Treebo Hospitality Ventures has announced the appointment of Siddharth Kashyap as its Corporate Chef & Head of Culinary. With a culinary career spanning over 19 years, Siddharth brings an impressive track record of award-winning ventures, innovative concepts, and operational leadership.
Creative force behind celebrated brands
A graduate of IHM Mumbai, Siddharth has led celebrated culinary initiatives including Cellini, Soma, Gourmet Store, and M. At Foodlink F&B Holdings Ltd., he served as Corporate Executive Chef, driving menu innovation across 18 outlets nationwide. His passion for American barbecue inspired him to launch India’s first smokery, charcuterie, and bar — The Boston Butt — a critically acclaimed concept.
Taking charge of F&B transformation at Treebo
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, Siddharth will be responsible for laying out and executing the F&B strategy across the company’s own and licensed brands, including Mercure, Ibis, Park Inn & Suites by Radisson, Medalio, and Treebo.
Leadership welcomes strategic culinary innovation
Welcoming him to the team, 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.”
Chef’s vision for redefining hotel dining
While expressing his excitement, Siddharth commented, “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.”
