The Resort, Mumbai appoints Chef Amit Kocharekar as Executive Chef

With over 17 years of culinary experience, Chef Amit brings a dynamic and innovative energy to The Resort’s varied gastronomy scene. An ambitious professional who loves to combine his creative talent and high calibre in hospitality management, Chef Amit thrives on challenges and adapts easily to new environments and responsibilities. His passion to continuously learn and explore his craft has resulted in an impressive career spanning various stints that include working for the Renaissance hotel, The Oberoi hotel for four years and then moving to JW Marriott where he served for 12 years.

Chef Amit began his journey as an associate at The Renaissance Hotel and went on to become a Chef de Cuisine. Among the many assignments he handled, one of his major achievements has been managing a 700 to 1000 banquet capacity that involved intricate guest detailing and menu planning.

Chef Amit was also involved in planning of World cuisine and breakfast spreads for some of the best breakfasts and dining restaurants in the city for up to 600 covers including the one at The Oberoi Hotels. Here he was responsible for training and co-ordination of different departments to ensure smooth operations and provide best quality control of hygiene and services offered.

From The Oberoi Hotel, Chef Amit moved to JW Marriott Mumbai as Chef de Cuisine where he was overall in charge of the main kitchen and was responsible for inventory and food cost, launching new menus, conducting regular demonstration classes for staff and creating innovative menus for special occasions among other things.

Known for his astute knowledge of the food industry, Chef Amit holds an excellent track record of managing budgets and resources to facilitate streamlined operations. He boasts of a vast experience in developing and following sterling service standards and operational policies while planning business strategies. He loves interacting with guests on a regular basis to understand their requirements. He is also known to be proficient in planning and organizing manpower and resources for the success of daily operations. In all his roles, he has been appreciated for ensuring that high quality standards are maintained in all spheres of operation.

Chef Amit has completed a Diploma in Hotel Management and Catering Technology from Bharati Vidyapeeth College. He was awarded a Silver Medal for ‘Nestle Young Star Chef of the Year 2003’, organized by the Institute of Hotel Management Catering Technology & Applied Nutrition & Western India Culinary Association.

At The Resort Mumbai, Chef Amit plans to introduce a range of new fares with local flavours and fresh ingredients to create the ultimate dining experience.

Talking about the new appointment, Satyajit Kotwal, General Manager, The Resort Mumbai, said, “Chef Kocharekar is an extremely passionate and creative chef and we are delighted to welcome him to the team. His undoubted experience will be a great asset to food and beverage within the hotel. Known for his innovative ideas and focus on fresh and healthy cuisines, an Executive Chef of Chef Kocharekar’s calibre will give a fresh new perspective to what we offer and provide a solid foundation for what is to come.”

With its unrivalled setting and relaxed ambience, The Resort has become one of Mumbai’s most desirable destination restaurants and weekend getaways.

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Rustic Art launches Serve Clean to preserve the essential nutrients in your Vegetables and Fruits

“ India’s only powdered fruit and vegetable wash

- 100 percent Natural and Organic Wash that helps retains freshness for nearly a week

”

Rustic Art, a home-grown organic personal & homecare brand recently launched Serve Clean – a 100 per cent natural and organic Vegetable & Fruit Wash. The Soapnut Tamarind powdered formulation is curated to get rid of wax, dirt, bacteria and pesticides from vegetables and fruits. Enriched with Colloidal Silver, it has a strong anti-bacterial property that works effectively against all types of fungus, bacteria, and pathogens. Colloidal Silver combined with other ingredients makes the formula more potent and invincible.

 The extremely porous skins on vegetables and fruits easily absorb the chemicals from soap. While consuming these food items, the residues of soap or detergent absorbed by the vegetable might get ingested directly. This could lead to various health troubles like diarrhoea, vomiting, abdominal pain, nausea and other such issues. Some of these issues may falsely look like COVID-19 symptoms causing panic. Therefore, it is imperative to opt for an organic wash that helps cleanse the dangerous carcinogens without leaving any residue.

Sunita Jaju, Founder & Director, Chief Formulator, Rustic Art (Brand owned by Erina Eco Craft Pvt. Ltd.) said, “Our endeavour has always been to serve consumers with sustainable solutions derived from natural sources. In view of the pandemic, consumers are more inclined towards eco-friendly products for safety and hygiene. We curated a 100% organic powdered wash that is free of chemical fragrance, preservative, sulphate and synthetic colour. Most vegetable and fruit washes in the market use up a lot of water to get rid of the residue from the surface. Serve Clean is a highly water efficient and safe formula which requires very less water to rinse off. “

Rustic Art’s Serve Clean powder consists of Baking Soda which eliminates pesticides and dirt while Sodium Per Carbonate retains the nutrients and vitamins in the food & keeps them fresh for a longer time period. With natural cleansers like Soapnut (Reetha), it helps to get rid of the wax and other toxic chemicals on the surface. It also removes dubious elements from the surface of vegetables and fruits with Tamarind. The natural chelating agents like Sodium Gluconate and Potassium Alum helps to bind the heavy metals and dirt & help them settle down into the water bath.

The powdered formula is water-efficient in nature while making the waste-water recyclable for urban-gardening and other household chores. It requires much lesser water to wash and a simple water bath can be used to clean the produce. It also helps to retain the freshness in the fruits and vegetables post washing for at least twice the usual time-frame and hence prevents food wastage.

Product: Rustic Art’s “Serve Clean Soapnut Tamarind” Vegetable & Fruit Wash

Price: INR 225 for 300g

Availability: www.rusticart.in, Amazon, Flipkart, etc

Hyatt Regency Phnom Pehn Opens in Cambodia

 today announced the opening of Hyatt Regency Phnom Penh, the first Hyatt hotel in the Cambodian capital and the second Hyatt hotel operating in Cambodia. The 247-room property is the largest hotel from a global brand in the city and is located in the heart of the cultural and business district of Doun Penh, which is a 30-minute drive from the airport and within walking distance to the Royal Palace, National Museum and the riverside.

“We are excited to open our doors and introduce the Hyatt Regency brand to Cambodia, supporting the country’s hospitality industry as well as reinforcing Hyatt’s steady and thoughtful growth in Southeast Asia,” said Herman Kemp, general manager, Hyatt Regency Phnom Penh. “We look forward to welcoming business and leisure guests to an energizing new space where they can recharge, discover locally inspired culinary experiences and stay connected during a stress-free travel experience, all delivered with the warm comfort of Cambodian hospitality.”

Design and Guestrooms

Conceived by award-winning Singapore-based SCDA Architects and leading Thailand-based PIA Interior, the hotel’s stylish interiors reflect Cambodia’s unique history, seamlessly blending Khmer architectural accents with French colonial influences alongside specially commissioned artworks by contemporary Cambodian artist, FONKi.

As guests pull into the hotel’s driveway, they are greeted with a welcoming centerpiece, a beautiful French heritage building flanked by frangipani trees. Originally built as a Colonial villa in the early 20th century, the carefully restored lemon-colored Colonial House with wooden shutters, arched doorways and terracotta-tiled roof now serves as the hotel’s entrance, providing guests with a nostalgic arrival experience.

Behind the Colonial House stands the newly-constructed, 14-story main building, featuring 247 guestrooms, including 43 residential-style suites, all with hardwood floors and marble bathrooms. Starting at 328 square feet (30.5 square meters), the guestrooms offer modern comforts, including complimentary high-speed Wi-Fi, 65” TVs, a walk-in rain shower, Staycast systems, and Hyatt Mobile Entry technology for keyless entry. Distinct Khmer touches are found throughout the rooms, including an intricately carved headboard depicting Bayon Temple, one of the most celebrated temples at Angkor. The 1,087-square-foot (101-square-meter) Royal Suite features two ensuite bedrooms, a walk-in closet, separate living and dining areas and floor-to-ceiling views of the city.

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Hyatt Celebrates the Opening of the First Five UrCove Hotels in China

Hyatt today announced that UrCove, the new hospitality brand developed under a joint venture between Hyatt and BTG Homeinns Hotel Group affiliates, opened its first five properties – UrCove Shanghai Jing’an, UrCove Shanghai Lujiazui EXPO, UrCove Shanghai Wujiaochang, UrCove Chengdu City Center and UrCove Nanjing South Railway Station. These new additions to Hyatt’s portfolio in these popular destination cities in China aim to better serve the highly mobile travelers in the upper-mid segment, which will contribute to Hyatt’s commitment to further expand its brand footprint and achieve meaningful growth in the region. Further, these properties increase the World of Hyatt loyalty program’s presence in China, providing World of Hyatt members more unique stay options to choose from and more opportunities to earn and redeem points on hotel stays along with exclusive in-hotel benefits.

“China remains a priority market for Hyatt’s growth, and we are committed to unlocking the huge potential of the country’s emerging middle class and growing domestic travel trends,” said Stephen Ho, president of growth and operations, Asia Pacific, Hyatt. “UrCove hotels cater to the underserved premium upper-midscale segment and with five UrCove hotels open in the major gateway cities of Shanghai, Chengdu and Nanjing, the brand is more accessible for this large, attractive and growing customer base. This also marks a tremendous business opportunity for Hyatt and BTG Homeinns Hotel Group, as we continue enriching guests’ and World of Hyatt members’ experiences with more unique stay options, now including the UrCove brand.”

“We are excited that our collaboration with Hyatt has come to realization after 17 months of hard work,” said David Sun, general manager of BTG Homeinns Hotels Group, chairman & chief executive officer of Homeinns Hotel Group. “By combining our extensive knowledge of the local market with Hyatt’s experience in premium care and hospitality, UrCove hotels are setting a new benchmark in the local hospitality industry.”

All UrCove hotels are conveniently located in the heart of bustling cities, blending comfort and convenience for modern travelers.

• UrCove Shanghai Jing’an: 265 guestrooms; located in the Jing’an central business district, which is one of the most vibrant areas in Shanghai.

• UrCove Shanghai Lujiazui EXPO: 142 guestrooms; located in the South of Lujiazui CBD, one of the busiest financial centers in Shanghai, surrounded by shopping centers, upscale office buildings and distinguished schools, with close proximity to popular attractions like the Oriental Pearl Radio & TV Tower.

• UrCove Shanghai Wujiaochang: 199 guestrooms; located in the Wujiaochang business circle, which is the busiest business hub in northern Shanghai and one of the most popular leisure and shopping areas.

• UrCove Chengdu City Center: 204 guestrooms; located in the center of Chengdu Digital Square business district. The hotel offers guests travel and business convenience to reach every corner of the city where they could experience the authentic Chengdu life and culture in the heart of Chengdu.

• UrCove Nanjing South Railway Station: 205 guestrooms; adjacent to Nanjing South Railway Station, one of the largest railway transportation hubs in China, offering convenience for guests to explore the city while indulging in the rich culture of Nanjing, the ancient capital of six China dynasties.

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Andaz Shenzhen Bay Opens its Doors Opening in the city’s burgeoning commercial district, the property offers a locally immersive experience for well-traveled guests

NYSE:H) announced today the opening of Andaz Shenzhen Bay in Shenzhen, China. The hotel is a significant addition to Hyatt’s growing portfolio in Shenzhen, joining Park Hyatt Shenzhen, Grand Hyatt Shenzhen, Hyatt Regency Shenzhen Yantian, Hyatt Regency Shenzhen Airport, Hyatt Place Shenzhen Dongmen, Hyatt Place Shenzhen Airport and Hyatt House Shenzhen Airport.

Located in the southwestern tip of the metropolis, Shenzhen Bay is the rapidly growing commercial district, home to offices for 80 Fortune 500 companies. Andaz Shenzhen Bay is part of a 212 acre (860,000-square-meter) mixed-use development that includes the striking bullet-shaped landmark of the China Resources Headquarters, the high-end Shenzhen Bay MixC mall, Shenzhen Bay Sports Center and China Resources Financial Building. Overlooking breathtaking Shenzhen Bay, the hotel is a 30-minute drive from Shenzhen Bao’an International Airport and a short walk to Houhai Metro station.

“We are thrilled by the introduction of the inspiring, immersive Andaz brand to this dynamic city,” said Stephen Ho, president of growth and operations for Asia Pacific, Hyatt. “Rapidly developing Shenzhen Bay is the perfect location for our vibrant Andaz brand, and we sincerely appreciate our hotel owner, China Resources Land, for its trust and support with entrusting this iconic hotel to Hyatt. With China Resources Land’s rich experience in real estate management, together we are bringing an unscripted local experience to Shenzhen.”

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St. Regis Hotels Heralds a New Beacon of Luxury on the Nile with the Opening of the St. Regis Cairo

St. Regis Hotels & Resorts, part of Marriott International, today announced the highly-anticipated opening of The St. Regis Cairo. Rising tall on the banks of the River Nile, The St. Regis Cairo is an illustrious icon weaving a powerful story of luxury in the region. Located at the North end of the Corniche, in the heart of Egypt’s bustling metropolis, the 39-story hotel offers easy access to the magnificent monuments of a city steeped in history.

“Egypt has historically been one of our key markets and strategically significant to our growth in the region,” said Satya Anand, President for Europe, Middle East and Africa, Marriott International. “Cairo is a storied destination that has long mesmerized the global traveler with its incredible energy offering a vibrant mix of history, culture, tradition and glamour. The St. Regis Cairo is an exciting addition to our fast-growing brand portfolio and is set to elevate Cairo’s luxury hospitality landscape with its remarkable design, uncompromising service, and exceptional culinary venues.”

Eng. Abdullah Bin Hamad Al Attiyah, CEO of Qatari Diar commented, “We are delighted to strengthen our global portfolio of hospitality developments with the opening The St. Regis Cairo. This luxury landmark will introduce higher standards of hospitality to this beautiful destination with its unparalleled levels of luxury and exceptional service – both of which the iconic St. Regis brand is renowned for.”

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Luxury Hotels To Benefit From Vacayz, An Options Service For Hotels

The hardest-hit sector of the pandemic has undoubtedly been hospitality. By April of this year nearly half of the jobs that make up this sector were lost, a bleak statistic only made bleaker by the fact that of the 22m jobs lost in total this year it’s predicted they won’t return until early 2024.

Hotels, one of the biggest segments of the market left in the lurch, are either completely closed or operating at a skeletal capacity due to restrictions or little to no demand. The entrance of Vacayz to the market proposes to ease the stress hotels are feeling while giving consumers price benefits by mimicking the financial industry’s model of options in application to lodging.

“Travelers help hotels survive the pandemic by generating ongoing cash flow, and for consumers, it saves money on future travels,” explains Vacayz co-Founder Ally Wolodarsky. “People still want to travel, now more than ever. But when? And to where? Maybe they can’t even afford the same planned vacation any more since the pandemic affected their income. The purchased options secure an attractive booking price that can be used for up to 5 years.”

Like financial options, Vacayz gives its customers the ability to keep their travel options open as a traveler can book a hotel stay for a guaranteed discounted rate and flexible dates, or choose to resell the option at any time.

“The main benefit is the significant savings that come from flexible booking. It's a model that allows you to invest in future travel by buying the discount in advance, without having to commit to any dates,” she explains. “All discounts are fully secured and insured. In addition, in case your plans change, it's global and you can always resell your Travel Options, or change the location or hotel chain.”

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Ramada Varanasi Katesar appoints Anuj Chaurasia as the hotel’s General Manager

The underconversion Grapevine Hotel in Varanasi which will be soon branding itself as Ramada Varanasi Katesar has appointed Anuj Chaurasia as the hotel’s General Manager. Located in the ancient city of Varanasi, Once operational, the hotel is spread over 4 acres and will offer 68 guest rooms with flat-screen TVs, power showers. Other facilities will include a lobby lounge, an all-day dining, roof top specialty restaurant, multiple meetings and event venues, outdoor lawns, business center, as well as a spa, an outdoor swimming pool and a fitness area, the hotel is to be rebranded and open as Ramada by April 2021.

Located in the Katesar area of Varanasi, Ramada by Wyndham Varanasi Katesar will be located close to Ramnagar Fort and Ganga Kinare Ghat, offering views of the popular ghats of Varanasi with  great connectivity from Lal Bahadur Shastri International Airport (32 Km) and Varanasi Railways Station (13 Km).

Anuj started his career with Leela Hotels as a Management Trainee, then worked with brands like Lemon tree hotels, Taj Hotels, SATS, Spree Hospitality and his last assignment was with Averina Hotels as Corporate General Manager.  

Anuj is an accomplished hotelier and brings more than a decade of hospitality experience with him with a strong Management background, having pre opened  various domestic hotels with brands like Lemon Tree Hotels, Spree Hospitality, Averina Hotels etc. His multi property operational experience, leadership skills and comprehensive understanding of the business are distinguishing facets of his career.

Anuj is an alumnus of the IAM Kolkata. He is passionate about travelling and loves to spend his spare time with his family.

LEADING THROUGH HOSPITALITY LEARNING - Salla Vijay Kumar

Success in any field, but especially in the hospitality business, is about working with people. No tabulation of dollars and cents can account for one immutable fact: business is a human enterprise; driven and determined by people. This neo-conservative impetus of the current manpower and their judicious placement in the interest of the organization and individual as a whole is an ideal solution to figure out a more accurate mechanism to estimate past, present, and future manpower obligations. The supply and demand therefore should be balanced with the skills and strategies associated with fostering and building better relationships, reaching out to people as a way to make a positive difference. The strategy is to look into the new segments of travelers and need developments. People have started valuing the importance of tourism and do not think it as an elitist activity.

It is a well-known fact that competition for survival and growth in the hospitality industry has been getting tougher. The lower supply of skilled manpower and the attrition (employees leaving and the vacant position not being replaced) are major issues arising in the core areas of the operations in hotels

The hotel industry has had a huge stimulus and identified many hotel schools that would generate educated securitized manpower on the forefront looking up to the bigger picture of the hotel industry for their career options. In accordance with the latest innovations and technology in the field of procedures laid down in hotels, the change expected is an assertive one, but the rate of change is huge. Hotel schools are growing rapidly through the massive expansion in the core areas of specialization and diversification of the mainstream into subsidiaries, the surplus generated is definitely invested back into the hotels in the form of technological upgrading, due to their vast availability of hotel school graduates.

As for the impact on the service sector, there has been a greater demand for an educated and skillful workforce even at the fresher / entrant level. The problem is that usually, the transition from the theory to the practical insight takes a longer period. This means the problem of the transition is partly institutional. Given this huge increase in the manpower supply, the big question for the hotels is the containment/ absorption into the mainstream. From the macro perspective, I think that a change in mindset a different direction is beginning to take place. It is true that a lot of other disciplines are approaching the graduates and creating a newer and broader horizon/ventures. As a result, moving to incorporate as many of the technical qualifiers of the graduates result to be the main ingredient of work as in any successful firm; needs a lot of up-gradation in terms of syllabus, infrastructure, technology, approach and more on the priority list. And as far as the multinationals are concerned, when they will get centrally managed activities right, they can be formidable competitors when the hotel schools are improving to compete in sync with assessing the customers’ needs and designing appropriate products and services through their education system and inline graduates.

But this is where the opportunity comes. The hotel industry wants the hotel schools to identify the key sectors that will be important to make the transition to greater sustainability share of the industry and the shared services are the result of efforts and means (both organizational and risk factor), definitely better service quality for the customer, though difficult to measure. The hotel industry has opened the way to the multinational chains into India, to invest in the hotel industry business looking for opportunities to expand with the technological advances from the western world, though with no set management style to be more service savvy.

Every one of us is involved in one or more ways for blending the work culture, which constitute from the hotel schools. One interesting fact is that, when we are absent from our workplace neither the work stops nor the proceedings in any manner, so what if you being physically and mentally present make a positive difference in the output? In other words, our sole existences at the work front need a virtual knack with a clearer status on the job duties and responsibilities through the actualization of a lawyer of self-conservation - to tide over the difficult, not being pressurized to fight for the betterment, into a virtual self; beyond the verdict of non-recognition, even after all the turmoil, sweat and blood you put in.

GHM Appoints Three Pivotal Players : New moves inside hotel group anticipate robust days to come

Though the pandemic has rewritten the playbooks of hotel management groups worldwide and precipitated waves of downsizing all over, GHM is ramping up for the robust growth expected once the hospitality industry is back on its feet.  

Ilkin Ilyaszade

The 28-year-old hotel group has moved Ilkin Ilyaszade into place as vice president of operations and pre-opening services, overseeing the development of such up and coming properties as The Chedi Aquarius Koh Chang, Thailand and The Chedi Khorfakkan, United Arab Emirates.

 Ilyaszade is a seasoned Asia hand, having opened 10 hotels and resorts across Asia and the Middle East for Banyan Tree and Pan Pacific over the past 15 years.

As resort manager, he led the Four Seasons Resort at Jimbaran Bay in Bali – the brand’s flagship and largest operation with 700 employees. He spent eleven years with Banyan Tree, in the Maldives, Thailand, Sri Lanka, and Singapore.

“Ilkin has amassed immeasurable experience in operational excellence, rooms, food and beverage, leadership and management,” said GHM Chief Executive Officer Tommy Lai. “He’ll be the pivot point on all of the new properties to emerge from our pipeline.”

An Azerbaijani national, Ilyaszade obtained his MBA at the University of British Columbia.

 While Ilyaszade fine-tunes new GHM properties, a new hire – Pissawan Srisakul (Jin) — has joined the group’s roster as director of technical services in charge of design.

Pissawan Srisakul

 From her base in Bangkok, Jin aims to build on GHM’s established reputation as one of the industry’s most sophisticated visual experiences. Her resume includes work on the likes of Banyan Tree, Jumeirah and Sheraton, and she’s won acclaim for a number of dining venues.

For the past seven years, Jin has worked as an interior designer for Soho Hospitality in Bangkok. Her projects for Soho ranged from The Service 1921 Restaurant & Bar at Anantara in Chiang Mai to guest rooms and a lounge at a Movenpick Hotel on Phuket.

As social media re-routes the channels on how we consume stories, GHM has appointed Jackson Sim as the group’s director of marketing with oversight on digital and branding initiatives.

 Jackson worked in a similar capacity for Marriott International and for Singapore’s Next Story Group. He spent seven years heading the cluster digital marketing team at the St. Regis, W and JW Marriott in Singapore, and he worked for several years as a feature writer at Cuisine & Wine Asia, a trade publication based in Singapore.

 Jackson earned a diploma in culinary arts at Taylor’s University in Malaysia, and a master’s degree in marketing from the University of Hertfordshire in the UK. He also completed a management development programme in Asian hospitality at Singapore’s Nanyang Technological University.

Grand Hyatt Mumbai Hotel and Residences appoints Sirin Raman as Food and Beverage Director

Grand Hyatt Mumbai Hotel and Residences recently appoints Srini Raman as the Food and Beverage Director. He had started his career about 20 years ago as a Food and Beverage Assistant with the Oberoi Group. As time passed, he got the opportunity to work with different companies in different capacities. Earlier, he had worked with One & Only and the Shangri La Group before joining Hyatt in 2008 at the Grand Hyatt Muscat, Oman.

Commenting on his appointment, Srini Raman said, “I am super excited and honoured to be joining this iconic property and happy to be back with the Hyatt Family. Inquisitiveness to learn and passion towards hotels is the only motivation someone requires to excel.”

He has been working with Hyatt for over 10 years. His job took him to multiple continents in diverse roles. He also worked at the Park Hyatt Goa and the Hyatt Regency Riyadh. Before joining Grand Hyatt Mumbai Hotel and Residences, his last assignment was with The Ritz-Carlton Bangalore as Director of Food and Beverage.

A passionate enthusiast of football and cricket, Raman enjoys travelling and exploring unknown places. Apart from that, he loves spending time with his wife and daughter.

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Leisure Hotels Group launches The Hideaway Bedzzz in Rishikesh

Leisure Hotels Group, a prominent experiential resort chain with a presence across scenic destinations in Northern India & Goa, has announced the opening of The Hideaway Bedzzz in Rishikesh, it’s first ever property under this alternative accommodation segment. The Hideaway Bedzzz is located in the heart of Rishikesh and a short walk from Lakshman Jhula.

With the launch of The Hideaway Bedzzz, a boutique hybrid hostel-cum-hotel, the Group has further cemented its leadership as the largest hospitality player in the hill state of Uttarakhand.

This hostel offers myriad opportunities for the youthful traveller with its Smart Guest Rooms with private sit-outs and Premium Bunk accommodation. The hostel also offers a Recreational Lounge with Alfresco sit-outs, a veritable oasis in the centre of town. The property showcases, a roof-top the ‘Travel Diaries Café’ with an aerial view of the Ganges River Valley offering Indian, Mediterranean & Himalayan fare served with a flair. The Diner at the lounge level serves local & international flavours to all resident guests offering both ala-carte and buffet.

The hostel offers in-house recreation; Books, Music, Movies, Indoor Games, Library & Entertainment. Outdoor experiential activities at the destination includes Treks, Temple Visits, Ganga Aarti, White-water Rafting that can be facilitated by the hostel.

Vibhas Prasad, Director, Leisure Hotels Group said, “The uniqueness of this boutique hostel lies in its offering a pocket-friendly smart stay at this world-renowned destination where like-minded people can meet and exchange stories. The group is in the process of taking the same business accommodation model to other destinations, some of which are already underway”.

The Hideaway brand is a quintessential 30-year Leisure Hotels Group legacy, promising worry-free slices of leisure time, away from the routine in a tense city climate. It's the group’s second hospitality offering in the World's Yoga Capital, Rishikesh.” further added Mr Prasad"

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Moët Hennessy appoints Ipsita Das as Managing Director in India

Moët Hennessy India, a part of leading French conglomerate LVMH - Moët Hennessy Louis Vuitton, is pleased to announce the appointment of Ipsita Das as Managing Director, India. Ms. Das is tasked with driving strategic initiatives to grow and strengthen the business of Moët Hennessy brands in the Indian market. Moët Hennessy’s portfolio includes prestigious wines and spirits brands such as Dom Pérignon, Moët & Chandon, Veuve Clicquot, Hennessy, Glenmorangie, Belvedere and Chandon.

“These are exciting times, for the Indian market, not just for our award winning Indian product Chandon that we produce in our winery in Nashik, but also for our larger imported portfolio for which India is an emerging market. Besides the established hospitality and retail business, our focus would also be on weddings and the corporate market, as we grow our presence in the subcontinent.” said Ipsita.

Ipsita brings over 14 years of experience in multinational organizations as well as technology start-ups where she has held various roles in commercial, operations and general management. An alumni of St. Stephens College Delhi and Indian School of Business, Das joined Moët Hennessy India as the Commercial Director in 2019, prior to which she worked with Uber, Maersk and Housing.com.

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Sheraton Grand Chennai Resort & Spa appoints Shiv Bose as its new General Manager

Sheraton Grand Chennai Resort & Spa has appointed Shiv Bose as the General Manager of the property. He is a passionate and driven professional with almost two decades of illustrious experience in the hospitality industry. In his role, Shiv will be spearheading the team and developing the hotel’s operations to deliver stellar service standards.

An avid reader, Shiv spends a healthy work life balance and discovers inspiration from his daily work that encompasses a hands-on approach. His thrust for finding perfection at work drives him and the team to newfound areas of realization.

Shiv believes in getting the basics right and finding new age methods to deliver enhanced hospitality. His professional life has been instrumental in moulding him as he rose the ranks from an entry level position to his current designation. Having battled numerous obstacles both in personal and professional front, he stood astute to adversity and sought inspiration from the merits of his colleagues.

Prior to joining Sheraton Grand Chennai Resort & Spa, Shiv was the General Manager at Courtyard by Marriott Bengaluru Hebbal. He has been the General Manager at Le Meridien, Nagpur for over two years and was also associated with Starwood Hotels and Resorts and East India Hotels.

At Sheraton Grand Chennai Resort and Spa, Shiv will lend his expertise to a holistic stay experience for guests and be the torchbearer of the first Sheraton resort in the country.

Hilton Goa Resort is going all out to capitalise on the growing trend of revenge tourism in the state

Revenge is a dish best eaten cold, they say. If that is true, then hoteliers in India must be pulling on their mittens, along with their socks, with glee. After being homebound for most of 2020 courtesy the ongoing pandemic, Indians have taken to travelling with a vengeance. Concepts like ‘staycations’, ‘workcations’, and ‘drivecations’ have now become de rigueur.

This signals the advent of a new phase in the hospitality business – revenge travel. The concept can trace its roots to a similar trend that originated in China when people indulged in ‘revenge spending’. It signified a spree of shopping by consumers in March 2020, which boosted sales of luxury brands post-lockdown.

Closer home, a combination of pandemic fatigue, strong pent-up demand and hopes pinned on the upcoming vaccine saw 89% respondents in Thomas Cook’s and SOTC’s The Second Holiday Readiness Report display a keen interest to resume travel. 52% of them said they are likely to take a domestic holiday, and Goa emerged as the most preferred destination in India.

This tiny state has always been a popular vacationing spot in the country, scoring a big hit with youngsters, families, or couples. Now, millennials, professionals working remotely and even families who missed their annual vacations are visiting it for some quick R&R.

And hoteliers are welcoming them with open arms and warm smiles. Amandeep Grover, General Manager, Hilton Goa Resort, Candolim, Goa, said, “During these times, the word ‘revenge travel’ has
indeed become one of the fastest emerging trends in travel and hospitality. It existed even before COVID19, but was addressed as a getaway or vacation – whenever people wanted to escape from
something or looked at travel as a therapy. These days, the term has picked up as everyone is seeking a change of location to relax and unwind, even while working remotely.”

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Hotel occupancy levels improved to 35% in November 2020 on back of domestic travel: JLL

With the emergence of recovery indicators, the hospitality sector has also witnessed a revival in room night demand in the last quarter of 2020, as compared to the previous quarters of the year. Occupancy levels have grown month on month since September 20 to cross 35% sector-wide in November 20 (as per STR data), which is the highest since beginning of the nation-wide lockdown in March 20. The revival of the sector has primarily been driven by leisure ‘revenge travel’ during weekends and the festival season, weddings and food & beverage demand.

Goa, India’s most sought-after leisure market, witnessed considerable growth in recent months achieving a market-wide occupancy level of almost 55% in November 20. Luxury and upper upscale hotels in Goa performed well in November 20, achieving healthy occupancy levels ranging between 60% and 70% as compared to occupancy levels in Nov’19 that ranged between 65% and 75%.

“Domestic business travel is expected to pick-up pace from March-April 21 onwards, as employees return to workplaces and travel advisories by companies are softened. Additionally, domestic leisure will continue to drive occupancies across the country. F&B demand will continue to grow as eating out will increase albeit cautiously” said Jaideep Dang, Managing Director, Hotels and Hospitality Group, South Asia, JLL.

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Vishal Thakur joins JW Marriott Hotel Bengaluru as Chef de Cuisine

JW Marriott Hotel Bengaluru is delighted to appoint Vishal Thakur as the new Chef de Cuisine of the hotel. A dynamic and hard-working chef with a passion for food and a good eye for detail has a flourishing career of over 16 years. In his new role, he is responsible for taking care of the culinary operations at ALBA, as well as guiding his new team of enthusiastic chefs.

Chef Thakur is known to adopt innovative and unique approaches in the kitchen, which is among his most defining characteristics. He brings simple yet sophisticated, authentic Nouvelle European food to the table for not just the discerning set of connoisseurs, but also to satiate palates of all levels of experience.

He has had an incredible journey so far that has seen him curate some of the best European fairs under the guidance of established names in the culinary world. His passion for food and perseverance towards creating timeless experiences has allowed him to master the phenomenon of being a Chef of European cuisine, yet in possession of an Indian heart and edge.

Bringing with him pre-opening specialty restaurant experiences and efficient coordination with service and vendors will prove to be an invaluable addition to the culinary team at JW Marriott Hotel Bengaluru.

Thakur’s first pit stop was at The Grand Hotel in Delhi, where he was an Executive Trainee for 4 years before moving to The Oberoi New Delhi in March 2008 as a Commis at Three Sixty Kitchen. He later in the year 2008 November joined Atlantis, Palm Jumeirah, Dubai as a Commis at Ronda Locatelli that shaped his career with commendable exposure and experience.

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IHCL: Health and Safety Dominated Travel Trends in 2020

2020 has been one of change, which has altered the tourism and hospitality landscape forever. Health, hygiene and social distancing have been shaping travel, with reports indicating that more than 90% of people view health and safety as a key consideration, with more than 80% of travelers gravitating towards reputed brands for their travel plans. In fact, around 90% of people are keen to resume travel. The Indian Hotels Company Limited (IHCL) identified some of the key trends that have carved the path of travel in 2020:

Drivecations

More than 80% of people indicated interest in traveling with family and loved ones, resulting in the growth of driving holidays as people were keen to travel to destinations within close vicinity of their homes, leading to the discovery of offbeat locations. Some travelers were even comfortable driving slightly longer distances to ensure that they could maintain a comfortable level of social distancing. Destinations such as Goa, Rajasthan, Kerala, Uttarakhand and Karnataka, all driving distance from key cities, saw a rise in leisure travel in recent months.

Staycations

Confined to the safety of their homes, people have been seeking creative yet safe ways to spend quality time with their close friends and family. Staycations have become increasingly popular at city hotels across Mumbai, Bangalore, Delhi and Kolkata, among others. Combined with minimal required travel, low on holiday planning time, cost and carbon footprint, staycations are perfect for travelers of all generations.

Workations

With the lines between work and play blurring in the past months, there has been a rising urge to escape the four walls of home and maximize work from rejuvenating environs like a beach, palace, mountains or by the pool. People are booking longer stays at hotels to balance time with family and inspire a burst of professional creativity.

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Varanasi chef association organised Kashi Ka chef Competition

Varanasi chef Association formed on  5 th Jan 2020  on demand of regional chef  and nomited chef ravikant as president .

during the short span of 1 yr different program were arranged by VCA such as press conference , many chefs were helped during pandemic,Many monetary as well as in kind to those who lost their job during pandemic.  Tree plantation on 24 dec near the chaubepur highway in varanasi.

Recently VCA conducted its first chef competition called  Kashi ka chef season 1

This was held in Guru karshini Institute of hotel management  popularly known as GKIHM in mirzapur surrounded by carpe river & mountains. chef from Gujarat Chef association also took participate. Delhi based kitchen equipment company Bhagwati udyog were the main sponsors.

comfort inn hotel general manager, landmark executive  chef were the Mentor for the competion.

Overall VCA end the year with a bang.

Ajay Kanojia joins Sayaji Hotels Pune as their General Manager

Sayaji Hotels Pune has announced the appointment of Ajay Kanojia as their General Manager. A well-recognized industry veteran with almost 15 years, Kanojia has experience in the luxury and upscale hotel segment. Born and brought up in Dehradun, he is adept and well-acquainted in the industrial know-how and has completed his Bachelor’s Degree in Hotel Management from Institute of Hotel Management, Punjab. Not only a seasoned hotelier but Kanojia also brings a wealth of well-rounded hospitality experience after having worked with chains like Hotel Park Plaza, Hotel Jay Pee Residency and Lemon Tree Hotels.

His role as the General Manager for Sayaji Hotels Pune will be to deliver high levels of customer service and successful positioning of the hotel. Kanojia is highly skilled in sales & marketing and is known for his deft approach in revenue analysis, yield management and property management systems, making him a stalwart in the hospitality industry. As a passionate leader, he enjoys taking risks and imparting his knowledge through varied training programs. He is known to be a strategic manager, with an astute business sense, whilst delivering the highest standards of service for all stakeholders.

A recipient of many awards, Kanojia will also be responsible for curating strategic initiatives that will lead the hotel to continue its guest-focused approach and consolidate its leadership position. He has the additional responsibilities to deliver year-on-year growth, staff engagement activities and spearhead corporate social activities.

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