Rosewood Baha Mar Appoints Siddharth Krishna as Executive Chef
Siddharth Krishna has been appointed executive chef of Rosewood
Baha Mar, Nassau's newest luxury destination. In this role, Chef Krishna
will lead culinary efforts at the hotel's four distinctive dining
venues: Commonwealth, Costa, Manor Bar and The Library. He will also be
charged with creating new dining concepts and menus for the restaurants,
building relationships with local food purveyors and developing
cocktail and beverage programs. Drawing from the Bahamian culture, Chef
Krishna will create culinary programming for guests that promotes
fellowship and celebrates the island's offerings.
“With an impressive culinary background and history with Rosewood
Hotels & Resorts, Chef Siddharth Krishna is the perfect individual
to lead Rosewood Baha Mar's culinary team,” said Luigi Romaniello,
managing director of Rosewood Baha Mar. “Ahead of our June opening, we
are confident in his ability to create a unique Rosewood dining
experience and look forward to his efforts to put Rosewood Baha Mar on
the map as a top culinary destination.”
Chef Krishna joins Rosewood Baha Mar with almost 20 years of
experience leading kitchens at luxury hotels, resorts and restaurants
throughout Europe, India and the Middle East. He most recently served as
both the chef de cuisine and executive sous chef at Rosewood Abu Dhabi,
where he oversaw award-winning food and beverage outlets and
established them as some of the top restaurants in the region. Before
joining Rosewood, Chef Krishna was head chef at Chutney Mary, an iconic
Indian restaurant in London. He began his career with ITC hotels, India,
where he worked at Bukhara, the first Indian restaurant to be
recognized as one of the “World's Top 50 Restaurants” and remained with
the group for five years. Working closely with Michelin rated chefs
throughout his career, Chef Krishna's expertise include pre-openings,
boutique hotels, restaurants and leisure operations.
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