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.
