By Sitaram Mewati
Rahul Shirish Karve has joined JW Marriott Mumbai Sahar as the new Executive Sous Chef, bringing extensive expertise in global cuisines and high-volume kitchen operations. A seasoned culinary professional, Karve has worked with some of India’s leading luxury hospitality brands, including Renaissance Mumbai Convention Centre Hotel, Hyatt Pune, and Sahara Star Hotel, and most recently served as Head Chef at Moxy Hotel, Andheri West. He is particularly recognized for his ability to execute large-scale banquets, having managed events exceeding 25,000 covers while maintaining exceptional quality and operational efficiency.
A graduate in Hospitality and Tourism Management from Queen Margaret University, Karve is certified by the Food Safety and Standards Authority of India under Hospitality COVID-19 Guidelines (FOSTAC) and trained by the World Health Organization in pandemic-ready operational protocols. His qualifications and experience enable him to combine culinary creativity with operational excellence, ensuring food safety, hygiene, and memorable dining experiences.
With a diverse culinary repertoire spanning Japanese, Oriental, Western, and Awadhi cuisines, Karve approaches the kitchen as both a creative studio and a performance space, focusing on precision-led gastronomy.
He is committed to mentoring talent, streamlining kitchen operations, and maintaining consistent standards across à la carte and large-scale banquet services. His appointment reinforces JW Marriott Mumbai Sahar’s reputation as a benchmark for luxury hospitality, supporting its role as a preferred venue for high-profile international conferences, social celebrations, and immersive culinary experiences.
Editor in Chief : Mewati SItaram
