The Innovative Restaurateur |
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His ambition is quite straightforward and simple. That is to introduce great dining destinations for the discerning diners of the capital. Saurabh Khanijo,
By Sharmila Chand
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Striving to Deliver the Best, Always |
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Known for delivering innovative cocktails, Chandan Kumar Singh, the Bar Supervisor at Jolly Rogers — The Club Lounge Bar, has mastered
By Sharmila Chand
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Enhancing Culinary Excellence |
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By By Sharmila Chand
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Slow Cooked Food served faster than Fast Food |
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With over two decades of experience in the hospitality industry, Aji Nair, Assistant Vice President-F&B division, Mirah Hospitality, Mumbai, holds responsibility
By Sharmila Chand
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Chef Gustavo Maurelli, Executive Chef, Sheraton Bangalore At Brigade Gateway |
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With three decades of experience in the culinary world, Chef Gustavo is an institution in himself. Prior to joining Sheraton Bangalore at Brigade Gateway
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Treading a Successful Culinary Path |
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At seeing thousands of Khao Suey bowls getting polished
By By Sharmila Chand
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Interview with Glenn B. Eastman, Executive Chef, The Qube |
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Interview with Glenn B. Eastman, Executive Chef, The Qube
Passionate for locally sourced ingredients, he is growing a cottage garden
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Interview with Chef Karan Suri, Sr. Sous Chef, The Qube |
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Interview with Chef KAran Suri, Sr. Sous Chef, The Qube
Chef Karan is known for his expertise in molecular gastronomy and contemporary
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"From Quic Service to Affordable Casual Dining" |
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His strength lies in brand management and marketing across diverse sectors such as FMCG, new media, cosmetics (direct selling) and consumer durables. With
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It is All About Choices! |
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Akassh Kalra is a third generation restaurateur with 18 years of experience to his credit. He began his career with being at the helm of affairs at the
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The Creative Passion to Excel |
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Arindam Chakraborty, the F&B Manager at Radisson MBD Noida, has been in the industry for more than a decade. People management is his forte and the
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"Our Customers Dictate What We Sell At Our stores" |
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In this interview, dynamic and enterprising Mini Yadav, MD, Le Marche talks about the kind of challenges she faces in her professional role. The excerpts
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In order to explore more about Newby Teas and its forays into the Indian market |
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In order to explore more about Newby Teas and its forays into the Indian market, I had an interview with Aniruddha Sen, Chief Operating Officer, Newby
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His Spirit Shines Through! |
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Abhishek Sharma, Food and Beverage Manager, The Leela Palace Kempinski, Udaipur brings about a decade’s experience to the position he holds. He has
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“The Challenge is to be Unique and Create Your Own Niche Market”
- Operations Head, F & B, The Metropolitan Hotel, New Delhi |
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Rajesh Khanna did B.Com from Delhi University and MBA from the National Institute
of Management Studies, Mumbai. He began his career at the Taj Palace,
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“The Thrill is in the Constant Challenge” Rajesh Khanna, Operations Head - F&B, The Metropolitan Hotel, New Delhi By Sharmila Chand |
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Rajesh Khanna is a Commerce Graduate from University of Delhi and completed his MBA from National Institute of Management Studies, Mumbai. He started his
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“Think Critically and Strategically" By Sharmila Chand |
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With over 19 years of experience in Food and Beverage department Rajesh Batla
is positioned as Assistant Food and Beverage Manager, Taj Palace Hotel,
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