The Westin Gurgaon, New Delhi is delighted to announce the appointment of Chef Gilbert Mandumpal Babu as Chef de Cuisine. Bringing with him over a decade of global culinary expertise across the UK, UAE, USA, and India, Chef Gilbert is set to elevate the hotel’s gastronomic offerings with a refined focus on precision, sustainability, and innovation.
Before joining The Westin Gurgaon, Chef Gilbert served as Sous Chef at Hatherley Manor Hotel & Spa, United Kingdom, where he played a pivotal role in enhancing culinary standards, championing sustainable practices, and delivering elevated guest dining experiences. His versatile portfolio also includes notable assignments with Disney Cruise Line (USA), Famous Dave’s Bar-B-Que (UAE), and The Grand New Delhi, showcasing his breadth in multi-cuisine operations, kitchen leadership, and contemporary menu curation.
In his new capacity, Chef Gilbert will be responsible for driving the culinary direction across the hotel’s signature venues, designing bespoke dining experiences, and further integrating wellness-driven and allergen-conscious innovations into the culinary repertoire. His strong adherence to HACCP standards, allergen-safe cooking, and environmentally mindful kitchen practices aligns with Westin’s brand ethos of Eat Well and mindful hospitality.
“We are thrilled to welcome Chef Gilbert to our culinary team,” said Chef Amit Dash, Cluster Executive Chef, The Westin Gurgaon, New Delhi and The Westin Sohna Resort & Spa. “His international perspective, operational acumen, and creative flair will strengthen our commitment to culinary excellence and enhance our guest experience at every touchpoint.”
Chef Gilbert is a graduate in Hospitality and Catering Management from Sikkim Manipal University, and holds professional certifications in HACCP Level 2, Food Safety & Hygiene, and Health & Safety Essentials.
With Chef Gilbert’s appointment, The Westin Gurgaon continues to innovate and lead in culinary excellence, offering guests thoughtfully curated, nourishing experiences that celebrate both global finesse and local flavors.
