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

Admin

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.

Manoj Mathew’s Vision: Transforming Hospitality with Sustainability and Innovation

Manoj Mathew

Published on January 2, 2025

In a highly anticipated exclusive interview, Manoj Mathew, the Senior Vice President of Operations at Tamara Leisure Experiences, sat down with us to discuss his remarkable career and his strategic vision for the future of the hospitality industry. With over 40 years of experience, Mr. Mathew has witnessed firsthand the transformation of the industry, and his thoughts on sustainability, innovation, and operational excellence are shaping the way forward for hospitality businesses across India.

Having started his career with the Taj Group of Hotels, Mr. Mathew’s journey has been one of constant adaptation and growth. He recalled the dramatic changes the industry has undergone, especially after the pandemic, and how these shifts have informed his leadership style and operational strategies. "Sustainability has become a central value," he shared, emphasizing the importance of eco-friendly practices that resonate with today’s more conscious travelers. At Tamara Leisure Experiences, sustainability isn't just a buzzword; it’s woven into every aspect of their operations, from energy-efficient technologies to organic gardens that provide both luxury and a guilt-free experience for guests.

But it’s not all about the environment. Mr. Mathew also spoke passionately about the people who drive success in hospitality - employees. His leadership style emphasizes trust, empowerment, and a deep commitment to staff well-being. “Great guest experiences start with a strong support system for our employees,” he stated, a philosophy that has guided his decision-making and leadership for years.

One of the most exciting aspects of his conversation was the role of technology in enhancing operational efficiency and guest personalization. “Balancing operational efficiency with exceptional service is about blending both seamlessly,” he explained, showcasing how innovations like AI-driven insights and contactless technology are not only streamlining processes but also enriching the guest experience.

Mr. Mathew’s perspective on the future of hospitality is equally compelling. With a focus on sustainable practices, personalized guest experiences, and a forward-thinking approach to technology, he believes the industry is entering a new era - one where companies must integrate innovation with the timeless art of hospitality.

It was a truly insightful conversation, and we are excited to share more from this exclusive interview in the January issue of Hospitalitynews India Magazine. For the complete story, make sure to check out the magazine on our website or grab a physical copy today.

Exclusive Insights from Aditya Ishan Varshnei: The Vision Behind Latambarcem Brewers

Aditya Ishan Varshnei

Published on January 2, 2025

In an exclusive conversation, Aditya Ishan Varshnei, Co-Founder and CEO of Latambarcem Brewers, shared his remarkable journey and the bold vision that drives the company’s groundbreaking work in the Indian beverage industry. Through an insightful feature article, he opened up about the inspiration behind Latambarcem Brewers and its two flagship brands - Maka di and Borecha.

As the craft brewing market in India grows, Latambarcem Brewers stands at the forefront, redefining both quality and culture. Aditya, alongside his brother Anish, embarked on this mission with a simple yet profound idea: blending tradition with innovation to craft beverages that truly resonate with the Indian palate while having a global appeal. Their story began with a shared passion for creating beverages that honor India’s heritage and connect people over refreshing drinks.

The two brands, Maka di and Borecha, represent this dual approach—Maka di being a premium craft beer that showcases Goa’s vibrant culture, and Borecha, a health-focused kombucha that’s reshaping wellness trends. But there’s more to the story - Aditya elaborated on the steps Latambarcem Brewers is taking to expand into international markets and revolutionize the craft beverage space.

Their business model also emphasizes sustainability, with significant job generation in rural Goa, helping to empower local communities. As the company grows, it continues to bridge the gap between global beverage trends and local consumer needs, ensuring every product offers both quality and a sense of belonging.

In our conversation with Aditya, we explored the exciting plans for the future, including their upcoming production facility and the recent $1.5 million funding that will power their expansion.

This feature offers an exclusive look into the vision that’s propelling Latambarcem Brewers to new heights. Don’t miss out on this in-depth discussion that sheds light on a brand redefining the future of beverages in India.

It was a great conversation, and you can read the complete interview in the January issue of Hospitality News India Magazine. Available in our website and make sure to grab your physical copies to get more insights in the world of hospitality!

Samarth Sidhana on the Future of Underdoggs: Expansion, Innovation, and Community-Centered Hospitality

Samarth Sidhana

Published on January 2, 2025

Samarth Sidhana is a passionate entrepreneur managing multiple roles, including Director of Underdoggs, Co-Owner of Sidana Exports, and Director of Sere Resort in Goa. His educational background in Business Administration and International Management has equipped him with the knowledge to successfully lead ventures in hospitality, with Underdoggs being his standout achievement.

Underdoggs, the dynamic sports bar concept created by Sidhana, has quickly become a favorite destination for sports enthusiasts and socialites alike. Known for its lively atmosphere, large TVs showcasing live sports, and innovative food and drink menu, Underdoggs has built a loyal fan base across cities like Bengaluru, Delhi, and Chandigarh. Sidhana’s vision is to expand the brand significantly, with a goal to grow by 200% and open 30 new outlets by 2025.

In this interview, Sidhana discusses what drives Underdoggs’ rapid expansion, both domestically and internationally. The brand’s aggressive growth strategy is fueled by the increasing demand for elevated sports bar experiences, as customers seek more than just a place to watch sports—they want a community hub that offers food, drinks, and entertainment. With an eye on expanding into global markets like Dubai and London, Sidhana is confident that Underdoggs can make a significant mark in the competitive F&B industry.

When asked about how Underdoggs balances its high-energy sports bar vibe with a premium dining experience, Sidhana explains that the brand has mastered the art of offering both. While the atmosphere is charged with excitement through live sports and dynamic ambiance, the food and beverage menu is curated with gourmet options and craft beverages, ensuring that it appeals to diverse audiences.

Sidhana also addresses the rapid changes in the F&B industry, including the rise of craft drinks, healthier menu options, and demand for unique, immersive dining experiences. By adapting to these trends, Underdoggs remains ahead of the curve, ensuring that every guest’s expectations are met while maintaining its distinctive energy and brand appeal.

In addition to expanding its reach, Underdoggs is committed to creating a positive impact on local communities. With plans to create 2,700 new jobs through expansion, Sidhana emphasizes the importance of supporting local economies through job creation and by sourcing from regional suppliers. By fostering a culture of community and connection, Underdoggs is focused on building lasting relationships with its customers.

As the sports entertainment scene grows in India, Sidhana is committed to keeping Underdoggs at the forefront by offering unique events, interactive experiences, and maintaining a high-energy atmosphere that keeps fans engaged. Looking ahead to 2025 and beyond, Sidhana envisions Underdoggs becoming not just a sports bar but a global destination for sports fans and entertainment seekers alike.

Underdoggs’ future looks bright as it continues to evolve, expand, and adapt to the needs of today’s entertainment landscape. Whether in India or abroad, the brand’s commitment to innovation, community, and exceptional experiences will ensure its place as a leader in the hospitality industry.

For more insights into Samarth Sidhana’s vision for Underdoggs and the future of sports hospitality, read the full interview in January Edition of Hospitality News India Magazine - Its All yours now!