Le Méridien Mahabaleshwar Resort & Spa elevates Nagaraju Kalva to Executive Chef

Le Méridien Mahabaleshwar Resort & Spa has announced the promotion of Nagaraju Kalva to the position of Executive Chef. Previously serving as Chef de Cuisine, Chef Nagaraju now assumes full responsibility for the resort’s culinary operations, including menu innovation, food quality standards, kitchen leadership, and dining experiences across restaurants, banquets, and events.

A strong foundation in global luxury hospitality

Career Background

With over 13 years of professional culinary experience, Chef Nagaraju has built a well-rounded career across leading luxury hospitality brands in India and overseas. His journey includes key roles at The Ritz-Carlton Doha, Baraza Resort & Spa Zanzibar, Marriott Doha, and The Leela Mumbai. These assignments provided extensive exposure to fine dining, premium à la carte restaurants, and high-volume banqueting operations.

Multi-cuisine expertise with a guest-centric approach

Key Achievements

Chef Nagaraju brings deep expertise across Indian, Japanese, Peruvian, Mediterranean, and contemporary international cuisines. His experience spans both intricately plated dishes and large buffet formats, with a consistent emphasis on flavour balance, presentation, and operational consistency—elements critical to delivering refined resort dining experiences.

Culinary philosophy rooted in innovation and authenticity

Current Role & Responsibilities

Known for his structured and thoughtful leadership style, Chef Nagaraju blends modern culinary techniques with respect for traditional flavours. His approach prioritises ingredient integrity, disciplined execution, and continuous innovation, while maintaining alignment with global brand standards.

Leading the resort’s culinary vision

In his expanded role, Chef Nagaraju will work closely with the resort’s leadership team to further elevate dining offerings, mentor culinary teams, and strengthen Le Méridien Mahabaleshwar’s positioning as a destination for elevated gastronomy. The promotion reflects the resort’s commitment to nurturing internal talent and building long-term culinary leadership.