Sudhir Nair has been appointed as Executive Chef at Courtyard by Marriott Bengaluru Outer Ring Road and Fairfield by Marriott Outer Ring Road. During his 17-year career, he has worked brands like Bukhara, Dum Pukht and Ottimo@Westview at ITC Maurya in New Delhi.
Nair started his career with ITC Maratha’s preopening kitchen team in Mumbai where he opened in 2005. Later, he headed the operational team for renovating and reopening the Deccan Pavilion at ITC Kakatiya Hyderabad in 2007, and opened Kebabs and Kurries in the same hotel in 2008. He also opened the grand 340-cover Social House at Dubai Mall. In 2011, he joined Royal Orchid Bengaluru as cuisine head and later moved on to Avasa Hyderabad in 2013 where he executed the sky lounge concept and executed it successfully. Before joining Marriott Group, he completed a stint at ITC Maurya New Delhi. His name also features in the Limca Book of Records for making the largest Maki Sushi.
