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

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

Admin

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.


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.