Beyond the Kitchen: The Inspirations and Influences of Chef Vadim Shin

Beyond the Kitchen: The Inspirations and Influences of Chef Vadim Shin

Admin

Published on April 2, 2024

In this exclusive interview, we delve into Chef Shin's diverse culinary background, exploring the influences that have shaped his approach to cooking and his vision for Yazu. 

1. Chef Vadim Shin, your culinary journey has been notably diverse, encompassing various cuisines and cultures. Could you kindly share how these rich and varied experiences have influenced and shaped your approach to cooking at Yazu?

Joining Indus Hospitality and taking on Yazu as a brand was a fortunate decision for me, timed perfectly. As a Brand Chef with extensive Pan Asian experience, aligning with a brand sharing the same direction and vision as my own was crucial in making this choice. Establishing a connection and synergy with one's superiors, particularly those who possess a shared understanding of flavors and vision, is paramount for any chef. In this regard, I consider myself fortunate to have Mr. Ranbir Nagpal, the CEO of the company, who not only brought me on board but also entrusted me with unwavering support. Drawing from my fifteen years of experience working in India, I've been able to grasp the nuances of local preferences and palate, which has proven invaluable in my role.

2. Yazu prides itself on blending tradition with modernity in its dishes. Can you share an example of a dish where you've successfully achieved this balance?

Yazu boasts a diverse array of dishes worthy of highlighting. Our Sushi and Dimsum offerings consistently garner praise and recognition, setting a high standard for excellence. Additionally, our signature dishes, including the esteemed Black Cod Miso, delectable Avocado Tartare, and tantalizing Japanese Carpaccio, stand out as exquisite culinary creations. Not to be overlooked, our "mains" category features items that standout such as our immensely popular Donburi, which continues to break sales records.

3. As a chef, you've emphasized the importance of incorporating locally beloved ingredients into your dishes. How do you strike a balance between honouring tradition and embracing new culinary challenges?

Selecting the right ingredients is an ongoing challenge for every chef, especially when introducing a cuisine that is not native to the region. We prioritize sourcing essential elements such as main basic sauces, seafood, meats, and certain fruits and vegetables from Japan/Thailand or other countries integral to the cuisine's authenticity. Meanwhile, we meticulously select other ingredients from local vendors. Our aim is to strike a balance, striving to achieve flavors that are as close to tradition and as authentic as possible.

4. You've worked in various kitchens across different countries. Could you share a particularly memorable experience or mentor who influenced your culinary career?

My journey has been a bit rocky. For a long time, I wasn't sure if I wanted to keep working in this industry. Between 2000 and 2008, I didn't have a clear idea of what I wanted to do, so I ended up wasting eight years. During that time, I was just going through life without any real passion or direction. Because of this, I don't have many experiences that particularly standout, since most of my learning was on my own.

But there's one memory that really sticks out to me: watching "Iron Chef Japan" on TV and being really impressed by Chef Masaharu Morimoto. That moment got me excited and made me think about whether I wanted to be a chef for the rest of my life. And now, I'm fully committed to my work, knowing without a doubt that this is where I belong.

5. With the rise of Asian pop culture influencing various aspects of society, including food, how do you see Yazu staying relevant and innovative in this dynamic landscape?

At Yazu, we prioritize maintaining consistency in both food quality and service, recognizing the fierce competition in our industry. However, we also understand the importance of adapting to a dynamic landscape at a measured pace. We believe in avoiding frequent changes to our menu to prevent confusion among our guests, many of whom are regular patrons drawn to Yazu for its familiar offerings. Rest assured, as long as I serve as Brand Chef at Yazu, I am committed to utilizing all my capabilities to enhance the Yazu experience for our guests.

6. Collaboration and teamwork are crucial in a restaurant setting. How do you foster a positive and collaborative environment among your staff at Yazu?

In today's world, the younger generation is notably different. There's a lack of stability and patience, which presents significant challenges. Many individuals are seeking attention constantly. However, in my approach, I strive to maintain regular communication with my team, finding a balance between being too close and too distant. While fostering close relationships isn't my primary focus, I prioritize maintaining professionalism to establish boundaries and promote understanding. This approach allows for a mix of seriousness and casualness in interactions.

Simultaneously, I keep my team engaged by consistently providing opportunities for learning and growth. Recognizing and appreciating their efforts within the team ensures that everyone feels valued and motivated. Moreover, it's crucial to create an environment where team members feel protected and supported. By sharing my experiences with them, I aim to better understand their perspectives and connect with them on a deeper level.

Another fundamental aspect of my approach is to help develop the personalities of my team members, enabling them to clarify their visions for the future. I often emphasize the importance of this, encouraging them to reflect on their aspirations and goals.

7. Outside of the kitchen, do you have any hobbies or interests that inspire or influence your cooking style?

Cooking is an art as we all know. There are certain things that inspire & motivate me to curate my food the way I do. I absolutely love music. I play the piano & guitar in my spare time and my preferred genre of music is more calm, jazz, soft pop etc. basically anything that's extremely soulful & peaceful. I think it's a part of my personality as well. Listening to such music makes me feel at home. I think that's the reason that all my recipes/creations are extremely simple & traditional and not gimmicky.

My style of cooking is certainly established from my personal interests outside of work. If I'm in a situation where I'm feeling erratic, I listen to my playlist and it instantly calms me down & helps me compose myself.  

This Interview is Published Exclusively in hospitalitynews.in.


Crafting Destinations with Character: Ramit Sethi on Redefining Boutique Hospitality

Crafting Destinations with Character: Ramit Sethi on Redefining Boutique Hospitality

Ramit Sethi

Published on August 1, 2026

Boutique hospitality is steadily redefining the way travellers experience destinations, placing greater emphasis on authenticity, meaningful connections, and memorable stays. Among the brands leading this shift is Seclude Hotels, known for transforming unique homes into immersive hospitality experiences that celebrate heritage, local culture, and personalised service.

In an exclusive conversation with Hospitality News, Ramit Sethi, Co-founder and Director of Seclude Hotels, shares the vision that has shaped the brand's remarkable journey. From the inspiration behind the successful Creators Club initiative to Seclude's commitment to responsible tourism, Sethi discusses how the company continues to build experiences that extend far beyond accommodation.

The conversation also explores Seclude's role in strengthening local tourism ecosystems by creating employment opportunities, collaborating with surrounding communities, and encouraging travellers to discover offbeat destinations through authentic experiences. Drawing from his corporate leadership background and entrepreneurial journey, Sethi reflects on the guest-first philosophy rooted in seva bhav that continues to guide every decision at Seclude.

Readers will also discover how the brand's carefully curated 'Rent Your Home' model helps preserve the individuality of every property while ensuring consistent quality and personalised hospitality. In addition, Sethi shares Seclude's long-term vision for purposeful expansion, explaining why the company prioritises destinations with heritage, character, and unique stories over rapid growth. The discussion further highlights why Seclude's boutique properties have become preferred venues for intimate weddings, milestone celebrations, anniversaries, and family reunions, where every occasion becomes part of a memorable story.

Packed with insights on boutique hospitality, destination development, experiential travel, creator-led marketing, and evolving guest expectations, this exclusive feature offers an engaging perspective on one of India's most distinctive hospitality brands.

It was a truly insightful conversation with Ramit Sethi, offering valuable perspectives on the future of experiential hospitality and destination-led travel. To read the complete exclusive interview, pick up the August edition of Hospitality News magazine or visit our website to explore the full feature.


Exclusive Feature: Sanjeev Kumar FIH on Building the Future of Hospitality with HOSPI Sigma™

Exclusive Feature: Sanjeev Kumar FIH on Building the Future of Hospitality with HOSPI Sigma™

Sanjeev Kumar FIH

Published on August 1, 2026

As India's hospitality industry accelerates into a new era of growth, conversations around talent, operational excellence, and future-ready leadership have never been more important. While the sector continues to expand with strong government support and increasing investment, one question remains at the heart of its success, how can hospitality professionals be better prepared for the realities of modern hotel operations?

In this exclusive feature for Hospitality News August Magazine, we had the opportunity to engage with Sanjeev Kumar FIH, Founder of HOSPI Sigma™, whose decades of leadership across some of the world's most respected hotel brands have shaped a unique perspective on hospitality capability and operational excellence.

Drawing from over 30 years of experience spanning Taj Hotels, ITC Hotels, Starwood Hotels & Resorts (now Marriott International), Premier Inn, and international leadership assignments, Kumar shares the journey that led to the creation of the world's first Unified Lean Six Sigma-based capability framework designed exclusively for hospitality. His insights go beyond conventional training, exploring how structured thinking, operational discipline, and decision-making under pressure can transform hospitality professionals at every stage of their careers.

The feature also explores the industry's widening skills gap, the growing importance of capability-based learning, HOSPI Sigma™'s expanding collaborations with hospitality institutes and hotel groups, and how the framework aligns with India's ambitious vision for hospitality education and workforce development.

Adding further depth to the conversation, the leadership team behind HOSPI Sigma™ discusses the importance of globally recognised professional development, stronger academia-industry collaboration, inclusive talent development, and building an ecosystem that prepares professionals for long-term success.

Rather than revealing every insight here, this feature offers only a glimpse into a conversation that examines where hospitality education stands today and where it must go next. From operational challenges to leadership philosophy, and from structured capability development to the future of hospitality talent, the discussion presents valuable perspectives for hotel leaders, educators, students, and industry professionals alike.

It was a privilege to engage in such a thoughtful and forward-looking conversation with Sanjeev Kumar FIH and the HOSPI Sigma™ leadership team. To explore the complete feature and gain deeper insights into their vision for transforming hospitality capability, read the full interview in the Hospitality News August Magazine, available on our website, or experience it in the print edition by getting your physical copy.


Exclusive Conversation with Rahul Makhija: Leading Hospitality Through People, Purpose, and Innovation

Exclusive Conversation with Rahul Makhija: Leading Hospitality Through People, Purpose, and Innovation

Rahul Makhija

Published on August 1, 2026

With over two decades of experience in the hospitality industry, Rahul Makhija, General Manager at Apeejay Surrendra Park Hotels Limited, has consistently championed a guest-first philosophy while leading The Park Navi Mumbai with a vision rooted in innovation, service excellence, and meaningful hospitality.

In an exclusive featured conversation with Hospitality News, Rahul Makhija shares valuable insights drawn from his extensive leadership journey, offering readers a deeper understanding of the evolving dynamics shaping India's hospitality landscape. From building resilient hospitality businesses and creating personalised guest experiences to navigating global uncertainties, embracing sustainability, and responding to changing food, beverage, and nightlife trends, the conversation explores the priorities that define modern hotel leadership.

The interview also highlights how The Park Navi Mumbai continues to strengthen its presence as Navi Mumbai evolves into one of India's fastest-growing business and infrastructure destinations. Rahul Makhija discusses the hotel's role in supporting this transformation through world-class hospitality, talent development, community engagement, and experiences that reflect the brand's distinctive lifestyle philosophy.

Readers will also discover his perspectives on balancing innovation with operational excellence, understanding changing guest expectations, leveraging technology without compromising the human touch, and creating long-term value for guests, employees, partners, and stakeholders alike. His thoughtful responses offer meaningful takeaways for hospitality professionals, industry leaders, aspiring hoteliers, and business enthusiasts seeking to understand the future direction of the sector.

Whether it is adapting to global market conditions, delivering memorable guest journeys, or building a more responsible and sustainable future, every response reflects a leadership approach centred on trust, consistency, and continuous evolution. The conversation offers practical insights into how hospitality brands can remain relevant while staying true to their identity in an increasingly competitive marketplace.

It was truly a meaningful and insightful conversation with Rahul Makhija, whose perspectives reinforce the importance of people, purpose, and innovation in shaping exceptional hospitality experiences.

To read the complete exclusive interview, explore the Hospitality News August Magazine on our website or grab your physical copy and discover the full conversation along with many more inspiring stories, industry insights, and exclusive features from the world of hospitality.