Pullman and Novotel New Delhi Aerocity has appointedBhupesh Singh Pokhariya as the Executive Sous Chef, further strengthening its culinary leadership team. With over 15 years of rich and diverse experience across leading hospitality brands in India and internationally, Bhupesh brings a dynamic blend of operational excellence, culinary innovation and strong team leadership to his new role. In his current position, he will oversee high-volume kitchen operations, ensuring seamless execution, maintaining the highest standards of food quality and driving innovative menu development across the hotel’s dining venues.

Prior to joining Pullman & Novotel New Delhi Aerocity, Bhupesh served as Executive Sous Chef with Hyatt Regency Mansarovar Jaipur, where he played a key role in menu innovation, cost optimization and sustainable sourcing practices. His career journey also includes leadership roles with Hilton Hotels & Resorts in Chennai, Atmosphere Hotels & Resorts in the Maldives, Fairmont Jaipur, Oberoi Hotels & Resorts in Agra, and Aman Resorts.

Known for his meticulous approach to food safety and hygiene, Bhupesh is certified as a Food Safety Supervisor and holds multiple professional certifications from globally recognised institutions including the American Hotels & Lodging Association and Dale Carnegie Training. His expertise spans menu design, kitchen operations, team mentoring, and delivering elevated guest dining experiences.

In his new role, Bhupesh will work closely with the Executive Chef to enhance the hotel’s culinary offerings, focusing on innovative, guest-centric dining concepts while upholding the brand’s commitment to excellence.

“We are pleased to welcome Bhupesh to our culinary team. His extensive experience, passion for innovation, and strong leadership capabilities align perfectly with our vision of delivering exceptional dining experiences,” said Manish Dayya, General Manager at Pullman and Novotel New Delhi Aerocity.

Outside of his professional commitments, Bhupesh enjoys exploring diverse culinary traditions and experimenting with new ingredients and techniques, drawing inspiration from global cuisines. He is passionate about travelling, which allows him to discover local food cultures and bring fresh perspectives into his cooking. In his leisure time, he also enjoys mentoring young chefs and engaging in activities that foster creativity and continuous learning, reflecting his deep-rooted dedication to the culinary arts.