Exclusive Interview | Chef Prateek Basu, Director of Culinary, Wyndham LATAMC Region.
/ prabhjot bediTell us about your journey. How did it all start?
It all started when I was in class 9th and somehow heard about the Hospitality Industry and studying Hotel Management. And then after clearing school got myself into the course of fulfilling what I have planned all these years. As I was always interested in being a Chef and my journey also moved towards that. I even got selected to participate in the National Chef Competition in 2nd year where only final year students are allowed. It paid dividends and I won an award while participating. Before completing my final year I got selected for Hyatt Kolkata to work in an Italian speciality restaurant. That's where it all began till currently as Director of Culinary at Wyndham LATAMC Region.
What do you think it takes to succeed in this industry?
A lot of discipline and patience.
Share with us 5 skills that you think will be critical for a hospitality career in the future.
DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE
The new, young traveler wants experiences and insta-ready content. What do you have in store for them?
Things have changed a lot in today's Social Media trends. One has to be ready with modern food concepts and plating to keep up with the modern trends. I always innovate new concepts and be ahead of the game.
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
A lot of research and proper planning needs to take place before conceiving any new idea. One has to be sure and confident about the idea as it involves a lot of time and money. A proper Menu Engineering is a must before launching a new menu for example.
What does the future look like? For the industry, you, your project / initiative.
Future is looking great, alive and kicking. A lot of talented professionals are coming into the scene who are very confident about their worth. These young kids need to just follow their dreams but be little patient for achieving success.
What are the attributes you look for while selecting or hiring?
A very positive attitude of "YES CHEF" will do for me while hiring. I can mould the person based on my training plan and grooming process.
What is your favourite interview question & why?
Do you have any PHYSICAL, MEDICAL and RELIGIOUS issues that you can't work on any particular day or shift ?
Describe an ideal hospitality professional.
Humble, guest focused and disciplined professional.
Making a vision into a reality can be very daunting. We would love a deep dive into your process for all your initiatives.
Take one thing at a time. It's very easy to get confused with so many things going around you. Just need to stay focus and execute the plan one by one.
Share some of your secrets in keeping an engaged, safe and happy team.
EMPATHY and NO EGO.
What does not exist in the world, but you would like it to?
TIME TRAVEL probably to see how cooking trends will be in future.
How do you think AI will impact our industry?
All Inclusive is "THE” thing now in the hospitality industry. It mostly caters the guest needs of a worry free travel and removes signing cheque/ bill every time. The more the better will result in high job vacancies once demand is more.
What is the one app / tech solution you would love to see?
All electronic KOT's in the kitchen will help for sure.
Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.
Hotels unlike other Industries require service to come from within or Heart as I would like to say. Either you have it in you or you don’t.
EXCELLENCE Is NOT an ACT, But a HABIT!
An ideal hospitality professional is characterized by a combination of interpersonal finesse, a genuine passion for hospitality and to diverse situations, a keen eye for detail, and a commitment to continuous learning.
The pivotal turn came in 2011 when I assumed the role of Head Housekeeper at Denis Private Island in Seychelles, marking a significant milestone in my career. Throughout my journey, I’ve had the privilege of spearheading the opening of three notable pre-opening projects, encompassing housekeeping and laundry management. These ventures spanned across two international locations and one in India, each adding a distinctive chapter to my professional repertoire.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.
Hotel managers and operating managers should have a strong grasp of understanding cash flow and flow through. This skill involves the ability to track and manage the movement of cash into and out of the business, and more importantly, to understand and maximize the "flow through" rate.
How well you engage and communicate with the customer while ensuring the organization’s values and vision are upheld all the time is the key here.
My advice to someone aspiring to be a Hotel General Manager is to cultivate a diverse skill set, continuously seek learning opportunities, develop strong leadership abilities, prioritize guest satisfaction, and always lead by example with integrity and passion for the industry.
Working in different countries provides students with a broader perspective and exposure to diverse cultures, which is valuable in the hospitality industry.
Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
We are continuously evolving to meet the changing needs and preferences of our guests, leveraging technology and innovation to enhance the guest experience. Our focus on sustainability and community engagement is also a key part of our future vision.
The hospitality industry scenario in India is moving quickly. My advice is to stay flexible and keep learning. Change is good, whether it is in tech or in what our guests need. The heart of hospitality, making guests feel at home, will always be the same. Keep improving your people skills and your passion for service. The future looks promising, and I’m excited to see how newcomers will shape it.
In a conversation with Hospemag, Gaurav Bhardwaj, the proprietor of BENO, a distinctive breakfast café-bar located in Benaulim, a coastal village in South Goa, reveals insights into his careful curation of India’s largest gin bar at BENO. He discusses the process of putting together and showcasing the various gin brands at the bar, the uniqueness of the breakfast café-bar concept, the diverse menu and how these factors position BENO as a formidable player in Goa’s culinary scene.
To succeed in the hotel industry first you have to be passionate and stubborn. Believe in yourself, just focus on your goal with consistency.
I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.
One of the highlights of my journey has been the involvement in the preopening phase of several hotels. This exposed me to the challenges and excitement of setting up a new property, honing my skills in strategic planning and operational execution.
Homemade and handpicked ingredients have become our identity in the process of balancing healthy options and top-notch taste. We prioritize quality ingredients, culinary innovation, and a cozy cafe ambiance.
Arjun Waney and Danny Meyer, I admire them the most. Arjun and Danny are more than just restaurateurs – they’re architects of experiences.
It is important not to give in to failures. We all have our good and bad days. A great guest comment can make your day.
Resilience is key—weathering challenges while upholding service standards. Above all, it's a passion for growth that keeps the industry moving forward, embracing innovation and striving for constant improvement.
Luxury Hospitality will mean more high end technologies, so the guests will be overwhelmed with joy! In the rooms, in restaurants, spa, gym, pools, banquet, and more… As well I would love to see the front desk disappear, so people do not have to do check-in and check-out. Meals could be order by looking at an interactive photos system on an IPad placed in the rooms, and orders will go directly to the concerned kitchens.
We are continuously working around ideas that have a touch of luxury & the warmth of home setting us apart from other functioning brands & their services.
We in our Institute are also trying to build a work culture for our students, where we invite the industry for weekend jobs for our students. This initiative called "Weekend Skilling" was well received this year and 70 of our students were selected.
A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.