to the hotel where he will be responsible for overseeing all food and beverage initiatives across the dining outlets, particularly the Creek. Additionally, he will oversee the menus for in-room dining, catering, and corporate events at the hotel.

Rayomund Pardiwalla joins The Den with a wealth of experience having worked in a collection of the world’s best kitchens and luxury five-star hotels. In his new role at the hotel, Rayomund will be spearheading the culinary teams and related operations, curating menus, and presenting innovative dishes with a distinctive twist. 

Prior to joining The Den, he worked as the Executive Chef at Gokulam Grand Hotel and Spa Bangalore. He gained refined experience by working at renowned hospitality brands across India such as Taj President- Mumbai, Hotel Intercontinental- Singapore, J.W. Marriott- Mumbai, Goa Marriott Resort, and Holiday Inn- Pune. Rayomund will draw on his extensive culinary experience to ensure the kitchen is run to the highest standard at The Den Bengaluru while working with the finest local produce to create exceptional dishes using techniques he has learned throughout his culinary journey.

Speaking on his appointment at The Den Bengaluru, Chef Rayomund said, “I am overwhelmed to join this new Chapter at The Den Hotel and to work with the team here. I am looking forward to creating exciting menus using the amazing local produce for our cherished guests.

On his appointment, Vinesh Gupta, General Manager at The Den Bengaluru said, “We are extremely delighted to welcome Chef Rayomund as an integral part of the culinary team. His excellence in the hospitality industry will further facilitate the hotel’s efforts toward offering a world-class dining experience to its patrons.”

When Chef is not working, he enjoys travelling and riding old bikes

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