Exclusive Interview | Kitchen Chronicles: Insights into a Culinary Director’s Leadership Philosophy and Cooking Artistry

Exclusive Interview | Kitchen Chronicles: Insights into a Culinary Director’s Leadership Philosophy and Cooking Artistry

Admin

Published on October 1, 2023

In this exclusive interview, we indulge into the captivating world of epicurean artistry with a Culinary Director, whose path from childhood inspiration to professional brilliance is a remarkable narrative. 

Ajeet Janardhanan, currently serving as the Culinary Director at The Residency Towers since April 2022, brings over a decade of extensive culinary expertise to the table. With a culinary journey that spans various prestigious establishments, including a noteworthy seven-year stint as Executive Chef at The Residency Towers, he has consistently demonstrated his culinary prowess and leadership. Prior to joining The Residency Towers, Ajeet honed his culinary skills at CGH Earth for a total of 11 years, where he served in various capacities, including Executive Chef and Senior Sous Chef. He also gained invaluable experience during his time with Carnival Cruise Lines, further enriching his culinary repertoire. Ajeet's remarkable culinary career has been marked by dedication and a commitment to delivering exceptional dining experiences.

How did you discover your passion for cooking, and what inspired you to become a chef?

Food is a deeply personal thing, and for me, my passion for it began as a child. I was an only child, and I would always sit with my mother while she cooked. I learnt from her and absorbed her love of food. As I grew up, I realized that food was something I wanted to pursue as a profession. I had a choice between hotel management and engineering, and I chose hotel management because I couldn't handle the intense math involved in engineering. Laughs. Cooking is my passion, and I'm grateful that I chose this profession. It allows me to share my love of food with others and bring joy to their lives.

Can you describe a favorite childhood dish or cooking memory that sparked your interest in the culinary world?

To this day, one of my favorite dishes is my mother's fish curry. She makes it in an old pot that my grandmother used to use, and it's simply the best. She uses fresh fish from the market, kokum, and chili powder, but there's something else that makes her curry so special. I think it's the love and affection she puts into it. I've tried to recreate her recipe in my own kitchen, but I've never been able to get it quite right. I guess there's no substitute for a mother's touch.

How do you handle feedback and criticism from guests or food critics, and how has this feedback contributed to your growth as a chef?

Feedback is essential in any creative field, and cooking is no exception. However, food is a highly subjective experience. The same dish that one person loves may be disliked by another. This is because our food preferences are shaped by our individual experiences, cultures, and emotions. As a chef, it is important to understand that not all feedback is created equal. Some feedback may be arbitrary or unhelpful. For example, if a customer says "there is not enough variety" without providing any specific suggestions, it is difficult to know how to improve. On the other hand, if a customer says "the biryani is too dry and there are too many cloves, cardamom, and bay leaves," this is specific and actionable feedback. When receiving feedback, it is important to take a step back and consider it carefully. If you agree with the feedback, ask yourself how you can implement it in a way that is consistent with your style and philosophy. If you disagree with the feedback, it is okay to stand your ground. However, it is also important to be open to the possibility that you could be wrong. Ultimately, the goal is to use feedback to improve your cooking and provide your guests with the best possible experience. This is a delicate balance, but it is one that chefs learn to master with experience.

In your opinion, what makes a meal truly special beyond just the flavors?

From the guest's perspective, the entire dining experience matters. From the moment they enter the restaurant, they should be greeted with a warm smile. The food should be delicious and flavorful, and the server should be attentive and friendly. If the guest has a request, the server should listen carefully and do their best to fulfill it. Even small details like the cleanliness of the restaurant and the appearance of the tables can make a difference. In short, the guest dining experience is a complex mix of factors, both large and small. By paying attention to all of these details, restaurants can create a truly memorable and enjoyable experience for their guests.

Can you share your approach to managing and leading a kitchen team, including your strategies for staff training, development, and retention?

One of my key principles is that I don't micromanage. I believe that my team members are adults with experience, and I trust them to make their own decisions. My job is to guide them and ensure that they have the product knowledge and skills they need to deliver what we promise our guests. It is also very important to me that I treat my staff fairly and with respect. When they feel valued and appreciated, they are more likely to give their best to their jobs. This is important because the emotional well-being of the team can directly affect the quality of the food. For example, if a chef is having a bad day, they may not be able to focus on their work, and this could result in a dish that is not up to standard. I believe that by treating my staff with respect and ensuring their emotional well-being, I can create a positive and productive work environment where everyone is motivated to do their best. This results in better food and a better dining experience for our guests.

What are the most popular dishes at The Residency Towers that guests frequently rave about?

I'm excited to tell you about Sky Restaurant, where we are sitting right now. It's a curated Asian dining experience, and we have some beautiful dishes on the menu. One of our most popular dishes is the Blue Orchid Maki. It's a sushi roll made with blue orchid flower, and it's absolutely delicious. Another popular dish is the Black Garlic Chicken Tikka. The chicken is marinated in black garlic, which has a unique flavor and aroma. For dessert, we have a wonderful Namelaka. It's a Japanese version of a chocolate mousse, and it's incredibly smooth and rich. In addition to our Asian menu, we also offer a variety of global comfort food for travelers here in our Main Street. Popular items include Thayir Sadham (yogurt rice) and Sambar Rice. Our room service menus also feature a wide selection of comfort food items, as well as cake and shaped cakes.

We're confident that you'll find something to your taste at Sky Restaurant. Come and see us soon!

This interview is exclusively published on Hospitalitynews.in. 


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.


Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Manoj Padmanaban and Japtej Ahluwalia

Published on January 1, 2026

In an exclusive interview with Hospitality News, Manoj Padmanaban and Japtej Ahluwalia, the visionaries behind Jolly Indian, shared their insights on redefining Indian dining.

Manoj, renowned for his award-winning Pandan Club and pioneering zero-ABV beverage program, explains that Jolly Indian was designed as more than a restaurant. “Dining isn’t just hospitality, it’s food, entertainment, and memory-making,” he says. From a dhol-filled entrance to playful moments like a giant lassi machine and a potti-kadai-style paan counter, every detail is crafted to create joy and surprise.

Japtej, a prominent NRAI board member, adds that the concept celebrates India as a mood, not a map. Jolly Indian fills a gap between traditional eateries and ultra-premium dining in Chennai, offering playful, elevated comfort foods that resonate with today’s urban diner.

The founders emphasize the seamless blend of creativity and discipline, involving staff in storytelling and maintaining operational authenticity. Their approach ensures that the experience guests see online mirrors the vibrant atmosphere inside.

This exclusive conversation is a glimpse into the minds behind one of Chennai’s most exciting culinary ventures. It’s a fascinating discussion full of passion, innovation, and inspiration.

This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality NewsJanuary Edition, available on our website and in print.


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

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.