Gaurav Lavania Appointed Executive Chef at ITC Maurya — Strengthening Culinary Leadership at a Flagship Luxury Hotel

A leadership transition in the kitchens of ITC Maurya, New Delhi, marks a renewed focus on culinary excellence at one of ITC Hotels’ flagship luxury properties, with the appointment of Gaurav Lavania as Executive Chef. The move comes as the hotel continues to position itself as a benchmark for destination dining and large-format banquet experiences in the capital’s competitive luxury hospitality landscape.

Career Foundation

Chef Gaurav Lavania built his culinary grounding through extensive exposure to diverse regional cuisines and operational environments within the ITC Hotels ecosystem. His early years in professional kitchens were shaped by a disciplined approach to ingredient-led cooking, where understanding sourcing, seasonality, and kitchen processes formed the backbone of his craft.

Over time, his journey through multiple culinary formats—from fine-dining specialty restaurants to high-volume all-day dining outlets—helped him refine a style that balances simplicity with precision. His association with established restaurant formats enabled him to work across varied cuisines, sharpening his ability to maintain consistency while adapting menus to evolving guest preferences.

Most Recent Role and Key Achievements

Prior to this appointment, Chef Lavania was part of the leadership team at ITC Narmada, Ahmedabad, where he played a key role in steering culinary operations at a premium luxury property. His work involved managing complex service environments that combined multiple specialty outlets with large-scale banquet requirements.

During this tenure, he contributed to the performance and positioning of several signature dining concepts within the ITC Hotels portfolio, including Yi Jing, Dakshin, The Pavilion, Fabelle, and Peshawri. His involvement in these formats reflects a strong understanding of both traditional Indian cuisines and contemporary global influences, particularly in maintaining brand standards across locations.

His approach to menu development and kitchen operations has consistently focused on delivering flavour depth through restrained techniques, while ensuring operational efficiency in high-demand service settings.

Education and Professional Competencies

Chef Lavania’s professional competencies are rooted in formal culinary training complemented by decades of hands-on operational experience. His expertise lies in integrating traditional Indian culinary practices with modern techniques, supported by a strong emphasis on sustainable sourcing and ingredient integrity.

He is particularly recognised for building kitchen teams that prioritise process discipline, consistency, and innovation within structured hospitality environments.

Scope of New Role

At ITC Maurya, New Delhi, Chef Lavania will oversee the hotel’s entire culinary portfolio, including its award-winning restaurants and extensive banquet operations that cater to high-profile events and diplomatic engagements. The property’s positioning as a flagship luxury hotel with a strong legacy in fine dining places significant responsibility on culinary leadership to maintain and elevate standards.

His mandate will include driving menu innovation, ensuring consistency across outlets, and aligning culinary offerings with the brand’s “Responsible Luxury” philosophy. The appointment signals ITC Hotels’ continued investment in experienced internal talent to reinforce its culinary identity while responding to evolving guest expectations in the luxury segment.

In a market where dining experiences increasingly influence hotel positioning, this leadership move underscores a strategic emphasis on strengthening food and beverage as a core differentiator.

Closing line: The appointment of Chef Gaurav Lavania reinforces ITC Maurya’s commitment to sustaining its leadership in luxury dining and large-scale hospitality experiences in New Delhi.