Serving with Heart: Chef Ganesh Moolya's Approach to Cooking

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Published on August 4, 2023

As a trainee Chef, Chef Moolya has been directly mentored by Miss Madhu Krishnan, the first lady chef of India. And for five years, he was a Chef De Partie at Royal Caribbean International Cruises before becoming a Sous Chef at Royal Orchid Hotels. He was an executive sous chef for Country Inns & Suites by Radisson, and four years later, he became an executive chef at Tamaral Al Jubail. He served as an executive chef at Manipal and Jammu and Kashmir before taking over Clarion Hotel President, Chennai, as the executive chef for the past 11 months.

Here is his exclusive interview for Hospitality News.

What inspired you to become a Chef?

Being a chef is a unique and respectable profession. When I started my journey in hotel management, I had no interest in becoming a chef. However, during my initial training, I got to experience the life of a chef and see how much admiration and respect they receive from others. The way they carry themselves with grace and how people respect them left a strong impression on me. Now that I became a chef, I get to feed people every day, and the feedback I get for my food gives me energy like anything else.

What food gives you satisfaction?

Basic foods like Dhal Kichdi. Anything basic and simple. I like to keep things and foods simple. These simple foods have a lot of health benefits and energy components. Consuming these foods is satisfying. Taking these recipes to the next level to create something eye-appealing to feed my customers is even more satisfying.

What is the one ingredient that you believe is the most important in your kitchen?

Salt. He laughs. Aside from salt, I would say rice. Rice serves as a fundamental energy source in our diet. It forms the basis of many dishes and is a staple in various cuisines worldwide. Every energy source of our food starts from rice. Rice and every other grain.

What is your process for curating a menu?

Understanding your customer base is the primary thing when it comes to designing a menu. You cannot serve your personal favourites to an audience and expect them to like everything. I consider my crowd’s preferences and the regional best cuisines and design my menu in such a way that their taste buds get satisfied, with the uniqueness we add to our preparations.

The second thing to consider is the value for money. If I am paying for something, I expect the best in return. In the case of restaurants, it is not only about the food. It is the service we give, how we serve it, who is serving, and why are they serving that way, everything like these counts. It is by following those, we stand apart from the competition.

The ingredient availability is the third and possibly most important thing to consider. I should be aware of the ingredients which are seasonal and regular in the region I am serving to deliver the best dishes to my customers.

Can you share any memorable experience or achievement in your career that you are particularly proud of?

I was one among the first batch of people who got selected for the Royal Caribbean International Cruises, and even more, I was the only Indian among the batch. I got selected and went through the training, completed the training and presented the ‘Certified Culinarian’ from the American Culinary Federation. I was standing there as a proud Indian when presented with the certificate in front of chefs from different countries. It still gives me goosebumps.

What is the signature dish of Ganesh Moolya?

This is the dish I prepared for my first trial. I prepared a French Cuisine. It was Herb Crusted Sea Bass. I gave my twist to it by adding orange juice to the sauce. You can call it Herb Crusted Sea Bass with Orange and Saffron, and so far, it is my favourite. It gives me comfort to cook that dish. It is very healthy as well. It has protein, carbohydrates, starch and fibres. As you can see, it is balanced. And the tanginess of the orange and the flavour of food just jumps out in your first bite.

What sets your property apart from its competitors?

Clarion Hotel President is the oldest legacy in this place I came to know about ever since I started here. The owners here are very proud and happy to serve customers and consider every detail seriously. Whatever we are doing, and whatever services we are providing, we take priority in making sure that every guest is leaving our place satisfied.

How do you de-stress?

I like music, and I love to travel. Whenever I feel like I need to calm myself and relax, I would take my bike and go for a drive. I would go to different places and immerse myself in nature’s beauty. I would take my family and go for a vacation, and it is my therapy.

Can you share a piece of advice for Aspiring Chefs?

I started my career back in 2007. We are standing here in 2023. There is a big generation change that happened over this period. But one thing remains the same. Whoever starts their career with passion, shines big. Instead of looking at the hospitality industry as a regular 9 to 5 job, you can reach heights if you enter the field with passion and interest. It is with that mindset you’ll succeed. Developing a keen eagerness to learn and being open to accepting new things are attitudes that lead to achievements in life.

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.