Courtyard by Marriott Ghaziabad Welcomes Balwant Singh Sajwan as New Executive Chef to Drive Culinary Excellence

Written By: Ricky Acharjee

Ricky Acharjee

I am travel writer at Travel And Tour World with 3 years of experience covering global tourism, aviation, hospitality, and destination news. Dedicated to accurate reporting and compelling storytelling, Ricky explores the trends, innovations, and developments shaping the international travel industry while delivering engaging insights for travellers and industry professionals.

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September 2, 2026 3:38 PM |

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Courtyard by Marriott Ghaziabad has announced the appointment of Balwant Singh Sajwan as its new Executive Chef, strengthening the hotel’s culinary leadership team. Bringing nearly 20 years of experience in the hospitality industry, Chef Balwant has developed extensive expertise in culinary management, menu innovation, kitchen operations, and team development across renowned global and Indian hospitality brands.

Having been associated with Courtyard by Marriott Ghaziabad since its pre-opening phase in May 2026, Chef Balwant will now take charge of the hotel’s complete culinary operations. In his new role, he will focus on enhancing food quality, introducing innovative dining concepts, improving operational standards, and delivering exceptional culinary experiences for guests. He will also play a key role in shaping the property’s unique culinary identity while ensuring excellence in kitchen management, menu planning, food consistency, and the growth of culinary talent.

Chef Balwant’s professional journey includes leadership roles with prestigious hospitality names such as Marriott International, The Venetian Macao, and Sarovar Hotels & Resorts. During his tenure at The Venetian Macao, he contributed to showcasing authentic Indian cuisine at Golden Peacock, a Michelin-starred restaurant known for its exceptional dining experience.

He has also played an important role in the successful opening of Sarovar Premiere Amritsar and has gained valuable experience through various leadership positions at properties including Courtyard by Marriott Ahmedabad, JW Marriott Mussoorie Walnut Grove Resort & Spa, Park Plaza, and Jaisalmer Marriott Resort & Spa. His diverse culinary background covers luxury hospitality, large-scale operations, restaurant development, and guest-focused dining experiences.

Chef Balwant was also associated with the prestigious G20 Summit operations at The Westin Resort & Spa Himalayas, Rishikesh, where he contributed to managing culinary services for a high-profile international event. This experience further strengthened his expertise in delivering exceptional food experiences while maintaining the highest standards of quality, precision, and operational efficiency.

Throughout his career, Chef Balwant has demonstrated a strong commitment to culinary innovation, guest satisfaction, and team leadership. His diverse experience across luxury hotels, Michelin-starred dining environments, and large-scale hospitality operations has helped him develop a well-rounded approach to modern culinary management.

At Courtyard by Marriott Ghaziabad, he aims to bring his extensive knowledge and creative vision to enhance the property’s dining experiences. His focus will remain on developing distinctive menus, maintaining superior food standards, and creating memorable culinary journeys for guests.

With his passion for excellence and proven expertise in the hospitality sector, Chef Balwant is expected to play a key role in strengthening the hotel’s culinary identity and elevating its food and beverage offerings.

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.”