ITC Windsor Names Manoj Padmanaban Executive Chef

The appointment brings an experienced professional with over 15 years in luxury hospitality and fine dining into a key operational role at the Bengaluru property.

Chef Manoj has built a significant part of his career within the ITC Hotels group and has worked across several premium properties including ITC Windsor, ITC Kohenur, ITC Gardenia and The Leela Palace Bengaluru. Over the years, he has held senior kitchen leadership positions such as Assistant Master Chef and Senior Sous Chef, managing large and complex culinary operations. His experience spans all-day dining restaurants, specialty formats, in-room dining and large-scale banqueting.

He holds a Bachelor’s degree in Hotel Management from Bangalore University and is known for a structured approach to kitchen management with a focus on food safety standards, modern culinary practices and team-driven execution. His culinary style places emphasis on seasonality, precision and presentation, while aligning menus with changing guest expectations and established brand standards.

In his new role, Chef Manoj will be responsible for overseeing all culinary functions at ITC Windsor. His mandate includes menu development, operational consistency and strengthening dining experiences across the hotel’s restaurants and banquet facilities.

Chef Manoj Padmanaban said “ITC Windsor stands as a symbol of gracious hospitality and timeless elegance. It is a privilege to lead its kitchens and I look forward to collaborating with the team to curate dining experiences that are authentic, memorable and rooted in excellence.”

Sabrina Dey, General Manager, ITC Windsor, said “Chef Manoj brings with him a rare combination of culinary finesse, leadership maturity and operational strength. We are confident that his vision and dedication will further strengthen our culinary identity and continue to delight our guests.”

The appointment reflects ITC Windsor’s focus on strengthening leadership continuity and operational depth at the property level, as established hotel brands continue to prioritise experienced internal talent to maintain consistency while adapting to evolving dining trends.