Director of Culinary at the JW Marriott Hotel Bengaluru, Maître Rôtisseur Mahesh Kini brings over 24 years of diverse culinary and Food and Beverage management experience. He is currently spearheading the hotel’s award-winning speciality restaurants and overseeing kitchen operations.

Chef Mahesh has been connected to eminent global hospitality brands and was last associated with the picturesque Maldives as the pre - opening Director of Food and Beverage at Inter Continental Maldives Maamuagau Resort. He previously led culinary teams most notably at Hyatt Hotels and Taj Hotels in India and overseas. A consummate Food and Beverage leader and quintessential chef, Mahesh finds himself in his element forging new restaurant concepts and curating niche dining experiences. He opines that Food and Beverage is the face of the hotel, the biggest driver of positive sentiment and thus guest delight.

About JW Marriott Hotel Bengaluru
The hotel is a perfect blend of style and sophistication, overlooking the plush 300-acre Cubbon Park. Designed to redefine luxury for the modern business and leisure traveller, the luxury 5-star property features 281 rooms and suites. Carefully designed and passionately crafted to suit the needs of its guests, the hotel offers an array of five dining options. Additionally, it has 25,000 square feet of unparalleled meeting and banquet space. Adding to the element of luxury is the Spa by JW. Six treatment rooms, sauna, steam room, jacuzzi, and a techno gym fitness centre.

Q&A with Chef Mahesh Kini on hosting a Chaîne des Rôtisseurs dinner

Q: How did you feel about organising a Chaîne des Rôtisseurs dinner for members at your hotel?
A: Needless to say, it was a fantastic opportunity to host members of Chaîne for a very differently curated dinner. The Chaîne has always been a much revered, almost hallowed organisation, being part of which I always coveted right from my younger days as a new entrant in hotels.

Q: Could you highlight some of the key elements of the menu?
A: The concept itself was much deliberated upon within the Chefs’ team and we finally thought of adapting the menu to the evolution of Indian cuisine though different eras, also in part highlighting changes in food habits as new discoveries were made in cultivation, preservation, techniques of cooking, etc.

Q: How did this Chaîne event align with your broader culinary aspirations and vision?
A: Any event with the Chaîne is significant for the prestige it carries, and we were extremely satisfied with the manner in which we were able to delight all our diners that evening. Although the menu was entirely different from the style of food we regularly present at our restaurant, it gave an insight to our patrons of the culinary heft JW Marriott Bengaluru bears, as well as a thrilling opportunity to our team to test their mettle.

Aslam Gafoor
Chancelier

JW Marriott Hotel Bengaluru
24/1, Vittal Mallya Rd
Bengaluru 560001

Web: JW Marriott Hotel Bengaluru
Tel: +91 80671 89999