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Published on February 6, 2024
In his illustrious career, Shahjakhan embarked on his professional journey at Abu Palace, which has now transformed into Abu Sarovar. A dedicated tenure of four and a half years at Abu Sarovar laid the foundation for his career progression. Subsequently, he transitioned to Airport Radisson, a renowned international Carlson brand, where he dedicated five years to honing his skills.
The next chapter of Shahjakhan's career unfolded at Indriya Nasalai during its pre-opening phase, where he played a pivotal role for five years. Following this, he contributed to the success of Residency Towers for one year, focusing on Food and Beverage service. The journey continued as he assumed a role at Somerset for an impressive four and a half years.
Culminating his diverse experiences, Shahjakhan currently serves as the General Manager at Big Bull Lounge, where he has held this position for almost five years, showcasing his unwavering commitment to the industry.
"We prioritize meaningful interactions with our team, conducting briefings both before and after operations," he said while talking about the day-to-day operations he had to make to ensure the smooth functioning of Big Bull. Their preoperational briefings help them discuss reservations, headcount, anticipated traffic, and resource allocation. "By understanding what is available and not available, we strategically guide our team to efficiently execute their tasks. Postoperational debriefings further enhance our approach, allowing us to reflect on the operation and identify areas for improvement," he added.
They call their bartenders "barchefs," affectionately. Similar to how a chef crafts a menu, they meticulously create a drinks menu, earning them this unique title. "In Tamil Nadu, obtaining Breezers is a challenge, unlike in Pondicherry. To address this, our beverage team innovatively curated a menu featuring what we call "BPL Breezer." This homemade creation comes in enticing flavors like cranberry, kiwi, and blueberry. Despite our efforts to secure a Breezer's license, the Tamil Nadu government did not permit it. Undeterred, we took matters into our own hands, crafting and serving this homemade delight," he said.
Their standout is Chicago's deep-dish pizza. While pizzas are ubiquitous, their stands out with a distinctive feature—it boasts half a kilogram of cheese on a single pizza. "This unique touch has become our signature, setting our pizza apart from the rest," he stated.
Watch the complete interview at HospitalityNews Official YouTube Channel.
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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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