Rahul brings 18 years of experience in luxury hospitality, with a career that began in the dining rooms of The Oberoi and has since taken him through some of India’s most celebrated hotels and resorts. He is known for his eye for detail and his instinct for creating experiences guests talk about long after they leave, combining a firm grip on operations and revenue with a genuine love for service. 

Rahul joins from JW Marriott Mumbai Sahar, where, as Assistant Director of Food & Beverage, he oversaw around ₹180 crore in combined annual F&B revenue, close to ₹100 crore from catering and banquets and ₹80 crore from restaurant operations. He conceived and launched two outlets from the ground up, Barqat, an Indian specialty restaurant, and EL, a speakeasy bar and lounge, and brought fresh energy to the hotel’s dining calendar through collaborations with bars from the 30 Best Bars India list and international chef takeovers. 

At Sahar, Rahul also hosted Marriott’s Global Design (GDAP) team conference and the PEAK revenue strategy programme, coordinating operations for global and regional stakeholders, and curated high profile events at the hotel including the Hotelier India Awards, the Condé Nast Traveller Awards and an ESG Sustainability Awards programme. Under his leadership, the hotel achieved the highest LQA quality assurance audit score across Asia excluding China and cleared the annual MI Health Check operations audit. 

Before that, Rahul spent nearly a decade at Grand Hyatt Goa, rising from Assistant Restaurant Manager to Outlet Manager and then Assistant Director of Food & Beverage. In Goa, he delivered conventions for more than 1,500 guests and a string of destination weddings, launched Goa’s first TWG Tea Lounge and the state’s first Fly Dining experience, and saw the hotel’s Wicked Liquid Brunch named India’s Best Sunday Brunch by Travel + Leisure. 

Earlier in his career, Rahul was Food & Beverage Executive at Mövenpick Hotel & Spa Bangalore and Head Butler at Adaaran Prestige Water Villas in the Maldives, after starting out with The Oberoi Cecil, Shimla and The Oberoi, Gurgaon. He holds a Bachelor’s degree in Hospitality Management from Calicut University and a diploma from the American Hotel & Lodging Educational Institute, and is a Certified Professional Butler with the Guild of Professional English Butlers. 

In his new role, Rahul will oversee all food and beverage operations at the resort, including its restaurants, bar, in-room dining, banquets and weddings. Working hand in hand with the culinary team, he will focus on introducing fresh dining concepts, elevating service, growing the resort’s weddings and events business, and making sure every experience at the table feels thoughtful and personal.

“Food and beverage is where so many of a guest’s favourite memories are made, whether it is a family dinner, a wedding celebration or a simple cup of tea by the window. I am thrilled to be joining JW Marriott Mussoorie, a resort with such natural beauty and warmth, and I look forward to working with this wonderful team to create experiences that feel special, personal and truly worth coming back for.” 

Rahul Valsakumar

“Rahul brings energy, creativity and a real understanding of what today’s guests value. His track record of launching new concepts, delivering large-scale events and building strong teams is exactly what we need as we grow our dining, weddings and celebrations. I am confident he will make food and beverage one of the true highlights of every stay at JW Marriott Mussoorie.” 

Gaurav Issar, General Manager, JW Marriott Mussoorie Walnut Grove Resort & Spa

With Rahul’s appointment, JW Marriott Mussoorie Walnut Grove Resort & Spa continues to strengthen its leadership team, bringing fresh ideas to the table while staying true to the warm, intuitive service at the heart of every JW Marriott experience.