Exclusive Interview | Chef Shriram Rajendran: From Paris to India’s Evolving Foodscape
/“Humility and consistency are the unsung ingredients that make a chef last in this industry.” - Chef Shriram Rajendran
Read MoreExclusive Interview | Aman Talreja, Co-Founder, FARRO
/We don’t just serve meals; we craft moods.
Read MoreExclusive Interview | Arunkumar Raman, Hotel Growth Coach, Founder – Hotel Growth Hub
/Celebrate every win – no matter how small. Whether it’s a team member getting a 5-star review or a successful upsell, acknowledge it publicly. This creates a positive culture of appreciation and continuous learning.
Read MoreExclusive Interview | Chef Sana Khan, Founder, Solaáce patisserie
/The session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.
Read MoreExclusive Interview | Mayank Prasad, Founder of Curated Catering by Design
/As events become more immersive and personalized, catering plays a vital role in setting the tone, telling a story, and creating lasting impressions.
We’re seeing catering evolve into a form of event design in itself, where presentation, flavor, service, and ambiance are fully integrated.
Read MoreExclusive Interview | Rajan Sethi, Managing Directors, Bright Hospitality Pvt. Ltd
/It’s not just about the food moreover, it’s about creating an experience that feels authentic and personal. Adventure teaches you to stay calm under pressure and take calculated risks, which helps me make better decisions at BHPL.
Read MoreExclusive Interview | Prakash K., Co-Founder, dhi Hospitality
/At dhi Hospitality, we help hotels translate data into practical, forward-thinking strategies, combining analytics with real-world expertise to drive sustainable growth and stronger market positioning.
Read MoreExclusive Interview | Yatharth Agarwal, Founder & CEO, Stunning Stays
/By combining nature, innovation, and sustainability, your venture can offer luxurious stays that highlight the best of India while contributing to local economies and protecting the environment.
Read MoreExclusive Interview | Thejus Shivarama, Founder and CEO of Juliet, 2Moons and Minx
/In the early days, I was just passionate—I wasn’t yet experienced. I trusted the wrong advisors, hired the wrong teams, spent money where I shouldn’t have, and ignored my gut. The result? A heavy financial hit and a lot of emotional turmoil. But those were also the most powerful years of learning.
Read MoreExclusive Interview | Deepika Sethi, Creative & Operations Director, Bright Hospitality
/Success isn’t just about talent; it’s about having the right people in your corner.
Read MoreExclusive Interview | Navneet Nagpal, Principal Consultant, Spectra Hospitality Consulting Services
/Hospitality today is undergoing a significant transformation from product-centric to emotionally resonant experiences. Guests no longer seek mere accommodation; they desire belonging, identity, and emotional connection.Jannat Kaur Waraich | Hospitality & Travel Influencer, Coach + Marketer | Founder at Grow | Indian Rural Tourism Promoter
/The biggest challenge all the hospitality brands face today is how to stand out and be unique in this crowded market and also ensuring that digital marketing actually brings in conversions for them.
Read MoreExclusive Interview | Akshay Dekate, CEO & Founder, Guestara
/With Guestara, we’re tackling a fundamental yet neglected issue in hospitality—using AI to make guest interactions seamless and truly personalized.Exclusive Interview | Ritwik Khare, Founder & CEO ELIVAAS
/I wanted to create a platform that could connect people in meaningful ways while ensuring that both travelers and property owners had an exceptional experience.Exclusive Interview | Ramit Sethi, Founder, Seclude Hotels Home Style
/Let’s be honest, nothing really prepares you for hospitality until you’re in it. Every twist and turn taught me something new, like how to keep calm when things go sideways or how to turn a hiccup into a win for the guests.Exclusive Interview | Rahul Lunawat, Co-Founder, Phurr, The Bangalore Cafe, Bangalore Thindies
/To truly stay ahead of trends, it is essential to avoid becoming overly reactive to fleeting fads. Building a sustainable brand requires resisting the temptation to make drastic changes overnight simply to capitalize on a momentary trendExclusive Interview | Parixit Pai Fondekar, founder of the Goa-based Kamaxi Group
/Parixit Pai Fondekar, serial entrepreneur and the founder of the Kamaxi Group, headquartered in Goa, in an interview with Hospemag.me, shares insights into how the Group has grown into a multifaceted organisation serving various sectors including cruise line staffing, culinary education, maritime training and incubation. Fondekar highlights the Group's commitment to helping individuals navigate the tourism and hospitality industries, positioning the Kamaxi Group as a key player in India's journey toward a skilled and inclusive future.
Read MoreExclusive Interview | Richa Adhia, Managing Director, Eight Continents Hotels & Resorts
/At Eight Continents Hotels & Resorts, our dedication to providing exceptional value and memorable experiences is at the core of our operational philosophy. This commitment is manifested through our comprehensive approach to hospitality, which focuses on personalized service, unparalleled amenities, and sustainable practicesExclusive Interview | Pranav Dangi, CEO and Founder, The Hosteller
/Technology is at the core of our operations and guest experience. Our Glu app serves as a comprehensive digital concierge, allowing guests to manage their stay seamlessly, from check-in to activity bookings.
Read MoreExclusive Interview | Vedant Newatia, Founder and Chef, Atelier V
/The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
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