Fairfield by Marriott Kolkata Appoints Chef Ganesh Singh as Executive Chef
Fairfield by Marriott Kolkata & Ozone Convention Centre has appointed Chef Ganesh Singh as Executive Chef, bringing more than a decade of culinary and hospitality experience across India and Bhutan.
Chef Ganesh began his culinary career with Hyatt Pune after completing his hospitality education in Kolkata. He later joined the pre-opening team at Kochi Marriott Hotel in 2014, where he took on various culinary responsibilities.
In 2019, he moved to JW Marriott Kolkata as Sous Chef and was subsequently promoted to Chef de Cuisine. He later returned to Kochi Marriott as Executive Sous Chef.
Chef Ganesh also served at Le Méridien Thimphu in Bhutan, where he managed culinary operations and catered to international dignitaries and government delegations, including the King of Bhutan and the Prime Minister of India.
In his new role at Fairfield by Marriott Kolkata & Ozone Convention Centre, Chef Ganesh will oversee the property’s culinary operations and work on strengthening its food and beverage offerings. His focus will include Kava, the hotel’s buffet restaurant, and Vertex, its rooftop bar, along with culinary operations for social and corporate events.
Somrup Chanda
Commenting on the appointment, Somrup Chanda, General Manager, Fairfield by Marriott Kolkata & Ozone Convention Centre, said, “We are delighted to welcome Chef Ganesh Singh to Fairfield by Marriott Kolkata & Ozone Convention Centre. His journey across diverse markets, his international exposure and, most importantly, his people-centric leadership philosophy make him a tremendous addition to our team. Kolkata is a city with an incredibly discerning food culture, and we believe Chef Ganesh’s experience and vision will bring a fresh dimension to our culinary offerings. We look forward to seeing him inspire our teams, create memorable guest experiences and further strengthen Kava, Vertex and our overall F&B proposition.”
Speaking about his new role, Chef Ganesh said, “Kolkata has always had a special place in my heart. It is where I studied, where I grew professionally, and where I learned to appreciate the diversity of Indian cuisine and hospitality.”
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Dining and Cooking