By Mewati Sitaram
Chef Kailash Gundupalli is a highly talented, humble, and passionate culinary expert with over 23 years of experience across India and abroad. A Canadian citizen with strong ties to India, he currently serves as the Cluster Executive Chef at The Westin Mumbai Powai Lake & Lakeside Chalet, where he leads his culinary team in enhancing dining experiences. Prior to his role at Westin Powai Lake, he was the Executive Chef at Novotel Hyderabad Convention Centre and HICC.
In his new role, Chef Kailash is primarily responsible for developing and implementing departmental standard operating procedures, ensuring seamless operations. He engages with guests to understand their needs, delivering exceptional hospitality and F&B experiences. Simultaneously, he continually innovates culinary techniques to offer a richer gastronomic experience.
Chef Kailash is a culinary innovator renowned for creating high-quality, creative dishes that drive revenue growth while effectively managing Food & Beverage and labour costs. With a proven track record in leading successful multi-outlet fine dining and high-volume operations, he remains dedicated to crafting memorable dining experiences for every guest. A passionate food and beverage enthusiast, Chef Kailash enjoys experimenting with diverse flavours and cooking techniques to meet the evolving tastes of the modern-day palate.
Chef Kailash’s culinary career has taken him to renowned establishments both in India and internationally. In India, he has worked with prestigious brands such as Novotel Mumbai Juhu Beach, ibis, and Novotel Bangalore Techpark. His international experience includes roles at Grand Sukhumvit Bangkok, Hilton London Paddington, Du Vieux Port Hotel & Restaurants in Montreal, Four Points by Sheraton Toronto, and Hockley Valley Resort, among others.
He emphasized that in the highly competitive culinary industry, it’s crucial to nurture and motivate talent to ensure retention. When staff members leave, maintaining consistency becomes a challenge. A new hire often requires significant time to adjust and fully understand the organization’s standard operating procedures.
He draws his inspiration from his mother and brother, who have been his unwavering support in pursuing his dream profession. His goal was always to work in luxury hotels around the world. He believes that success lies in planning things positively, a mindset he has adopted from the senior chefs he has worked with from various countries.
Chef Kailash is the first in his family to pursue a career in the hotel industry. Born in Vijayawada, Andhra Pradesh, he completed his schooling in Vijayawada and Visakhapatnam. To discover his passion for culinary arts, he joined the Indo-American Hotel and Motel Association (IHMA) to kickstart his hospitality career. Seeking global exposure, he furthered his education in culinary arts at Georgian College in Barrie, Ontario, Canada, where he honed his skills and gained valuable insights into global culinary trends, hospitality management, and fine dining, setting the stage for his successful international career.
Editor in Chief : Mewati SItaram
