Courtyard by Marriott Ghaziabad has promoted Balwant Singh Sajwan to the role of executive chef, tasking him with steering the property's culinary direction as it builds its reputation in the Delhi NCR market. Sajwan, who has been with the hotel since its pre-opening phase in May 2026, steps into the position with close to two decades of experience across luxury hospitality in Asia.
His career spans Marriott International, The Venetian Macao, and Sarovar Hotels & Resorts. Notably, while at The Venetian Macao, Sajwan introduced authentic Indian cuisine at the Michelin-starred Golden Peacock restaurant, a move that helped position the venue as a destination for regional flavours in the competitive Macau dining scene.
Focus on culinary identity and talent development
In his new capacity, Sajwan will oversee all kitchen operations at the 106-room property, with a brief to develop a distinctive culinary identity that resonates with both business and leisure travellers. He will also be responsible for maintaining rigorous food-quality standards and nurturing the next generation of culinary talent within the team.
“With over 19 years of experience in hospitality, I am honoured to step into the role of Executive Chef at Courtyard by Marriott Ghaziabad,” Sajwan said. “I look forward to upholding the highest standards of food quality and fostering an environment where our culinary team can grow and excel.”
The appointment comes as the hotel, which opened on 14 August 2026, seeks to establish itself as a dining reference point in Ghaziabad, a rapidly developing satellite city in the National Capital Region. The property features extensive event space and amenities aimed at corporate clients and regional travellers, making the kitchen's output a key differentiator.
Sajwan's background includes stints in standalone restaurants and large-scale hotel operations, giving him a broad perspective on menu engineering, cost control, and guest experience. His time in Macau, a market known for its high expectations and international clientele, is expected to inform his approach to blending global techniques with local Indian flavours.
The move mirrors a broader trend across Marriott's India portfolio, where culinary leadership is increasingly seen as central to property positioning. Similar appointments have recently been made at other Marriott properties in the region, including Sameer Bhargava taking the F&B helm at JW Marriott Mumbai Juhu and Mandarin Oriental Singapore naming Nixon Low as executive chef.
For travel professionals, the development signals a continued investment in culinary programming as a driver of guest loyalty and local patronage. Courtyard by Marriott Ghaziabad is the brand's first property in the city, and its ability to attract corporate events and weekend stays will partly depend on the strength of its food and beverage offering.
Sajwan's appointment also underscores the importance of internal talent pipelines within Marriott International, as the group expands its footprint across tier-2 and tier-3 Indian cities. His pre-opening involvement means he already understands the property's operational nuances, which should ease the transition and allow for quicker menu innovation.
As the hotel enters its first full year of operation, the culinary team under Sajwan will be expected to deliver consistent quality across banquets, all-day dining, and in-room dining. The property's event spaces, which cater to MICE groups and social functions, will also rely on the kitchen's ability to handle large-scale catering with precision.
Industry observers will be watching whether Sajwan can replicate the success he achieved in Macau, where his introduction of Indian cuisine at a Michelin-starred venue earned acclaim. For now, his focus remains on building a culinary identity that is distinctly Courtyard by Marriott Ghaziabad.
