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.

PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

Ms. Sonali Jain,

Published on December 1, 2025

Ponneri Gymkhana Club (PGC) has emerged as one of North Chennai’s most dynamic lifestyle and hospitality destinations. Spanning 60,000 sq. ft., it stands as the region’s largest and most integrated family club, offering a unique blend of recreation, sports, celebrations, wellness and stay experiences under one expansive space.

In an engaging conversation with Hospitality News, Ms. Sonali Jain, Managing Partner of PGC, shared the vision that guides the club’s growth. Her clarity, warmth and community-first approach define PGC’s identity. “Our goal at PGC is simple. We want every guest and every member to feel valued, cared for and connected. Hospitality should make people feel at home, and that is what we strive for,” she notes.

Her vision translates into a thoughtfully designed destination for every member of the family. The club features over 170 rooms and suites, a grand 800-seater banquet hall, a 5,000-capacity open lawn and facilities for 12 sports including badminton, squash, cricket, golf and table tennis. It also houses a pool party lawn, gym, spa, salon, private theatre, multi-cuisine restaurant, café and business lounge. Enhancing its culinary offerings, PGC now includes a dedicated Pure Vegetarian Kitchen, ensuring elevated hygiene, tradition and comfort.

PGC has become a preferred venue for weddings, corporate events, celebrations, vacations and fitness experiences. Its membership offers strong lifestyle value with complimentary stays, full facility access, priority bookings and a vibrant community environment.

Founder & Managing Director Mr. Rajeev Ajmera reinforces this purpose, “North Chennai deserved a world-class leisure and sports destination. Our objective was to build a space that families can truly call their own.” His vision continues to shape PGC as a benchmark for hospitality and community living.

Guests and prospective members are invited to explore a destination that truly feels like home, Read more details and the full article in our Hospitality News December edition, available on our website and in print.

Moth to Flame – A Hotelier’s Journey Illuminating Indian Hospitality

PK Mohankumar

Published on December 1, 2025

"Moth to Flame” is one of those rare stories that lingers in the heart long after the final page. Authored by veteran hotelier P. K. Mohankumar, fondly known as PKMK, the book transcends the boundaries of a traditional memoir. It is a poetic reflection on a life shaped by humility, purpose, and an unwavering devotion to the art of hospitality. Born in the serene city of Trivandrum, Mohankumar chose a path less travelled when he pursued hotel management at the prestigious Institute of Hotel Management, Mumbai, an unconventional decision at a time when engineering, medicine, and civil services dominated aspirations.

The book gracefully follows his rise through the Indian Hotels Company Limited (Tata Group), where he spent over four decades contributing to the soul of Indian hospitality. From the corridors of the iconic Taj Mahal Palace, Mumbai, to his leadership roles as Managing Director and CEO of Taj Gateway and Ginger Hotels, his journey reflects a deep belief that hospitality is not merely a profession but a calling built on empathy and service. Along the way, readers encounter rare insights from his interactions with visionaries such as the late J. R. D. Tata and the late Ratan Tata.

Mohankumar also offers an intimate look at balancing an intense career with family life, anchoring his journey in discipline, integrity, and meaningful moments despite the demands of the industry. Honoured with the Hall of Fame Award by IHM Dadar and the Lifetime Achievement Award by TajLifers Collective, he continues to guide the next generation.

“Moth to Flame” stands as an inspiring tribute to passion, purpose, and the timeless spirit of hospitality.

It was a truly inspiring journey and knowing about PK Mohankumar, whose leadership continues to redefine the essence of modern hospitality. This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality News – December Edition, available on our website and in print.

About the Book

Title: Moth to Flame

Author: P. K. Mohankumar

Genre: Memoir, Hospitality and Leadership

Now available for readers and dreamers who believe that true hospitality begins with heart.

To order your hard copy of “Moth to Flame,” please fill out the form below and complete the payment via GPay: https://forms.gle/dbt5BM4u3iMZtP726

After payment, share a screenshot for confirmation. Your copy will be delivered within 10 working days.

The Future of Resort Investments in India by Dinesh Yadav

Dinesh Yadav

Published on December 1, 2025

In an exclusive feature for Hospitality News, we spoke with Dinesh Yadav, Founder & MD of Fine Acers, who shared sharp insights into the fast-evolving landscape of luxury resort investments in India. He explained that branded resorts operating on a sales-leaseback model are increasingly appealing as they offer consistent yields and long-term value appreciation.

With higher occupancy, premium pricing, and rising operating margins, branded properties continue to strengthen investor confidence. As India’s luxury hospitality segment matures, these resorts also command stronger resale values, lower operational risks, and predictable cash flows, especially when professionally managed by reputed hospitality brands.

Yadav highlighted that the Fine Acers model focuses on accessibility and risk mitigation by partnering with established hotel operators and creating structured opportunities that allow even smaller-ticket investors to participate in high-quality assets. Clearly outlined revenue-share models, lease arrangements, profit-sharing mechanisms, fixed returns, or minimum guarantees enhance transparency and reduce downside risk, while branded assets naturally enjoy greater appreciation due to sustained demand and brand credibility.

He further noted that India’s hospitality sector is poised to attract nearly USD 1 billion by 2028, supported by rising occupancy, ADR, and RevPAR across leisure segments. Fine Acers evaluates key indicators such as brand strength, tourism potential, contract structures, projected cash flows, and exit opportunities while assessing their resort portfolio.

According to Yadav, their structured sales-leaseback model stands apart from traditional real estate or independent hotel investments by offering minimal operational involvement, stronger brand advantages, and a more secure path for investors seeking exposure to luxury hospitality.

It was a truly inspiring conversation with Dinesh Yadav, whose leadership continues to redefine the essence of resort investmensts. This was an engaging and insightful conversation, and readers can explore the complete interview in the Hospitality News – December Edition, available on our website and in print.