Vincent Ramos represents IHCL as a member of the Goa Tourism Board

Throughout her 30-year career in the hospitality industry, Nolan has held multiple leadership positions at properties including the Kapalua Bay Hotel; Sheraton Maui Resort & Spa; the Trump International Hotel, Las Vegas; and the Planet Hollywood Towers by Westgate, Las Vegas. In 2010, Nolan returned to Maui as Hotel Manager for The Westin Kā'anapali Ocean Resort Villas. Shortly thereafter, she assumed the role of General Manager and later became Area Managing Director and Regional Vice President of Operations for Vistana Signature Experiences, formally known as Starwood Vacation Ownership. Most recently, Nolan led as Market General Manager for Marriott Vacations Worldwide. With visionary oversight for the dynamic region from Group President, Kelly Sanders and the Highgate Regional Taskforce, Randy Diamond will lead as Vice President of Operations for the growing portfolio of independent hotels managed by Highgate Hawaii including 'Alohilani Resort Waikiki Beach, Kaimana Beach Hotel and Romer House Waikiki, among others. Angela Nolan will lead as Vice President of Operations for eight branded assets including Twin Fin Waikiki, Hilton Garden Inn Kauai and AC Hotel by Marriott Honolulu, among others.

Four Seasons Hotel Kyoto announces the appointment of Yasuhiro Toshida as its new Executive Chef. With more than 30 years of culinary experience spanning several renowned brands in Japan, Chef Toshida takes charge of the Hotel’s diverse culinary operations, including EMBA KYOTO CHOPHOUSE, The Lounge & Bar, Fuju Lounge, Sushi Ginza Onodera and In-Room Dining. For Toshida, his role extends beyond ensuring excellence in the kitchen to curating the ambience, the feel, of each outlet. “Excellent food is a given, especially when you’re talking about acclaimed restaurants with talented chefs. But beyond that, what makes a dining experience exceptional is the sense of engagement, surprise and delight we’re able to create for our guests,” he says, emphasizing the importance of joy – his favourite not-so-secret ingredient. Besides an uplifting touch, Toshida also brings a renewed focus on seasonality, with his deep expertise in the Japanese market standing as a bridge between Kyoto’s small producers and Four Seasons international talents. Leading the effort to procure local ingredients at their peak, he will be working directly with farmers, foragers and fisheries within the Kyoto community. Culinary innovation is a happy by-product of this approach, as he explains: “Using uncommon ingredients, available in limited quantities, inspires our chefs to create fresh and exciting offerings. Every time guests return to the Hotel, there will be something new to discover.” Born in Ibaraki Prefecture, Toshida grew up immersed in the world of cooking, thanks to his grandparents’ high-end kappo restaurant. In fact, he was all of 10 when he decided he wanted to become a professional chef! Following his education at Musashino Culinary College in Tokyo, he was part of the kitchen team at Chinzan-so Tokyo when it became a Four Seasons hotel. This was his first brush with global luxury hospitality and he absolutely loved it, going on to hone his craft and climb the ladder across some of Tokyo’s most reputed hotels. In 2013, he stepped out of his comfort zone to join the HYWWJP Corporation as executive chef, taking charge of 10 restaurants in Tokyo and Osaka, with cuisines ranging from Italian and Chinese to Mexican and sushi. Partnering with the celebrated Chef Hidemasa Yamamoto, he also played an instrumental role in the opening of a new five-star hotel in Tokyo. Marking a departure from the typical chef’s journey in Japan, this was a game-changing assignment for Toshida: “I had to consistently work with new people and new concepts, which called for a more flexible and open-minded approach. Through this job, I developed an entrepreneurial mindset.” Next came a rewarding stint with a hotel in Shizuoka Prefecture, where he explored his passion for seasonal produce, tracking down rare ingredients that galvanized the entire culinary program. Most recently, he served as executive sous chef for the opening of an ultra-luxury hotel in Tokyo, including the launch of a new restaurant in collaboration with a 3 Michelin star sushi brand. Under Chef Toshida’s adept leadership, Four Seasons Hotel Kyoto is set to commence a new chapter of culinary prowess. Guests can look forward to a series of enhancements in the coming months, including hyper-seasonal menus, an elevated breakfast experience, and creative in-room amenities that honour Kyoto’s flavourful legacy.

The Westin Mumbai Powai Lake & Lakeside Chalet – Marriott Executive Apartments is pleased to announce the appointment of Sumana Bose Choudhary as the new Director of Sales. With over 14 years of experience in the hospitality industry, Sumana brings a wealth of knowledge, leadership, and strategic vision to her new role. A Strong Foundation in Hospitality Excellence Sumana Bose Choudhary holds a Bachelor’s degree in Hotel and Tourism Management from Annamalai University and has a distinguished career that spans multiple cities across India, including Bangalore, Mumbai, Kolkata, and Delhi. Her impressive track record includes leadership roles with renowned hospitality brands such as Marriott, Hyatt, Accor, Carlson Rezidor, and The Park, where she honed her expertise in operational excellence, team management, and strategic leadership. A Journey of Growth and Adaptability Having worked in diverse markets, Sumana's career has evolved from an operational role to positions of greater responsibility, where she learned the importance of balancing execution with supervision and decision-making. Each phase of her career has strengthened her ability to understand the nuances of different guest demographics, brand standards, and city-specific challenges. "At every stage, I've learned how to adapt to evolving environments, manage teams effectively, and elevate guest experiences. My journey has taught me resilience, adaptability, and the value of continuous learning," said Sumana. Vision for The Westin: Elevating Service and Driving Sustainable Growth In her new role, Sumana is committed to driving operational excellence at The Westin Mumbai Powai Lake & Lakeside Chalet. With her extensive background in leading high-performing teams and delivering exceptional guest experiences, she envisions taking the property to new heights. "I aim to enhance personalized service, implement innovative strategies, and foster a motivated workforce. My vision is to drive sustainable growth, strengthen brand loyalty, and position The Westin as a market leader in hospitality," she said. Overcoming Challenges and Achieving Milestones Sumana's career has not been without its challenges. One of her most significant hurdles has been adapting to different markets and cultures while managing diverse teams and meeting the expectations of a varied guest base. Her approach to overcoming these challenges has been one of embracing continuous learning and maintaining strong communication across teams. "Every environment brought its own set of challenges, but by staying adaptable and cultivating resilience, I learned to thrive," she reflects. Among the highlights of Sumana’s career are her successful leadership in the launch of Kolkata’s first and largest Accor hotel and the prestigious debut of The JW Marriott in Kolkata, which set new standards in the city’s hospitality industry. Words of Wisdom and Philosophy As she takes on her new role, Sumana shares advice for younger professionals: "Stay curious, embrace challenges, and trust the process. Focus on building strong relationships, keep learning, and don’t be afraid to take calculated risks. Every experience, whether success or failure, is a step toward growth." Her motto in both life and work is simple yet powerful: "Strive for excellence, embrace growth, and make a positive impact in every step."