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Published on November 4, 2024
In this November edition of HospitalityNews, we sat down with Executive Chef Siddharth Parab of SpiceKlub USA to have a candid conversation about his journey through the culinary realm, molecular gastronomy, mentoring, and much more!
Siddharth Parab is the Executive Chef at SpiceKlub USA, located in Cupertino, California, where he has been leading culinary operations since April 2021. Known for its molecular gastronomy, SpiceKlub offers Indian cuisine with a modern twist, reimagining classic street food recipes in innovative ways. Siddharth oversees the kitchen's dynamic operations, ensuring a creative yet consistent dining experience.
Before joining SpiceKlub, Siddharth was an Executive Chef at the Lodha Group of Companies, where he managed cafe and banquet operations from 2019 to 2021. During his tenure, he emphasized culinary excellence and team development by teaching preparation techniques and fostering a positive work environment. His leadership skills were instrumental in enhancing the property’s culinary offerings.
Throughout his career, Siddharth has held several key positions, including leading roles at Katylyan Beer Garden, Burn Kitchen & Malt Room, and Smaaash Entertainment. With experience spanning both Indian and international kitchens, including California Pizza Kitchen and Aspen Skiing Company, Siddharth has built a reputation for creative menu development, quality-driven operations, and fostering teamwork across all levels.
"Fostering creativity begins with creating an open and collaborative kitchen culture," Parab says about his role as Executive Chef in managing the both kitchen operations and staff across various establishments. "Structured experimentation is key – we allocate time for research and development, ensuring that while we innovate, we remain aligned with our culinary vision. This approach fosters a sense of ownership in the final product, which helps maintain consistency and high standards across our establishments," he adds.
"The best kitchens are collaborative environments where every member, from the commis to the sous chef, plays a vital role in success," Parab says.
Catch the complete interview at the November Issue of the HospitalityNews Magazine, available now online. You can now purchase the hardcopy of the magazine either as a single issue or subscribe for 12 months. For more details, visit Magazine.
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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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