What advice would you give to young chefs and hoteliers aspiring to leave their mark in the industry?A Chef is an artist with a sharp brain. The top priorities should be on Culinary Skills, Passion for Cooking, Willingness to learn & do lots of Hard Work, Leadership Skills, awareness and complete hold on Financials, An Eye for Detail, Innovation, Hygiene and Team Building.For 2025, my priorities include strengthening The Westin Mumbai Powai Lake’s positioning as a wellness destination for both business and leisure travelers
Read MoreMy aspiration is to build a resilient and innovative sales team that drives sustained growth. I envision Sheraton Grand Palace Indore as the epitome of premium hospitality in the region.Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.I hope to inspire the next generation of chefs to see the vast potential in plant-based cooking and to approach it with passion, innovation, and a commitment to impact. Together, we can elevate vegetarian cuisine into a future that’s healthier, more exciting, and better for our planet.We envision Grand Mercure Mysore as a place where people come to relax, rejuvenate, and immerse themselves in the rich tapestry of Mysore’s culture.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 trendMy global experience managing luxury hotels has significantly influenced my management style. Working in diverse environments has taught me to adapt to various cultures and address unique operational challenges, which is particularly valuable at OZEN LIFE MAADHOO with its diverse guest demographic.My long-term goal is to position The Fern Goregaon as Mumbai’s leading eco-conscious hotel, harmonizing luxury with sustainability and personalized service to meet the demand for responsible travel while delivering exceptional guest experiences.Achieving balance means being intentional about how I allocate my time. Whether it’s dedicating myself to work, spending time with family, or enjoying a round of golf, I ensure that I remain present in whatever I’m doing.Each experience is designed to provide adventure without compromising on the elements of luxury that our clientele expects. Our goal is to strike the perfect balance between thrill and elegance, ensuring that our clients not only feel secure but also pampered.
Read MoreBy thoughtfully combining modern trends with our traditions, we ensure our guests feel at home while we remain grounded in our culture and values.Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.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.
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Chef Rohan
Stay curious, keep learning, and be open to feedback.
Executive Chef, Navi Mumbai Marriott Hotel.
How did it all start? Share your culinary journey with us.
Growing up, I was fascinated by the grandeur and professionalism of the hospitality industry. My father's work in hospitality exposed me to the excitement of celebrations and events. Those early experiences left a lasting impression, drawing me to this dynamic field.
What are your earliest memories of the kitchens you worked in?
As a commis, I was overwhelmed yet thrilled by the scale of operations. I recall the butterflies in my stomach, but my eagerness to learn and make a mark in the industry drove me forward. Working under esteemed chefs and learning from their expertise shaped my foundation.
A dish your patrons/guests love
Choshan stir- fried fish with orange peel is a very unique dish from China. The balance of flavors and textures creates a wonderful dish.
I focus on sourcing the freshest ingredients and perfecting it.
A dish that you love but do not have on your menu
Kombdi Vade is a traditional Indian dish from my hometown. I love making it because it connects me to my roots. The combination of fried Indian pancakes and flavorful spicy chicken curry is a perfect representation of Indian cuisine's diversity.
What, according to you does it take to become a successful chef?
Perseverance, patience, a positive outlook, and unwavering willpower are vital. Staying updated with industry trends, adapting to change, and fostering a supportive team environment also contribute to success.
What advice would you give to a young culinary student?
Develop your soft skills, empathy, and self-presentation. Communication is crucial in our industry. Focus on building strong relationships with your team and suppliers. Stay curious, keep learning, and be open to feedback.
What instruments/ equipment/devices you cannot imagine working without?
My wok, combi oven, and thermo mix are essential tools.
Your favorite ingredient is…
Triphal, or Indian Sichuan peppercorn, is my favorite ingredient – its unique flavor adds depth to various dishes.
Name chefs, you find amazing or chefs work you admire.
Antonio Bachour's creativity and attention to detail are truly inspiring. His ability to balance flavors and textures is remarkable.
What books should every chef read?
Donna Hay's books are excellent resources for culinary inspiration and technique.
True culinary mastery lies not in specializing in one cuisine, but in embracing every kitchen as a place of learning—where passion, adaptability, and respect for ingredients transform food into meaningful experiences, and where leadership is measured by how deeply you inspire growth, trust, and creativity in your team. - Chef Aditya
“Humility and consistency are the unsung ingredients that make a chef last in this industry.” - Chef Shriram Rajendran
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.
Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.By having a universal translator device, people could connect with others from different cultures and backgrounds, fostering greater empathy, understanding, and tolerance. It would also help to preserve and protect endangered languages and cultures by allowing them to be passed down to future generationsSecrets in keeping an engaged, safe and happy team:Give them responsibilityTrain them to achieve themEncourage with all best processesEvaluate & guideAppreciate their contributionI look for individuals who are not only skilled but also passionate about what they do. Attributes like integrity, a strong work ethic, and a willingness to learn are non-negotiable. I also value creativity and the ability to think outside the box, as these are critical for driving innovation in our field.In the coming months, you can expect us to continue leveraging technology and automation to enhance guest experiences at DoubleTree by Hilton Varanasi. We are working on integrating advanced data analytics to personalize guest interactions further and enhance operational efficiency.
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