Hyatt Regency Delhi is delighted to announce the appointment of Mr. Alessandro Sandrolini as the Executive Chef. With nearly 36 years of culinary experience, Chef Sandrolini brings a wealth of knowledge and a deep passion for the culinary world to his new role at the hotel. In this capacity, he will oversee a wide range of responsibilities in the kitchen, including managing catering and special events, event setup, procurement and supply management, as well as food preparation and presentation.
Hailing from Bologna, Italy, Chef Sandrolini embarked on his culinary journey on a high note, starting as a Commis and rising to Sous Chef at Ristorante Silverio in 1986, a restaurant in Bologna that earned a prestigious Michelin star in 1989. His attention to detail became evident as he took charge of his family restaurant, Ristorante da Angelo. Here, he managed all aspects of kitchen operations, from planning and directing to controlling and coordinating the entire staff. His responsibilities also included menu development, cost budgeting, staff training, and implementing high standards of quality and hygiene.
Prior to assuming the role of Executive Chef at Hyatt Regency Delhi, he served as the head chef at Alila Hinu Bay in Oman and as the head chef at Hyatt Centric Murano Venice. Chef Sandrolini’s previous roles include positions as an Italian Chef at Hyatt Regency Belgrade and Grand Hyatt Muscat, as well as Executive Sous Chef at Park Hyatt Jeddah.
This marks Chef Sandrolini’s third tenure with Hyatt Regency Delhi, having previously served as Executive Sous Chef in 2019 and as Italian Chef in 2013. Known for his conscientious and ambitious work ethic, Chef Sandrolini excels in conceptualizing and developing innovative menus, overseeing operations such as staff scheduling, training, inventory control, and financial management. His culinary creativity is a driving force that motivates his team. Over the years, his extensive experience has garnered numerous awards and recognition for culinary excellence, and he has crafted exquisite menus for high-profile clientele.
