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Published on January 7, 2024
In this feature, we highlight the culinary prowess of Jerson Fernandez, the Culinary Head at Novotel Juhu Beach Mumbai. Known not just as a top chef but also as a marketing savant and a culinary magician, Chef Fernandez excels in creating dishes that please any palate. His success stems not only from his culinary skills but also from his understanding of the importance of marketing in the culinary world. Teamwork lies at the heart of his approach, with his team at Novotel Juhu Beach Mumbai being his most valued asset.
In a world increasingly focused on health and fitness, Chef Fernandez ensures the menu at Novotel Juhu Beach is versatile and inclusive. Understanding the surge in health consciousness, the menu caters to a wide array of dietary needs, from fitness-focused to indulgent choices. Whether it's a low-calorie dish, a keto meal, or a vegan option, the philosophy is to accommodate guests' preferences with a firm 'yes'. This inclusive approach underlines the hotel's commitment to meeting diverse dietary requirements.
For Chef Fernandez, creativity is a crucial ingredient in culinary innovation. He encourages his team to think outside the box, constantly innovating and introducing new dishes. Believing that we 'eat with our eyes first,' he emphasises the importance of creative presentation in enhancing the dining experience. The chef’s approach to infuse animation and surprise in dishes reflects his commitment to not just feed but fascinate the guests.
Chef Jerson Fernandez's insight into the culinary world is not just a reflection of his skills but also his dedication to meet and exceed guest expectations.To delve deeper into Chef Fernandez's culinary journey and his innovative creations, watch the full interview on the Hospitality News YouTube channel. The detailed story can also be read in the Hospitality News magazine. For more updates, 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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