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Rohan Malwankar Now Executive Sous Chef At The Westin Hyderabad Mindspace


The Westin Hyderabad Mindspace is pleased to announce the appointment of Rohan Malwankar as Executive Sous Chef. With a remarkable career of well over a decade, Chef Rohan will oversee the functioning of all 7 F&B outlets at The Westin Hyderabad Mindspace, along with the Executive Chef. These include Seasonal Tastes – All day dining restaurant, Splash & Mix bars, Daily Treats – Deli shop, Casbah – Mediterranean cuisine, Prego – Italian restaurant and Kangan – North Western Frontier cuisine, along with room service and banquet at the property.

As Executive Sous Chef, Rohan will be responsible for supervising the daily operations of the kitchen, designing menus, developing new recipes and training the culinary team at the hotel. Prior to joining The Westin Hyderabad Mindspace, Rohan was Chef de Cuisine at St Regis, Mumbai. Passionately following his dream, Rohan chose food production as his career, and joined Marriott International Inc. as a Commi to begin his exciting culinary life journey. He also worked in the Asian specialty kitchen, Spices at JW Marriott, Mumbai. Thereafter, he was Demi Chef De Partie, Grand Hyatt Mumbai as a pre-opening team member of the renovated Coffee Shop 55 East. Following yet another pre-opening stint at Marriott Jaipur, he was also the Jr. Sous Chef at Marriott Bengaluru Whitefield and Sous Chef at JW Marriott, Juhu, Mumbai.

Chef Rohan is proficient in handling specialty restaurants and has a flair for culinary art trends. His forté lies in an array of skills namely; Creativity, strong work ethics, maturity to handle criticism, multitasking and the ability to work with a team. He excels in Western & Oriental cuisine, team management, budgeting food and overhead costs.

Awards like Best Associate of the Month at JW Marriott, Mumbai, Best Executive of the Month at Marriott, Jaipur, Best Host of the Month at Marriott Bengaluru are just some accolades Rohan has notched up until now. 

Rohan completed his degree in Hotel Management, catering college from Anjuman-i-islam, Mumbai.  He believes “cooking is a combination of art and science that requires skills, techniques, and creativity for the preparation of a certain dish. Becoming a chef takes passion, dedication, and patience.”