At Renaissance Goa Hotel, where architecture, design and destination intersect, Chef Shardul steps in not merely as Executive Chef, but as a culinary strategist shaping the hotel’s next chapter. With over 11 years of experience in luxury hotels and resorts, he has led culinary operations across contemporary world cuisine formats while building strong operational systems. His approach integrates sustainability metrics, service recovery analytics, fermentation research, cost engineering and team development.
He joins Renaissance Goa Hotel from Jaisalmer Marriott Resort & Spa, where he served as Executive Chef. Prior to that, at JW Marriott Bengaluru Prestige Golfshire Resort & Spa, Chef Shardul was Executive Sous Chef, overseeing restaurant and banquet operations, large-format catering and guest satisfaction systems.
His career progression includes roles at Hilton & Hilton Garden Inn Manyata Business Park, The St. Regis Mumbai, and The Westin Pune Koregaon Park. Across these assignments, he has led specialty restaurants and all-day dining venues, managed Western hot and cold sections, overseen Asian cuisine teams, and supported multi-cuisine and international dining formats.
Chef Shardul holds a Bachelor of Arts (Honours) in Culinary Arts from IHM-A, affiliated with the University of Huddersfield, UK. He holds FoSTaC and ServSafe certifications, reflecting his formal training and expertise in food safety compliance and global hygiene standards. His recognitions include the Nestlé Silver Medal – Gravy Challenge, Achievers Awards at Westin Pune and multiple Manager of the Month honours.
His areas of expertise include menu conceptualisation, buffet display setups, live counter design, recipe management, cost management, sustainability index management, training and development, research and development, fermentation, and molecular gastronomy.
Reflecting on his new role, Chef Shardul Nigam, Executive Chef, Renaissance Goa Hotel, said, “I really connected very well with this place. This brand is a lifestyle brand, and it connected with me. When I came here, I started taking inspiration from the architecture and the overall thought process of the hotel to shape what we are doing.”
