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.

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.