Chef Smriti Iyer’s ingredient-first approach to food brings together architecture, curiosity and a deep belief in Indian ingredients. From MasterChef India to Anant India, her journey is about creating food experiences that are rooted in India yet open to new possibilities.
Read MoreThe Oven That Refuses to Take Credit→
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The best technology rarely demands applause.
In this thoughtful feature, we explore how innovation in commercial kitchens succeeds only when chefs remain at the center. Through the story of UNOX, this piece looks beyond equipment to examine capability building, operational excellence, market patience, and the quiet power of tools designed to serve people.
This is not a story about machines taking over. It is about professionals being empowered to do their best work.
For chefs, operators, hotel leaders, and anyone interested in where hospitality is headed, this one is worth your time.
Read the full feature → https://www.hospemag.me/features/unox
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