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.

In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.

How well you engage and communicate with the customer while ensuring the organization’s values and vision are upheld all the time is the key here.

My advice to someone aspiring to be a Hotel General Manager is to cultivate a diverse skill set, continuously seek learning opportunities, develop strong leadership abilities, prioritize guest satisfaction, and always lead by example with integrity and passion for the industry. 

Working in different countries provides students with a broader perspective and exposure to diverse cultures, which is valuable in the hospitality industry.

Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.

In a conversation with Hospemag, Gaurav Bhardwaj, the proprietor of BENO, a distinctive breakfast café-bar located in Benaulim, a coastal village in South Goa, reveals insights into his careful curation of India’s largest gin bar at BENO. He discusses the process of putting together and showcasing the various gin brands at the bar, the uniqueness of the breakfast café-bar concept, the diverse menu and how these factors position BENO as a formidable player in Goa’s culinary scene.

One of the highlights of my journey has been the involvement in the preopening phase of several hotels. This exposed me to the challenges and excitement of setting up a new property, honing my skills in strategic planning and operational execution.

Homemade and handpicked ingredients have become our identity in the process of balancing healthy options and top-notch taste. We prioritize quality ingredients, culinary innovation, and a cozy cafe ambiance.

Arjun Waney and Danny Meyer, I admire them the most. Arjun and Danny are more than just restaurateurs – they’re architects of experiences.

It is important not to give in to failures. We all have our good and bad days. A great guest comment can make your day.

Resilience is key—weathering challenges while upholding service standards. Above all, it's a passion for growth that keeps the industry moving forward, embracing innovation and striving for constant improvement.

Luxury Hospitality will mean more high end technologies, so the guests will be overwhelmed with joy! In the rooms, in restaurants, spa, gym, pools, banquet, and more… As well I would love to see the front desk disappear, so people do not have to do check-in and check-out. Meals could be order by looking at an interactive photos system on an IPad placed in the rooms, and orders will go directly to the concerned kitchens. 

At Marriott, we strongly believe that inclusive hiring is the need of the hour and walking this talk, an all-women team opened The Westin Hyderabad Hitec City earlier this year.

Having a diverse range of employees is one common factor in our company yet we stand no discrimination or bias against any. Everyone is equally treated from HODs to Front desk executives, female staff members, or any individual working with us is merely appointed on the basis of their credibility.

It has been a long ongoing journey and mixing my passion for food with my apt for marketing just gave birth to this vision of food curation. I still feel I am growing and at an early stage of my career where every event, small or big is a learning experience.

Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.