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.

Strategic Growth in India’s Evolving Hospitality Landscape

Mr. Jayant Singh

Published on April 1, 2026

In an exclusive and insightful interaction, we bring you a compelling conversation with a leader who has consistently challenged the norms of Indian hospitality. Featured in our latest edition, Mr. Jayant Singh, Managing Partner of TreeHouse Hotels & Resorts, shares his journey, vision, and the philosophy that continues to shape one of India’s most distinctive hotel brands.

At a time when most hotel chains focused their growth on metropolitan cities, Mr. Singh chose a different path, one that looked towards the India that was often overlooked. In this featured article, he reflects on the early insight that led to the creation of TreeHouse Hotels & Resorts, and how that vision has evolved into a multi-brand platform catering to diverse traveller segments across the country.

From its beginnings in 2007 to becoming a network of over 500 keys across 17 operational properties, the brand’s growth story is rooted in a simple yet powerful idea: delivering reliable, comfortable, and heartfelt hospitality in emerging destinations. As he explains, the core philosophy of “Service Dil-Se” remains unchanged, even as the brand expands its architecture across economy, midscale, and upscale offerings.

As the conversation unfolds, Mr. Singh offers a candid perspective on the dynamics of Tier II and Tier III markets, highlighting the growing demand driven by domestic travel and infrastructure development, alongside the gap in professionally managed supply. His insights reveal the strategic advantage of being an early mover, building strong local relationships and establishing brand trust in evolving markets.

He also delves into the realities of managing multiple brands without overlap, maintaining consistency through strong operational frameworks, and fostering meaningful partnerships with property owners. Equally important is his honest take on the industry’s talent challenges, emphasising the need for stronger career pathways and continued investment in people.

Looking ahead, his focus remains on thoughtful expansion and strengthening presence across emerging destinations, while staying aligned with the changing expectations of the Indian traveller.

It is, without doubt, a rich and engaging conversation that captures both the journey and the future of India-first hospitality. To read the complete interview and explore deeper insights, readers can access the full feature in the HospitalityNews April magazine, available on our website and in print.

Inside Alivaa’s Bold Vision for India’s Hospitality Future

Vikramjit Singh and Akash Bhatia

Published on April 1, 2026

In an exclusive and compelling interaction, we bring you a powerful conversation with two industry leaders who are quietly but confidently reshaping the narrative of Indian hospitality. Featured in our Insiders Talk section, Vikramjit Singh and Akash Bhatia of ALIVAA Hotels & Resorts share perspectives that reflect not just experience, but intent, resilience, and a forward-looking vision.

At a time when the hospitality sector stands at a critical inflection point, conversations like these offer rare insight into what truly drives transformation. In this featured article, both leaders open up about their journeys, the lessons that shaped them, and the bold decisions that led to the creation of a brand built for tomorrow.

There is a distinct depth to their reflections, whether it is Singh’s decision to step into entrepreneurship at a defining moment for the industry, or his observations on the evolving mindset of the post-pandemic traveller. From trust and hygiene becoming decisive factors to the growing appetite for new destinations, his insights capture the pulse of a rapidly changing market.

Bhatia, on the other hand, brings a strategic lens to the conversation, detailing how ALIVAA is building a disruptive, asset-light ecosystem while maintaining strong brand identity across segments. His thoughts on “intuitive care,” consistency at scale, and the importance of empowered teams reveal the philosophy that underpins the brand’s growth.

As the discussion unfolds, themes of technology, leadership, and adaptability take centre stage. From AI-driven revenue management to unified guest experiences, and from leading multicultural teams to building agile organisations, every response adds a new layer to understanding modern hospitality leadership.

What makes this interaction particularly engaging is the honesty and clarity with which both leaders speak, not just about success, but about the realities of building something meaningful in a competitive landscape.

It is, without doubt, an insightful and enriching conversation that reflects the spirit of reinvention in Indian hospitality. To explore the complete interview and gain deeper perspectives, readers can access the full feature in the Hospitality News April magazine, available on our website and in print.

A Conversation That Redefines Skill-Based Education in India

R. Boomee Nathan

Published on April 1, 2026

In an exclusive and thought-provoking interaction, we bring you insights from one of the most influential voices shaping skill-based education in India today. Featured in our latest edition, R. Boomee naathan, Founder and Chairman of Chennais Amirta Group of Institutions, opens up on the philosophy, milestones, and vision that continue to define his institution’s journey.

At a time when the hospitality and aviation sectors are evolving rapidly, conversations like these offer rare clarity. Through this featured article, Mr. Boomeenaathan shares perspectives that go beyond conventional education, touching upon transformation, employability, and the larger purpose of learning. His journey, rooted in the idea of creating opportunities, reflects in every answer, making this an interview that is both insightful and inspiring.

From building a multi-disciplinary institution to redefining practical learning through the “Earn While You Learn” model, he highlights how real-world exposure is shaping confident professionals even before they graduate. What stands out is his belief that education is not just about degrees, but about creating a life-changing ecosystem that impacts families and communities.

As the conversation unfolds, he speaks about what truly differentiates a Chennais Amirta graduate industry readiness from day one. With infrastructure that mirrors real-world environments and a strong focus on discipline, adaptability, and global standards, the institution has consistently delivered professionals who stand out across industries.

The discussion also brings to light powerful real-life transformations, global achievements like the Culinary Olympics, and the strategic expansion into aviation and nursing, sectors united by service excellence and human care. Each insight builds a deeper understanding of how integrated learning is becoming the future.

Towards the end, Mr. Boomeenaathan shares his vision of positioning Chennais Amirta as a global hub for skill-based education, powered by technology, international collaborations, and a strong placement network.

It is, without doubt, a compelling and enriching conversation that reflects both purpose and progress. To experience the complete interview and deeper insights, readers can explore the full feature in the Hospitality News April magazine, available on our website, and in print.