Courtyard by Marriott Ghaziabad announces the appointment of Balwant Singh Sajwan as Executive Chef. With nearly two decades of culinary experience across leading hospitality brands globally, Chef Balwant brings deep expertise in culinary operations, menu development, and team leadership.
Chef Balwant has been associated with Courtyard by Marriott Ghaziabad since its pre-opening in May 2026. In his new role, he will oversee the hotel’s end-to-end culinary operations, with a strong focus on food quality, menu innovation, operational excellence, and the creation of memorable dining experiences for guests. He will also lead efforts to develop a distinctive culinary identity for the property while maintaining high standards across kitchen operations, food quality, menu curation, and talent development.
His career spans renowned hospitality brands including Marriott International, The Venetian Macao, and Sarovar Hotels & Resorts. He helped introduce authentic Indian cuisine at Golden Peacock, a Michelin-starred restaurant at The Venetian Macao. He successfully contributed to the opening of Sarovar Premiere Amritsar and has held key roles at Courtyard by Marriott Ahmedabad, JW Marriott Mussoorie Walnut Grove Resort & Spa, Park Plaza, and Jaisalmer Marriott Resort & Spa. He was also honoured to be part of the G20 Summit operations at The Westin Resort & Spa Himalayas, Rishikesh.
Commenting on his appointment, Balwant Singh Sajwan, Executive Chef, Courtyard by Marriott Ghaziabad, said, “With over 19 years of experience in hospitality, I am honoured to step into the role of Executive Chef at Courtyard by Marriott Ghaziabad. Having been part of the journey, I have witnessed firsthand the passion and dedication that define our team. My focus will be on upholding the highest standards of food quality, driving menu innovation, and nurturing talent within our culinary team. I look forward to creating memorable dining experiences that reflect both global excellence and local flavours for our guests. I have had the privilege of working with leading brands including Marriott International and Sarovar Hotels, along with international exposure in Macau, where I helped introduce authentic Indian cuisine at a Michelin-starred restaurant in The Venetian Macau.”
