"Travelers are increasingly seeking experiences that rejuvenate and inspire. Wellness is merging with tourism, and cultural authenticity has a profound healing effect" Read the full interview >
Read MoreThe hospitality industry is expected to face significant financial shifts in the coming years due to evolving consumer preferences, technological advancements, environmental concerns, and economic factors.What truly excites me about People & Culture is the ability to shape careers, nurture potential, and instill a sense of purpose within individuals.I wanted to create a platform that could connect people in meaningful ways while ensuring that both travelers and property owners had an exceptional experience.Let’s be honest, nothing really prepares you for hospitality until you’re in it. Every twist and turn taught me something new, like how to keep calm when things go sideways or how to turn a hiccup into a win for the guests.I believe in the transformative power of joy and humor in the workplace. Infusing positivity into our daily interactions creates an engaging atmosphere that fosters creativity and collaboration.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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