Exclusive Interview | Gautam Mehrishi Executive Chef Marriott International

“It takes passion and self-belief which inspire you every moment to be a great chef and be connected to roots and the skills that one has developed during the journey”

— Chef Gautam Mehrishi

Editor: How did it all start? Share your culinary journey with us

My culinary journey started at a very early age with an introduction to fire in my grandmother's kitchen where she introduced me to the importance of fire in cooking. I was in charge of arranging all types of fire including wood, bio, cow dung cakes, and gas. then slowly came in the spices and then the final cooking part on the various types of stoves and solar cooking too in the sun. introduction to pickles and bread came a little later.

In fact, my first butchery lesson was at my paternal Grandfather's poultry farm with the most handsome-looking bird. By the time I reached in teens, food was already a passion, and then came the entry into a Hotel School where I actually learned what the industry was all about. First-ever commercial kitchen I entered was the at The Taj Mahal Hotel, Mumbai and the rest is history with my passion for the white coat grew stronger every day. The kitchens of The Taj Mahal Hotel, Mumbai still hold a divine pace attached very closely to my soul, it not only inspires me today but I also am grateful to each and every chef who mentored me and taught me all the relevant skills and majorly the importance of being hands-on even in your dreams.

After Taj, it was spread over career paths with national and international chains of hotels, bakeries, cafes, choclateria, central kitchens, food courts, cruise liners, and flight kitchens within India and around the world.

Editor: What are your earliest memories of the kitchens you worked in

My earliest memory is with the Garde Manger Kitchen of The Taj Mahal Hotel, Mumbai where I learned that the world talks about slow cooking but cold food cooked with amazing patience and perfection is such a great skill to acquire and possess that it can transform a medium skilled chef into an artist for life. Though the skill of this beautiful French art is diminishing and being taken over by the modern influx but these intricate skills are still transformational and defining.

The second memory is on the vessel M/S Seabourn kitchen where I worked with many nationalities and still was above the competition, showing my exemplary skills to be recognized on global platforms.

Editor: A dish your patrons/guests love

Although I love to cook something new and innovative whenever an opportunity arises making a " WELLINGTON" is always loved by the people I cook for.

Editor: A dish that you love but do not have on your menu

Pit Cooking and food are covered with various soils.

Editor: What according to you does it take to become a successful chef?

It takes passion and self-belief which inspires you every moment to be a great chef, being connected to roots and the skills that one has developed during the journey and gratitude towards people who have taught you on the way, towards all the opportunities, the ingredients and platforms of challenges is a must too.

Editor: What advice would you give to a young culinary student?

Be attached to your roots, understand soils, seasons, reactions of ingredients to various temperatures, understand structures of food which can be as simple as salt, follow your passion every moment and the desire to learn always, accept challenges as opportunities, and be attached to literature and life experiences of successful chefs.

Editor: What instruments/ equipment/devices you cannot imagine working without?

My paring and carving knife, slide chopper and sharpening steel. ( all of these are now with e for the last 2 decades and in absolutely stunning condition.

Editor: Your favorite ingredient is…

My vision

Editor: Name chefs, you find amazing or chefs’ work you admire

Hemant Oberoi

Uwe Walter Lohage

Anton Mossiman

My work is admired by many and the admiration for my approach to food is mesmerizing for many.

Editor: What books should every chef read?

Reading books where chefs tell their life stories is always inspiring and if connected to a food destination it’s a double whammy. For knowledge reading the Culinaria series from France, Spain and many countries is apt.

Keeping a Larousse dictionary should always be handy for reference and learning the traditional and newer culinary words.

Exclusive Interview | Anuraag Kadam, Human Resources Manager, Conrad Pune

“Be yourself and always be humble and curious to learn”

— Anuraag Kadam

Editor: Tell us about your journey. How did it all start? 

My tryst with hospitality began in the year 2010 and while unknown to me, my fruitful journey in HR was not planned. My learning at the hospitality school helped me become a confident and outgoing personality which truly was a life-changing element for me. It was during my industrial training, that my interest leaned towards the human resources field where I enjoyed the guest’s interactions and found happiness in assisting them. My operational journey in human resources began in 2013 with Park Hyatt Goa and I currently head the human resource vertical at Conrad Pune. 

Editor: What do you think it takes to succeed in this industry? 

Success is never easy and it doesn’t come overnight. One should be constantly disciplined, passionate, and dedicated to their work. If you have the vision to grow, never hesitate, be adaptive to changes and have the will to be a lifetime learner, you will gradually succeed in this industry. 

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do? 

Attitude is the foremost attribute I look for – Attitude cannot be taught or inculcated, it comes within. Commitment & Ability to work with the team comes secondary. Hospitality is all about people serving people, technical knowledge can be taught or learned but if you don’t have the right attitude – organizational culture can go for a toss.

Editor: What advice would you give to a young, aspiring hotelier for their internship?

Be yourself and always be humble and curious to learn. Ask questions at every point of your training, and take every day as new learning. In order to get successful, you need to step out of your comfort zone and give your 100% at work. Be positive at every point, remember your internship will be the most difficult tenure of your degree – make the best of it. 

 Editor: What is the one tech/app/software feature you would like to see?  This could be for guests, operations, etc. 

Artificial Intelligence has been sort of dominating our industry. Personally, I would love to see software that can read the minds of employees – want to be so quick in gauging if anyone is feeling demotivated or needs immediate attention. This will help in controlling attrition and enhance work-life balance. 

Editor: What is your favorite interview question and why?

What does being a Manager mean to you? This question helps me to understand how the candidate views the role of a manager and you can understand his/her thinking towards work, whether he is a potential leader or a Boss. Whether likes to give orders and demand results or work along with the team to achieve goals. His/her answers will help you to determine if the candidate is the right choice for your organization.

Exclusive Interview | Vinay Chandavarkar, Chief Developement Officer,SaffronStays

“We will always look to onboard people who have the passion and hustle and want to play a role in growing this exciting brand”

— Vinay Chandavarkar

Editor: Congratulations on SaffronStays reaching a milestone: 200 private vacation homes across India. How did you celebrate this win?

We would like to celebrate this achievement by hitting the 300 homes milestone at the earliest :). At present, we have 260+ homes and we are hoping to reach the 300 mark very soon. We want to continue growing at a rapid pace through quality additions and our target is to onboard at least 15-20 homes on a monthly basis.

Editor: What does this scale mean for the business? What is the next target, 1000, 2000?

The branded villa and homestay segment is still fairly nascent in India and the sky is the limit when it comes to our growth. Our nation’s distinct cultures and geographies allow us to target several markets so as to grow in a sustained and unique manner. We do intend to grow our portfolio beyond 1000 homes, but it is important that we add these numbers while preserving the quality of our portfolio in a manner that adds value to all our existing and future stakeholders.

Editor: Frugal seems to have been your mantra so far. Is that about to change?

Yes, we have been careful with the monies entrusted to us as a Group, and that is how it should be. That hasn't, however, stopped us from making quality investments in resources, be it people, the product or technology. Going forward, we shall continue to raise our standards across the board and shall make suitable strategic and quality investments as required.   

Editor: What is next? Are there more 'spices' to be discovered? Are any new verticals in the pipeline?

 Variety is the spice of life! We recognize that all guests are not the same and similarly all homes are not the same. So, we segmented our audience as per their traits and personalities, thus giving each guest a persona they are most likely to fall under. Understanding our guests, their needs, their moods, requirements, reasons to get away, watering holes, lifestyle choices, etc., we've managed to customize our product and service for each such persona. With this insight, we’ve followed a 'House of Brands' approach. Each home on our network is now either a SaffronStays home, Signature Home, or an X-Series home. Each home has a story, a vibe, and a personality. Once we understand this, we can market it to the right audience. One size does not fit all. For Eg: Our newly launched Signature Series homes are for well-heeled guests looking for unparalleled experiences, aesthetically designed private villas & estates, and curated signature experiences like Al-fresco brunches, and dinner by a river, kayaking & boating, authentic farm-to-table experiences, and so on. 

Editor: What are some of the services you provide that owners love at the moment? What more can they expect in the future?

Our strengths lie in the ecosystem that we have created that ensures a consistent and hassle-free experience for both our guests and homeowners. We have evolved from being a premium, recognized distribution setup to an Operator that also manages the home, allowing the homeowner to relax, knowing the home shall be maintained in a ‘mint fresh condition’.   Our new brand architecture allows us to utilize the right tactics to promote each home while, at the same time, being commercially efficient from a CAPEX and earnings front. The distinct brands ensure that all homes within a certain portfolio are consistent and of a similar level, something that is always appreciated by homeowners. Furthermore, our new contracts provide a high level of transparency and information upfront which is extremely important to our homeowners and us. Our constant efforts to evolve on the technological and service front (incl. making F&B a real business driver) are also efforts that receive a lot of positive feedback from existing and potential homeowners.

 Editor: Are you hiring hotel management graduates/ freshers? If yes, what can they do to work with you, and what kind of roles they can look forward to?

 Our team is quite diverse in the sense that it includes hospitality graduates, general marketing and sales specialists, and even a good mix of engineers, amongst representatives from other domains. A diverse culture across domains is a big plus for us as all our team members bring a unique perspective to the table, allowing us to build a strong knowledge base within the Group. The one common thread is that these are hungry and motivated individuals who have bought into the vision of the Founders and the Group as a whole. Our people are what makes us and our existing levels of motivation and excitement stem from their passion for wanting SaffronStays to succeed at the highest level.

 In terms of future roles and ways of being a part of the team, I genuinely believe that we are in a very privileged position as an organization. Despite the pandemic, we have grown significantly and continue to do so. That gives us an opportunity to help provide employment and build careers across India. The pandemic was challenging for many people, and we can hope, as a Group, to turn those challenges into opportunities for others.

We look at ‘shop floor level hiring’ for homes right through to young, intelligent graduates as well as experienced minds across different fields. These could include individuals who are not content with their current profiles, people looking to change industries, those affected by the pandemic, and parents looking to reboot their professional endeavors. We are always looking for outliers, those who do not necessarily follow the norm, and those who have the hunger to prove to themselves and others that they can make a genuine difference in one of the largest industries in the country.

Bottom line!! We will always look to onboard people who have the passion and hustle and want to play a role in growing this exciting brand.

Editor: Your favorite interview question and why.

I don’t have one favorite question per se. I do however like to understand the mindset of the individual in question, understanding their journey to date. Given the competitive environment that we exist in and the extent to which we want to scale, it's important that people want to join SaffronStays for the right reasons. Every candidate need not have understood the industry fully or have bought into the Group vision as yet, but I am looking for motivated people who want to genuinely make a difference, and, can add value to the team. Hence, the 'why SaffronStays?'  is something that I like to ask. It makes me understand whether that person will eventually align with the company's vision and that it's not ‘just another gig’ from the offset.

Exclusive Interview |Girish Jhunjhnuwala, Founder -Executive Chairman, Ovolo Hotels

“Very important to have a human-centric approach to succeed in the hospitality industry”

— Girish Jhunjhnuwala

Editor: Tell us about your journey. How did it all start?

 Hospitality was always a dream of mine, but funnily enough, I stumbled upon it by accident.

My wife was looking for a location for her restaurant and turns out, the whole building was for sale. So I followed my gut and bought the building.

 So then began my venture into real estate in 2002, when I turned the building into a serviced apartment.

After the Global Financial Crisis of 2008, I had to pivot my strategy, and so I converted the building into a hotel – which is now our flagship, Ovolo Central! 

Editor: What do you think it takes to succeed in this industry?

 Two of Ovolo’s core values lie in: connecting with our guests emotionally, and the ability to remain nimble and agile. More often than not, those 2 overlap.

We are always looking for more ways to ensure our guests are the most comfortable and feel the most at home with us. Not only does that mean exceptional service, but also curating offers that we know cater to what they would most enjoy. Most of the time, we simply put ourselves in their shoes and think – what would we want?

Being able to ideate these campaigns comes from our care for them, and being able to execute them to their best comes from our ability to remain nimble and agile.

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

 Be able to prove that they can be nimble, agile, and think quick Genuinely care about the guests that walk through our front door – very important to have a human-centric approach

Editor: What are some of the trends you see impacting the hospitality industry?

 Wellness – COVID has driven a renewed interest in the importance of wellness, both physical and mental

This is something we have particularly focused on with our Quarantine Concierge offer in Hong Kong. Being inside 4 walls for an extended period of time is difficult, so we have curated the package to ensure that we are not only offering the resources for our guests to maintain mentally and physically active, but also to have a good balance of nutritious, delicious meals.

Our hotels in Australia have also embraced this, partnering with spas, gyms, and other wellness companies across the country.

ESG – being more respectful of the environment around you; both when it comes to the ecosystem and climate change as well as the community you surround yourself with.

Off of this, green and sustainable dining. With our Plant’d initiative, we have pledged to go fully vegetarian across all Ovolo Hotels. This is a result of our passion for sustainability, as well as our belief that plant-based cuisine can be equally as versatile, flavourful, and nutritious as meat-based dishes.

Editor: Tech is now an enabler for great hospitality. Can you share with us some of the techs that go into creating your guest experience? 

 Firstly, we have Chromecast installed in all our hotels to provide the most effortless experience for guests wanting to cast any decision on their in-room Smart TV.

 Secondly, we are in the middle of developing a dedicated mobile app, for both our Australian and Hong Kong properties, to act as a virtual concierge allowing guests to easily find out more about our facilities, and what’s on, and explore local attractions. This will be particularly useful from a Quarantine perspective for our Hong Kong properties, allowing guests to live chat with the team, order their meal forms, and find the calendar of scheduled activities. 

 There are also a number of exciting pilots happening with Sonos for in-room surround sound in our Rockstar suites at Woolloomooloo, which will enable voice-activated controls for lighting, curtains & blinds, and under-desk wireless charging stations, to name a few.

Editor: Two things you would like to change in the industry.

 When I first started Ovolo, I was driven by my experiences staying in many hotels while I traveled for work. Generally, I felt hotels were not very friendly.

Many hotels would nickel and dime their guests - $10 per bottle of water, $15 per juice, and the list goes on. You can’t even touch your minibar without triggering a $100 bill.

So that is what I set out to change when I created the company and the brand; that we would be inclusive, friendly, and welcoming to our guests. So the free mini-bar became a signature element of the Ovolo experience.

 Grand, luxury hotels were typically cookie-cutter versions of each other. Regardless of your brand, there are always high ceilings, marble floorings, a grand piano in the lobby, and jazz playing in the elevator.

 We strived to not follow this cookie-cutter approach; not only are all our hotels different from each other in artistic concept, layout, and theme, but each one has its own story that is influenced by its location, and this story is permeated through the entire building.

 Staying with Ovolo should always be a fun experience – from the social hours, where guests and GMs mingle in the lobby every day, to the feet-tapping 80s music playing throughout the lobby and the elevators, guests should always feel relaxed and comfortable.

Luxury is more than just large rooms and a marble bathtub, but is something that resonates with them. That makes them feel a connection. And this is something that I want to be recognized throughout the industry.

Editor: What is your favorite interview question for candidates interviews? And why?

As a fun one, what is your favorite song!

Music is a core part of our ethos and DNA, and we constantly have 80s music playing in our lobbies, offices, and such. So it’s always fun to understand how big of part music plays in our team members’ lives.

Exclusive Interview | Pramod Verma, Restaurant Manager,The World Residence at Sea

“Managing your time wisely is the key to success”

— Pramod Verma

Editor: Tell us about your journey. How did it all start? 

• My first experience in hospitality was working for “Uncle Chips” as a part-time sales staff after my 12th standard exam in 1994. 

• In 1997, I passed out from IHM Mumbai where I did my Training in Oberoi Mumbai and started working for Hotels like Marina Plaza, Mumbai, and Le Royal Meridien, Mumbai.

• My first stint at Cruise Ships was in 2003 with Airtours UK for a contract.

• In 2004 I joined Cunard Cruise lines “The Most Famous Ocean Liners” in the World.

• In 2016 I got an opportunity to work for “The World” The largest private residential ship on the planet, home to only 165 Residences.

Editor: What do you think it takes to succeed in this industry? 

• Attitude 

• Resilience

• Knowledge 

• Great people skills, 

• Exceptional attention to detail,

• leadership 

• Teamwork skills 

Editor: What advice would you give to a young, aspiring hotelier for their internship?

• Meet your coworkers. Introduce yourself to everyone in your department.

• Set goals.

• Watch and learn.

• Be professional.

• Keep busy.

• Stay organized.

• Manage your time wisely. Write everything down.

• Keep track of your projects.

Editor: What are some of the trends you see impacting the hospitality industry?

• Mobile app for easy access.

• Tech Explosion.

• Self-check-in to minimize guests' waiting time.

• Voice-activated virtual assistants for anything, and everything.

• Technology to run hotels and bring bookings.

• Sustainability efforts affecting the environment.

• Increase efforts on health and well-being of a guest.

• Real-time damage control,

• Unique Perks.

• Catering to Millennials.

Editor: Two things you would like to change in the industry.

• Hospitality staff needs to be paid well in India if we need to encourage the new generation to stay in the Industry. 

• A modern approach to Indian cuisine to make a global phenomenon.

Editor: What is your favorite interview question and why?

• Why should we hire you?

•  Because the answer to this question summarizes the whole interview process.

Exclusive Interview | Abhiishek Sharma Director & Chef Consultant,White Wood Hospitality

““Learn- work- learn- work” that’s my simple philosophy for new candidates. Experience & Innovation is the best combination to grow. ”

— Abhiishek Sharma

Editor: Tell us about your journey. How did it all start?

From a young age, I had an interest in pursuing a career in the food industry but we say that life doesn’t work according to your choices. After my school days I was strongly influenced for pursuing a course in Bachelor in science also as my interest I joined as a crew member at Mc Donalds India in 2001 continuing my studies.
Thus after struggling in the initial days of college life and not performing up to the mark. I realized that I have been on the Wrong track in life. 

And thus the journey of my life begins from being a Normal College boy to Becoming Chef Abhishek Sharma.
Completed my Graduation with a Bachelor of science and entered my dream course for Rajasthan University to pursue Hotel Management and Administration.
“Success is all about changing Dream into Reality”.

 After becoming a part of Rajasthan University. I Have Performed Excellent during my course and thus has been the University Gold Medalist of batch 2003-2007

“It’s  Never too Early ”.

 During my Course in Hotel management and administration. I have started working with many big brands and have completed their Project as a Chef Consultant. 

Today Team Abhiishek has completed their 100+ projects in north India, and now extending their hands to other parts of India, by starting the projects in  Pune, Mumbai, and other parts of eastern and southern India.

Editor: What do you think it takes to succeed in this industry?

Success in Hospitality Industry is simply based on 

1. Innovations 

2. Upgrade yourself with the latest trends

3. Team Work

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

To date, I have Interviewed approximately 1000+ candidates and today I have 560+ employees directly or indirectly connected with me.

My selection is based on-

1. Commitment

2. Active Participation

3. Communication

4. Attitude to gain more & more knowledge

5. Leadership & Teamwork

Editor: What advice would you give to a young, aspiring hotelier for their internship?

“Learn- work- learn- work” that’s my simple philosophy for new candidates. Experience & Innovation is the best combination to grow. 

Editor: What are some of the trends you see impacting the hospitality industry?

1. Global impact due to Covid-19

2. Over Digitization

3. Aggregators (Swiggy, Zomato, Dineout) Impact on profit margins.

4. “Zero-Knowledge- New Players” opening unusual concepts is impacting the soul of the industry.

Editor: Two things you would like to change in the industry.

1. anyone who wants to enter our industry should be mandatorily qualified/ Skilled by some recognized agency to work in the industry as an employee or employer.

2. Government-based association to control aggregators margins.

Editor: What is your favorite interview question and why?

What is My USP which turns me from Abhishek Sharma to a successful Chef Consultant Abhishek? 

I like this question because it makes me feel very energetic & motivated to speak about my hard work. About my upcoming Restaurant Concepts, also like to share the story behind some successful conceptual brands.