Exclusive Interview | Rajan Malhotra, Director of Sales and Marketing, Fairmont Udaipur Palace
/Everyone is a sales person in life, you just need to understand and start enjoying it in your professional life as well. Exclusive Interview l Dr. Shailendra K Rai, Associate Professor, Hotel Management, Jaipur National University, Rajasthan
/The future of the hospitality industry will likely be shaped by technology and sustainability.Exclusive Interview | Anirban Chowdhary, General Manager, Human Resources, Deltin
/The brand’s success is largely attributable to Deltin’s commitment to customer satisfaction and personalised service. Deltin has achieved a high level of customer retention and positive word-of-mouth by focusing on its customers’s specific requirements and preferences and adapting its services accordingly.Exclusive 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 | Chef Rana Dominic Gomes, Area Chef South, Royal Orchid Hotels
/A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.Exclusive Interview | Chef Tarang Bhargava, Executive Chef at The Residence Dhigurah, Maldives
/If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.Exclusive Interview | Faisal Abdulrehman Balwa, Managing Director, The Fern, Goregaon
/My journey in the hospitality industry is deeply rooted in a passion for service excellence and a commitment to our family's entrepreneurial legacy. At The Fern, Goregaon, I've embraced these values to shape a vision centered on quality and sustainability.
Read MoreExclusive Interview | Agus Suariadi, Director of Human Resources - Umana Bali, LXR Hotels & Resorts
/Bonding is really important and regularly at our property we have some recognition events to celebrate individuals as well as Team. It has proven to give a positive impact on Team Members bonding as well as trust with the Leaders. Exclusive 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 | Rahul Taneja, Head of Operations, Dharana at Shillim
/We recycle food waste into compost, use glass instead of plastic for water, and harness solar energy with 1,443 panels generating 2,000 KWH daily. Our reforestation efforts aim to convert open scrub into dense forest cover, while community programs empower local women in sustainable farming. Embracing an earth-to-table approach, we also grow organic produce.
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.
Read MoreExclusive Interview | Subba Rao Sunkara, Owner, Sambarpot
/My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'
Read MoreExclusive Interview | Neeraj Balani, Chief Operating Officer, Ascot Hospitality
/Describe an ideal hospitality professional. “A selfless individual who is sensitive to guest needs and can anticipate them for timely deliveries.”Exclusive Interview | Jaheer Abbas, Assistant Director Human Resources, Indore Marriott Hotel
/A customer-centric mindset ensures exceptional guest experiences, while effective leadership and team development foster a motivated workforce. Embracing cultural sensitivity and inclusiveness enhances both guest and employee satisfaction.Exclusive Interview | Aji Nair – Chief Advisor and Consultant - Mirah Hospitality
/Our goal is to bring the unique experience of Hitchki to new markets, delighting patrons with our Bollywood-themed ambiance, exceptional food and beverage offerings, and unparalleled customer service. With a focus on quality, creativity, and authenticity, we are confident in our ability to capture the hearts of new audiences and create memorable experiences wherever we go.Exclusive Interview | Glenn Waidande, Cluster Director of Revenue, Dusit Thani Hotels & Resorts
/Embrace the grind with gratitude, for each step forward is both a testament to your hard work and a gift worth cherishing. The journey's sweat makes the success sweeter.Exclusive Interview | Ashwani Khurana, Founder CEO, Karma Lakelands Golf Resort
/For the birth of Karma Lakelands, I would like to give the entire credit to my mentor, Shri Nekchand ji, who instilled a love for Mother Nature in my heart. If not for him, I never would have planted over 10,000 trees in my initial days.Exclusive Interview | Sadak Chaap Founders Sannat Ahuja and Palak Ahuja
/If it's not the passion driving you don't get into it, as it looks all rosy from the outside but it's not - you have to listen to all customers and keep tweaking things to ensure all your customers are happy. In the food space the customer is always kingExclusive Interview | Ms Gunjita Singhal, Co-Founder & CMO - Cafe & Club Roadies | Roadies Gyms
/Our venue becomes more than just a place to visit, it becomes a vibrant community hub where everyone feels valued and part of something special.Exclusive Interview | Chef Rishab Gupta, Co-founder, Burash
/My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.
