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Published on January 2, 2025
Chef Kiran Narayanan's transition from computational physics to culinary excellence is a testament to the power of passion. The co-founder of MOGLU, a premium casual dining restaurant in Bangalore, Kiran has not only defied conventional career paths but has also redefined modern dining with his scientific approach to food. With his wife, Ankita, a former IRS officer and trained yoga teacher, Kiran opened MOGLU as a space where culinary innovation and community come together.
Kiran's love for food began early, thanks to his childhood experiences living across India. The varied regional cuisines sparked a lifelong curiosity about flavors and cooking techniques. By the age of 10, Kiran was already learning how to cook with guidance from his gardener and local community members. "Food was always part of my life. I learned from the people around me, from grandmothers to neighborhood aunties," Kiran shares. Despite a successful career in science and engineering, his passion for food remained. At 39, after completing a PhD and founding a tech company, he decided to pursue his dream of becoming a chef, enrolling at the Institute of Culinary Education in New York.
Kiran's stints in Michelin-starred kitchens like Dirt Candy and ABCV provided invaluable lessons in process, staff management, and kitchen design. "It’s about consistency—how to create the same dish perfectly every time," Kiran explains. The attention to detail and the focus on the people behind the food are principles he brought to MOGLU, where he cultivates a culture of growth and innovation.
At MOGLU, Kiran embraces the challenge of working with indigenous ingredients and heirloom grains. "Using local ingredients forces you to be creative, to think about flavor profiles and textures in new ways," he says. The restaurant's seasonal menus celebrate this approach, offering diners an evolving experience that reflects both local trends and global influences. "Experimentation is key, but we keep it balanced with careful planning. We don’t need more than three iterations to perfect a dish," Kiran adds.
The Chef’s Tasting Menu at MOGLU is particularly noted for its bold and creative pairings. "There’s no formula for it—it’s inspired by seasonality, trends, and the inspiration I draw from travel and experimentation," Kiran shares. One of the restaurant's unique offerings is its fermentation lab, where Kiran creates small-batch kombuchas and ferments that enhance the flavor profiles of dishes. "Fermentation gives us control over quality and consistency, and it adds an entirely new dimension to our food," he explains.
Looking ahead, Kiran’s vision for MOGLU is clear: to create a place that fosters community through food while maintaining a strong commitment to quality and innovation. "For me, success isn’t about hyper-growth; it’s about building something that lasts, that people love, and that provides a meaningful experience," he says.
With MOGLU, Chef Kiran Narayanan has not only made his mark on Bangalore’s culinary scene but also demonstrated how passion and creativity can lead to exceptional dining experiences. The restaurant is more than just a place to eat; it’s a space where food becomes a journey of discovery, tradition, and innovation.
Catch the complete interview in the January edition of Hospitality News Magazine, available on our website.
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Published on May 4, 2026
Fine Acers, a recognised name in hospitality-led real estate, has partnered with Wyndham Hotels & Resorts to introduce the Dolce brand in India, marking a significant step as the country’s tourism and hospitality sector is projected to reach USD 59 billion by 2028. Reflecting on this milestone, Dinesh Yadav, Founder & MD of Fine Acers highlights how the collaboration aligns with rising demand for premium leisure travel, destination weddings, and experiential stays. With existing resorts in Jaipur, Pushkar, and Goa, the company currently operates 200 rooms across three properties and plans to add 700 more keys over the next three years across Jaipur, Jawai, Udaipur, Pushkar, and Coorg, backed by an investment of around ₹600 crore. This expansion will take the total inventory to 1500 rooms across seven properties.
The introduction of Dolce by Wyndham comes at a time when India’s luxury hospitality segment faces a supply gap, with only around 29,000 luxury rooms available nationwide. Positioned to bridge this gap, Dolce integrates business, leisure, and large-scale event capabilities, making it ideal for high-demand markets like Goa and Udaipur, known for strong occupancy rates and wedding-driven demand. Fine Acers’ sale-and-leaseback model supports growth by enabling investors to purchase around 70% of its inventory, which is leased back and professionally managed, offering attractive returns without operational involvement, a model gaining traction among HNIs and NRIs seeking financial and experiential value. Backed by strong industry fundamentals, with hotel demand projected to grow at 10.8% annually against 8% supply growth, the company is expanding into high-demand destinations with a vision to surpass 1500 keys by 2030 and establish itself as a leading player in resort and lifestyle hospitality, while destination weddings and MICE remain central to the strategy, supported by India’s USD 130 billion wedding industry, driving memorable guest experiences and sustained growth.
This engaging exchange offers a glimpse into the evolving landscape of India’s luxury hospitality sector and the strategic vision driving Fine Acers forward. It was truly a great conversation with Dinesh Yadav, and readers can explore the complete feature in the Hospitality News May Magazine, available on our website and in print.
Published on May 1, 2026
In an exclusive and engaging interaction, Anand Mishra, Director of Operations at Sayaji Vadodara, Offers a thoughtful glimpse into the evolving world of hospitality in the May edition of Hospitality News magazine, where every detail matters and every guest experience carries meaning. Known for his strong operational expertise and people-first approach, he shares perspectives that go beyond processes, diving into the emotional core of hospitality.
Reflecting on his journey, he describes it as a story that began unexpectedly but soon transformed into a fulfilling career. “I began my journey as a management trainee at ITC, more by chance than by choice. What followed was a true rollercoaster filled with ups and downs, challenges, fun, and excitement. This industry has a unique way of shaping you, pushing you to grow, and transforming who you are. Looking back, I have no regrets. In fact, today I can proudly say that I enjoy my job every single day.”
What truly stands out is his deep commitment to guest care. Recalling a touching moment at Sayaji Hotel Vadodara, he shares, “I remember a single woman traveller who approached me at check-in with a strict, medically prescribed diet and asked if we could accommodate it…” What followed was a coordinated effort by his team to ensure precision and care. “At the time of checkout, she had tears in her eyes… It reaffirmed that when we truly commit, we can create an unmatched guest experience.”
Speaking about today’s travellers, he highlights a shift in expectations. “Luxury is not materialistic, it is deeply personal.” His approach focuses on understanding guests, anticipating their needs, and delivering warmth that feels like home.
Even in moments of operational challenges, such as a sudden system failure during peak service, his emphasis remains unchanged. “It was a perfect example of teamwork, quick thinking, and resilience,” he recalls, underlining the importance of seamless guest experience.
For him, the smallest details create the biggest impact. “Luxury is always human, it is never just materialistic.” At Sayaji, this philosophy comes alive through their “Yours Truly” experience.
This insightful exchange captures the essence of modern hospitality, where emotion meets excellence. It was truly a great conversation, and you can explore the complete feature in the Hospitality News May magazine on our website, or grab a physical copy to experience it in full.
The hospitality industry is evolving at an unprecedented pace, yet a fundamental question continues to challenge its growth, are we truly preparing talent for the realities of the job? In an exclusive and thought-provoking interaction, Sanjeev Kumar, Founder of HOSPI Sigma™, shares his perspective on this critical shift, offering a fresh lens on performance, capability, and industry readiness.
With over three decades of experience across globally respected brands such as Taj Hotels, ITC Hotels, Starwood Hotels & Resorts, and Premier Inn, Sanjeev Kumar brings unmatched operational depth combined with strategic foresight. His journey, further enriched by his tenure at Lloyds Banking Group, has shaped a unique approach that bridges hospitality with structured, data-driven methodologies.
In this featured conversation, he delves into the pressing gap between ‘qualified’ and ‘job-ready’ professionals, highlighting how traditional education often stops at knowledge, while the industry demands decisive action under pressure. Through HOSPI Sigma™, he introduces a transformative framework that shifts the focus from learning to real-time performance, an approach that is steadily redefining how talent is trained, evaluated, and empowered.
What sets this dialogue apart is its clarity and relevance. From addressing why performance under pressure has long been overlooked, to explaining how structured thinking can significantly reduce operational inefficiencies, Sanjeev Kumar offers insights that resonate with both industry leaders and emerging professionals. His emphasis on measurable outcomes, fewer guest complaints, reduced training costs, and consistent service delivery, adds a compelling business perspective to the conversation.
As the discussion unfolds, it builds a strong sense of anticipation around the future of hospitality talent. With India’s rapid expansion into Tier 2 and Tier 3 markets, frameworks like HOSPI Sigma™ are no longer optional, they are becoming essential. The conversation also touches upon the evolving role of policy, particularly in light of the Union Budget’s focus on skill development, and the urgent need to align intent with execution on the ground.
This is more than just an interview, it is a window into the future of hospitality operations and talent transformation.
It was truly a great conversation with Sanjeev Kumar, filled with insight, clarity, and forward-thinking perspectives. To explore the complete interview and gain deeper understanding, you can check it out in the HospitalityNews May magazine on our website, or experience it in its full depth through our physical edition.
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