The St. Regis Mumbai has strengthened its culinary leadership with the appointment of Manoj Singh as executive sous chef. Singh arrives with more than 14 years of experience across some of India's most recognised hospitality brands, a track record that positions him to refine the property's dining portfolio in one of the subcontinent's most competitive luxury markets.
Singh's career spans kitchen leadership roles at Hyatt Regency Kolkata, Fairmont Mumbai and The Ritz-Carlton Pune. His expertise covers menu development, specialty dining concepts and the management of multi-cuisine restaurant operations — skills that will be central to his mandate at the Lower Parel address, where the hotel's outlets cater to both international travellers and Mumbai's discerning local clientele.
Prior to joining St. Regis Mumbai, Singh served as chef de cuisine at Hyatt Regency Kolkata, where he oversaw daily kitchen operations and drove culinary innovation. Earlier, he was part of the pre-opening team at Fairmont Mumbai, contributing to menu architecture and kitchen planning during a critical launch phase. That pre-opening experience is particularly valuable for a property like St. Regis, which relies on seamless execution across its signature venues.
A graduate of MS Ramaiah College of Hotel Management in Bengaluru, Singh has built a reputation for Italian fine dining, specialty restaurants and large-scale banqueting. His creations have been featured in publications including Deccan Herald and The Hindu, and he has earned recognition for inventive fusion desserts and appetisers that blend classical technique with local ingredients.
Elevating the St. Regis dining experience
In his new role, Singh will work alongside the executive chef to enhance the hotel's dining experiences, develop seasonal menus and strengthen the culinary team. The St. Regis Mumbai operates several outlets, including the signature By The Waterfront and the rooftop bar, where precision and creativity are paramount. Singh's appointment signals a continued investment in culinary excellence as part of Marriott International's broader luxury strategy.
The move also reflects a wider trend of Indian culinary talent rising through international luxury brands. Singh joins a cohort of recent appointments across the region, such as Soner Alpkaya's move to Four Seasons Jakarta and Manoj Rawat's leadership at Jakarta Marriott, underscoring the mobility of top chefs within the Asia-Pacific hospitality circuit.
St. Regis Hotels & Resorts, part of Marriott International, operates luxury properties worldwide, blending its heritage of personalised service with contemporary hospitality. The Mumbai property, located in the heart of the city's business district, has long been a benchmark for five-star service, and Singh's appointment is expected to further elevate its gastronomic standing.
Industry observers will watch how Singh's experience in specialty dining and banqueting translates to the St. Regis brand's high-touch service culture. His background in pre-opening operations could also prove useful as the hotel explores new concepts or renovations. For travel professionals, the appointment reinforces the importance of culinary leadership in driving guest satisfaction and repeat business at luxury properties.
Singh's arrival follows other notable executive moves in the region, including Deepali Singhal's HR director role at JW Marriott Mumbai Juhu and the recent Tribute Portfolio debut in Mumbai, highlighting a dynamic period of talent and brand expansion in India's hospitality sector.
As St. Regis Mumbai continues to compete for both business and leisure travellers, Singh's culinary leadership will be a key differentiator. His focus on innovation, combined with a deep understanding of Indian and international palates, positions the hotel to strengthen its reputation as a dining destination in its own right.
