Appointment | St.regis mumbai appoint chef taj the mantle of colonial indian cuisine

CHEF TAJ TAKES ON THE MANTLE  OF COLONIAL INDIAN CUISINE

AT THE SAHIB ROOM & KIPLING BAR, Level 9M, THE ST. REGIS MUMBAI

Redolent of the vintage era with storied tradition, The Sahib Room at The St. Regis Mumbai is renowned for its robust Indian delicacies and flavours.  The venue in all its glory, will have at its helm, Chef Taj, bringing his inimitable style of innovation blended to perfection.

A curious learner, Chef Taj, spent his early years in a quaint village near Lucknow listening to his friends tales of the rise of innovative Indian cuisine in the cities.  He was especially intrigued by the origin and success of Tunday Kebabs and the burgeoning appreciation of Lucknowi cuisine, which fuelled his ambition to embark on a culinary career.

Chef Taj spent his first year at the famed Tunday Kebab.  His enthusiasm and ability to engage with guests soon earned him a place with Jiggs Kalra, better known as "czar of Indian cuisine" and "tastemaker to the Nation."  This was the turning point in his life, he was astounded with the respect and glamour that a master of cuisine commanded.  He was a quick learner and learnt the nuances of innovative techniques while mastering the style of culinary presentations. Chef Taj has since been on a path of gastronomic growth, moving up the ladder of success as he gained a reputation as an innovative chef who cooks from the heart.

Armed with his recently honed skills, he transitioned into the world of hotels over the years and soon joined Marriott International with the JW Marriott brand.  His stints with the varied hotels include leading Saffron at JW Marriott, one of the most popular Indian venues in Chandigarh and Hyderabad. Chef Taj will now head The Sahib Room and Kipling Bar, bringing his style of innovation and presentation to this much-loved venue.

His foray into The St. Regis Mumbai will be announced with a special menu comprising Chef Taj’s signature delicacies like Kacche Kele ki Karari Tikki, Bhune Til aur Zimmikand ki Shammi, Murg Banno Kebab, Shalgam Ghosht to name a few, all teamed with a collection of innovative and traditional breads like Doodhiya Kulcha, Methi Choori and Makki ki Roti.  Chef Taj enjoys engaging with his guests and presenting his dishes while recounting the unique history and tradition behind each dish.

In his personal time, he loves watching movies and enjoys bowling. Having tied the knot recently, holidays are spent trying out new dining venues with his wife.  He takes time to learn the nuances of all types of Indian cuisines.  Adept at creating Kashmiri & Punjabi favourites, he also has developed a deep understanding of Hyderabadi fare and Khandhari cuisine.  He is now on the path of learning and understanding the varied style of Bengali and Kerala cuisine in his spare time

New Opening | Sarovar Hotels Pvt. Ltd opens Tulip Inn in Koramangala

Sarovar Hotels Pvt. Ltd opens Tulip Inn in Koramangala

Sarovar Hotels Pvt. Ltd. expands its footprint with the opening of its first Tulip Inn in the south-eastern part of Bangalore in Koramangala

This will be Sarovar’s sixth hotel after Davanam Sarovar Portico Suites, Radha Hometel, Sarovar Portico Outer ring road, Radisson Blu Outer ring road and Shravanthi Sarovar Portico

Tulip Inn, an upmarket hotel is located in the center of the city. It is well-connected to several business micro markets such as Sarjapura, Domlur Inner Ring Road, Electronic City, Bannerghatta and the City centre. Tulip Inn offers 54 guest rooms; Altar, an all-day dining restaurant; Sage Resto bar; fitness center and three different venues for business meetings, social gatherings and conferencing facilit

Commenting on the development, Executive Chairman of Sarovar Hotels Pvt. Ltd. Mr. Anil Madhok said “We are delighted to open yet another hotel in Bangalore. With an apt location and serene atmosphere, our new property will be a home away from home for both business and leisure travelers.”

Sarovar Hotels & Resorts is a leading hotel management company and one of the fastest growing chains of hotels in India managing over 95 operational hotels with over 65 destinations in India and overseas.

Appointment | Anantara appoints two new general managers for lavish Oman resorts

Anantara Hotels, Resorts and Spas has named new general managers at both of its Oman resorts. Andrea Orrú leads Al Baleed Resort Salalah by Anantara, while Maren Kuehl leads Anantara Al Jabal Al Akhdar Resort.

Andrea Orrú

General manager Al Baleed Resort Salalah by Anantara

Andrea Orrú – general manager Al Baleed Resort Salalah by Anantara

Andrea Orrú has been part of the team at Minor Hotels, Anantara’s parent company, since 2013. To join the Thai hotel group, he put behind him 1He moved into Anantara through operations, becoming resort manager of Naladhu Maldives and Anantara Veli Resort from 2013 to 2015. Staying in operations ever since he became EAM of Anantara Koh Samui and then resident manager of the Anantara Lijiang.

Becoming a task force GM for the group, he went on to work across Busan, the Maldives, Koh Phangan in Thailand, and now Salalah as GM. In this new role, the hotel promised he would once again delve into his passion for F&B, planning to introduce food festivals and Michelin-starred chef appearances.

The new Anantara GM said: “I couldn’t be more excited about the opportunity to begin working at such an incredible resort as Al Baleed Resort Salalah by Anantara. Not only am I looking forward to welcoming new and loyal guests to the unrivaled luxury and beauty of the resort, but I am eager to begin working with the team to deliver the next steps towards an even better experience for every visitor. I firmly believe in the importance of buying local and supporting the producers and the environment which is home to our fantastic resort.

He continued: “I want to offer our guests the very best in taste, nutrition, experience, and active life. We will be seeking to offer local, organic products in our outlets and spa whenever possible and to bring activity programmes such as Thai boxing, tennis, and much more to our guests.”

Maren Kuehl

General manager, Anantara Al Jabal Al Akhdar Resort

Kuehl has been a member of the Anantara family since 2014 when she began working as hotel manager for Anantara The Palm Dubai Resort, after gaining over a decade of experience in luxury hospitality throughout the region.

3 years at Starwood Hotels where he spent over a decade in F&B.

He went from head waiter at The Sheraton Park Tower to F&B supervisor at The Park Lane Hotel Sheraton, to F&B venues manager at The Westin Sydney. His final stint with Starwood lasted two years as director of F&B at Four Points by Sheraton Shenzhen.

Appointment | Niraamaya Wellness Retreats elevated Dhavalakeerthi M K to VP-Marketing

Niraamaya Wellness Retreats has promoted Dhavalakeerthi M K as Vice President of Marketing. He has been a part of Niraamaya’s growth story for over three years and brings an extensive travel and hospitality experience spanning nearly two decades.

His strengths in branding, PR, and digital transformation have been a key contributor to his career path. He is a goal oriented marketing expert with natural talents in developing and implementing successful strategies, driving profits, increasing market shares and strengthening customer dominance. 

Dhavalakeerthi is an MBA from Bangalore’s Institute of Business Management and Technology and has worked with international and domestic hotel and resort chains, tour operators, OTAs and real estate companies, which has given him an insight into various tiers of Hospitality brands. 

Eclat Insights | Effortless Service - The UNCXE Way

“What is Hospitality: Graciousness; the art of making people feel welcomed, comfortable, and at ease, preferably in a seemingly effortless manner.” — Abigail Charpentier, human resources VP, ARAMARK Sports, Entertainment & Conventions”

A Customer Effort Score is a metric that businesses use to measure the effort a customer has to exert to resolve issues, have their requests fulfilled, find answers to their questions, or return a purchase. Matt Dixon, at Corporate Executive Board (CEB) consulting firm, introduced CES in 2008. Gained a lot of traction after an HBR article.

Actionable Insights - The UNCXE Way

Check each process for UNCXE - UNwarranted Customer Effort

psst! - There is no full form for this term on the internet, we checked. So as far as we know, we coined this term!

How Does One Check UNCXE?

1. Record customer interactions - videos, audios and watch, listen with your team. Look for body language that displays irritation, exasperation, etc. Look for tasks or information that a customer has to repeat. Look for the effort a customer has to make just to be served.

2. Do role-plays with your team. Choose the team member who has an opinion on everything and someone who nitpicks. Ask them to be exasperated at everything. Make a note of all such moments.

Look for best practices elsewhere. 

If your customers get an immediate refund from eCommerce and apps, then why does it take your business so much time to first accept a refund and then process it?

Paul Roberts, CEO of Village Hotel Club, highlights the simplicity of Amazon’s sales process. “We need to look at the customer journey, at making it frictionless”

Real-World Examples

Check-In

If you know you will need an ID proof at the time of Check-In, ask the guest to mail it to you prior to their arrival if they so choose. You can confirm the ID at the time of the physical Check-In. It can take a long time to get a copy of the ID card and have it signed by the guest. Print a copy and keep it ready for signature or if you do not want to waste resources, ask the guest to carry a self-attested copy. A faster process for everyone and a little less friction.

From Video Recordings

• In restaurants that offer buffets, notice if guests need to criss-cross a lot to get to the dishes they want. Find a way to reduce all that friction.

• For the hotel lobby or even an event, notice if guests are looking around wondering where the restrooms are. You either need better signage or better orientation or just some more staff to offer helpful directions.

Desserts

What can you do to make dessert ordering effortless? Yes, there is a menu that the guest can order from (QR coded ones included), but what is better is a steward or host describing a scrumptious dessert and offering to get you one. 

A dessert counter or display is another way to let diners see and choose a dessert. As a guest, you just need to point.

What is even more effortless for a guest? A dessert trolley. The guest does not need to leave the table.  

Sales or Reservations

Can a guest just drop a WhatsApp message saying:

"next Friday, 2 rooms, 3 nights"

If not, you need to work on your processes to make this a reality. Natural language use is the cornerstone of so many apps and programs now that very soon your guests will find it cumbersome to do it any other way.  

In the example above, replace WhatsApp with any tool the customer likes to use and it should still work.

This is not to say that your reply confirming this message should be a 👍. Your confirmation can still be as detailed as you need it to be (considering it can be a legal contract, put all details in there), but do reduce the friction for the guest with a short message that might say 'done! look forward to hosting you', and then a full confirmation can follow. 

To make this happen you will need a robust CRM and an omnichannel presence with the ability to seamlessly move. The guest may send the details on WhatsApp and then modify the booking using Twitter. Don't even get us started on IG. In essence, you follow your customer to the channel she is using right now. That is making the service effortless, for her.

Want to make this WOW? 

While you set out to do this for your customers, work on doing this for your teams/people. If the process of getting a new A4 ream for the printer at the Front Desk includes 3 signatures on a triplicate form and a personal pretty please to the stores and purchase department, you will see that friction show up in the interactions of the Front Desk with customers.

Do this right now!

Think of a situation, with a company or a service provider that you thought would need you to lose your temper or at the very least show anger to get it done. Then when you called or visited or wrote to someone, it was done/fixed without a fuss. In fact, it was so easy and pleasant that you felt a little guilty about making it a big deal in your head.

Were you able to think of something? Do share it in the comments. It would be inspiring to us all.

Write to me at p.bedi@eclathospitality.com or WhatsApp me on +919872000604 and let me make one key process effortless for you. It would be my absolute pleasure.

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Appointment | Rupam Dutta is General Manager of Radisson Blu Bengaluru Outer Ring Road

Rupam Dutta has joined Radisson Blu Bengaluru Outer Ring Road as General Manager. An Alumnus of IAM Kolkata, he has successfully attended General Managers Program from Cornell University, ITHACA, USA.

Dutta comes with over 28 years of experience as a hotelier, of which he spent 13 years as General Manager with brands like Sarovar Hotels and Feathers Hotel Chennai. His contribution includes pre opening two business hotels, one food and beverage multiplex with auditorium, four premium restaurant in addition to mentoring several young hoteliers. His key interests lie in networking, social media marketing, hotel project and uniform designing.

Dutta has also achieved the Green Award for making Feathers a completely green hotel where its eco-friendly practices made a huge impact on the environment. A travel enthusiast, he has traversed Europe, Asia, the US and various Scandinavian countries.

IHCL signs a Vivanta Hotel in Nashik

The 144 room hotel, part of a mixed use development, is a management contract with Deepak Builders and Developers

ndian Hotels Company (IHCL) announced the signing of a Vivanta hotel in Nashik. Located near Dwarka Circle, the hotel, part of a mixed use development, is a management contract with Deepak Builders and Developers.

Commenting on the signing, Suma Venkatesh, Executive Vice President, Real Estate and Development, IHCL, said, “The signing of this hotel is in line with IHCL’s vision of strengthening our presence in key markets across India. Nashik has always been an integral part of India’s religious tourism circuit and has evolved to become an important industrial center. With this hotel, IHCL will have hotels across three of its brands in the city. We are delighted to partner with Deepak Builders and Developers for this project.”

The 144 rooms Vivanta hotel will be strategically located next to the Nashik Freeway and in close proximity to the city’s IT zone as well as the upcoming metro station at Dwarka Circle. The dining options will include Mynt, the all day dining restaurant, a specialty restaurant and bar. Recreational facilities will include a pool, fitness center and spa. The hotel will also feature one of the city’s largest banqueting halls with meeting rooms and open areas for social and business gatherings. It is a Brownfield project slated to open in 2023.

Deepak Chande, Founder and Owner, Deepak Builders and Developers, said, “We are happy to collaborate with IHCL for this new hotel in Nashik. I am confident that the first Vivanta in the city will re-define the hospitality landscape with a new and refreshed spirit.”

Located on the backs of the river Godavari, Nashik features on many a pilgrim’s map. Known as the wine capital of India with its many vineyards, Nashik is also a key industrial and automotive center.

With the addition of this hotel, IHCL will have four hotels in Nashik including two under development

The Luxury Collection Debuts Hotel Clio in the Heart of Denver’s Vibrant Cherry Creek Neighborhood

Hotel Clio, a Luxury Collection Hotel, Denver Cherry Creek brings authentic epicurean moments and bespoke offerings to the Mile High City

The Luxury Collection, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announced the opening of Hotel Clio, a Luxury Collection Hotel, Denver Cherry Creek. Owned by DiamondRock Hospitality Company and operated by Sage Hospitality Group, the luxury hotel nestled in the heart of Denver’s affluent Cherry Creek neighborhood debuts after undergoing a multi-million-dollar transformation, featuring a fully reinvigorated lobby experience along with refreshed interior spaces. Backdropped by the picturesque Rocky Mountains, Hotel Clio is poised to be Cherry Creek’s very own muse, inspiring visitors with enlivened excitement, refreshed sophistication and infusing a spirit of vibrant hospitality into all aspects of the guest experience.

“The opening of Hotel Clio is an exciting moment in the continued expansion of our portfolio of exceptional hotels and resorts across North America,” said Philipp Weghmann, Vice President and Global Brand Leader of The Luxury Collection. “The hotel’s stunning vistas, matched with refined service and singular epicurean experiences, will quickly establish it as one of the premier hospitality offerings in the greater Denver area.”

Situated in the heart of the city’s celebrated shopping and dining district, Hotel Clio boasts 193 spacious and stylish guest rooms and suites. In addition to a myriad of inspiring offerings within Hotel Clio, the property will serve as a gateway to Denver’s most desirable experiences – from the luxurious storefronts of Cherry Creek North to the base of the Rocky Mountains, where an abundance of outdoor adventures await.

Inspired Interiors and Golden Touches
Helmed by Wilson Ishihara Design, Hotel Clio’s interiors take cues from Cherry Creek’s origins in the Gold Rush era paired with the natural surroundings of the destination. Hotel Clio’s namesake “Clio,” the Greek muse of history, is fully realized in the hotel’s heritage-honoring design, grounded in a deep appreciation for the region’s background. Inspired by the story of William Green Russell striking gold at the confluence of Cherry Creek and South Platte River, the interiors reflect a unique sense of discovery and the inspiring hope of good fortune with subtle gold accents complemented by rich earth tones.

Welcomed with a sit-down check-in, Hotel Clio’s Oshibori-style arrival experience is a marvel for the senses – complete with a custom cocktail, hot and cold scented towels infused with the hotel’s signature aroma of White Blossom Tea, and a curated welcome playlist. The high-touch welcome experience is enhanced by thoughtful design details – beautiful marble floors and custom art pieces – all anchored by a grand stone fireplace. The design seamlessly blends influences of the region’s natural elements with touches authentic to the destination, creating a dramatic, yet serene atmosphere. The idea of “confluence,” a term that describes the junction of two rivers, is expressed in the spatial design details – such as flooring evoking the flow of the river, cerused oak, and brass accents highlighted with custom table lamps designed to emulate the look of a gold miner’s lamp.

Appointment | Siddarth Noronha appointed as executive chef at Sofitel Mumbai BKC

In his new role, Noronha will oversee the entire functioning of the hotel's four food and beverage outlets including the award-winning restaurants.

Siddarth Noronha

Sofitel Hotels & Resorts, the luxury brand of Accor, has announced the appointment of Siddarth Noronha as the executive chef for their flagship property in India, Sofitel Mumbai BKC. With over 16 years of experience, Noronha counts his depth and profound understanding of cooking as a major asset.

In his new role, he will oversee the entire functioning of Sofitel Mumbai BKC’s four food and beverage outlets including the award-winning restaurants of Pondichéry Café – All-day Dining, Jyran – Tandoor Dining & Lounge, Tuskers – Vegetarian Dining & Bar and Artisan – Bar & Garden Lounge. This Bandra boy has set himself apart in the busy Mumbai dining scene with his visionary approach to pairing ingredients and creative food presentations.

Noronha has earlier worked with brands such as Hyatt and Novotel. In addition to a culinary art masterclass with Alain Ducasse, he has completed his Diploma in Hotel Management Catering Technology from Rizvi College. He finds it exhilarating to bring people together through food, by creating unique and memorable dining experiences for guests.

Besides mentoring the culinary team to keep up with Sofitel’s high food quality and standards, the chef also enjoys counting passport stamps as badges of honour and loves his bike rides.

Appointment | JW Marriott Bengaluru appoints Varun Suden as Rooms Division Manager

He will be emphasize on customer satisfaction and rooms operation at the hotel

JW Marriott Bengaluru has appointed Varun Suden as the Rooms Division Manager. With close to 16 years of experience in hotels across India, he exhibits a strong record of driving guest and employee satisfaction. At JW Marriott Bengaluru, Varun will be seen emphasizing on customer satisfaction and rooms operation.

Starting his career in 2006, Varun has been associated with some of the eminent hospitality brands like Hyderabad Marriott Hotel and Convention Centre, Goa Marriott Resort and Spa, Courtyard by Marriott Gurgaon, Marriott Whitefield Hotel Bengaluru, JW Marriott Aerocity and The Leela Palace Mumbai where he was responsible for Front Office, Salon and Health Club operations.

Speaking on the appointment, Gaurav Sinha, the Director of Operations at JW Marriott Bengaluru said, “Varun has immense hands-on experience in building strong teams dedicated to deliver exceptional guest experiences. We are certain that having a team leader like him on board, will help us grow faster with better results.” 

“Throughout my career, I have been at the forefront of devising and implementing new systems and processes designed for efficient and effective delivery of services. And I shall continue to work that way for the holistic development of the team members and the business at JW Marriott Bengaluru as well,” said Varun Suden.

Appointment | Hyatt Regency Delhi appoints Kunal Dewan as Director of Operations

A seasoned hospitality professional, he has more than 15 years of experience in leading sales, operational growth, brand and asset management

Hyatt Regency Delhi has appointed Kunal Dewan as the Director of Operations. A seasoned hospitality professional, he has more than 15 years of experience in leading sales, operational growth, brand and asset management. In his new role, he will be responsible to oversee hotel operations, elevate guest experience and identify new revenue streams for the hotel.

Kunal had been heading the Sales and Marketing function for Hyatt Regency Delhi since October 2018 and his professional journey began after he obtained his post graduate diploma in international hospitality from Les Roches, School of Hotel Management, Switzerland. He started his career as a management trainee at Le Parker Meridien in New York where he served as the Front Office Supervisor before moving back to India and joining the sales function with Oberoi Hotels.

Prior to his role with Hyatt Hotels, Kunal was the Director of Sales and Marketing at The Westin Pune Koregaon Park where his responsibilities included overseeing financial strategy, anchoring a team of associates, and devising strategic brand marketing goals. In addition to being with Marriott International in multiple roles, Kunal has represented brands like The Oberoi Group, Starwood Hotels Worldwide Inc and The Embassy Group.

A result driven individual, Dewan with a track record of motivating his team to deliver optimum results and maximize profits. He has been recognized with noteworthy awards across Asia pacific which include Sales and Marketing Leader of the year, Best pre opening hotel, and brand building mentions.

Appointment | Renaissance Bengaluru Race Course Hotel appoints Manisha Sharma as the new General Manager

She is entrusted to take care of complete hotel operations, elevate customer experience and further enhance the hotel’s positioning as a leading lifestyle hotel brand.

Manisha, a seasoned hotelier, comes with over 20 years of experience that has seen her perform managerial and leadership roles at various established properties across the country and in Dubai. Her forte includes strategic thinking; Sales, Marketing, MICE and Revenue Management all of which have proved to be an asset throughout her career.

She did her post-graduation in Hospitality Management from The Oberoi Centre of Learning and Development, New Delhi and has completed a number of senior management programs with Marriott International and eCornell. 

Over the years, she has worked at some of the leading hotel chains including Oberoi Hotels and Resorts, The Oberoi Grand in Kolkata, The Oberoi New Delhi, Trident Gurgaon, Gurgaon. After which, she spent 8 years at various Marriott International properties such as Marriott Hotels and Resorts, Jaipur, JW Pune, Courtyard By Marriott, Gurgaon, JW Marriott Hotel Aerocity, New Delhi. She also spent a considerable amount of time in Dubai where she was associated with Marriott Al Jaddaf and Marriott Executive Apartments which gave her an understanding of cultures and lifestyles of various nationalities. 

When not at work, Manisha likes to hit the gym. She also indulges in travelling and believes in helping people grow, building relationships along with health and lifestyle.

Appointment | Suranjit Sengupta appointed as Hotel Manager of Fairfield by Marriott, Jodhpur

Suranjit Sengupta Fairfield by Marriott, Jodhpur

A passionate hotelier, Sengupta has gained extensive knowledge of organizational development, strong business insight along with strategic planning and team development.

Suranjit Sengupta has been appointed as the Hotel Manager of one of the world-class luxury hotels in India - Fairfield by Mariott, Jodhpur. A seasoned professional, with over 15 years of extensive experience in world-class luxury hotels, Sengupta holds an exceptional track record of delivering optimum results in his career.

A passionate hotelier, Sengupta has gained extensive knowledge of organizational development, strong business insight along with strategic planning and team development. He has received several accolades under his guidance. His contribution and hard work have won him great recognition across the organization and the brand. He has won the “Global Event Management (GEM) Award” and “Event Excellence Award for the Asia Pacific in 2017” by Marriott International which identifies and celebrates impressive global event management talent throughout the Marriott Hotels. He has also served as a “Wedding consultant for Marriott Asia-Pacific”, “Event Advisory Board member for the Asia Pacific in 2018”, with his exemplary expertise in event management and food & beverage operations.

Fairmont Jaipur Appoints Prisha Lamba as the New Director of Marketing and Communications

Fairmont Jaipur Appoints Prisha Lamba as the New Director of Marketing and Communications

Fairmont Jaipur today announced the appointment of Ms. Prisha Lamba as the luxury property’s new Director of Marketing and Communications. With a rich experience spanning over 14 years, Prisha is sure to be an asset to the marquee hotel in this role. She joins Fairmont Jaipur with a wealth of knowledge and an extensive background in the hospitality and trade industry.

Commenting on the announcement, Mr. Rajiv Kapoor, General Manager, Fairmont Jaipur said, “Prisha is a result-oriented and highly collaborative leader, which makes her a strong cultural fit at Fairmont Jaipur. We are delighted to welcome her to our team and are certain that with her expertise and diverse skill set, she will pay a crucial role in helping us to translate our business objectives, as we continue to innovate and grow.”

Prisha will be responsible for spearheading the conception and execution of innovative marketing and communication strategies that help drive overall brand development and growth at Fairmont Jaipur. Prisha’s role will help Fairmont Jaipur to effectively convey the business issues they resolve, nurture relationships with prospective clients and communicate their success stories as well as the value they deliver. She will also be responsible for planning and implementing strategies to support the hotel’s unrivalled positioning.

Prisha’s last assignment was with Hyatt Regency Gurgaon where she served as a Marketing Communications Manager. Prior to that, she has worked with the Four Seasons Hotel in Mumbai, Radisson Gurugram and 32nd Avenue serving various marketing roles. Throughout her career, Prisha has focused on the development, implementation and management of comprehensive marketing campaigns integrated content creation, public relations, social media, and strategic planning.

AWARD | The Executive Chef Jerson Fernandes, has been recognized by Guinness world record holder and Padma Shree Dr. T.P Lahane for his valuable contribution to the culinary field

The Executive Chef of Mumbai’s iconic Novotel Mumbai Juhu Beach, Chef Jerson Fernandes, has been recognized by Guinness world record holder and Padma Shree Dr. T.P Lahane for his valuable contribution to the culinary field on 6th March 2022 at Nehru Art’s Centre, Worli.

Passionate about his profession, Chef Jerson is a stalwart in integrating innovative ways of art and the science of cooking. He strongly believes that food is an experience, and what is cherished is more than just a menu or a restaurant, it is creating gastronomical delight in every experience through a blend of intrinsic flavors, local touch, and creative plating. 

Another recognition of Chef Jerson’s outstanding performance, is his being awarded the prestigious Executive Chef of the Year Award at the Hotelier India Awards 2021 in the upscale to the mid-market segment. The award is a testament to his high standard of professionalism, being a catalyst in driving change in the hospitality industry and aspiring young professionals to follow their dreams and always aim higher. 

Speaking on this achievement, Chef Jerson, Executive Chef, Novotel Mumbai Juhu Beach, adds, “I am extremely honored and humbled to receive this recognition from Padma Shree Dr. T.P Lahane who himself holds a Guinness world record for the highest number of successful cataract surgeries. While I reflect on my journey, I believe preserving tradition, creating health and sustainable food menus, combined with variation has helped me achieve change in this space. I would like to take the opportunity to thank my mentors, colleagues, team, support staff and so many other who have encouraged me to follow my aspirations. The award is monumental in further exploring my career path, aligning my future actions through a collaborative transformation in 2022, where tenacity and originality will shape the future of gastronomy.”

Chef Jerson’s career has garnered multiple accolades, including holding the Guinness World Record for the largest number of bread varieties in 2020. He has worked with several Accor properties, namely, Novotel Goa Dona Sylvia Resort, Novotel Hyderabad Airport, and Novotel Hyderabad Convention Centre and has also been associated with P&O Cruises, Taj Hotels, Marriott Hotels and Los Angeles based Berggruen (Keys) Hotel. When not in the kitchen, Chef Jerson enjoys capturing moments and different food aspects through photography.

 He is passionate about travelling in search of great food.

Gorav Arora, General Manager, Novotel Mumbai Juhu Beach, said, “We are truly proud of Chef Jerson and his remarkable efforts in spearheading change and innovation in the Food and Beverage space. His eagerness and willingness to constantly learn and implement new ideas to enhance dining and change the perspective of a regular meal into a memorable culinary experience, is what sets him apart. We are grateful for his immense contribution to our hotel and along with the entire team congratulate him on his achievement.”

AWARD | CELEBRITY MASTER CHEF – DR. KAVIRAJ KHIALANI AWARDED THE ZOOM DELHI HONOR FOR OUTSTANDING ACHIEVEMENTS AND COMMITMENT IN THE FIELD OF HOSPITALITY EDUCATION SECTOR.

CELEBRITY MASTER CHEF – DR. KAVIRAJ KHIALANI WAS AWARDED THE ZOOM DELHI HONOR FOR OUTSTANDING ACHIEVEMENTS AND COMMITMENT IN THE FIELD OF THE HOSPITALITY EDUCATION SECTOR.

A Global Icon for Excellence in the world of Hospitality. Chef Kaviraj Khialani is a successful name known for his creative culinary and gastronomic extravaganza, a name synonymous with a diehard liking and

love for cooking from a very young age. He is one of that quality-backed

professionals the food and hospitality industry has ever seen who is a perfect sync between the industry and academia. A culinary expert who has mastered the art of over 33 plus international cuisines and enjoys trying out global fusion with a desi touch to it, having authored a number of cookeries

books, featured on colors television and star plus on food shows, associated with a number of institutions, colleges, and universities over the years offering hospitality education, with an out of the box outlook when it comes to global fusion creativity, well recognized, rewarded and awarded not only

at a national level but also globally. Besides being a food and health, lifestyle consultant, author & writer, academician, advisor at a national level to various hospitality management

colleges AND universities, Chef Kaviraj has a flair for sharing his knowledge which he has been doing for over 22 plus years with an intent to share, contribute, offer the very best to those who wish to be a successful name in this field. Dr. Kaviraj comes with a multi-faceted work profile with varied

exposure from five-star hotels, to international airlines, consultancy for food companies, research & development, training and continued growth strategy

planning expert, a food designer, coach, mentor, and guide to thousands of

students who wish to be chefs and future hoteliers.

Zoom Delhi hosted its latest award show for 2022 on 12th March 2022 at New Delhi where the grand event witnessed the top 100 masterpiece personalities from various fields and walks of life who have been admired for their great work, contribution to the society, development and offering quality inputs to their respective fields of expertise and more. Chef Kaviraj was honoured for his outstanding achievements, recognitions, and more at this national level awards show in the presence of a number of top dignitaries.

“I am truly humbled and its feel really special having received this esteemed

award by Zoom Delhi which recognises true talent and motivates

professionals to do even more in our respective fields and help strengthen

our society on the whole”- said Chef Kaviraj just after he accepted the honor

at the mega event hosted by team Zoom Delhi.

IHG Hotels & Resorts opens first Holiday Inn in Bangladesh: Holiday Inn Dhaka City Centre

IHG Hotels & Resorts opens first Holiday Inn in Bangladesh: Holiday Inn Dhaka City Centre

March 2022: IHG Hotels & Resorts, one of the world’s leading hospitality companies, has announced the opening of the first holiday Inn in Bangladesh.  Holiday Inn, one of the world’s most iconic and trusted brands, has welcomed a new property in the heart of Dhaka. Holiday Inn Dhaka City Centre has opened its doors and is welcoming guests to experience the ‘Brighter Side of Travel’.

Holiday Inn Dhaka City Centre is located in the heart of the city, only meters away from all major public transport and the diplomatic and commercial districts, making it a great choice for those looking for a warm welcome and a place to rest while visiting the capital.

The hotel’s 187 modern guest rooms and suites have uninterrupted views of the Lake Hatirjheel or Dhaka City and have been designed around the concept of ‘Central Living’, allowing for more central space for relaxing and casual working. Some rooms are fitted out with a sofa bed providing guests with flexible space for watching TV, lounging, or working, whilst also providing families the flexibility to have another sleeping space for children. For those traveling for business, Holiday Inn Dhaka City Centre also has a dedicated Business Centre, meeting spaces with daylight that can accommodate up to 100 people, and secured parking.

Holiday Inn Dhaka City Centre has five restaurants and bars that offer indoor, alfresco

, and poolside dining venues. Guests can start the day with a filling breakfast at Attitude

restaurant, indulge in tasty Bangladeshi, Indian & Sri Lankan flavors at “THE ILISH” or simply unwind after a day at the Lobby Bar. The Rooftop Poolside provides a serene and scenic view to calm your senses after a tiring day.

For those looking to keep up their fitness regimes, there is a fully equipped gym on the top floor, including a sauna with great views of the City lights & skyline.

Nivedita Avasthi, General Manager, Holiday Inn Dhaka City Centre commented: “We are excited to open the first Holiday Inn in Bangladesh. This brand-new hotel has everything guests need whether they are travelling for business or leisure. With a contemporary look and feel the hotel has been designed to meet the needs of all travellers, including families. As with all Holiday Inn hotels globally, kids under the age of 12, Stay and Eat for free – making it a great, affordable choice for families.”

Rooms at Holiday Inn Dhaka City Centre start from USD 90 per night for bed and breakfast. IHG Rewards members will have access to exclusive member rates and can earn and redeem IHG Rewards points when they book direct at ihg.com.

The Holiday Inn brand from IHG Hotels & Resorts has served hundreds of millions of guests worldwide during its nearly 70-year history and is one of the most recognised and trusted travel brands in the world.

As part of IHG Hotels & Resorts, guests at Holiday Inn Dhaka City Centre can stay with confidence thanks to the IHG Clean Promise and enhanced IHG Way of Clean procedures using science-led protocols and service measures in partnership with industry leading experts Cleveland Clinic, Ecolab and Diversey. Find out more at http://www.ihg.com/clean.

For more information and to book, head to www.ihg.com

For more images, please find the link: https://drive.google.com/drive/folders/1N6VwpYk48PO5uyO072GhbXhuh674255I

News | Embrace love with Amore Intimo at Hilton Goa Resort

Embrace love with Amore Intimo at Hilton Goa Resort Amore Intimo is a thoughtfully curated honeymoon package for couples

March 2022, Goa: Hilton Goa Resort launched their exciting Amore Intimo package for honeymoon

couples seeking to visit Goa. From the time you arrive to the time you leave, each moment is

thoughtfully crafted into the package, creating an experience that elevates ones love, to a state of

divinity. The resort seeks to give you a private and silent side to Goa, while still being in close proximity

to the exciting North Goa nightlife.

The journey begins right from the arrival with private airport transfers, breakfast in bed - put together

mindfully keeping one's tastes and preferences in mind. Wake up to a morning coffee, tea, or juice right

in your bed, with sunlight drifting through the windows. The journey continues in your suite with a

unique concept of @YourBalcony, where we prepare a lip-smacking private barbeque experience, right

on your balcony, specially curated by our culinary artists.

One of the highlights is a dip into the exotic petal bath, set up with salts that promote a combination of

relaxation and rejuvenation, giving a fresh breath to one's body and soul. All of this would be incomplete

without a romantic dinner at Doce, specially set up as part of the experience. Doce, is a coffee lounge that

offers handcrafted coffees, brews, and confectionaries and lends an environment that is intimate, open-air, and a view that pulls in the setting sun, river, and fields.

“With Amor Intimo, we have envisioned a package that ties with the concept of Wedding Diaries by

Hilton thus offers a dreamy honeymoon, loaded with curated experiences and bespoke food and

beverage services. We have added a touch of luxury in everything we offer to ensure honeymooners

enjoy the pampering, care and comfort that Hilton is known for,” asserts Amandeep Grover, General

Manager, Hilton Goa Resort.

The luxurious deluxe and premium suite with a private plunge pool on the balcony is an ideal backdrop

for couples. Expect unparalleled standards of warmth and care through attention to detail whether it is

delectable cuisine or an unmatched ambiance.

Talk to our honeymoon specialists at +91-832 6649800 or drop an email to GOISH_RES@hilton.com

Ingredient Ideology | BEETROOT: An Interesting Root to Stand by! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

BEETROOT: An Interesting Root to Stand by!

It is said to be a part of the Amaranthaceae family and was first cultivated by the Romans. Both its leaves and the big round root of the plant are edible and are commonly consumed. It is also known for its use as a dye or as a medicinal plant. It has been grown in various parts of the world including India and has seen its use in our kitchens in global cuisines for a long time now.

Beetroot is an excellent source of folate and a good source of manganese and contains betaines which are beneficial to our body. It is also called table beet or red beet in many countries and it contains a pigment called Betanin which is often extracted to create natural food colorings as well. Belonging to the same family as chard and spinach both the leaves and roots of the beetroot may be eaten the leaves having a slightly bitter taste whereas the roots are sweet.

HEALTH BENEFITS OF BEETROOT:

• It is a great source of iron and is great for maintaining healthy hemoglobin levels in our bodies.

• It helps reduce blood pressure and is a heart-healthy vegetable.

• It aids in blood purification and keeps the liver detoxified.

• It also helps improve stamina and encourages weight loss.

• It is regarded as a powder anti-oxidant and is good for the eyes.

• It is a natural immunity booster and packed with vitamins and minerals hence ideal to be included in our daily diets.

• It supports healthy glowing skin, detoxifies the body overall.

• It is a wonderful source of iron, Vitamin A and Vitamin C.

CULINARY USES OF BEETROOT:

• A great ingredient to be drunk besides eaten as well, a good healthy beetroot juice by itself or in combination with carrots as well as an ideal welcome into our system.

• Beetroot has been most commonly an inclusion in our salad plates, boiled/blanched it is enjoyed with a splash of fresh lime juice and a dash of salt and pepper.

• Beetroot is also used in the form of soups, we do have a few recipes with beetroot and potatoes, beetroot with carrots and mint, beetroot soup with turnips and celery as refreshing soups.

• A good recipe with beet is also a concept like a tikki, cutlet, koftas in a spinach gravy, beet boiled and mashed with sweet potato into a stuffing for a paratha, beetroot pulao, poriyal with coconut and curry leaves from south India, curried beet with mild coconut milk goes well with appams.

• Beetroots are mostly boiled, roasted or grilled/baked as well to get the best flavors out of it besides being simmered in stews and poached for stir fries.

• Beetroot and fresh pomegranate raita with a little mint and rock salt in the form of a raita goes really well with subzi roti.

• I also enjoy beetroot in stir fry recipes, with a little olive oil, cloves of garlic, some shallots, celery, sticks of carrots and beets with a touch of stir fry sauce goes really well.

• These days we also come across a concept of beetroot hummus in combination with chickpeas and tahini paste in the form a variant to the collection of dips, it is also a familiar ingredient at our local sandwich wallas slicing it really thin into our grilled or toast sandwiches.

• Beetroots go well into pasta dough as well, I like beetroot ravioli stuffed with mushroom and feta stuffing in a nice mild cheesy sauce.

• Risotto, a popular Italian rice dish also goes well with beetroot in combination with a nice mild herbed sauce, some of my experiments with beet also evolved a French-style pilaf rice concept with beetroot dumplings like gnocchi.

• Coming to the Indian sweets with beet, some of my favorites have been stuffed beet malpuas sandwiches topped with Kesari rabdi, beetroot stuffed Gulab jamuns, shahi beet aur badam ka halwa, beetroot sheera, beetroot wali Nizami burfi etc.

• Beetroot and chocolate donuts, a beetroot pickle, oven-baked beet chips and beet brownies are also some of the examples from world cuisines.

Here are a few recipes with Beetroot for our readers to relish!

Recipe-1] Herbed Beetroot & Pepper Dip

Ingredients:

Beetroot- 250gms, parboiled, peeled and cut into cubed.

Basil leaves- 10-12 no

Boiled chickpeas- ½ cup

Roasted green capsicum-1 med size, chopped.

Olive oil- ¼ cup

Cream cheese- 1 tbsp.

Salt and crushed pepper- to taste

Garlic- 1 tsp chop

Ginger juice-  1 tsp

Melon seeds/ pumpkin seeds- 1 tsp

Lime juice- 1 tbsp.

Assorted chopped nuts- lightly roasted and crushed like peanuts.

Method:

1. Prepare all ingredients for the dip.

2. Combine them into a jar of a food processor, add little olive oil and little chilled water as well to reduce the oil content if desired.

3. Churn up the mixture to a nice smooth paste.

4. Remove onto a serving bowl, add seasonings to taste, lime juice, and mix well.

5. Garnish with fresh herbs/seeds/ nuts and serve chilled with an array of sticks of veggies/ grilled sausages/ skewers of grilled chicken/ crackers etc.

Recipe-2] POWER PACKED BEETROOT SALAD

Ingredients:

For the Body of the Salad:

Beetroot- 250 gms, boiled, peeled and cubed.

Cucumber- 1 no peeled and cubed

Boiled potato- 1 small peeled and cubed

Paneer – 50 gms cubes/tofu can be used as well/cheese cubes opt.

For the Base of the Salad:

Assorted lettuce leaves- Iceberg/Lollorosso/Cos/ Romaine etc- 1 cup

For the Dressing of the Salad:

Olive oil- 2-3 tbsp.

Garlic-1 tsp chop

Mint leaves- 10-12 no

Fresh parsley/coriander leaves- 1 tbsp.

Mustard paste-1 tsp

Capsico sauce- 1 tsp

Salt and pepper to taste

Lime juice- 1 tbsp.

Flax seeds/ sunflower seeds- 1 tbsp.

For the Garnish of the Salad:

Fresh greens/herbs/seeds and nuts as per choice/micro-greens.

Method:

1. Prepare all the ingredients as per the parts of the salad as listed above.

2. In a mixing bowl combine together the ingredients for the dressing and mix well, add in the body of the salad and toss well.

3. Arrange the base of the lettuce leaves in a serving bowl or plate and top it with the prepared salad. 

4. Garnish appropriately as desired and serve the salad immediately, I also recommend adding a few chopped dates and walnuts into this salad as well for more value.

Recipe-3] HEALTHY BEETROOT DELIGHT

Ingredients:

Beetroot- 250 gms, peel and grated/pulverised

Ghee/butter/oil- 2 tbsp.

Green cardamom powder- ¼ tsp

Cinnamon stick-1-inch piece

Brown sugar/jaggery/honey/condensed milk- as per taste

Semolina- ¼ cup

Assorted nuts- 2 tbsp. chopped

Date puree-2 tsp recommended for low sugar diets.

Soy milk/oats milk/milk- 2 cups

Sunflower seeds/ melon seeds- 1 tbsp.

Method:

1. Prepare all the ingredients for the sweet.

2. Heat ghee/oil in a thick bottomed pan, saute the semolina for a few seconds, add in the cardamom and cinnamon, add sweetener of your choice, reduce the flame and add milk.

3. Stir well and simmer, add in the beetroot and continue cooking on a low flame for 12- 15 mins.

4. Check for texture, allow the sweet to be well cooked, mushy and soft, adding a ripe mashed banana also elevates the taste of this sweet, sometimes i also add a little thick coconut milk into this.

5. Cook for another 4-5 mins, and portion into serving bowls and garnish appropriately and serve warm ideally garnished with seeds/nuts/tender coconut malai shredded on top is yum as well.

Recipe-4] CHUKANDAR KI NUTKHUT TIKKI

Ingredients:

Beetroot- 200 gms, boiled and grated.

Boiled sweet potato- 1 cup mashed

Boiled potato-1 cup mashed

Oil- 2 tbsp.

Hing-1/2 tsp

Cumin seeds-1/2 tsp

Green chili- ginger-garlic paste -1 tsp mix

Salt and pepper to taste

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Chopped mint- 1 tbsp.

Grated cheese-2 tbsp.

Chopped coriander- 2 tbsp.

Chopped nuts-2-3 tbsp. mix of cashews, raisins.

Maida/cornflour/breadcrumbs for binding and coating

Oil to deep fry

To serve with chutney/ ketchup/ an array of dips.

Method:

1. Prepare all the ingredients for the chukandar ki tikki and keep it ready.

2. In a pan heat oil add in the spices one by one and add in the beetroot, saute for a few mins, add in salt, spices and mix well.

3. Add in the sweet potato and regular potato, mint and coriander and mix well. Remove from the flame and then add a little of the binding agents and also add in the nuts and mix well.

4. Shape up the mixture into small round tikkis with the help of a little oil on the finger tips and palms. Once the tikkis are shaped, coat them with a little cornflour powder and shallow fry the tikkis and serve hot with ketchup/ sauce etc.

Recipe- 5] HERBED CUPPA BEETROOT

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Bay leaf- 1-2 no

Peppercorns-2-3 no.

Celery-1 stalk cut

Onions- 1 small chop

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Potato- 2 no peeled and cut roughly

Beetroot-150 gms, peeled and cut.

Water/stock- 3-4 cups

Fresh parsley/ coriander for garnish-2 tsp chopped.

Flax seeds/ pumpkin seeds/sunflower seeds-1 tsp

Method:

1. Prepare all the ingredients for the soup as listed above.

2. Heat oil and butter in a pan, add in the whole spices, add in the onions, celery, beetroot and potatoes.

3. Saute them for a few seconds, add in the seasonings and add in herbs, chili flakes, mix well. add in water/stock and allow to boil and simmer for 20-25 mins.

4. Once the soup is well cooked, turn off the flame, cool it down a little and remove the bay leaf, puree the soup using a food processor.

5. Bring it back to a boil, adjust the texture, add salt if required and pour in the soup into serving bowls and cups and garnish with assorted seeds, greens and serve the soup hot.

Recipe-6] SPICED BEETROOT RICE

Ingredients:

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chop

Garlic-1 tsp chop

Green chili-2 tsp chop

Onion-1 small chopped

Dried red chili- 2 no

Boiled and diced beetroot-2 cups

Salt and pepper to taste

Mixed herbs- ¼ tsp

Chili flakes-1/2 tsp

Water/ stock- 3-4 cups

Basmati rice- 2 cups boiled

Grated cheese-1/4 cup

Baked beans in tomato sauce- 2/3rd cup tinned

For adding non-veg ingredients- choose between sliced chicken salami/ sausages, bacon as well and use boiled eggs for garnish.

Boiled diced carrots/ blanched cut beans/ sliced mushrooms can also be added for more taste, color and flavor in the rice recipe.

Roasted crushed cumin powder-1/2 tsp

Schezuan sauce- 2-3 tbsp.

Tomato sauce-2 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Boil the rice and keep aside, allow to cool well.

3. Cut/ slice/blanch the ingredients or veggies as per list and choice and keep it ready.

4. Heat oil and in the dry red chili and saute the ginger, garlic, chilies, onions for a few seconds and add in the assorted veggies/ non-veg ingredients as well. add in the beetroot as well and give it a nice mix.

5. Now add in the seasonings, sauces and rice and toss it all well in the wok/ frying pan etc and give it a nice mix, cook for 3-4 mins.

6. Finally check for garnish of the rice and serve this recipe hot garnished with spring onion greens/ parsley.

The hospitality industry sets an ambitious global vision to tackle critical environmental challenges including climate, water, and waste

The hospitality industry sets an ambitious global vision to tackle critical environmental challenges including climate, water, and waste

GCC, March 2022: The Sustainable Hospitality Alliance, the leading global network in responsible hospitality, has launched the Pathway to Net Positive Hospitality for the Planet. The vision of the Pathway is that every hotel around the world can, and must, aim for net positive environmental impacts, whatever their starting point. 

Water risk is a key issue that Pathway is seeking to address. Research from the Sustainable Hospitality Alliance found that several key tourism locations across the Middle East and Asia, including Dubai, are at extremely high risk of water stress based on water data and hotel growth. Other environmental issues the industry needs to address are consumption and waste (including food waste). The Pathway supports users to build individualized action plans which are relevant to their specific situation and location. 

To achieve the goal of a cleaner and more sustainable Planet, the Pathway provides a practical, four-stage guidance framework as a free resource that supports all parts of the hospitality value chain to progress in a cohesive, strategic manner. It includes detailed action guidance for hotel operators, brands, and asset owners, applicable to both single or multi-unit organizations.

The Pathway recognizes that sustainability is crucially important to the sector’s long-term success. With 83% of global travelers stating that sustainable travel is vital, combined with the vulnerability of the industry to environmental impacts such as water scarcity and climate change, a robust sustainability strategy is now an essential element for all hospitality businesses. 

The sequential approach enables hotels to get started with simple actions for climate, water, waste, and biodiversity, such as purchasing renewable electricity, before progressing to more advanced actions, such as installing on-site renewable energy sources. 

The Pathway to Net Positive Hospitality has both been created in direct collaboration with the hospitality industry and its value chain, in consultation with environmental and industry experts. 

Wolfgang M. Neumann, Sustainable Hospitality Alliance Chair said: “Our Pathway fills the current vacuum of a co-ordinated and focussed strategic plan across the hospitality industry to tackle the urgently needed climate actions. It is a practical tool for any hotel, no matter their starting point, to obtain guidance on how to prioritize and sequence targeted and measurable climate actions. The Alliance wants to encourage all hotels to embrace the journey all the way to net positive. We are spearheading the dialogue beyond having ‘zero’ impact and setting a vision for what we can be put back into the natural world with a lasting ‘positive’ impact on our planet and its people.”

To prioritise supporting the industry with its near-term needs, the first two stages of the Pathway to Net Positive Hospitality launched in March 2022. The final two stages of the Pathway will be released later in 2022 after further consultation to account for the changing landscape and fully explore the more complex challenges.

Find out more www.sustainablehospitalityalliance.org/pathway 

Quotes from the hospitality industry 

“No one company can shape the future of responsible travel alone. It requires teamwork and a collective effort across the industry to achieve a common goal. The Pathway will help create tangible change locally and internationally at scale, supporting every hotel globally, no matter their starting point. Alongside our own clear sustainability plans and programs, IHG looks forward to working with the Sustainable Hospitality Alliance to ensure the Pathway plays its part in helping write a more sustainable future for us all.” Keith Barr, CEO, IHG Hotels and Resorts 

"Today is our industry's carpe diem moment! Collectively, we need to act to end the Planet damage we've been causing, both environmentally and socially. That is why it is important to combine policy-drafting and rule implementation with the support and motivation of our teams globally to act on their ideas NOW. The reference we make as Kerten Hospitality to the ‘’butterfly effect’’ whereby the softest flutter of a wing can affect the molecules around it, setting off a chain reaction that amplifies into major change that has lasting impacts on the surrounding environment." Marloes Knippenberg, CEO, Kerten Hospitality

“Climate change calls for collaboration, not competition. We believe that working with our peers and partners from the hospitality sector is the most effective way to make substantial change happen. The pathway is an important step in that journey.” Brune Poirson, Chief Sustainability Officer, Accor 

We have only one chance with planet earth. Deutsche Hospitality with its approximately 11,000 employees is aware of this responsibility. Participation in the Sustainable Hospitality Alliance’s “Pathway for net positive Hospitality“ therefore is a matter close to our hearts. Let’s seize the opportunity to make a big difference together.” Marcus Bernhardt, CEO, Deutsche Hospitality/Steigenberger Hotels AG 

“We are proud to be part of the creation of the pathway for net positive hospitality – underscoring our industry’s commitment to protect the environment and limit the effects of climate change on our planet. Led by the Sustainable Hospitality Alliance, this collaboration will allow the hospitality industry to have a much greater impact collectively than we can individually. We encourage others in the industry to join us on this pathway, to help our communities remain vibrant places to live, work and visit, and create a better, more sustainable future for all.” Anthony Capuano, CEO, Marriott International 

“The Pathway to Net Positive Hospitality provides an excellent framework for the Sustainable Hospitality Alliance’s planet work going forward. The hotel industry needs to come together to define a clear and common framework for basic hotel sustainability, in all transparency to the traveler and suitable for hotels just getting started on the journey.” Federico J González, President & CEO Radisson Hotel Group 

“Soneva is proud to support the development of the Pathway for Net Positive Hospitality – an industry collaboration led by the Sustainable Hospitality Alliance. As an industry, it is paramount that we work towards a net positive future and at Soneva we continue to pioneer a more sustainable solution. Our resorts have been carbon neutral since 2012, including indirect emissions such as guest air travel. We aim for half of our power supply to come from renewables by 2023 and to eliminate fossil fuels from our operations, including our own boats and planes, by 2030.” Sonu Shivdasani, CEO, and Co-founder, Soneva 

“We have a collective responsibility to collaborate as an industry and move quickly to reduce our environmental impact. We have a unique opportunity to make a meaningful impact on the world and through active participation in organizations like the Sustainable Hospitality Alliance we can make great progress together to help ensure the future remains bright.” Geoffrey A. Ballotti, President and Chief Executive Officer, Wyndham Hotels & Resorts