Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
As Fairmont Mumbai progresses post-launch and Roswyn moves towards opening, the updated leadership structure places greater focus on culinary direction as part of overall operations and guest experience.
The appointments add continuity and operational depth to the food and beverage teams, supporting both properties as they develop their individual dining formats.
Prasad Metrani elevated as executive assistant manager – food & beverage
An integral part of Fairmont Mumbai’s launch journey, Prasad Metrani has been elevated to Executive Assistant Manager – Food & Beverage across both properties.
Having shaped the hotel’s culinary vision from pre-opening through launch, Prasad now steps into a broader leadership role overseeing end-to-end food and beverage operations—spanning restaurants, bars, banqueting, and in-room dining.
With close to two decades of experience, Prasad brings a leadership approach grounded in operational clarity, team development, and guest-centric execution.
Prasad Metrani said: “As both properties evolve, the focus is on building strong operational foundations that allow creativity to thrive. For me, success lies in creating systems and teams that consistently deliver experiences that feel deliberate, thoughtful, and true to the brand.”
Mihir Kane appointed director of culinary
Joining the leadership team as Director of Culinary for both properties, Mihir Kane brings over twenty years of experience in leading high-performing culinary teams.
Known for his strategic approach to menu engineering, kitchen operations, and innovation, Mihir will oversee all culinary functions across both properties—with a focus on strengthening consistency while evolving dining experiences in line with changing guest expectations.
Mihir Kane said: “This role is about shaping a culinary direction that is future-ready—where innovation, sustainability, and consistency are not separate goals, but part of the same approach to guest experience.”
Deepak Shetty joins as executive sous chef
Deepak Shetty joins the leadership team as Executive Sous Chef, bringing a strong operational perspective to the culinary experience at Roswyn, a luxury lifestyle hotel under Ennismore’s Morgans Originals portfolio, set to mark the brand’s debut in India.
With deep expertise in managing large-scale kitchen operations while maintaining consistency, quality, and guest focus, Deepak will play a key role in translating brand vision into day-to-day execution across dining formats.
His approach balances discipline with adaptability—ensuring that evolving guest expectations are met without compromising efficiency or standards.
Deepak Shetty said: “Roswyn presents an opportunity to shape culinary experiences that go beyond the plate and become part of a larger brand narrative. My focus is on building a culture of consistency and trust within the team—because strong internal alignment is what ultimately enables distinctive and meaningful guest experiences.”
Leadership perspective
Commenting on the strengthened leadership structure, Rajiv Kapoor, General Manager, Fairmont Mumbai and Roswyn, A Morgans Originals Hotel, said: “As Fairmont Mumbai moves into its next phase and Roswyn prepares to take shape, strong culinary leadership will be central to how each brand expresses its identity through dining. Prasad’s elevation ensures continuity and operational strength, while Mihir brings the strategic perspective needed to evolve our culinary direction. At Roswyn, Deepak’s focus will be instrumental in shaping a distinctive execution framework that translates the brand’s narrative into meaningful, guest-facing experiences.”
