Exclusive Interview | Poonam Nair, General Manager, Radisson Resort Hatgad Saputara
/True success is when guests leave with memorable experiences, employees feel valued and I continuously push my own boundaries to innovate and grow.Exclusive Interview | Utkarsh Sinha, Chief Technology Officer, Haven
/We’re on a mission to make guest experience a tangible focus area for hotels to drive more business & revenue.We envision a bright future where guests receive seamless, personalised services inside the hotel and outside, making their travel journeys more engaging & fulfilled.Exclusive Interview | Leezandra Dkhar, Learning & Development Manager, OZEN LIFE MAADHOO, Maldives
/By thoughtfully integrating traditional methods with modern digital tools, hospitality organizations can create a dynamic and effective training program.Exclusive Interview | Fabien Chesnais, GM, Mövenpick Resort Al Marjan Island
/At Mövenpick Resort Al Marjan Island, we strive to create a seamless fusion of luxury and culture, offering guests an immersive experience that celebrates the rich traditions of Ras Al Khaimah.Exclusive Interview | Akshay Dekate, CEO & Founder, Guestara
/With Guestara, we’re tackling a fundamental yet neglected issue in hospitality—using AI to make guest interactions seamless and truly personalized.Exclusive Interview | Gourav Deb, Chief of Operations, Niraamaya Wellness Retreats
/"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 MoreExclusive Interview | CA Mukul Asthana , CFO, Ahuja Residences
/The 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.Exclusive Interview | Sheetal Chadha, Senior Manager, People & Culture, South Asia, Radisson Hotel Group
/What truly excites me about People & Culture is the ability to shape careers, nurture potential, and instill a sense of purpose within individuals.Exclusive Interview | Ritwik Khare, Founder & CEO ELIVAAS
/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.Exclusive Interview | Ramit Sethi, Founder, Seclude Hotels Home Style
/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.Exclusive Interview | Manoj Mathew V M, Senior Vice President - Operations, Tamara Leisure Experiences Pvt. Ltd
/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.Exclusive Interview | Chef Anil Mohan, Author, My Culinary Journey with Taj Hotels
/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.Exclusive Interview | Sumana Bose Choudhary, Director of Sales, The Westin Mumbai Powai Lake & Lakeside Chalet - Marriott Executive Apartments
/For 2025, my priorities include strengthening The Westin Mumbai Powai Lake’s positioning as a wellness destination for both business and leisure travelers
Read MoreExclusive Interview | Seema Taj, Director of Sales, Sheraton Grand Palace Indore
/My 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.Exclusive Interview | Chef Ajay Thakur, Corporate Chef, Hitchki India
/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.Exclusive Interview | Chef Siddhesh Parab, Corporate chef, Spice klub , Cupertion, California
/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.Exclusive Interview | Radhika Tata, General Manager, Grand Mercure Mysore
/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.Exclusive Interview | Malin Elisabeth, General Manager, OZEN LIFE MAADHOO
/My 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.Exclusive Interview | Arindam Sarkar, General Manager - The Fern Goregaon
/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.Exclusive Interview | Jurgen Bailom, President & CEO of Waterways Leisure Tourism Pvt. Ltd., Cordelia Cruises
/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.