Grand Hyatt Mumbai announces the promotion of Chef Neeraj Tyagi as Cluster Director of Culinary- West India, effective November 1, 2025.
Career overview
Chef Neeraj joined Grand Hyatt Mumbai in July 2024, bringing with him a distinguished culinary career spanning more than 24 years and a deep commitment to innovation, excellence, and leadership within the hospitality industry. His journey at the hotel has been marked by remarkable achievements, including elevating culinary standards, curating acclaimed dining experiences, and leading numerous high-profile events with precision and creativity.
Key contributions at Grand Hyatt Mumbai
During his tenure as Director of Culinary, Neeraj played a pivotal role in strengthening culinary operations while shaping a culture of craftsmanship, consistency, and forward-thinking gastronomy. He also spearheaded the launch of The Grand Showroom, a groundbreaking experiential dining concept that has set new benchmarks in immersive culinary storytelling across India.
Expanded role and responsibilities
In his expanded role, Neeraj will oversee the culinary strategy for Hyatt properties across West India, guiding menu innovation, operational alignment, quality enhancement, talent development, and the creation of signature gastronomic journeys that reflect Hyatt’s evolving guest expectations. His leadership will be instrumental in shaping large-scale culinary excellence while nurturing teams to achieve high performance across diverse kitchen environments.
Leadership philosophy
Reflecting on his leadership philosophy, Neeraj stated, “Innovation at scale begins with passion, thrives on purpose, and endures through excellence. This belief guides me every day as I work to create meaningful culinary experiences and inspire our teams to push boundaries, collaborate deeply, and consistently strive for excellence across every kitchen. With my new role, I look forward to continuing to bring global flavours to the tables of Grand Hyatt Mumbai, creating exclusive, authentic and immersive world-class gastronomic experiences.”
