Amrita Singh and Mattia Antonio Cianca, Co-Founders, Cellar 33, on bringing international wine producers into India, pairing wine with Indian food, building the country’s sommelier pipeline and the Champagne opportunity.

The General Manager of Welcomhotel by ITC Hotels, Dwarka, on changing traveller expectations, operational challenges, F&B trends and leadership.

Ritwik Khare, Founder & CEO, ELIVAAS, on widening from villas into farm stays, resorts and retreats, running 700+ properties, the rebrand, corporate offsites, Dubai and the Rs 87 Cr raise.

Chef by profession, explorer by choice, collecting flavors, stories, and experiences from every journey. I strongly believe in the words of Robert Brault:

"Enjoy the little things in life, for one day you'll look back and realize they were the big things."

Whether in the kitchen or while travelling, I have found that the simplest moments often create the most lasting memories.- Chef Karan Kohli

Mohammed Parvez, CEO of Essentia Hotels & Resorts, on building a hospitality brand around Indian warmth, hiring for attitude, and using technology to free teams for guests.

“Consistency is the key to success. Clients may not remember every detail of a restaurant’s atmosphere, but they will keep coming back because they know the food tastes right.”

"I believe promotions are a by‑product of consistently creating value. When you stay committed to making a meaningful difference, recognition and career growth eventually find their way to you."- Neha Pant

Character is revealed far more during challenges than during victories.

"Those early experiences and one on one mentorship opportunities with great chefs laid the foundation of ‘Create, don’t imitate’ for my career and sparked a lifelong commitment to learning and growing as a chef."

"Housekeeping is more than just cleaning rooms—it's about creating an experience where every guest feels comfortable and cared for."

"True hospitality goes far beyond standard service. It is about showing genuine care and being willing to go the extra mile when it truly matters."

Revel isn’t selling trips, it’s designing life-changing stories.- Mr Sahil Wahid

“Empty your cup—be open to unlearning and relearning, and allow yourself to grow with every opportunity.”-Mr. Saurabh Choksi, General Manager – Sayaji Hotel Wakad, Pune

“Hospitality looks glamorous from the outside, but this industry demands tremendous discipline, emotional intelligence, and consistency.”- Ms. Richa Adhia, MD – Eight Continents Hotel and Resorts

“Luxury today is not about marble floors or thread counts – guests can find that anywhere. What they cannot find everywhere is Udaipur.”

— Ms. Swati Agarwal, Spokesperson & Owner, Radisson Blu Hotel, Resorts and Spa, Udaipur

“Success in hospitality requires resilience, adaptability, and genuine empathy. Attention to detail and consistency are critical, but equally important is the ability to lead teams with clarity and purpose.” – Subhajit Mitra, Director of Rooms, Radisson Blu Hotel Pune Hinjawadi

“I have immense belief in human potential”

“Success as a chef today is defined by a commitment to constant evolution—you must remain a student of your craft while inspiring your team to grow.”- Chef Sidharth Bhardwaj

By honouring India’s cultural context while staying true to our methodology, we create wellness journeys that are deeply rooted, emotionally resonant and globally relevant.

“Resilience, adaptability, and genuine team leadership top the list—build trust through open dialogue and empower associates to innovate.”- Subhankar Bose, General Manager – Sheraton Hyderabad Hotel

Becoming a successful chef requires far more than just knowing how to prepare recipes; it takes discipline, dedication, commitment to excellence, respect for ingredients and culinary traditions

chef Sumit

Chef Amarjeet Singh Thakur is a seasoned Indian culinary expert with over 25 years of experience, specialising in traditional tandoor, Mughlai and regional North Indian cuisine. Chef Amarjeet is currently working as Chef de Partie (CDP) – BBQ at SAFAR by Karimi in Cupertino, California, where he brings authentic Indian grilling techniques to a global audience. With multiple recognitions — including “Employee of the Year” and media highlights for his ‘down-to-earth rustic Punjabi cuisine’ — Chef Amarjeet continues to champion traditional Indian cooking methods, especially tandoor and charcoal-based BBQ.