Sheraton Grand Bangalore Hotel at Brigade Gateway has announced the appointment of Chef Sunil Rai as its Executive Sous Chef
A seasoned culinary professional with over 20 years of experience in luxury hotels, event catering, and food consultancy, Chef Sunil brings with him a deep passion for culinary excellence, team leadership, and innovative dining concepts.
In his new role, Sunil will oversee the hotel’s culinary operations, driving consistency in food quality, curating innovative menus, and delivering elevated dining experiences across all outlets and events.
Prior to joining Sheraton Grand Bangalore Hotel at Brigade Gateway, he served as Corporate Chef at Gwalia Group Pvt. Ltd., where he led operations across multiple kitchens and spearheaded the introduction of innovative food formats, vendor partnerships, and guest engagement strategies. He has also held key culinary positions at Grand Hyatt Goa, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, Hyatt Regency Kolkata, and Hyatt Regency Chandigarh.
A graduate in Hotel Management from IIAS College, Goa, Sunil’s portfolio includes high-profile event catering, including international corporate gatherings and high-end weddings. He is known for bringing live cooking concepts to the forefront, focusing on flavour authenticity, cost efficiency, and sustainability.
“We are delighted to welcome Chef Sunil Rai to our team,” said Sushma Khichar, General Manager, Sheraton Grand Bangalore Hotel at Brigade Gateway. “His vast experience in large-scale culinary operations and his forward-thinking approach to food presentation and guest satisfaction make him a valuable addition to our culinary leadership.”
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