Treebo Hospitality Ventures has announced the appointment of Siddharth Kashyap as its Corporate Chef & Head of Culinary. With a rich culinary career spanning over 19 years, Siddharth brings an impressive track record of award-winning ventures, innovative concepts, and operational leadership.
A graduate of IHM Mumbai, Siddharth has been the creative force behind celebrated culinary initiatives such as Cellini, Soma, Gourmet Store, and M.
In his most recent role at Foodlink F&B Holdings Ltd. as the Corporate Executive Chef, he led culinary operations and menu innovation for Art of Dum, India Bistro, China Bistro, and Glocal, overseeing 18 outlets pan-India with a team of 300+ employees.
His profound interest in American barbeque techniques led him to create India’s first smokery, charcuterie & bar- The Boston Butt- which became a critically acclaimed concept.
The new corporate chef brings a wealth of experience in leading with expertise in data-driven menu engineering, optimizing P&L performance, and enhancing guest experiences.
At Treebo Hospitality Ventures, Sidhartha will be responsible for laying out & executing the F&B strategy, across the company’s own and licensed brands, including Mercure, Ibis, Park Inn & Suites by Radisson, Medalio, and Treebo.
Sidharth Gupta, Co-founder & CEO of Treebo Hospitality Ventures, said, “We’re excited to have a talented food entrepreneur and experienced chef like Siddharth on board. F&B is a core part of our strategy at THV, especially for the mid-market segment. We see a huge opportunity not just in serving the in-house guests and banquet clients at our hotels, but also in the restaurants at our hotels becoming favourites amongst locals. Siddharth’s extensive experience and passion for culinary innovation, paired with his strategic mindset, will be of huge value in elevating our F&B game across all segments.”
Siddharth Kashyap said, “I was drawn to Treebo because of its clear and compelling core values that resonate with me. I see an exciting opportunity to reimagine F&B offerings found in most hotels, moving beyond standardized formats to create concepts that are both experience-driven and operationally sound while remaining profitable. I am proud to be a part of a team that isn’t just keeping up, they’re leading the way.”
