Grand Hyatt Gurugram elevates Chef Vikramjit Roy as Executive Chef

Grand Hyatt Gurgaon has promoted Chef Vikramjit Roy to the role of Executive Chef. With over two decades of experience across India and international markets, he brings extensive global exposure shaped by his work with leading luxury hospitality brands.

Chef Vikramjit Roy’s career includes associations with Taj Palace Hotels, Resorts and Safaris; The Oberoi Group; and ITC Hotels, among others. Known for his expertise in Oriental and Pan-Asian cuisine, he has launched and led several acclaimed dining concepts across India. His international experience also includes founding his own venture, Eight One Nine One Pte. Ltd., in Singapore, which further strengthened his global culinary perspective.

Speaking on the elevation, Tarun Seth, General Manager, Grand Hyatt Gurgaon, said, “Chef Vikramjit Roy embodies the spirit of Grand Hyatt Gurgaon—refined, forward-thinking, and deeply committed to excellence. His elevation to Executive Chef is a recognition of his leadership, consistency, and the trust he has earned from both guests and colleagues. We are confident that under his stewardship, our culinary narrative will continue to evolve and inspire.”

An integral part of Grand Hyatt Gurgaon’s culinary journey, Chef Vikramjit has played a key role in enhancing the hotel’s signature restaurants, banqueting offerings, and bespoke dining experiences. Recognised for his balanced approach to creativity, precision, and leadership, he has consistently driven high standards of quality and guest satisfaction.

Commenting on his promotion, Chef Vikramjit Roy said, “It is an honour to take on this role at Grand Hyatt Gurgaon, a hotel that truly values creativity, collaboration, and guest experience. I look forward to working closely with my team to further strengthen our culinary offerings and create memorable moments for every guest who dines with us.”

As Executive Chef, he will lead all culinary operations at the hotel, with a focus on menu innovation, experiential dining, strategic growth, and talent development.