Bangalore February 17, 2014:- Aloft Bengaluru, Cessna Business Park has announced 3 new appointments – Shiv Bose as Executive Assistant Manager, Kalyan Ghanagam as Assistant Director of Human Resources and Chef Sameer Luthra as Executive Chef.
Shiv Bose comes with over a decade of experience in the hotel industry, with his most recent and successful stint at Starwood Hotels & Resorts as Operations Manager- South Asia.
Shiv began his career as Guest Service Associate at J.W Marriott Hotel, Mumbai and spent an enriching period of 8 years under several designations, with responsibilities spanning from being a Marriott Executive trainee to a Resident Services Manager. Building on his diverse skill set, Shiv also held prestigious appointments at Trident Hotel, Mumbai and at Millennium & Copthorne Hotels. He has been awarded with the “Starwood Gold Star Award” (2013) for exemplary performance in his period as Operations Manager, South Asia
Meanwhile Kalyan Ghanagam, formerly the Asst. Director of Human Resources at Sheraton Udaipur Palace Resort & Spa now joins Aloft Bengaluru Cessna Park. He has held HR and Training roles for The Westin hotels in both Mumbai and Hyderabad. Prior to this, he served as regional Training Manager for Le Meridien Pune and has also worked with brands like Southern Franchise Co. L.L.C. UAE, Satsuma Hospitality and ITC Windsor Sheraton Towers in Bangalore.
Kalyan brings with him over 12 years of experience in Human Resources within the hotel and hospitality industry. His broad range of talents and an impeccable reputation for excellence will augment the hotels efforts to align exclusive guest service standards with best practices for employee growth and development
Last but not the least; Chef Sameer Luthra brings his vast culinary expertise to the newly launched Aloft Bengaluru Cessna Business Park. Appointed as Executive Chef of the hotel, Sameer is a seasoned chef with over 12 years of experience serving in various hospitality, food and beverage positions around the globe.
Chef Sameer Luthra started his career in 2001 as a Management Trainee with the Taj Group of Hotels. After completing 3 years with the Taj, Sameer moved onto work with other reputed hospitality brands like Novotel Hyderabad International convention Centre as Sous Chef, Westin Pune Koregaon Park as Chef de cuisine and further scaled the ladder of success in less than 3 years within the Starwood Group of Hotels. Sameer has also gained international experience at the Caribbean where he mastered the art and intricacies of European and Mediterranean cuisine. He also worked at Indigo, one of Mumbai’s most premium fine-dining restaurants, where he sharpened his modern cuisine skills and gained valuable insight into the different aspects and expectations of today’s discerning Indian clientele.- CCI Newswire
