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ABOUT AWARDS
REGENCY LEADERSHIP AWARDS
Regency Leadership Awards by Regency College of Culinary Arts and Hotel Management is a prestigious annual event celebrating excellence and leadership within the hospitality industry. The awards ceremony honors distinguished industry legends, accomplished alumni, and outstanding students who have demonstrated exceptional achievements in culinary arts, hotel management, and related fields. It recognizes lifetime contributions, professional excellence, and emerging hospitality talent, fostering a spirit of legacy, innovation, and commitment to the future of hospitality. The event also showcases Regency College’s dedication to student success, with accolades for academic excellence, skill development, and leadership in sustainability and industry trends. It serves as a platform to connect students, alumni, and industry leaders, reinforcing Regency College’s reputation as a premier institution in hospitality education
AWARD CATEGORIES
LIFETIME ACHIVEMENT AWARD
The Lifetime Achievement Award at Regency College of Culinary Arts & Hotel Management is a prestigious honor bestowed upon individuals who have made significant, long-term contributions to the culinary and hospitality industry
GRAND REGENT AWARD
The Lifetime Achievement Award at Regency College of Culinary Arts & Hotel Management is a prestigious honor bestowed upon individuals who have made significant, long-term contributions to the culinary and hospitality industry
ELITE REGENT AWARD
The Lifetime Achievement Award at Regency College of Culinary Arts & Hotel Management is a prestigious honor bestowed upon individuals who have made significant, long-term contributions to the culinary and hospitality industry
STAR REGENT AWARD
The Lifetime Achievement Award at Regency College of Culinary Arts & Hotel Management is a prestigious honor bestowed upon individuals who have made significant, long-term contributions to the culinary and hospitality industry
Chef Manjit Singh Gill
LIFETIME ACHIVEMENT AWARD
Chef Manjit Singh Gill is the current President of the Indian Federation of Culinary Associations (IFCA) and is celebrated as a luminary in the Indian and global gastronomy industry. With over four decades of expertise, Chef Gill is acclaimed for pioneering and curating legendary restaurants like Bukhara, Dum Pukht, Dakshin, and Royal Vega, which showcase India’s rich culinary heritage and diversity. He has served world leaders, promoted Indian gastronomy internationally, and received numerous honors including the Lifetime Achievement Award from the Ministry of Tourism and the exclusive honorary membership from WorldChefs.
Chef Gill’s constant innovation, leadership, and commitment to culinary education and sustainability have made him an inspiration for professionals and students alike. He continues to elevate Indian cuisine globally through IFCA and various food safety, cultural heritage, and charitable initiatives
REGENT Chef Vijayabhaskaran
GRAND REGENT AWARD
Chef Vijayabhaskaran is the General Secretary of the Indian Federation of Culinary Associations (IFCA) and a distinguished culinary leader with a career spanning over four decades. An alumnus of Sainik School and gold medalist from IHM Chennai, he has worked in executive roles across prestigious hotel groups such as ITDC, Taj, and Marriott, and served as Executive Chef at Le Meridien Bangalore, where he launched several signature dining destinations.
Chef Vijayabhaskaran is a recipient of renowned awards including the Chief Minister’s Medal, IFCA Chef of the Year, Golden Hat Award, and IFCA National Culinary Award. As a WACS certified chef, he has represented India at global culinary forums, authored major chef-focused books, and passionately advocates for sustainability through initiatives like Everything Recycles Ltd. Highly respected for his leadership, he has played a crucial role in organizing national and international culinary congresses, inspiring chefs across India
REGENT Chef MS Gupta
GRAND REGENT AWARD
Chef Madhusudan Gupta serves as the Treasurer of the Indian Federation of Culinary Associations (IFCA) and is recognised as a prominent figure in the Indian culinary community. Chef Madhusudan Gupta has amassed significant experience in the hotel and hospitality industry, holding key leadership roles such as Vice President-Hotels (OD) and Corporate Chef at ITDC, one of India’s prominent hospitality groups. His responsibilities have encompassed overseeing culinary operations, menu planning, and high-standard guest experiences in renowned hotels associated with ITDC. This tenure has enabled him to demonstrate strong expertise in both operational and creative aspects of hotel kitchens, contributing to setting culinary benchmarks and upholding hospitality excellence within the industry.
REGENT Chef Sudhir Sibal
GRAND REGENT AWARD
Chef Sudhir Sibal is a distinguished hospitality professional and influential figure in the Indian culinary world. He is a founder member of the Indian Federation of Culinary Associations (IFCA), the Indian Culinary Forum (ICF), and the Slow Food Chefs Alliance—India, and actively supports culinary initiatives and competitions nationwide. As the former Vice President (Hotels) of ITDC and chef to the Premier representing India, Chef Sibal has played a vital role in shaping the country’s hospitality standards and mentoring the next generation of chefs. His continued commitment as an Executive Board Member of IFCA reflects his dedication to promoting culinary excellence and education in India.
REGENT Chef Nimish Bhatia
GRAND REGENT AWARD
Chef Nimish Bhatia is a celebrated culinary expert and food and beverage specialist with over three decades of leadership experience in the hospitality industry. Based in Bengaluru, he is known for his roles as a chef consultant, mentor, and restaurateur, offering expertise in restaurant setup, menu development, and operational strategies. Throughout his career, Chef Bhatia has served as Corporate Executive Chef for The Lalit Suri Hospitality Group and held executive chef positions across prominent hotels, bringing innovation and refinement to Indian and international cuisines. He is also recognized for mentoring upcoming chefs and elevating the standards of modern Indian gastronomy
REGENT Chef Amey Marathe
GRAND REGENT AWARD
Chef Amey Marathe is a multi-award-winning chef and entrepreneur known for his work in the food and beverage industry across India. With over two decades of experience, he has been involved in running successful F&B establishments and is recognized as India’s first Chefpreneur advocating sustainable eco-waste disposal as CEO and founder of JSAMEY BIOTECH. He is also the Vice President of the Telangana Chefs Association, where he has played a key role in structuring and promoting the association. Chef Marathe is a mentor to many, a consultant for shaping dining spaces, and specializes in reviving struggling restaurants and organizations
REGENT Mr. Eleazar Prakash
GRAND REGENT AWARD
Mr. Eleazar Prakash is a distinguished hospitality professional currently serving as the General Manager at Fairfield by Marriott in Hyderabad, Gachibowli. He has earned recognition for his outstanding efforts in achieving high standards of hospitality excellence, including receiving awards such as the ‘Hotelier India Award’ in 2016. Known for his talent in creating a wide variety of quality baked goods and delivering excellent guest experiences, Mr. Prakash has established a strong reputation within the Indian hotel industry
REGENT Mr.Himanshu Barola
ELITE REGENT AWARD
Mr.Himanshu Barola is a hospitality professional and advisor associated with the Indian Federation of Culinary Associations (IFCA) where he contributes to culinary innovation and collaboration initiatives. He holds a diploma in hotel management from the National Council of Hotel Management, Pusa, New Delhi, and has been actively involved in promoting sustainability and development within the hospitality industry. Barola is recognized for his role in fostering industry-academia engagement and supporting platforms that encourage chef collaboration and skill enhancement across India.
REGENT Chef Rithika Gill
ELITE REGENT AWARD
Chef Rithika Gill comes from a family of renowned chefs, including her father Manjit Gill, a former ITC chef and a prominent name in Indian cuisine. She draws inspiration from her family’s culinary traditions and is known for using lesser-known parts of Punjabi cuisine to create unique dining experiences. Chef Gill emphasizes healthy cooking by avoiding cream and nuts in her recipes while using ghee, mustard oil, and seasonal ingredients, bringing fresh perspectives to traditional dishes
REGENT Mr. B. Hema Kumar
ELITE REGENT AWARD
Mr. B. Hema Kumar is a seasoned professional in the hospitality industry, currently serving as the Head of Human Resources at ITC Kakatiya and Customer Manager HR at Welcomhotel in Andhra Pradesh. He brings extensive experience in human resource management within top-tier Indian hotels, contributing to employee engagement and organizational development. His education includes studies from the Madras School of Social Work, equipping him with a strong foundation in HR practices tailored to the hospitality sector
REGENT Mr. Arunit Banerjee
ELITE REGENT AWARD
Mr. Arunit Banerjee is a seasoned Human Resources professional with over 14 years of extensive experience in luxury hospitality management. Currently, he serves as the Human Resources Manager at ITC Kohenur, where he is responsible for recruitment, selection, training, and employee development. He is recognized for his dynamic leadership in HR practices within the Indian hotel industry, contributing significantly to workforce management and organizational growth
REGENT Chef Sathiyaseelan
ELITE REGENT AWARD
Chef Sathiyaseelan is an experienced culinary professional with a solid background in the food and beverages industry, showing skills in operations management, marketing strategy, and culinary expertise. He has held roles such as Senior Zonal Chef at Veeba and has experience working in reputed hospitality settings, including ITC Hotels in Hyderabad. His career reflects a strong commitment to culinary excellence and operational leadership in the hospitality sector.
REGENT Mr. Kumar Manish
STAR REGENT AWARD
Mr. Kumar Manish is a distinguished alumnus of Regency College of Hotel Management, having completed his Bachelor of Hotel Management (BHM) degree in 1999. Over his extensive career spanning more than 25 years, he has held leadership roles in major hotel chains including The Lalit Mumbai and The Lalit Ashok Bangalore. Currently, he is the Vice President of Operations at Araiya Hotels & Resorts, where he focuses on operational excellence and strategic growth
REGENT Chef Ashok Manga
STAR REGENT AWARD
Chef Ashok Manga is the Executive Chef at Fairfield by Marriott Hyderabad. He has extensive experience working with Marriott Hotels and is an alumnus of the Regency College of Hotel Management and Catering Technology. Chef Manga is known for his culinary expertise and active presence in the culinary community, including sharing his passion for Asian cuisine
REGENT Mr. Syed Azhar Ullah
STAR REGENT AWARD
Mr. Syed Azhar Ullah is an alumnus of Regency College of Hotel Management and currently serves as the Executive Assistant Manager – Front Office at The Lemon Tree Hotel Company, Banjara Hills, Hyderabad. He has developed a career specializing in front office operations within the hospitality industry, contributing to guest services and hotel managemen
REGENT Mr. Y. Abhilash
STAR REGENT AWARD
Mr. Y. Abhilash is an alumnus of Regency College of Hotel Management and the owner of Ancient Stone Grills, a renowned dining concept in Hyderabad. With a deep passion for food and operations, he has built a successful career starting as a chef and progressing through various leadership roles in the food industry. He has also been a key figure in business development and marketing strategies, leveraging his experience with brands like Absolute Barbecues India and Barbeque Nation Hospitality Ltd. His expertise includes new store launch, operations management, and customer experience enhancement. Abhilash is known for his leadership in expanding his ventures and creating unique dining experiences through Ancient Stone Grills
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