Leadership move sees Rahul Chaudhary step into Westin Powai F and B role

The Westin Mumbai Powai Lake and Lakeside Chalet Marriott Executive Apartments have announced a senior food and beverage leadership change, with the Rahul Chaudhary appointment set to shape dining strategy and guest experience across the complex.

Rahul Chaudhary joins the properties as director of food and beverage, bringing more than 17 years of hospitality experience. He moves from a previous role as director of food and beverage at Conrad Pune, where he oversaw multiple outlets and drove innovation in menus and service.

In his new mandate, Chaudhary will lead the food and beverage division for both The Westin Mumbai Powai Lake and Lakeside Chalet. Responsibilities include curating dining concepts, managing a portfolio of outlets, maintaining operational excellence and mentoring teams to deliver consistent service.

The hotel notes that his approach is grounded in a balance of operational discipline and creative thinking, with a focus on aligning restaurant offerings with evolving guest expectations.

Chaudhary has articulated a management mantra of empower the team, elevate the experience, which he says fits with the brand’s focus on creating memorable moments for guests. He believes that consistency builds trust and often refers to the importance of people, product and process in shaping a culture of excellence.

His leadership philosophy centres on building collaborative, positive work environments that allow team members to grow. Over his career, this has translated into high performing teams that can execute complex operations while still paying attention to individual guest preferences.

As a proponent of innovation in food and beverage, Chaudhary plans to introduce new concepts and experiences at the Westin complex, while strengthening existing favourites. The goal is to keep the properties competitive in a Mumbai dining landscape where hotel outlets increasingly compete with standalone restaurants.

Outside work, he enjoys exploring cuisines, visiting restaurants and experimenting with food and beverage ideas. He also practices short daily mindfulness routines to maintain a balanced approach to work and life.

Hotel brands are placing renewed emphasis on food and beverage as a driver of both revenue and reputation, especially in urban markets where locals treat hotel restaurants as standalone destinations. Appointing experienced leaders with a track record in both operations and concept development is becoming essential.

By bringing in Chaudhary, The Westin Mumbai Powai Lake and Lakeside Chalet are signalling their intent to keep elevating their dining proposition. Success will be measured in repeat local patronage, guest satisfaction scores and the ability to sustain distinct experiences across venues while maintaining consistent standards.

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