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.

Balancing Excellence and Experience: An Interview with Ruban Das

Nishang Narayan

Published on December 3, 2024

Ruban Das, the General Manager of Hyatt Regency Chennai, has spent over two decades navigating the dynamic world of hospitality. In a special feature for Hospitality News, Ruban opens up about his inspiring career, from his beginnings as a corporate management trainee to leading one of Chennai's most prestigious hotels. His journey, filled with pivotal moments, award-winning leadership, and innovative strategies, is one that resonates with aspiring professionals and industry stalwarts alike.

In this exclusive interview, Ruban shares his experiences, highlighting the rewarding moments of his tenure at Hyatt Regency Chennai. From fostering a motivated team to receiving heartfelt guest feedback, he reflects on the true essence of hospitality. When asked about balancing operational excellence with creating memorable guest experiences, Ruban explains the importance of empowering his team, integrating technology, and personalizing guest interactions.

Ruban also reveals some innovative practices implemented at Hyatt Regency Chennai, such as a “Surprise & Delight” program and sustainable initiatives like an in-house water bottling plant and waste reduction efforts. These measures not only enhance guest satisfaction but also underscore the hotel’s commitment to sustainability and community engagement.

The conversation takes an exciting turn as Ruban discusses how Hyatt Regency Chennai embraces local culture and cuisine, from authentic dining experiences at Spice Haat to collaborating with local artisans and celebrating traditional Indian festivals. This focus on cultural immersion offers guests a deeper connection to Chennai’s heritage.

Looking to the future, Ruban outlines ambitious goals for the hotel, including leveraging emerging technologies, enhancing personalized guest experiences, and strengthening ties with the local community. His vision for Hyatt Regency Chennai as a hub that harmonizes local culture with global luxury is both inspiring and forward-thinking.

In conclusion, Ruban’s insights reveal a leader deeply committed to creating meaningful experiences for both guests and employees. It was a privilege to delve into his thoughts and strategies in this engaging conversation.

For the full interview and exclusive insights, grab a copy of the Hospitality News December Magazine or visit our website today!

Shoby T. Paul Discusses How Halo Airways Is Leading in Luxury Air Travel

Nishang Narayan

Published on December 3, 2024

In an exclusive interview with Hospitality News, Shoby T. Paul, CEO of Halo Airways, opens up about his journey, his vision for private aviation in India, and how his company is setting new benchmarks in luxury travel. Based in Kochi, Halo Airways has flourished under his leadership, becoming a prominent player in the private aviation sector. With an elite clientele that includes corporate leaders, Bollywood celebrities, and political figures, the company is synonymous with safety, luxury, and excellence.

As Cochin International Airport prepares to unveil its new business jet terminal, Shoby views this as a pivotal moment for Kerala’s aviation landscape. He delves into how the terminal will revolutionize private travel, complementing the seamless, personalized experiences that Halo Airways is celebrated for.

When asked about the pandemic’s impact, Shoby reflected on the challenges and opportunities it brought. Halo Airways adapted quickly, shifting focus to private jets to meet the soaring demand for safe and exclusive travel. This adaptability, he says, has become a cornerstone of their success.

A hallmark of Halo Airways is its ability to create tailored travel experiences. Whether it’s ensuring client confidentiality, offering custom inflight meals, or expediting security clearance, every detail is designed to reflect the individuality of their high-profile clientele. Shoby emphasizes that delivering an exceptional experience goes beyond luxury—it’s about anticipating needs and making each journey truly memorable.

Shoby also discusses the exciting future of private aviation, from the potential of electric aircraft to digital innovations that enhance booking and personalization. He shares his passion for connecting people and his commitment to fostering creativity and collaboration within his team.

Concluding with anecdotes about handling challenges with foresight and precision, Shoby highlights the meticulous planning that ensures every flight is flawless.

It was a fascinating conversation that offered a rare glimpse into the visionary mind behind Halo Airways. To read the complete interview and explore more about Shoby T. Paul’s inspiring journey, check out the Hospitality News December Magazine on our website or DM us to get the physical copies.

Deep Preet Bindra Unveils Insights on The Westin Hyderabad Mindspace's Vision and Future Plans

Nishang Narayan

Published on December 3, 2024

In an exclusive interview with HospitalityNews, Deep Preet Bindra, General Manager of The Westin Hyderabad Mindspace, opens up about his journey, the evolving landscape of business and leisure travel, and his strategic vision for the property.

Bindra’s rich career spans over two decades, with significant experience at some of the most prestigious properties in India. His leadership has made a mark at renowned establishments such as The Oberoi, JW Marriott, and Courtyard by Marriott, and now, as the General Manager of The Westin Hyderabad Mindspace, he continues to influence the direction of the hospitality sector in Hyderabad.

In our conversation, Bindra offers a detailed look into his vision for the hotel, positioning it as the go-to destination for both business and leisure travelers. By blending Westin’s global standards with the vibrancy of Hyderabad’s cultural heritage, he aims to create an unparalleled guest experience. From personalized in-room amenities to curated culinary experiences that highlight Hyderabad’s flavors, every detail is thoughtfully crafted to elevate the stay of every guest.

As the city experiences rapid transformations in travel trends, Bindra observes the growing shift towards bleisure travel, where business travelers seamlessly combine work and leisure. To cater to this demand, The Westin Hyderabad Mindspace has developed tailored packages that incorporate city tours, wellness retreats, and local culinary experiences.

Culinary innovations are another key area of focus. The hotel’s award-winning restaurants, including the internationally-inspired Seasonal Tastes, authentic Prego, and the Mediterranean delights at Casbah, continue to redefine dining in Hyderabad. Bindra discusses the team’s commitment to creating memorable culinary experiences by merging local and global flavors with sustainable practices.

Sustainability is at the heart of the hotel’s operations, with initiatives ranging from composting organic waste to offering electric vehicle transportation options. These green efforts are part of a broader commitment to environmental stewardship, ensuring that luxury doesn’t come at the cost of the planet.

Looking ahead, Bindra hints at several exciting developments, including advanced automation for guest services and personalized offerings that will redefine luxury hospitality at The Westin Hyderabad Mindspace.

This insightful conversation with Deep Preet Bindra sheds light on the forward-thinking strategies that are set to shape the future of hospitality at The Westin Hyderabad Mindspace. Be sure to check out the full interview and discover more exciting plans in the December edition of HospitalityNews, available both digitally on our website and in print.