Renaissance Goa Hotel has appointed Shardul Nigam as Executive Chef, bringing experience in hotel culinary operations and kitchen management across multiple hospitality brands.

With over 11 years in the hospitality sector, he has worked across luxury hotels and resorts, managing restaurant operations, banqueting and multi-cuisine dining formats. His approach combines operational systems, cost management, sustainability practices and team development.

Professional Background and Experience

Chef Shardul joins the property from Jaisalmer Marriott Resort & Spa, where he served as Executive Chef. Prior to that, he was Executive Sous Chef at JW Marriott Bengaluru Prestige Golfshire Resort & Spa, overseeing restaurant and banquet operations as well as large-scale catering.

His earlier roles include positions at Hilton Garden Inn Bengaluru Manyata Business Park, The St. Regis Mumbai and The Westin Pune Koregaon Park. Across these assignments, he has managed speciality restaurants, all-day dining venues and teams handling a range of cuisines.

Training, Skills and Areas of Focus

Chef Shardul holds a Bachelor of Arts (Honours) in Culinary Arts from IHM-A, affiliated with the University of Huddersfield in the UK. He is also certified in food safety through FoSTaC and ServSafe programmes.

His areas of focus include menu development, buffet design, live kitchen formats, recipe standardisation, cost control, sustainability practices, and team training. He has also worked on research and development in areas such as fermentation and modern culinary techniques.

Approach to the New Role

Speaking about his appointment, Chef Shardul said he draws inspiration from the hotel's design and concept to shape its culinary direction.

His role will involve overseeing kitchen operations and aligning the food and beverage offering with the Renaissance Goa property's overall positioning.