Standfirst: JW Marriott Mussoorie Walnut Grove Resort & Spa has appointed Rahul Valsakumar as its new food and beverage leader. He will oversee the resort’s restaurants, bars, in-room dining, banqueting and wedding services as the property develops its culinary and events offering.
JW Marriott Mussoorie Walnut Grove Resort & Spa has appointed hospitality professional Rahul Valsakumar to lead its food and beverage division. The move brings almost two decades of luxury-hospitality experience to one of India’s prominent mountain resorts.
In his new role, Valsakumar will manage the full food and beverage operation, including restaurants, bars, room service, banquets and wedding-related services. His responsibilities will also include identifying new revenue opportunities, improving operational efficiency and developing personalised dining experiences for resort guests.
Rahul Valsakumar’s new responsibilities at JW Marriott Mussoorie
Valsakumar will work alongside the resort’s culinary leadership team to shape new dining concepts and strengthen service delivery. The appointment is particularly relevant to the resort’s events and weddings business, where food, beverage and guest experience are central to the overall offering.
His focus areas will include:
- Leading restaurant, bar and in-room dining operations
- Managing banqueting and wedding services
- Developing new culinary and hospitality concepts
- Improving operational performance and service consistency
- Creating additional commercial opportunities across the food and beverage division
The resort said the appointment is intended to support its continued development while maintaining the personalised service associated with the JW Marriott brand.
Experience across luxury hotels and major events
Before joining JW Marriott Mussoorie, Valsakumar was Assistant Director of Food & Beverage at JW Marriott Mumbai Sahar. There, he oversaw a broad portfolio of restaurants, banqueting and catering operations with annual revenue of approximately ₹180 crore.
His work at the Mumbai property included the development and launch of Barqat, an Indian restaurant, and EL, a speakeasy-inspired bar and lounge. He also helped organise collaborations with bars included in India’s 30 Best Bars and introduced special dining events involving international chefs.
His responsibilities extended beyond day-to-day restaurant management. Valsakumar coordinated major corporate gatherings and industry events, including the Marriott Global Design conference and the PEAK revenue strategy programme. He also supervised hospitality award ceremonies and an ESG Sustainability Awards programme.
During his time at JW Marriott Mumbai Sahar, the property achieved the highest LQA quality-assurance assessment score in Asia, excluding China, while also completing Marriott International’s annual MI Health Check operational audit.
Nearly a decade at Grand Hyatt Goa
Valsakumar previously spent almost 10 years at Grand Hyatt Goa, progressing from Assistant Restaurant Manager to Outlet Manager and later Assistant Director of Food & Beverage.
At the Goa resort, he managed large conventions involving more than 1,500 attendees and supported numerous destination weddings. He was also involved in launching hospitality concepts including Goa’s first TWG Tea Lounge and the state’s first Fly Dining experience.
Another highlight of his time at the property was the recognition of its Wicked Liquid Brunch as India’s Best Sunday Brunch by Travel + Leisure.
A career built in luxury hospitality
Earlier in his career, Valsakumar worked as Food & Beverage Executive at Mövenpick Hotel & Spa Bangalore and as Head Butler at Adaaran Prestige Water Villas in the Maldives.
His professional foundation was established at The Oberoi Cecil in Shimla and The Oberoi in Gurgaon, where he developed experience in luxury service, guest relations and hotel operations.
He holds a Bachelor’s degree in Hospitality Management from Calicut University and a professional diploma from the American Hotel & Lodging Educational Institute. He is also a Certified Professional Butler accredited by the Guild of Professional English Butlers.
What the appointment means for the Mussoorie resort
JW Marriott Mussoorie Walnut Grove Resort & Spa is positioning the appointment around culinary development, events and more personalised guest experiences. Valsakumar’s background in restaurant openings, large-scale functions and destination weddings aligns with the resort’s plans for its dining and celebrations portfolio.
Rahul Valsakumar said food and beverage is an important part of the memories guests create during a stay, from family meals and wedding celebrations to quieter everyday moments. He added that he was looking forward to working with the resort team to create experiences that feel personal and encourage guests to return.
General Manager Gaurav Issar said Valsakumar’s experience in launching concepts, delivering large events and building teams would support the resort’s dining, wedding and celebration ambitions.
Conclusion
Rahul Valsakumar’s appointment strengthens the leadership structure at JW Marriott Mussoorie Walnut Grove Resort & Spa. With experience spanning luxury hotels in India and the Maldives, large-scale events, restaurant development and destination weddings, he will lead the resort’s next phase of food and beverage operations while supporting its wider guest-experience strategy.