New Delhi, November 23, 2017- Radisson Blu, Paschim Vihar, New Delhi appointed Chef Navin Singh as Executive Chef. He comes with a rich operational experience of nearly 16 years in the hospitality industry.
Chef Singh is an alumnus of Institute of Hotel Management, Chennai. A competent and result-driven culinary expert, Chef Singh's hospitality journey began from IHM Chennai. After completing his studies he joined ITC Maurya in 2001 as a Management Trainee and gradually moved up to be a Junior Sous Chef. In October 2004, he got associated with Le Meridien Hotels & Resorts as a Sous chef and later stepped on to the role of an Executive Sous Chef. Chef Navin Singh's career took a different turn when he joined as the Executive Sous Chef as part of the Task Force that shouldered the responsibility to start the culinary wheels of Sofitel Luxury Hotels and Resorts in Shanghai, China.
He was recently associated with Sokha Siem Reap Resort & Sokha Convention Center, Cambodia. Chef Navin Singh has a significant expertise in managing a wide spectrum of operations functions. He is regarded as a pre-opening expert.
Commenting on the appointment, Chef Singh said, " I’m delighted to join the dynamic team of Radisson Blu New Delhi Paschim Vihar that is led by a seasoned and passionate General Manager, I hope to continue to build the culinary program and provide guests with the instant gratification of a delicious, comforting meal "
Chef Singh's repertoire of work experience includes Radisson Blu Guwahati, Hyatt Regency Ludhiana, Grand Hyatt Singapore, Hyatt Regency Chennai, Novotel & HICC Hyderabad, Le Royal Meridien Mumbai, ITC Sheraton Hotel, Taj Coromandel Chennai & Sokha Siem Reap Resort & Sokha Convention Center, Cambodia.