Appointment | Nitin Marriya joins Le Meridien Hyderabad as the new Hotel Manager

Bringing with him over 18 years of multi-brand experience and a proven track record, Marriya is an astute hospitality professional, aiming to bring his leadership to deliver true hospitality to everyone.

Le Meridien Hyderabad has appointed Nitin Marriya as the new Hotel Manager. Bringing with him over 18 years of multi-brand experience and a proven track record, Marriya is an astute hospitality professional, aiming to bring his leadership to deliver true hospitality to everyone.

A seasoned hotelier, Marriya holds great expertise across all departments and his leadership skills have time and again proved to be an asset. His association with leading hotel chains from around the country has seen him perform and achieve business objectives, thus establishing the respective hotels dominance in the industry.

With his agile thought process and proactive strategic planning, his primary objective will be to enhance the overall commercial performance of the hotel by growing market share and positioning the property as the market leader.

Marriya most recently served as Cluster Director of Sales & Marketing at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center and Aloft Bengaluru Cessna Business Park. In 2017-18, he led the successful opening of the 100th Marriott hotel in India. Prior to which, he was associated with The Westin Hyderabad Mindspace, Sheraton Hyderabad Hotel and Sheraton Grand Bengaluru at Brigade Gateway.

Marriya began his journey with The Leela Hotels & Resorts, where he held multiple positions in the Food & Beverage department. He subsequently gained experience, while delivering outstanding performance, at Taj Hotels and IHHR Hospitality, in F&B leadership.

Marriya is a graduate in Science from St. Joseph’s College Bangalore and alumnus of IHM Bangalore. On joining as Hotel Manager of Le Meridien Hyderabad, he said, “I am very excited to be a part of this wonderful team. I feel honored and will do my best to add value to Le Meridien Hyderabad, the newly built and managed hotel, in the buzzing business corridor of Gachibowli Hyderabad.

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Appointments | Kanika Hasrat promoted to Area Director – Uttar Pradesh, Madhya Pradesh & Uttarakhand at IHCL

Having successfully led two of IHCL Delhi NCR hotels, Kanika Hasrat, General Manager – Taj City Centre Gurugram is being promoted as Area Director – Uttar Pradesh, MP & Uttarakhand at IHCL and General Manager – Taj Bhopal.

Kanika Hasrat will now lead Taj Bhopal and also be responsible for 5 hotels in UP (Taj Mahal, Lucknow, Tajview, Agra, Taj Hotel & Convention Center, Agra, Taj Ganges, Varanasi, and Taj Nadesar Palace, Varanasi), 2 in MP (Taj Usha Kiran Palace, Gwalior, and Taj Bhopal) and 3 hotels in Uttarakhand (Taj Rishikesh Resort & Spa, Uttarakhand, Taj Corbett Resort & Spa, Uttarakhand and the new hotel opening in Haridwar).

In her new role, she will report to the Executive Vice President – Operations, North & West India, IHCL.

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Appointments| The Anam Promotes Talented Staff To Managerial Roles Amid Tough Times

From left to right, Le Huu Nghia, Le Thi Cam Van, Le Thanh Hoa, Nguyen Thi Ngoc Nga and Nguyen Duy Anh have all achieved promotions at The Anam.

CAM RANH, Vietnam (March 1, 2021) – The Anam has elevated five employees with more than five decades of hospitality experience to managerial positions despite the difficulties COVID-19 has inflicted on the tourism industry.

The Anam’s founder and owner Pham Van Hien has this month appointed Le Huu Nghia as executive sous chef, Nguyen Duy Anh as chef de cuisine, Le Thanh Hoa as food and beverage manager, Le Thi Cam Van as assistant food and beverage manager, and Nguyen Thi Ngoc Nga as assistant purchasing manager.

“It is excellent to see so much talent, dedication and hard work among our ranks and we believe it’s crucial to recognise our staff and reward them with career progression,” Mr Hien said. “Despite the immense challenges of COVID-19, we feel compelled to be far-sighted and invest in our workforce for the future.”

With 16 years of experience heating up the frying pan, Mr. Nghia has worked at the Anam for more than three years and was previously the resort’s chef de cuisine. After studying at Saigontourist Hospitality College, he worked at The Rex Hotel, Six Senses Ninh Van Bay, Van Thinh Phat Group, and Mia Resort Nha Trang.

Mr. Anh has been at the Anam for more than three years and was a sous chef before his promotion. He has a decade of industry experience and has also worked at Paragon Villa Hotel and Mia Resort.

After studying hospitality at Nha Trang Vocational Training College, Mr. Hoa steadily built his career in his native Nha Trang, starting out at Mia Resort in 2011 before joining the Anam in 2017 as an outlet manager. He was the resort’s assistant food and beverage manager before his promotion.

Ms Van has worked in hospitality for almost 10 years and was Anam’s outlet manager before her promotion this month. After studying hotel and restaurant management at Ton Duc Thang in Nha Trang, she also worked at Mia Resort for five years before joining the Anam more than three years ago.

Meanwhile, Ms Nga has worked at the Anam for five years and was a purchasing supervisor before this month becoming an assistant purchasing manager. She previously worked in tax and accounting for the Vietnamese government.

The batch of managerial promotions follows the recent appointment of Ye Chang Sheng (Peter) as executive assistant manager to oversee coordination between all of the resort’s departments and control their operations to help ensure strong revenues and a quality guest experience.

To contact The Anam or to make a booking, please visit www.theanam.com, email info@theanam.com or call +84 258 3989 499.

About The Anam Cam Ranh

The Anam overlooks 300 meters of beachfront on Vietnam’s scenic Cam Ranh peninsula, which averages more than 300 sunny days per year. With a design inspired by Vietnam’s bygone Indochine era, the luxurious five-star resort boasts 77 villas and 136 rooms and suites. The Anam also features a French-inspired fine dining restaurant, all-day dining restaurant, a Vietnamese restaurant and bar, a classical bar, a beach club, in-room dining, a 10 treatment-room spa, indoor and outdoor movie theatres, three capacious swimming pools, ballroom, conference rooms, recreation, and fitness center, a tennis court, yoga room and deck, kids club, putting green, gift shop and more. The Anam and its team are guided by an “Indochine Charm, Modern Luxury” approach to accommodation, blending colonial-era charm and warm-hearted Vietnamese service with modern comforts and convenience. The name “The Anam” is not a play on Adrian Zecha’s Aman Resorts; rather it refers to “An Nam”, the name of Central Vietnam during the French Indochina era.

Ingredient Ideology | Figuring Out Figs By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Figs also called Anjeer are known to be one of the first cultivated fruits by mankind going back decades and have been there with us ever since in a number of varieties, while some say it started from middle-east and others from central America, we are blessed to have such an interesting composed and beneficial fruit full of goodness on our plates to relish!

Fresh and dried versions both are equally interesting to consume as a part of recipes and culinary adaptations. They are not only accepted cause of their pleasant appearance, color and taste but also the medicinal properties. Some of the known producers of figs are Turkey, India, Iran, Japan & Morocco to name a few.

I grew up eating figs in various ways as a part of my diet in summer time as a fresh cut fruit and in winters as a dried version to give warmth to the body as suggested by the elders, the duo varietals tasted great and having them in a milkshake, ice-cream using dried ones was even interesting. Though initially never tried it in cooking but later of course with exposure it turned out to be a great ingredient and came out amazing in salads, stir fried, baked and stewed versions too.

Here are a few Health Benefits of FIGS which we should be aware of:

• Figs are a great source of fiber, calcium and also rich in anti-oxidants.

• Figs are great in iron content & good for our skin, hair & bones and helps lower blood pressure.

• Anjeer are great to have as a mid-meal snack bite, it makes you feel full and helps you manage weight and also weight loss.

• Good for the eyes, must have a few of them during the week, also a good immunity booster, helps in insulin control.

• Food for the heart, helps lower cholesterol levels, Risk of coronary heart diseases & also prevents hyper tension.

• Helps de-toxify the body and cleanses the inner system and also prevents constipation issues.

Culinary Usage of FIGS:

• Having them in their natural form works best for most of us, ensure to wash and check them well before having them, trim as needed & cut and have at room temperature for best flavors.

• In a fruit salad, combined with greens and other fruits like papaya, apples, pears, grapes, watermelon, chickoo, banana etc works well.

• Figs with feta cheese in a salad turns out well too with some fresh lettuce leaves/ kale/ mint/ blanched spinach & some flax seeds in a honey lime mustard dressing.

• Stewed figs with cinnamon/cardamom using organic sugar/jaggery serving it for breakfast with a combination of cereals/porridge works well to and adds a feeling of fullness.

• Figs turn out good on a cheese platter as well, offer them a variety of international cheese and crackers, nuts like walnuts, almonds, pista and greens.

• In a stewed form, with chicken and meat dried figs turn out good and add a delicate and awesome mouthfeel and texture when served with brown rice, couscous, oats or millet pulao.

•  Anjeer has also been widely been used in our Indian style mithai and sweets, Anjeer burfi, Anjeer aur badam ka halwa, Anjeer phirni, Anjeer aur seviyan kheer, badam aur Anjeer ki rabdi.

• Trying it in a slightly twisted version fig and walnut cupcakes, fig- banana and cinnamon bread, dried fig and white chocolate sauce with warm whole wheat and sunflower seed pancakes, how about trying sliced dried figs with coconut jaggery filling into a karanji concept, served with strawberry rabdi or a dark chocolate and Gulkhand mousse.

Recipe-

1] FIG FOR US SALAD

Ingredients:

Fresh figs- 4 to 5, cut into half.

Barley/brown rice/ semolina/ rice – 1 cup

Oil/ olive oil- 2 tsp

Garlic- 1 tsp chopped

Tomatoes- 1 no, de-seeded, cut

Walnuts- 4 to 5 nos.

Salt and crushed black pepper- to taste

Water to cook the rice or as chosen.

For the dressing:

Lime juice- 2 tbsp.

Honey-1 tbsp.

Mint leaves- 4 to 5 no

Roasted crushed cumin- ½ tsp

Chat masala-1/2 tsp

Ginger juice or chopped- 1 tsp.

Chopped coriander/basil leaves- 8 to 10.

Method:

1. Prepare all the ingredients for the salad.

2. Heat oil adds garlic and add in your choice of starch from the options, for example, semolina or brown rice etc, saute it, add seasonings, add a little spice like Bayleaf or cinnamon stick if desired.

3.Add water and allow to cook it well, remove and keep aside. 

4. In a bowl mix up all ingredients for the dressing add the figs into it and mix well, bake them for a few mins if desired.

5. Add in the cooked semolina/rice etc along with the tomatoes to the salad bowl toss everything well, check for seasoning.

6. Add more greens/veggies/fruits of your choice.

7. garnish with walnuts/herbs/seeds and Serve at room temperature.

Chefs Variations:

For the non-veg: try using roast/grilled chicken pieces/stir-fried prawns/ cooked meat if desired.

For another veg option: I like to make it with mushrooms, broccoli, zucchini, grilled paneer cubes or even tofu can be used in the same recipe with figs.

2] FIG & BEAN TOSS SALAD

Ingredients:

•  Fresh figs- 4 to 5 no. cut 1x 4 each

• Beans of your choice- 1 cup boiled. white/pink/dark kidney beans, chauli, chickpeas any one could be used, also French beans is an option.

• Sliced onions- 1 no.

• Chopped garlic-1 tsp

• Ginger- 1 tsp chopped

• Chili flakes- 1 tsp

• Mixed herbs-1 tsp

• Oil/olive oil- 2 tbsp.

• Cucumber-1/2 no cubes

• Capsicums-1/2 no cubes

• Carrots/Babycorn/ broccoli etc- ½ cup blanched.

• Mint/coriander/basil/micro-greens- ¼ cup

For the dressing:

• Orange juice-1/2 cup fresh

• Honey-1 tbsp.

• Ginger juice-1 tsp

• Salt and pepper to taste

• Mint leaves to 10 nos. 

• Mango pickle masala-1 tsp

• Chat masala-1/2 tsp

Method:

1. Prepare all ingredients for the salad.

2. Heat oil in a pan, add in the onions and garlic, ginger saute for 15 seconds add in the boiled beans and herbs, chili flakes, salt, pepper and mix well, cook for 2 mins and remove, cool.

3. In a mixing bowl, prepare the dressing and add the other crunchy veggies as per taste along with figs and toss well.

4. Check for seasonings and arrange the salad on a plate with a bed of lettuce leaves, nuts and seeds for garnish, greens as per choice and serve immediately.

Chefs Variations: 

For the non-veg options: try adding boiled cubes of eggs, shredded double fried eggs, or scrambled eggs as well, sliced chicken sausages, salami or ham as well with a few boiled potato cubes.

For some more veg options: I also tried adding fresh coconut malai into the dressing and it was a great variation to add value and taste into the salad.

3] NUTTY HEALTHY FIG SHAKE

Ingredients:

• Fresh Figs- 3 to 4 nos.

• Dried Figs- 3 to 4 nos.- optional

• Soy milk/oats milk /milk- 1 cup

• Coconut milk-1 cup

• Yogurt- 2 tbsp.

• Honey-1 tbsp.

• Digestive biscuits- 2 to 3 nos.

• Peanut butter- 1 tbsp.

• Banana- 1 med size, ripe.

• Garnish- cinnamon powder/ sunflower seeds/chia seeds/ flax seeds/mint/cocoa powder.

Method:

1. Prepare all the ingredients for the shake.

2. In a blender jar combine together all the ingredients and churn them well.

3. Pour the shake into glasses garnish and serve cool or at room temperature.

Chefs Variations:

Try the shake with other fruits as well in combination with almond milk/ cashew milk/ tender coconut can also be used/ try adding a little tahini paste- white sesame seed.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

The Leela Palace, Bengaluru to introduce US Duck and US Turkey in menu as regular meals

The Leela Palace, Bengaluru, revamped its menu to cater to the ever-changing cravings of food connoisseurs and introduced duck and turkey as regular meals. These meats' common perception remains to be a conventional backdrop of duck and turkey that labels them as celebratory meals. However, the hotel understood the evolving sector and its patrons' expectations and thus integrated scrumptious delicacies made from meat in its regular menu, which shall now be available throughout the year.

Encouraging the consumption of duck and turkey while keeping in mind its versatility and lean quotient, the hotel also conducted an event where it endeavored to make meat-enthusiasts aware of the benefits of the meat. The event was held at the hotel's popular restaurants Citrus and Zen, and further focused on slashing the stereotype of constraining them to celebratory meals. It also helped change minds and give a new perspective to food lovers, emphasizing how people should turn to a well-balanced and nutritive diet, especially now more than ever. A U.S Poultry Station in the middle of the restaurants was much appreciated by the guests who enjoyed the buffet at these restaurants at lunch and dinner. The buffet offered delectable dishes made using USAPEEC's (U.S.A. Poultry & Egg Export Council) turkey and duck, which were the events' stars.

"US duck was roasted and carved on the table for the celebrations, and we also have few stir-fries on offer. Duck is red meat; it is very lean and healthy because the fat is on the skin, which can be easily removed. It can use it for burgers, salads, soups, and much more! It goes very well with Indian spices and can be substituted for chicken or mutton,” said Mir Zafar Ali, Executive Chef, The Leela Palace, Bengaluru.

Including duck and turkey in the lunch and dinner menu such as Dum ka Turkey, Turkey Raan, salad, kebabs, Duck Pepperfry and Turkey makhani as regular meals are catching traction. Patrons are understanding how it is safe and healthy to consume them and thus making the event and the objective of The Leela Palace, Bengaluru, successful. The hotel has some of the finest gastronomic destinations and experiences in the city and strives for more and more people to witness it for themselves.

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VISIT MALDIVES UPLIFTS DESTINATION PRESENCE AT PROPEL:FORWARD VIRTUAL CONFERENCE IN THE UK

Visit the Maldives participates at propelling forward virtual conference 2021 to connect with the travel industry, travel content creators, and media with the roadmap for recovery in a post-pandemic world. During the two-day event, Visit Maldives will share practical advice, key insights with thought-leaders and network with key content creators and media attendees.

Developed by the team at Captivate, the UK’s leading travel blogging network, and creators, this landmark conference is focused on reviving the travel industry, and the content creators that support it by overcoming the challenges of 2020 and refocus on the emerging travel landscape of 2021.

During the event, Visit Maldives will promote Maldives as one of the safest destinations to travel due to its unique geographical formation and the one island-one resort concept. Furthermore, attendees will be enticed to travel to Maldives through videos of experiences unique to the destination like; underwater dining, bubble tent on a beach and more unique experiences.

With participation as sponsor of this event, Visit Maldives was afforded the opportunity to be featured in the limelight. The added advantage of being in the centre of attention includes the opportunity to promote Maldives a ‘safe haven’ and to promote the products and experiences in a virtual setting.

As a sponsor; Visit Maldives is displaying the destination at the event in a virtual booth with provided virtual networking sessions focused on restoring and developing relationships with travel industry partners, content creators and media. Also branded networking tables, panel discussions, dedicated conference sessions will enable the destination to connect with many attendees during the event. Further to this, video advertisement and social media mentions to promote the destinations participation are included as well.

The UK market is an exceedingly important market in terms of arrivals to the Maldives. In this regard, to strategically promote the destination in the UK market as a ‘top of mind’ destination that entices travelers to discover and immerse themselves in the naturally isolated islands of Maldives to enjoy experiences of a lifetime.

Several marketing activities are in the pipeline for 2021, including joint promotions with notable tour operators, and prominent airlines, participation in key travel trade fairs and roadshows covering the UK and Ireland region. Furthermore, focused digital, social media and virtual activities are planned, aiming to maintain the destination presence and promote the Maldives as the most preferred destination within the Market.

As the Maldives has welcomed over 100,000 tourists in the first month of this year, the UK market remains as an essential market in order to reach the pre-pandemic number of arrivals.

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Appointment | Sita Lekshmi joins ibis Kochi City Centre as General Manager

“Lekshmi comes with over 15 years of Hospitality experience including 6 years with Accor India”

ibis, a smart economy brand from the Accor stable, has announced the appointment of Sita Lekshmi as the General Manager of ibis Kochi City Centre.

Lekshmi's appointment is a testament to ibis’ belief in women leadership. In her new role, she will be responsible for the operational success, lead hotel’s hiring, finance, budgets, and overall management of the property.

Lekshmi comes with over 15 years of Hospitality experience including 6 years with Accor India. After spending 7 years in hotel operations, she joined Accor in April 2014 as Sales Manager for Novotel & ibis Chennai Sipcot and eventually handled the role of Associate Director of Sales for same hotels.

She joined the preopening team of  Novotel Chennai Chamiers Road as Director of Sales in January 2018 and was instrumental in the successful opening and positioning of the hotel in the market.

Lekshmi comes with a strong operational experience in her initial career journey before moving to Sales. She was part of the India Executive Leadership Program (IELP) in 2017 and as part of her career progression moved to ibis Chennai City Centre as Rooms Division Manager in June 2019.

Commenting on the new appointments, Mr. Sylvain Laroche, Director of Operations, ibis & ibis Styles, India said, “We are proud to announce the appointment of  a women leader. Lekshmi will be playing a key role in the day-to-day operations as well as the management of our Kochi property. I extend a warm welcome and congratulate her on new role.”

Commenting on her appointment, Sita Lekshmi, General Manager, ibis Kochi City Centre said, “I have been a part of the Accor family for over 6 years now. I am excited to embark on my journey as the General Manager at ibis Kochi City Centre. I look forward to serving the best and take ibis to great heights.”

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Appointment | Pranjali Dhotre appointed General Manager ibis Pune Viman Nagar

ibis, a smart economy brand from the Accor stable, announces the appointment of  Pranjali Dhotre as the General Manager of ibis Pune Viman Nagar.

Her appointment is a testament to ibis’ belief in women's leadership. In her new role, she will be responsible for the operational success, lead hotels hiring, finance, budgets, and overall management of the property.

Commenting on the new appointment, Sylvain Laroche, Director of Operations, ibis & ibis Styles, India said, “We are proud to announce the appointment of a powerful women leader. Pranjali will be playing a key role in the day-to-day operations as well as the management of our Pune property. I extend a warm welcome and congratulate her on her new role.”

Commenting on her promotion, Pranjali Dhotre, General Manager, ibis Pune Viman Nagar said, “As I venture on to expand my responsibilities, I thank the management for believing in my potential and giving me this opportunity. I look forward to contributing to ibis’s incredible journey and work with the leadership to deliver upon brand ethos.” 

Pranjali Dhotre has been elevated as the General Manager at ibis Pune Viman Nagar who also has been a part of the Accor family for a decade now. Pranjali brings with her over 12 years of overall hospitality experience and has successfully handled multiple assignments across our network and navigated the hotel through the pandemic while leading from the front.

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Radisson Blu Resort Maldives Appoints Don Brandi Kumara as Executive Chef

Radisson Blu, the upper-upscale brand that delivers personalized service in stylish spaces, has appointed Don Brandi Kumara as the new Executive Chef of Radisson Blu Resort Maldives, Radisson Hotel Group’s first property in the Maldives.

A highly-skilled and experienced culinary professional, Chef Brandi is responsible for overseeing the resort’s three exceptional restaurants, four iconic bars including The Lab Cocktail and Wine Cellar, and in-villa dining.

Starting his kitchen career as a Demi Chef De Partie in 2004, he quickly moved up the ranks, working at five-star hotels in Asia and the Middle East. With 17 years of experience under his belt, Chef Brandi has demonstrated his talent at many of the world’s top establishments, including Hilton Worldwide, Marriott International, and the US Oceania Cruises Marina Ship. During his stellar career, Chef Brandi has achieved many prestigious accolades, including Gold Medals in Academic Award Hotel Asia Culinary Challenge in 2011 and 2012.

Achieving the Cookery Management Diploma in Ceylon Hotel School, Srilanka, Chef Brandi was taught to be honest, passionate, caring, and helpful towards others by his hospitable Sri Lankan family. “Attitude is everything, I listen to my heart and do everything with a passion that led me to become one of the youngest chefs in the industry”.

He now brings his vision and expertise to Radisson Blu Resort Maldives, where he will delight guests with diverse international cuisine at Raha, the casual dining destination, Alifaan, the Mediterranean grill, and seafood restaurant, and Eats & Beats, the resort’s chill-out poolside bar, Crusoe’s, an adults-only sanctuary, and Kabuki, the exciting eatery specializing in Nikkei cuisine. He crafts exclusive epicurean occasions at The Lab Cocktail and Wine Cellar. Taking the guests for fun dining in informal settings, Chef and his team host a weekly barbeque dinner on the beach.

In the hands of Chef Brandi, Radisson Blu Resort Maldives will broaden the taste palate with many vegetarian menu options in all dining outlets and add exciting elements with themed buffets and daily specials. He is ready to welcome guests to Radisson Blu Resort Maldives and transport them on a voyage of culinary discovery.

Radisson Blu Resort Maldives

Appointment | Amit Gera joins Sayaji Hotels as the new General Manager Operations

Sayaji Hotels Ltd. has appointed  Amit Gera as the new General Manager of Operations. An alumnus of IHM Shimla, Gera is a passionate hospitality professional with 20+ years of work experience in operations.

Prior to this, he was associated with Hilton Chennai as Director of Operations and has previously worked with brands like Oberoi Cecil Shimla, Marriott Mumbai, Taj Fort Aguada (Goa), Leela  Palace Bangalore, Sheraton Bangalore, Radisson Blu Jaipur, Crowne Plaza Ahmedabad and Hilton Bangalore.

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Appointment | Vikrant Dhingra joins Hyatt Centric MG Road Bangalore as Revenue Manager

Hyatt Centric MG Road Bangalore recently appointed Vikrant Dhingra as Revenue Manager. With over four years of experience in the hospitality industry, he has worked with leading Indian hospitality brands such as IHG Hotels & Resorts and Lemon Tree Hotels.

In his new role, Dhingra will be responsible for the entire revenue management for the hotel. His most recent position was as Cluster Revenue Analyst with Grand Hyatt Kochi Bolgatty and Hyatt Regency Thrissur.

Commenting on his appointment, Dhingra said, “I am excited to join the vibrant, carefree, and optimistic team wherein I get the opportunity to contribute majorly for a new market generating the maximum revenue for the hotel.”

Dhingra is skilled in the hospitality industry, event management, revenue management and yield management. In his free time, he enjoys watching cricket and swaying his legs to Punjabi beat.

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Signum Hotels signs hotels in Greece & Israel

Signum Hotels & Resorts, established by seasoned hotelier Mehul Sharma is all set to penetrate the Greek & Israel market. Signum Hotels has tied up with Israel-based Frank Group to develop and manage the company’s upcoming hotel portfolio across both destinations.

Announcing the signing, Mehul Sharma, Founder & CEO - Signum Hotels & Resorts said, "We continue our focus on company’s International expansion and this signing is a significant step towards our vision of marking Signum’s presence at exceptional destinations globally. We are elated to partner with the Frank Group and look forward to a promising journey together."

The Frank Group is an international holding and investment group of companies with highly diversified activities. The company is greatly experienced and active in Israel & EMEA (Europe, Middle East and Africa) in the fields of real estate, tourism, high-tech ventures, energy, homeland security and holds numerous business connections around the world. Frank Group has been investing in Israel, Europe, USA and in the last five years, especially in Greece. 

On the tie-up with Signum Hotels, Elad Frank, CEO - Frank Group said, "We are happy to partner with Signum Hotels to expand our hospitality footprint in the Greek & Israel market. We will also be transforming our properties in islands and the mainland to Signum hotels strengthening our strategic partnership further."

Under the exclusive arrangement with Frank Group, Signum Hotels will develop a significant portfolio of more than 15 hotels across Greece and Israel, over the course of three-five years. The first Signum hotel in Greece is expected to be operational within the next 12 months.

"VISIT MALDIVES" HOSTS TOP JOURNALISTS FROM INDIA MARKET

Visit Maldives hosts key journalists from the Indian market to promote the Maldives as a safe haven for travelers and to showcase the unique experiences that are available in the Maldives to the Indian audience. This is the first media familiarization trip from the Indian market this year, as part of the current marketing activities to keep the destination presence across pan India. The journalist will stay in the Maldives from 21st to 26th February 2021.

The top media team consists of editors and senior correspondents from The Pioneer, Sunday Guardian, ET Travel World, TMM Magazine and Sputnik News which has a huge readership and circulation base in the Indian market.

The team is hosted by Kagi Maldives and Emerald Maldives. Journalists will experience signature cuisines, wellness & spa offerings that are unique to each property, along with fishing and watersports activities. These experiences will be covered and published by the individual journalists, and properties will benefit from a wide range of media coverage.

As India is the second-largest market in terms of arrivals to the Maldives, Visit Maldives is continuously conducting various marketing activities to maintain destination presence and promote the Maldives as a safe haven for Indian travelers. Apart from the familiarization trips, several high-impact campaigns on both offline and online platforms are in the pipeline such as participating in travel trade fairs, educational webinars, and roadshows. Along with great connectivity from India, Visit Maldives aims to increase the arrivals from the Indian market to pre pre-pandemic level with high-impact promotional activities.

Furthermore, the tourism industry is recovering gradually, on 14th February 2021, Maldives recorded a total of 4,856 tourist arrivals in a single day. Additionally, to ensure the safety of all tourists and the citizens, Maldives has commenced the COVID-19 vaccination program and it is anticipated that the COVID-19 cases will decrease gradually, in turn increasing the confidence travelers have in the Maldives.

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ITC Grand Chola receives ‘Swachh Hotel’ award from City Corporation

The ITC Grand Chola Hotel, Guindy was awarded the ‘Swachh Hotel’ award on Monday as part of Swachh Survekshan 2021 by the Greater Chennai Corporation, for its sustained initiatives in solid waste management.

“We wanted to recognize individuals and organizations that help us in our drive to minimize waste sent to landfills and create a sustainable solid waste management system,” said a Corporation official. In a statement, the civic body said several organizations, NGOs, restaurants, hospitals, markets, residents welfare organizations have contributed in their own way towards Corporation’s initiatives to create a clean city. On average, around 5,000 metric tons of waste is collected in city daily.

Speaking to Express, Zubin Songadwala, General Manager, ITC Grand Chola and Area Manager, ITC Hotels, South said that for over a decade ITC Hotels has pursued the path of ‘Responsible Luxury’ where every action attempts to be in harmony with the environment and society. “We stopped using single-use plastic in our premises from January 2020 and produce our own water bottles in our plant which is then filled with purified water.

Even if someone says that they want a sealed water bottle and not our in-house water, we make sure we have glass bottles in stock for that,” he said. “Even as far as the amenities in the rooms go, we stopped using disposable plastic razors and toothbrushes and instead have turned to bamboo toothbrushes and razors with bamboo handles. Nothing on our takeaway menu comes in plastic packaging- it is either paper, cardboard, or corn starch packaging,” he added.

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Marriott International Appoints Anthony Capuano as New CEO And Stephanie Linnartz as President

Marriott International’s (NASDAQ: MAR) Board of Directors announced today that Anthony “Tony” Capuano has been appointed Chief Executive Officer and has joined the company’s Board of Directors, effective immediately. He was previously Group President, Global Development, Design and Operations Services. The Board of Directors also announced that Stephanie Linnartz, previously Group President, Consumer Operations, Technology and Emerging Businesses, has been appointed President, effective immediately. Mr. Capuano’s and Ms. Linnartz’s appointments follow the unexpected passing of Marriott President and CEO Arne Sorenson on February 15, 2021.

“Tony has played a critical role in Marriott’s growth over the last decade,” said J.W. “Bill” Marriott, Jr., Executive Chairman and Chairman of the Board, Marriott International. “He will be a terrific leader as we continue to advance our growth strategy while also navigating the market dynamics of the COVID-19 pandemic. He works thoughtfully and pragmatically with our owner and franchisee community and has been steadfast in ensuring Marriott delivers operational excellence and elevated customer experiences at our properties. Tony has a deep appreciation for Marriott’s thousands of associates who ultimately deliver on our customer and brand promise and I know he will be a superb steward of our culture. Together with Stephanie in the role of President, and the rest of our exceptional leadership team, Marriott could not be in better hands,” Mr. Marriott said.

Prior to this appointment, Mr. Capuano, 55, was Group President, Global Development, Design and Operations Services. In this role, he was responsible for leading global development and design efforts and overseeing the company’s Global Operations discipline. During Mr. Capuano’s tenure leading global development, the company grew its footprint from just over 3,200 properties in early 2009 to over 7,600 properties by year-end 2020. In addition, Mr. Capuano has overseen the tremendous growth and globalization of Marriott’s development pipeline to 498,000 rooms as of December 31, 2020, with more than half of the pipeline representing projects outside of the U.S. During the COVID-19 pandemic, Mr. Capuano has led Marriott’s work on its Commitment to Clean initiative, which was designed to enhance Marriott’s already substantial cleaning protocols to provide additional peace of mind for travelers.

Mr. Capuano began his Marriott career in 1995 as part of the Market Planning and Feasibility team. Between 1997 and 2005, he led Marriott’s full-service development efforts in the Western U.S. & Canada. From 2005 to 2008, Mr. Capuano served as Senior Vice President of full-service development for North America. In 2008, his responsibilities expanded to include all of U.S. & Canada and the Caribbean and Latin America, and he became Executive Vice President and Global Chief Development Officer in 2009. Mr. Capuano began his professional career in Laventhol and Horwath’s Boston-based Leisure Time Advisory Group. He then joined Kenneth Leventhal and Company’s hospitality consulting group in Los Angeles. Mr. Capuano earned his bachelor’s degree in Hotel Administration from Cornell University. He is an active member of the Cornell Hotel Society and a member of The Cornell School of Hotel Administration Dean’s Advisory Board. Mr. Capuano is also a member of the American Hotel and Lodging Association’s Industry Real Estate Financial Advisory Council.

As President, Ms. Linnartz will be responsible for developing and executing all aspects of the company’s global consumer strategy, including brand, marketing, sales, revenue management, customer engagement, digital, information technology, emerging businesses and loyalty strategies. In addition, Ms. Linnartz will oversee Marriott’s global development organization, which is responsible for the strategic growth of the company’s 30 lodging brands, as well as the global design and operations services functions. Ms. Linnartz will also spearhead the company’s progress on issues including the intersection of technology and hospitality, the continued growth of the Marriott Bonvoy loyalty platform, the excellence of our brand portfolio, and environmental sustainability.

“Stephanie has a leadership track record and clear vision for how our core lodging business, travel platform initiatives and loyalty strategies can work together to accelerate growth,” said Mr. Marriott. “Her deep experience across our business will enable her to work seamlessly with our owners and franchisees, innovate for our guests and customers, and champion new opportunities for our associates. Tony and Stephanie are exactly the CEO and President we need as we continue to push forward towards recovery and growth in the years ahead.”

“Every member of the leadership team feels a profound sense of loss at Arne’s passing. He was not just a friend and a leader for us, he was a guidepost for the hospitality industry,” said Ms. Linnartz. “The best way we can honor Arne’s memory is to continue to move the company forward. It is my privilege to take on the role of President and to work with Tony and the rest of the executive team to ensure a seamless transition and to successfully execute our strategy.”

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News | Kangana Ranaut now becomes a restaurateur, in Manali

Manali, Feb 23: Actress Kangana Ranaut has ventured into the food and beverage business by opening a cafe and restaurant in her hometown Manali. On Tuesday, Kangana shared photographs from the location where her cafe will be set up. 

The actress calls this her dream venture, revealing that apart from cinema she is also passionate about food.

“Sharing my new venture my dream with you all, something which will bring us closer, other than movies my other passion food, taking baby steps in to FnB industry, building my first cafe and restaurant in Manali, thanks to my terrific team dreaming of something spectacular. Thanks,” Kangana tweeted.

The actress had recently hinted about her “new venture” on social media even though she did not divulge details about the same.

After wrapping up shoot for the Bhopal schedule of her forthcoming spy thriller film “Dhaakad”, Kangana tweeted on Sunday, hinting at her new venture. 

The actress had written: “Schedule wrap alert…. most wonderful people, thank you chief Razy and my dear friend Sohail, amazing team I had the time of my life. #Dhaakad is going to be something spectacular. Now running to another mission, new venture coming up.”

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Rahul R. Nair joins Hyatt Centric MG Road Bangalore as Director of Sales and Marketing

Hyatt Centric MG Road Bangalore recently appointed Rahul R. Nair as Director of Sales and Marketing. With more than a decade of sales experience, he has worked with leading Indian and International luxury hospitality brands such as The Taj hotels resorts and palaces, Fortune Hotels, ITC hotels, Park Hyatt, and Hilton hotels worldwide.

In his new role, Nair will be responsible for the entire sales and marketing and will spearhead the growth and development of the hotel. He brings immense experience and a wealth of market insights & knowledge, along with his prowess at building a personal connection with guests and delivering successful outcomes by empowering the team and building efficient processes.

His most recent position was as Director of Sales with Hyatt Place Rameswaram. Commenting on his appointment, Rahul said, “I am excited to join the modern, savvy and worldly Hyatt Centric MG Road Bangalore and be a part of the team here. I look forward to sparking conversations, and creating a healthy appetite for exploration.”

Nair enjoys spending some quality time with his daughter, passionate about travelling, cycling and reading at his spare time whilst also being an avid biker.

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WEBINAR ON " A DAY IN LIFE OF A GENERAL MANAGER " AT SOHM

Rendezvous "Meet & Greet" is an Academia-Industry Virtual series initiated by the School of Hospitality Management aimed at bringing industry and academia closer.
It is essential for both industry professionals and academicians to maintain a healthy network. Rendezvous "Meet & Greet" Series will aid both to stay updated with the current trends and share knowledge mutually beneficial to one another. Budding hoteliers will meet seasoned professionals and will interact and network for their professional development.
Chapter 5 of Rendezvous-Meet & Greet series themed on “A Day in Life of a General Manager” was with Mr Kumud Singh, General Manager, Jaypee Green Golf and Spa Resort, Greater Noida.
Mr Kumud discussed the various avenues of the General Manager's job and gave valuable inputs on Revenue Management, Stress Management and highlighted the Management Training (M.T.) program. It was a fruitful and knowledgeable session for the students.
The session was conceived by Mr. Sumit Pratap and moderated by Ms. Megha Sharma, Assistant Professor-SoHM

Sheraton Grand Palace Indore receives the Red Achievers Award

Sheraton Grand Palace Indore is humbled to receive the Red Achievers Award for the first time after opening for 'Luxury and Grand 5-star Property' from Red FM 93.5 Indore under their Red Achievers Award 2021 recognizing and celebrating the contribution made by our unsung heroes. This award upholds the exemplary efforts and a tough fight put up by one and all during these unprecedented times.

This recognition was bestowed after reviewing guest’s reviews, recommendations and contributions to society during the pandemic.

Rohit Bajpai, General Manager, Sheraton Grand Palace Indore expressed his gratitude and said, “The determination and resilience our team of associates showcased at the time of the pandemic when it was in its peak is no short of an achievement. This is our first award since our reopening that will further strengthen our belief to continue with our commitment to providing best-in-class hospitality for our guests'.

The recognition and applaud we have received from our patrons enable us to work harder and keep our guard up by adhering to government rules and regulation combined with our relentless efforts in implementing all the necessary safety and hygiene measures.”

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SUN ISLAND’S GLEAMING AWARDS

Sun Island is a happy place, always gleaming with radiant smiles. Shimmering with optimism to make 2021 a superb year, Sun Island’s staff are smiling a lot more these days - because their Sun has just become brighter with several new accolades.

Sun Island is a winner of Agoda’s prestigious 2020 Gold Circle Award (GCA), denoting exceptional service. Agoda.com offers this prestigious award to hotels and resorts that have proven their place among the best, providing excellent value, service, and flexibility to guests.

And with a brilliant score of 9.1 out of 10, Sun Island has won Booking.com’s Traveller Review Award for 2021; an award that exemplifies exceptional guest experiences.

Sun Island has also received Hotel.com’s ‘Loved by Guests Award 2021’ for high guest rating scores, and the prized Holiday Check Award granted based on customers’ ranking of the world's most popular hotels.

Sun’s General Manager, Abdulla Fathhey – who also recently received the title of the 2020 Best General Manager of the Maldives by the World Luxury Awards in recognition of his commitment to excellence and outstanding achievement in luxury hospitality – is thrilled with the success of his resort. Abdulla says:

“These awards, collectively, are an honor bestowed to us by our wonderful guests. I am forever grateful to all our guests for their loyalty to Sun Island and their appreciation of our staff for providing exceptional service at all times. For the past year and to date, especially throughout these trying times, our staff has been extraordinary in stepping up to ensure guest safety and comfort. I am fortunate to be a part of a winning team and will strive to merit these recognitions with the continued support and encouragement from our beloved guests”.

Reflecting on what these awards mean to staff, Director of Rooms, Abdulla Faiz said:

“These awards mean a lot for all of us at Sun who is working day and night to meet the expectations of our guests. These awards that are based on guest reviews are testimonies of guests’ genuine appreciation of our services. Such recognition of our service by guests brings joy to our hearts and meaning to our service”.

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