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Published on January 7, 2024
Vishal Gupta, a renowned figure in the hospitality industry, has made significant strides as the current General Manager at Accor since July 2023. His impressive journey began at the InterContinental Hotels Group in Sydney and has since encompassed pivotal roles at Hilton Worldwide and Marriott International. With over 14 years of experience, Vishal’s expertise spans sales, management, and entrepreneurship, marking him as a seasoned professional in the sector.
In an enlightening conversation with Hospitality News, Mr. Gupta delved into memorable aspects of his career and the unique challenges of managing a prestigious property like Novotel Juhu, located near the iconic Juhu Beach in Mumbai.
One notable instance that Mr. Gupta reminisced about was organising a surprise beachside proposal. The event, a blend of meticulous planning and creativity by the F&B and marketing teams, resulted in a picturesque sunset dinner for the couple, making their special moment unforgettable. This story not only highlights the hotel’s commitment to personalised guest experiences but also showcases Mr. Gupta’s leadership in fostering such a culture.
Mr. Gupta also spoke about the hotel's initiatives in celebrating Mumbai's cultural diversity. Reflecting the city's cosmopolitan nature, Novotel Juhu observes various festivities, from Ganesh Chaturthi and Diwali to global celebrations like Halloween. These events are not just for the guests; they are a way to bring together the hotel’s team, reinforcing unity and a sense of belonging.
Listening to Mr. Gupta's insights is indeed enlightening. His anecdotes and perspectives offer a glimpse into the dynamic world of hospitality management. We invite our readers to experience the full depth of this exclusive interview. Watch the complete conversation on Hospitality News' YouTube channel and read the detailed interview in the Hospitality News magazine. For the latest updates, don’t forget to follow IndiaHospitalityNew on Instagram.
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Published on June 2, 2025
The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).
Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.
Inside the Article: The SAI Vision That’s Changing the Game
The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.
As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.
Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.
In this heartwarming and forward-looking interview, Shivam and Riddhi share:
The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!
Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.
Read the full feature now at: https://hospitalitynews.in/e-magzines
In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.
In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.
Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.
The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.
What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.
This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.
To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.
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