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.

By 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.

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.

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 generations

Secrets in keeping an engaged, safe and happy team:

Give them responsibility

Train them to achieve them

Encourage with all best processes

Evaluate & guide

Appreciate their contribution

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.

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.

Everyone is a sales person in life, you just need to understand and start enjoying it in your professional life as well.  

The future of the hospitality industry will likely be shaped by technology and sustainability.

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.

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 practices

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.

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.

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.

To become a successful chef, you need:

Passion: A burning love for food that keeps you up at night dreaming of your next dish.

Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.

Creative Spark: The ability to turn ordinary ingredients into culinary magic.

Obsessive Attention to Detail: Because every grain of salt and garnish matters.

Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.

Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.

Business Savvy: Balancing the books while balancing flavors.

Forever a Student: Embracing lifelong learning, because the food world never stops evolving.

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.

Describe an ideal hospitality professional. “A selfless individual who is sensitive to guest needs and can anticipate them for timely deliveries.”