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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.
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Published on December 3, 2024
Ruban Das, the General Manager of Hyatt Regency Chennai, has spent over two decades navigating the dynamic world of hospitality. In a special feature for Hospitality News, Ruban opens up about his inspiring career, from his beginnings as a corporate management trainee to leading one of Chennai's most prestigious hotels. His journey, filled with pivotal moments, award-winning leadership, and innovative strategies, is one that resonates with aspiring professionals and industry stalwarts alike.
In this exclusive interview, Ruban shares his experiences, highlighting the rewarding moments of his tenure at Hyatt Regency Chennai. From fostering a motivated team to receiving heartfelt guest feedback, he reflects on the true essence of hospitality. When asked about balancing operational excellence with creating memorable guest experiences, Ruban explains the importance of empowering his team, integrating technology, and personalizing guest interactions.
Ruban also reveals some innovative practices implemented at Hyatt Regency Chennai, such as a “Surprise & Delight” program and sustainable initiatives like an in-house water bottling plant and waste reduction efforts. These measures not only enhance guest satisfaction but also underscore the hotel’s commitment to sustainability and community engagement.
The conversation takes an exciting turn as Ruban discusses how Hyatt Regency Chennai embraces local culture and cuisine, from authentic dining experiences at Spice Haat to collaborating with local artisans and celebrating traditional Indian festivals. This focus on cultural immersion offers guests a deeper connection to Chennai’s heritage.
Looking to the future, Ruban outlines ambitious goals for the hotel, including leveraging emerging technologies, enhancing personalized guest experiences, and strengthening ties with the local community. His vision for Hyatt Regency Chennai as a hub that harmonizes local culture with global luxury is both inspiring and forward-thinking.
In conclusion, Ruban’s insights reveal a leader deeply committed to creating meaningful experiences for both guests and employees. It was a privilege to delve into his thoughts and strategies in this engaging conversation.
For the full interview and exclusive insights, grab a copy of the Hospitality News December Magazine or visit our website today!
In an exclusive interview with Hospitality News, Shoby T. Paul, CEO of Halo Airways, opens up about his journey, his vision for private aviation in India, and how his company is setting new benchmarks in luxury travel. Based in Kochi, Halo Airways has flourished under his leadership, becoming a prominent player in the private aviation sector. With an elite clientele that includes corporate leaders, Bollywood celebrities, and political figures, the company is synonymous with safety, luxury, and excellence.
As Cochin International Airport prepares to unveil its new business jet terminal, Shoby views this as a pivotal moment for Kerala’s aviation landscape. He delves into how the terminal will revolutionize private travel, complementing the seamless, personalized experiences that Halo Airways is celebrated for.
When asked about the pandemic’s impact, Shoby reflected on the challenges and opportunities it brought. Halo Airways adapted quickly, shifting focus to private jets to meet the soaring demand for safe and exclusive travel. This adaptability, he says, has become a cornerstone of their success.
A hallmark of Halo Airways is its ability to create tailored travel experiences. Whether it’s ensuring client confidentiality, offering custom inflight meals, or expediting security clearance, every detail is designed to reflect the individuality of their high-profile clientele. Shoby emphasizes that delivering an exceptional experience goes beyond luxury—it’s about anticipating needs and making each journey truly memorable.
Shoby also discusses the exciting future of private aviation, from the potential of electric aircraft to digital innovations that enhance booking and personalization. He shares his passion for connecting people and his commitment to fostering creativity and collaboration within his team.
Concluding with anecdotes about handling challenges with foresight and precision, Shoby highlights the meticulous planning that ensures every flight is flawless.
It was a fascinating conversation that offered a rare glimpse into the visionary mind behind Halo Airways. To read the complete interview and explore more about Shoby T. Paul’s inspiring journey, check out the Hospitality News December Magazine on our website or DM us to get the physical copies.
In an exclusive interview with HospitalityNews, Deep Preet Bindra, General Manager of The Westin Hyderabad Mindspace, opens up about his journey, the evolving landscape of business and leisure travel, and his strategic vision for the property.
Bindra’s rich career spans over two decades, with significant experience at some of the most prestigious properties in India. His leadership has made a mark at renowned establishments such as The Oberoi, JW Marriott, and Courtyard by Marriott, and now, as the General Manager of The Westin Hyderabad Mindspace, he continues to influence the direction of the hospitality sector in Hyderabad.
In our conversation, Bindra offers a detailed look into his vision for the hotel, positioning it as the go-to destination for both business and leisure travelers. By blending Westin’s global standards with the vibrancy of Hyderabad’s cultural heritage, he aims to create an unparalleled guest experience. From personalized in-room amenities to curated culinary experiences that highlight Hyderabad’s flavors, every detail is thoughtfully crafted to elevate the stay of every guest.
As the city experiences rapid transformations in travel trends, Bindra observes the growing shift towards bleisure travel, where business travelers seamlessly combine work and leisure. To cater to this demand, The Westin Hyderabad Mindspace has developed tailored packages that incorporate city tours, wellness retreats, and local culinary experiences.
Culinary innovations are another key area of focus. The hotel’s award-winning restaurants, including the internationally-inspired Seasonal Tastes, authentic Prego, and the Mediterranean delights at Casbah, continue to redefine dining in Hyderabad. Bindra discusses the team’s commitment to creating memorable culinary experiences by merging local and global flavors with sustainable practices.
Sustainability is at the heart of the hotel’s operations, with initiatives ranging from composting organic waste to offering electric vehicle transportation options. These green efforts are part of a broader commitment to environmental stewardship, ensuring that luxury doesn’t come at the cost of the planet.
Looking ahead, Bindra hints at several exciting developments, including advanced automation for guest services and personalized offerings that will redefine luxury hospitality at The Westin Hyderabad Mindspace.
This insightful conversation with Deep Preet Bindra sheds light on the forward-thinking strategies that are set to shape the future of hospitality at The Westin Hyderabad Mindspace. Be sure to check out the full interview and discover more exciting plans in the December edition of HospitalityNews, available both digitally on our website and in print.
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