Exclusive Interview | Shreya Gurung, CEO, Sumi Yashshree Hotels and Resorts
/By thoughtfully combining modern trends with our traditions, we ensure our guests feel at home while we remain grounded in our culture and values.Exclusive Interview | Parixit Pai Fondekar, founder of the Goa-based Kamaxi Group
/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.
Read MoreExclusive Interview | Chef Siddharth Parab, Executive Chef at SpiceKlub USA in Cupertino, California
/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.Exclusive Interview | Rohit Batra, Cluster Quality and Learning Manager, Anantara Kihavah Maldives Villas
/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 generationsExclusive Interview | Abhijit Dey, Vice President, Stone Wood Hotels & Resorts
/Secrets in keeping an engaged, safe and happy team:Give them responsibilityTrain them to achieve themEncourage with all best processesEvaluate & guideAppreciate their contributionExclusive Interview | Ishaan Sarkar, Chief Business Officer - Food Services, Quess Corp
/I 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.Exclusive Interview | KK Bajpai, General Manager, DoubleTree by Hilton Varanasi
/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.
Read MoreExclusive Interview | Rajan Malhotra, Director of Sales and Marketing, Fairmont Udaipur Palace
/Everyone is a sales person in life, you just need to understand and start enjoying it in your professional life as well. Exclusive Interview l Dr. Shailendra K Rai, Associate Professor, Hotel Management, Jaipur National University, Rajasthan
/The future of the hospitality industry will likely be shaped by technology and sustainability.Exclusive Interview | Anirban Chowdhary, General Manager, Human Resources, Deltin
/The brand’s success is largely attributable to Deltin’s commitment to customer satisfaction and personalised service. Deltin has achieved a high level of customer retention and positive word-of-mouth by focusing on its customers’s specific requirements and preferences and adapting its services accordingly.Exclusive Interview | Richa Adhia, Managing Director, Eight Continents Hotels & Resorts
/At Eight Continents Hotels & Resorts, our dedication to providing exceptional value and memorable experiences is at the core of our operational philosophy. This commitment is manifested through our comprehensive approach to hospitality, which focuses on personalized service, unparalleled amenities, and sustainable practicesExclusive Interview | Chef Rana Dominic Gomes, Area Chef South, Royal Orchid Hotels
/A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.Exclusive Interview | Chef Tarang Bhargava, Executive Chef at The Residence Dhigurah, Maldives
/If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.Exclusive Interview | Faisal Abdulrehman Balwa, Managing Director, The Fern, Goregaon
/My journey in the hospitality industry is deeply rooted in a passion for service excellence and a commitment to our family's entrepreneurial legacy. At The Fern, Goregaon, I've embraced these values to shape a vision centered on quality and sustainability.
Read MoreExclusive Interview | Agus Suariadi, Director of Human Resources - Umana Bali, LXR Hotels & Resorts
/Bonding is really important and regularly at our property we have some recognition events to celebrate individuals as well as Team. It has proven to give a positive impact on Team Members bonding as well as trust with the Leaders. Exclusive Interview | Pranav Dangi, CEO and Founder, The Hosteller
/Technology is at the core of our operations and guest experience. Our Glu app serves as a comprehensive digital concierge, allowing guests to manage their stay seamlessly, from check-in to activity bookings.
Read MoreExclusive Interview | Rahul Taneja, Head of Operations, Dharana at Shillim
/We recycle food waste into compost, use glass instead of plastic for water, and harness solar energy with 1,443 panels generating 2,000 KWH daily. Our reforestation efforts aim to convert open scrub into dense forest cover, while community programs empower local women in sustainable farming. Embracing an earth-to-table approach, we also grow organic produce.
Read MoreExclusive Interview | Vedant Newatia, Founder and Chef, Atelier V
/The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
Read MoreExclusive Interview | Subba Rao Sunkara, Owner, Sambarpot
/My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'
Read MoreExclusive Interview | Neeraj Balani, Chief Operating Officer, Ascot Hospitality
/Describe an ideal hospitality professional. “A selfless individual who is sensitive to guest needs and can anticipate them for timely deliveries.”