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Published on May 1, 2025
Rajit V. Shetty, the dynamic Managing Director of Ramee Group of Hospitality, is not just continuing a family legacy—he’s redefining it with a bold, future-forward vision. Armed with a degree in psychology and communications from the University of Tulsa, Rajit joined the group in 2016 and has since been leading a transformation that positions Ramee as a lifestyle-driven hospitality brand resonating with today’s global audience.
In an exclusive conversation with HospitalityNews by GuestVento, Rajit reflects on his hands-on journey—from understanding the ground realities of each property to launching design-centric concepts like Dhamroo and High Pitch. His approach blends tradition with innovation, ensuring the group's evolution remains grounded in its core values while embracing change. Under his leadership, Ramee has made strategic moves into Tier 2 and Tier 3 cities, introduced immersive guest experiences, and revamped its food and beverage identity as a key pillar of growth.
In the interview, Rajit shares how thoughtful design, curated dining, and personalized service are at the heart of what sets modern hospitality apart. For him, it’s not just about rooms and restaurants—it’s about creating lasting memories where every element, from lighting to music to cuisine, works in harmony. His leadership style is centered on adaptability, innovation, and people-first values, all while staying rooted in the legacy built by his predecessors.
From redefining experiences across India and the Middle East to staying ahead of global trends, Rajit V. Shetty’s vision is reshaping Ramee into a brand that celebrates both culture and creativity.
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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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