Exclusive Interview | Sidney DCunha , Director of Food & Beverage and Culinary, Sofitel Mumbai BKC

Editor: Tell us about your journey. How did it all start?

My journey began with cherished summer vacations in Mangalore, where I visited my family bakery. Those experiences ignited my passion for the culinary world. My grandmother's teachings were a cornerstone of my inspiration. I later pursued Hotel Management at IHM Mumbai, which set the foundation for my career in hospitality. Every step of the way, I've been driven by a love for food and a commitment to excellence.

Editor: What do you think it takes to succeed in this industry?

Success in the hospitality industry is built on perseverance, hard work, and adaptability. Staying ahead of changing trends and continuously honing one's skills are essential. It’s about being resilient and innovative, always striving to deliver exceptional experiences to our guests.

Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?

Attitude is paramount. I seek individuals with a genuine willingness to learn and grow, who exhibit humility and come from diverse backgrounds. While skills can be taught and refined, a positive attitude and a passion for hospitality are irreplaceable qualities.

Editor: What advice would you give to a young, aspiring hotelier for their internship?

Internships are a vital platform for observing and understanding the true dynamics of the hospitality industry. They offer a chance to differentiate between the glamorous portrayal of the industry and its real-life challenges and rewards. This period is crucial for making informed decisions about one’s future career path.

Editor: What is the single factor that got you your promotion?

My promotion was the result of a combination of factors, with the key being my relentless pursuit of pushing boundaries. Over the last two decades, I've consistently sought opportunities to learn and grow outside my comfort zone, embracing challenges that have helped me evolve professionally.

Editor: What are some of the trends you see impacting the hospitality industry?

Sustainability is a significant trend that's here to stay. The industry's increasing awareness and adaptability towards sustainable practices are crucial for future generations. At Sofitel, we are committed to curating experiences that not only delight our guests but also reduce our carbon footprint.

Editor: What tech would you like to see in operations? What operational problems need tech solutions?

At Sofitel Mumbai BKC, we've successfully implemented AI-driven food waste management systems, which have significantly reduced waste and optimized our inventory management. This technology has not only promoted sustainable practices but also improved our cost efficiency. Looking forward, I envision integrating more advanced CRM systems that can holistically capture and analyze guest preferences and feedback, allowing us to tailor and enhance their stays uniquely. Additionally, the adoption of efficient energy management systems to monitor and reduce our energy consumption would further our commitment to sustainability. Overall, embracing technology that streamlines operations, reduces environmental impact, and elevates guest satisfaction is key to our continued success.

Editor: What is the one tech/app/software feature you would like to see? This could be for guests, operations, etc.

At Sofitel Mumbai BKC, we use Menumodo to provide our guests with the latest digital menus, ensuring they always have access to our current offerings. Additionally, I would love to see an integrated, user-friendly, one-stop solution for table reservations and table management. Such a system, adaptable across the industry, would create a seamless experience for both operations and guests. It would streamline the reservation process, enhance table management, and improve overall guest satisfaction by ensuring smooth and efficient service.

Editor: What is your favourites question for a candidate interview and why?

My favourite interview question is, "What’s your 18-month plan?" This question provides valuable insight into a candidate's career approach, revealing their level of drive, ambition, and long-term vision. It helps me understand their commitment to growth and how they plan to contribute to our team.

Exclusive Interview | Executive Chef Narasinh Kamath, Hilton Goa Resort

Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen.

Executive Chef Narasinh Kamath, Hilton Goa Resort

How did it all start? Share your culinary journey with us.

I was lucky to grow up in a culture – rich cosmopolitan city and along the way crossed paths with people of varied cultures and states. My curiosity was piqued by their cuisine, which grew into a passion over the years and that how picked a career in the culinary arts. 

I completed my degree in the year 2004 post which I joined Hyatt Regency Mumbai as a commis chef and then grew up the ranks to Chef de Partie. I got an opportunity to work for Michelin Star Chef Raymond Blanc in the United Kingdom for couple of years. I then moved back to India and worked with a few international chain of hotels as Head Chef and Executive Chef before joining Hilton. 

What are your earliest memories of the kitchens you worked in?

I used to enjoy watching cookery shows on television in late 90s and started cooking at a young age as my mother has a full-time job. I found it delightful to lend my mother a helping hand in preparing dinner when she got back from a long day at work.

A dish your patrons/guests love

Although we serve more than 5 cuisines at our restaurant, coming to Goa most of our guests enjoy eating Goan delicacies like Chicken Cafereal, Goan Prawn Curry and Masala Fried Chonak.

A dish that you love but do not have on your menu

Pork Sorpotel, as it requires the correct techniques of pickling the meat and use of the traditional spices mix. 

What according to you does it take to become a successful chef?

In order to become successful chef one needs to have strong fundamental knowledge about the entire food processing cycle, updated on modern trends, maintain consistency and quality of food. 

What advice would you give to a young culinary student?

Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen. Patience is the key ingredient you should never run out off.

What instruments/ equipment/devices you cannot imagine working without?

I cannot imagine working without a Sharp knife, Cooking Hob, Mixer grinder to name a few. 

Your favourite Ingredient is…

I like to use ingredients which are local and  seasonal like the wild mushrooms we get in Goa during pre-monsoons, the fresh cashew nuts during early summers to name a few.

Name chefs, you find amazing or chefs work you admire.

The list is endless but to name a few Chef Sanjeev Kapoor, Chef Rakesh Sethi, Chef Vikas Khanna, Chef Vicky Ratnani, Chef Atul Kochar, Chef Ranveer Brar, Chef Marco Pierre White, Chef Raymond Blanc, Chef Heston Blumenthal, Chef Alain Ducasse…..

What books should every chef read?

The Flavour Bible, Kitchen Confidential, The Soul Of a Chef are a few books I recommend.

Exclusive Interview | Laurent Myter, Group General Manager, The Anam Group

Individuals who share enthusiasm for brand, and hospitality & have a strong work ethic. The ability to adapt to changing conditions is appreciated in Hospitality Industry.

Mr. Laurent Myter, Group General Manager, The Anam Group

Tell us about your journey as a hotelier.

I started my career in the hospitality sector more than 30 years ago in Switzerland, as a passionate hotelier keen on providing outstanding client experiences. I gained insights while working, from the front line of operations to the corporate office with top professionals at hotels around Europe, the Middle East, and Southeast Asia.  

What are some of the trends you see impacting the hospitality industry?

Sustainability and eco-mindfulness have become increasingly significant with hotels and guests embracing responsible practices. At Anam Cam Ranh, we have a robust farm to table concept as we invest in our on-site herb and kitchen garden. At Anam Mui Ne and Cam Ranh, we introduced eco-friendly wooden key cards, replacing plastic water bottles with recyclable glass bottles, plastic straws with rice straws, plastic bags with bamboo bags.

What tech would you like to see in operations? What operational problems need tech solutions?

I believe that technology can help streamline operations and enhance the guest experience. In operations, I would like to see more efficient inventory and resource management systems that reduce waste and increase cost-effectiveness. My motto has always been: Automate the predictable, so you can humanise the exceptional! Embrace new technologies to take care of the predictable.

What is the one technology, app, or software feature you would like to see? 

A comprehensive guest app that not only facilitates seamless check-in and room control but also offers personalised recommendations for activities, dining, and local experiences. Technology is also a major facilitator in offering cutting-edge MICE facilities. It plays a pivotal role in delivering exceptional experiences for large-scale and corporate gatherings at The Anam Vietnam. We are constantly striving to stay at the forefront of innovation. Advanced technological infrastructure in our meeting rooms, including projectors and state-of-the-art sound systems, to help us elevate our capabilities.

What do you think it takes to succeed in this industry?

I feel one must be enthusiastic about the process to offer guests heartfelt services. In this ever-evolving industry, adaptability is an asset. One must cultivate strong leadership, good communication, and the ability to encourage and empower your team. A grasp of the business side of hospitality, including financial management and stakeholder relationships, is essential for long-term success.

Two things you would like to change in the industry.

I would like to recommend the need for more extensive and inclusive training and development programs as our industry is built on the shoulders of its staff. We need to address retention as the high turnover rate and retaining skilled professionals remain a challenge. We should focus on creating more attractive career paths, providing growth opportunities, and inclusive environment. At Anam Mui Ne, we encourage our staff members to don traditional Cham costume and participate in culturally immersive processions. At both the properties, we invite family members to conduct cooking classes for guests.   

What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?

We search for individuals who share our enthusiasm for our brand, and hospitality and have a strong work ethic. The ability to adapt to changing conditions is appreciated. 

What is your favourite question for a candidate interview and why?

One of my favourite interview questions is, “Can you share a time when you demonstrated exceptional teamwork in a challenging situation?” This question reveals a candidate’s ability to communicate effectively, problem-solving aptitude, and maintain a positive attitude in difficult scenarios. 

What advice would you give a young, aspiring hotelier for their internship?

I would advise aspiring hoteliers to be proactive and keen to learn throughout their internship. Learn all you can about the organization, from visitor interactions to operations. Enquire, seek guidance, and don’t be hesitant to try new things.