Exclusive 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.Exclusive Interview | Chef Akash Singh, Corporate Chef, Spectra Hospitality Services
/Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Read MoreExclusive Interview | Chef Sadaf Hussain; GT Road, Outer Circle, Connaught Place, Delhi
/Guler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.Exclusive Interview | Amandeep Singh Grover, General Manager, Hilton Goa Resort Candolim.
/For those aspiring to become hotel General Managers, my foremost advice is to never lose sight of the path you've traveled to reach this position. The journey from the ground level, starting at an entry position, holds immense significance. It's crucial not to forget your humble beginnings, as this keeps you rooted and grounded amidst growth.Exclusive Interview | Chef Shamsher Singh, Brand Chef, Kashkan, Dubai, UAE
/There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
Read MoreExclusive Interview | Abhishek Singh, Chief Culinary Officer, Ghost Kitchens India
/I am India's first Corporate Executive Chef for an Indian cruise line. Exclusive Interview | Vijay Krishnan Vazhvelil, Vice President – India Operations, Minor Hotels
/The dedication to keep learning, a passion to succeed and dream big is what has brought me where I am.Exclusive Interview | Dr Bhuvan.G.M, Principal, Apeejay Institute of Hospitality, Navi Mumbai
/Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
Read MoreExclusive Interview | Chef Akshay Bhardwaj, Cluster Executive Chef, Atmosphere Hotels & Resorts, Maldives
/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.Exclusive Interview | Vinit Chhabra, General Manager, The Khyber Himalayan Resort & Spa
/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.Exclusive Interview | Ms Kim Chau Huynh, Food & Beverage Director, Hotel Blackhawk - Davenport IA
/EXCELLENCE Is NOT an ACT, But a HABIT!Exclusive Interview | Gourav Kumar Pathak, HR & Learning and Development Manager, MSC Cruises
/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.Exclusive Interview | Senthilkumar Bangarusamy, Executive Housekeeper, Cantonal By Warwick Hotel, Riyadh
/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.
