Hilton Hyderabad Genome Valley Resort & Spa is pleased to announce the appointment of Chef Athar Hussain as the Executive Chef, reinforcing the resort’s focus on elevating its culinary expertise as a leading destination for immersive hospitality experiences.
With over 16 years of global culinary experience, Chef Athar is widely recognised for his innovative approach that blends traditional Indian flavours with contemporary global techniques; his career spans leading luxury hospitality brands including The St. Regis Mumbai, Park Hyatt Hyderabad, JW Marriott Chandigarh and The Leela Palace Bangalore, where he has delivered consistently high standards of culinary excellence, and most recently served as Executive Sous Chef at Hilton Manyata, leading food and beverage operations with a strong focus on quality and guest satisfaction.
A dynamic culinary leader, he combines creative flair with operational expertise, underpinned by a strong understanding of market trends and a proven ability to maintain quality while optimising resources.
In his new capacity, Chef Athar will oversee culinary strategy across the resort’s dining venues, with a focus on innovation, sustainability, and curated guest experiences. His mandate includes strengthening the resort’s food and beverage offerings in line with evolving consumer preferences and positioning it as a key player in the region’s culinary landscape.
Speaking on his appointment, Chef Athar Hussain said, “Menu creation is a continuous journey of exploration and refinement. In Hyderabad, I’ve found an incredible depth of flavour and tradition that has deeply influenced my approach here. Each menu has been carefully curated to celebrate local ingredients and authentic profiles, while introducing a modern perspective through technique and presentation. The goal is to offer guests a culinary experience that is both rooted and progressive”.
Chef Athar’s appointment reflects the resort’s intent to further enhance its food and beverage offering and grow its appeal among both in-house guests and destination diners.
