Exclusive Interview | Rajeev Kumar, Executive Chef, Courtyard by Marriott Bengaluru Hebbal

Rajeev Kumar

To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavours.

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

I started my journey at the prestigious Mahindra Management Institute, where I developed a passion for the hospitality industry. I started my career with the Luxury Collection Hotels of Marriott International, Hyatt, and Mahindra, where I contributed significantly to their prestige. Venturing into pre-opening roles at The Lalit Mumbai and The Westin Goa where I showcased my strategic acumen. At The Lalit Mumbai, I upheld the brand's high standards with my culinary expertise and my commitment to excellence. At The Westin Goa, I played a key role in the successful launch of the property. Currently, I am working as the Executive Chef at Courtyard By Marriott Bengaluru Hebbal and I am very excited about where my journey takes me.

What are your earliest memories of the kitchens you worked in?

My earliest kitchen memories were a blend of enticing aromas, sizzling pans, and the lively buzz of culinary activity. It was a time of excitement, learning, and camaraderie, laying the foundation for my journey as an Executive Chef. These experiences shaped my skills and instilled a deep appreciation for the collaborative artistry of the kitchen.

A dish your patrons/guests love.

Our patrons love the meticulously curated Australian Lamb Shank, which is one of my finest works.

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

The Sous Vide Halibut Fish with Beurre Blanc Sauce is the dish I would like to incorporate to our menu

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

To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavors are the keys to carving a successful path in the culinary industry. So, embrace your love for cooking, stay passionate, and let it fuel your journey towards becoming a successful chef.

What advice would you give to a young culinary student?

My advice to a young culinary student would be to prioritize mastering the fundamentals of being a good chef. A solid foundation in basic skills not only forms the cornerstone of your culinary expertise but also serves as the stepping stone to higher roles in the future. Embrace the basics, as they are the building blocks that will elevate your culinary journey and open doors to greater opportunities in the culinary world.

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

As an Executive Chef, certain instruments, equipment, and devices are indispensable to the seamless functioning of the kitchen. Foremost among these is a reliable set of high-quality knives, an extension of my culinary expertise. Moreover, precision-controlled cooking equipment, such as sous-vide machines and induction cookers, play a pivotal role in achieving consistent and exceptional results. The reliance on technologically advanced kitchen gadgets, like temperature probes and digital timers, ensures accuracy in cooking processes. Ultimately, a well-equipped kitchen not only enhances efficiency but also empowers me to bring creativity and precision to every culinary creation.

Your favorite ingredient is.

One of my all-time favorite ingredients would be Staranise.

Name chefs, you find amazing or chefs' work you admire.

I admire the culinary artistry of Chef Himanshu Taneja. 

What books should every chef read?

Every aspiring chef must read The French Laundry by Michael Ruhlman, Susie Heller, and Thomas Keller.

Exclusive Interview | Suman Nanaiah, AVP-Operations Royal Orchid Metropole

Hospitality as an industry demands you to be on toes all throughout. The three most important things to succeed in my experience is Integrity,  goal-setting and employee motivation. Servicing customers comes with a lot of responsibility and their satisfaction is our top most priority. 

Suman Nanaiah, AVP-Operations Royal Orchid Metropole

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

Growing up in a family of coffee planters in Coorg I had the opportunity to be a part of the hospitality sector since the very beginning. Tourists and travellers from around the country would come to visit the beautiful western ghats which allowed me to embrace hospitality early on as a part of the culture. The exposure also helped me build a successful career in the industry as I knew the etiquettes of hosting guests offering them a comfortable and experiential stay. 

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

Hospitality as an industry demands you to be on toes all throughout. The three most important things to succeed in my experience is Integrity,  goal-setting and employee motivation. Servicing customers comes with a lot of responsibility and their satisfaction is our top most priority. 

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

I am myself a very dedicated and a sincere individual and therefore I look forward to working with people who are excited about their work. During interviews my criteria of selection is always looking for candidates who want to grow in the industry and learn something new every day. Candidates who are enthusiastic about their work will always deliver the best results and having a positive attitude towards life gives a person immense positivity. 

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

My advice to all young aspiring individual who want to start a career in hospitality is, develop excellent communication skills, be soft spoken. Work hard and always enter the room with a positive outlook. Make sure to be a leader in whatever you do and it can take you places. Always priorities your work and sincerely perform your duties the best in your capacity with a proactive approach and you will never have to look back. 

What is the single factor that got you your promotion?

I would say wwnership & performance. 

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

Consumer preferences are evolving to prioritize experiences over material possessions, sustainability practices, personalized services, and technology integration.

What tech would you like to see in operations? What operational problems need tech solutions?

Technology is an integral part of all industries now and hospitality is no different. Something that I personally look forward to now is tech integration to enhance communication between the staff and customers for a seamless transaction. 

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

More focus on Virtual reality & Automated Text Messaging is definitely a feature that I believe I would like to experience more. It will also help the industry keep up with trends. 

Two things you would like to change in the industry.

There is a lot for scope for more women to enter the hospitality industry and we should definitely empower more women with opportunities. The second would be gender discrimination, while hospitality as an industry is very welcoming and warm it is time we start respecting women the same way we do with men without any discrimination or bias of any form. 

What is your favourite question for a candidate interview and why?

I always ask all candidates about their dreams and how do they plan to pursue them because it gives a lot insights about a candidates personality. It tells how passionate and ambitious they are in life and those are the qualities that reflect in workplaces. 

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