Crafting Culinary Excellence Through Open Leadership: Interview with Executive Chef Daya Shanker Chaubey

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Published on September 1, 2023

In this edition of Chef Choice, we had the opportunity to engage in a conversation with the accomplished Executive Chef, Daya Shanker Chaubey, of Courtyard by Marriott, Chennai.

1. Share us a bit about your culinary background and your journey to becoming an executive chef.

I wasn't particularly passionate about cooking before enrolling in the Hotel Management course at PUSA, New Delhi. Initially, I had doubts about the program. However, after joining IHM PUSA and completing hands-on training at Le Meridien Hotel, New Delhi, I discovered my interest in assisting the skilled chefs. This experience convinced me that I could excel in the culinary field.

As I learned advanced cooking techniques, I gradually transitioned from a novice to a line chef. My first job was at ITC Sonar Bangla Kolkata, where I had the opportunity to be mentored by three master chefs, each specializing in a different area. Under their guidance, I received comprehensive training that laid the foundation for my culinary career. Their encouragement and teachings equipped me with the necessary skills and knowledge to excel in the kitchen.

Inspired by their mentorship, I decided to pursue a career as a chef. Now, with 18 years of experience in the industry, I am proud to hold the position of executive chef at my current establishment.

2 How do your culinary values and leadership style influence the dining experience at your establishment?

My leadership style in the kitchen is characterized by a balanced approach. I embrace an atmosphere of openness and wholeheartedly endorse the notion that all members of my kitchen team should be actively engaged and encouraged to voice their perspectives. In situations where clarity is lacking, I have traditionally facilitated discussions and convened meetings to swiftly resolve any uncertainties. This culture of transparency plays a pivotal role in maintaining our collective focus on our primary objective.

3 How do you manage and resolve a challenging situation while handling a diverse culinary team?

I'd like to discuss the amalgamation of diverse cultures. My educational journey began in Delhi, extended to Kolkata, and later led me to various hotels across India, each with distinct brands and regions. This pattern of diversity emerged consistently throughout my career.

To address this, I firmly advocate for unity amid diversity. My exposure to varied cultures and backgrounds has reinforced this belief. A pivotal moment emerged during a significant event when my diverse team faced role confusion. I swiftly organized a comprehensive meeting.

During this session, I meticulously outlined each role and its tasks, with communication being the cornerstone. Recognizing miscommunication's hindrance, I focused on aligning the team. As understanding grew, operations flowed seamlessly. Our achievement culminated in a celebratory gathering.

Our success underscored alignment's potency, even among members from diverse states and culinary backgrounds. Though challenging, we triumphed through clear communication, thorough briefings, and collective alignment, effectively achieving our goal.

4 What is your personal favorite dish to enjoy when you are not in the kitchen?

As a chef, I'm passionate about exploring diverse cuisines. While traveling, I make it a point to sample a wide range of foods. Professionally, I'm dedicated to tasting, cooking, and presenting dishes for our guests. In my personal meals, I prefer simplicity, opting for vegetables, fruits, juices, and light options.

A favorite of mine is yellow Dal Tadka with abundant fried garlic, accompanied by pan-cooked spinach and a lightly prepared paneer dish for protein. I lean towards uncomplicated and health-conscious choices. While I enjoy trying new foods while traveling, my personal preferences revolve around Dal Tadka, paneer dishes, flatbreads, and chapatis – reflecting my love for both culinary variety and wholesome eating.

5 What culinary trends do you predict will emerge in the next five years? How do you plan to incorporate or respond to them in your menu?

In the upcoming five years, a surge in health consciousness will steer dietary choices. Growing awareness about well-being is driving a shift towards vegetarian diets and calorie mindfulness. Health insights are easily accessible via mobile devices, accentuating the urgency for swift adaptation. Taking prompt action, we must introduce inventive, genuine plant-based and protein-rich alternatives.

At Marriott, we're already proactive in integrating plant-based options into our menu. Adhering to the principle of a 30% plant-based menu, this strategy is already in motion. Over the next five years, the trend toward health-centric diets and reduced meat consumption will intensify, and our approach should align accordingly.

Remaining attuned to guest expectations is paramount. Rigorous guest feedback analysis allows us to refine our offerings. Items that don't resonate can be replaced, guided by invaluable insights. Anticipating trends, I foresee the prominence of plant-based choices escalating within 2-3 years, solidifying their importance sooner than the five-year projection.

6 What advice would you give to young people aspiring to work in the star hotel industry?

I'd stress the significance of strong work ethics, dedication, and a fervent appetite for learning. The progression from kitchen novice to executive chef hinges on these attributes. The transition isn't immediate; it's a methodical process that commences with formal culinary education, forming the bedrock for entry into renowned establishments.

My advice is to embark on this journey from the outset, acknowledging the distinctive nature of the culinary domain. It necessitates grounding in fundamental kitchen dynamics. This involves a humble beginning, embracing essentials, and maintaining receptivity to wisdom from all quarters. Adhering to kitchen protocols, though stringent, lays the groundwork for lasting growth and propels your ascent to the role of executive chef.

Throughout this journey, unwavering work ethics, steadfast commitment, and an unquenchable thirst for growth are the guiding lights.

Plates that Speak Stories: Chef Altamsh’s Culinary Vision

Chef Altamsh Patel

Published on October 1, 2025

In an exclusive feature with October edition of Hospitalitynews magazine, Chef Altamsh Patel, Director of Culinary at Hilton Mumbai International Airport, shared insights that reveal not only his passion for gastronomy but also the philosophy that drives his success. His journey is a testament to how unexpected paths often lead to extraordinary destinations.

When asked about his defining moment, Chef Altamsh reflected on his early life where his parents wished for him to become a doctor. Yet, destiny had other plans. Drawn into hotel management and eventually the kitchen of the Taj, he discovered a true sense of belonging. “What began as honoring my parents soon grew into a lifelong love, reminding me that sometimes the unplanned path becomes the one we cherish most,” he shared.

Speaking about innovation and tradition, he noted, “At Hilton Mumbai International Airport, balancing innovation with tradition means sharing a part of our heart with every guest.” To him, food is storytelling, an art that surprises guests while honoring culture.

Chef Altamsh also underlined how food creates cherished memories. Whether in restaurants, banquets, or in-room dining, he and his team strive to ensure every plate carries love, passion, and culture, making each meal unforgettable.

On sustainability, his commitment is firm. From locally sourced ingredients to Hilton’s Travel with Purpose mission, practices like waste-to-fertilizer initiatives, cage-free eggs, and glass bottles redefine responsible luxury dining.

As a mentor, Chef Altamsh believes in nurturing creativity, humility, and resilience among young chefs, ensuring excellence remains a collective effort. Looking ahead, he expressed excitement about India’s micro-cuisines and Peruvian influences, combining authenticity with multi-sensory experiences to shape the future of luxury dining.

It was truly an inspiring and enriching conversation with Chef Altamsh Patel. For the complete feature, explore the Hospitalitynews October Magazine, available on our website (E-Magazine) and as a physical copy.

Redefining Hospitality Education: An Exclusive Conversation with Dr. Suborno Bose

Dr Suborno Bose

Published on October 1, 2025

In a world where hospitality is constantly reshaped by technology and global collaboration, few voices carry as much authority and vision as Dr. Suborno Bose, the Founder-Chairman and Chief Mentor of the International Institute of Hotel Management (IIHM) and Indismart Group Worldwide. Over the last 25 years, he has established Asia’s largest chain of premier hotel schools with campuses across the globe, while spearheading innovations that redefine the very essence of hospitality education.

In an exclusive feature for Hospitality News, Dr. Bose takes us through a riveting journey of ideas and insights. He reveals how AI-powered platforms like NamAIste – IIHM HospitalityGPT, the world’s first AI model for the service sector, are reshaping the way students learn, blending technology with empathy to create leaders who are both digitally fluent and emotionally intelligent.

Adding to this, he speaks passionately about the Global Knowledge Sharing Declaration on AI in Hospitality, which began with 50 countries and now includes over 60 nations. This initiative, driven by IIHM, has created a collaborative framework for integrating AI literacy, ethical practices, and equal access to education worldwide.

As the conversation deepens, Dr. Bose introduces us to his philosophy of “High Tech, Higher Touch,” a principle that balances cutting-edge digital tools with the timeless warmth of human connection. He emphasizes that while AI can anticipate preferences and streamline service, true hospitality lies in the smiles, gestures, and conversations that make every experience memorable.

From the International Young Chef Olympiad (YCO) to initiatives like the Food Soldier programme, Dr. Bose continues to nurture global talent while embedding sustainability, cultural respect, and innovation at the core of hospitality. His long-term vision is clear: to position India as a hub for compassionate, intelligent, and inclusive hospitality leadership.

This inspiring exchange with Dr. Bose is more than an interview, it is a window into the future of hospitality, where technology and empathy walk hand in hand.

For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine October Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.

Vivek Shukla Redefines Loyalty Through Purpose-Driven Hospitality

Vivek Shukla

Published on September 1, 2025

In today’s world of hospitality, where loyalty programs are often defined by free nights, discounts, and upgrades, The LaLiT Suri Hospitality Group has chosen a different path, one that blends guest rewards with social good. In an exclusive conversation with Hospitalitynews, Vivek Shukla, CEO of the Group, offered rare insights into how luxury and purpose can converge to create a new standard for the industry.

With more than 35 years in luxury hospitality and two decades shaping The LaLiT’s vision, Shukla is widely known for his people-first approach and strategic foresight. His leadership during the pandemic, marked by initiatives that supported frontline workers and vulnerable communities, underscored his conviction that hospitality is about much more than service, it is about responsibility.

This ethos is at the heart of the Group’s new loyalty program. Unlike traditional models, this initiative empowers guests to transform everyday indulgences into acts of giving. Partnering with Points for Good, The LaLiT allows loyalty members to channel their points towards diverse causes ranging from child education and sustainability to LGBTQIA+ empowerment. Shukla describes it as a shift “from transactional exchanges to purposeful, meaningful connections”.

The innovation lies in embedding impact seamlessly into daily guest interactions. Shukla believes that over time, members will begin to associate loyalty not only with luxury but also with generosity and social change. “When routine stays or meals become part of something greater, it fosters a culture of care and giving back”, he says.

Perhaps most compelling is the vision behind it: small contributions from thousands of guests, collectively sparking a wave of impact across India. By aligning hospitality with social responsibility, The LaLiT is rewriting the future of loyalty, one that is not just about repeat business but about emotional connection and shared purpose.

Our conversation with Vivek Shukla was both inspiring and thought-provoking, challenging the industry to see loyalty in a whole new light. For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine September Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.