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Published on December 8, 2023
Executive Chef Vignesh Rajendran of La Marvella, Bengaluru, boasts over two decades in the culinary world, leading 28 chefs and 10 kitchen assistants. He specializes in multi-cuisine menus, excelling in dishes ranging from South Indian dosas to Continental cuisines. Known for his high standards in recipes, presentation, and portion control, Chef Rajendran ensures exceptional dining experiences. His career, starting as a Commis at Hotel Savera, Chennai, includes roles at One&Only Reethi Rah, Atlantis Resorts, and as Executive Sous Chef at The Chancery Group. His commitment to culinary excellence is evident in his collaborations with international chefs and in crafting diverse, memorable cuisines.
In an exclusive interview with Hospitality News, Executive Chef Vignesh Rajendran from La Marvella, Bangalore, shared his insights on various aspects of the culinary experience at the hotel. Discussing La Marvella's diverse food offerings and his personal experience with various cuisines, Chef Rajendran stated:
"At La Marvella, our culinary offerings extend beyond traditional boundaries, encompassing a diverse array of cuisines that seamlessly blend the traditional with the contemporary. While we take pride in presenting authentic and time-honored dishes, our commitment to innovation is evident in our exploration of contemporary culinary expressions. Within the rich history of South Indian cuisine, we explore the distinctive flavors of Tamil Nadu, Kerala, Karnataka, Bangalore, and Andhra Pradesh. Each regional cuisine is meticulously crafted to showcase its unique culinary heritage, offering our guests a culinary journey through the southern part of India. In addition to our exploration of South Indian delights, we bring the essence of North Indian cuisine to our tables with the artful preparation of tandoor dishes. Renowned for its roots in traditional North Indian cooking, our tandoor section stands out as a pinnacle of fine dining within our hotel. The meticulous preparation and presentation of tandoori dishes have earned them not only a place on our menu but also the heartfelt appreciation of our discerning guests. My culinary journey at La Marvella began with a specialization in South Indian cooking, focusing on the intricacies and flavors unique to the region. Over the years, I have expanded my expertise to include contemporary South Indian cuisine, adding a modern twist to the traditional fare. This journey has endowed me with a wealth of experience in curating diverse and delectable menus that come as naturally as savoring a fine meal. In essence, our culinary repertoire at La Marvella is a reflection of our passion for offering a harmonious blend of tradition and innovation, where each dish tells a story of culinary craftsmanship and dedication to creating an exceptional dining experience."
When asked about fostering teamwork among his culinary staff for a smooth and efficient kitchen operation, Chef Rajendran elaborated:
"Conveying the nuances of our culinary philosophy to the chefs under my guidance is a significant responsibility. It's imperative for them to not only understand the 'what' and 'how' of their tasks but also the 'why.' Stepping into a restaurant signifies entering a unique atmosphere, distinct from the bustling kitchen. To bridge this gap, we provide one-on-one training, urging our kitchen team to experience dining in the restaurant themselves. As chefs, it's crucial for them to grasp the guest's perspective. Dining in the restaurant offers insights into guest expectations, a key element in our service. This immersive training ensures that the kitchen staff becomes an integral part of the overall dining experience. Mere verbal instructions like reducing spice levels won't suffice. We emphasize that the kitchen staff needs to comprehend the commitment made by the service team regarding spice levels, ingredients, and other specific preferences. To facilitate this understanding, we implement cross-training, ensuring that both kitchen and service staff are well-versed in each other's domains. Motivation plays a pivotal role in driving this collaborative approach, inspiring our team to embrace a holistic understanding of the entire culinary process."
This conversation with Chef Rajendran offered a fascinating look into the meticulous culinary operations and the teamwork ethos at La Marvella. For a more in-depth exploration of these insights, viewers can watch the complete interview on the Hospitality News YouTube channel.
The full details of this engaging discussion are also available in the December issue of Hospitality News, accessible through our website.
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Published on October 1, 2025
In an exclusive feature with October edition of Hospitalitynews magazine, Chef Altamsh Patel, Director of Culinary at Hilton Mumbai International Airport, shared insights that reveal not only his passion for gastronomy but also the philosophy that drives his success. His journey is a testament to how unexpected paths often lead to extraordinary destinations.
When asked about his defining moment, Chef Altamsh reflected on his early life where his parents wished for him to become a doctor. Yet, destiny had other plans. Drawn into hotel management and eventually the kitchen of the Taj, he discovered a true sense of belonging. “What began as honoring my parents soon grew into a lifelong love, reminding me that sometimes the unplanned path becomes the one we cherish most,” he shared.
Speaking about innovation and tradition, he noted, “At Hilton Mumbai International Airport, balancing innovation with tradition means sharing a part of our heart with every guest.” To him, food is storytelling, an art that surprises guests while honoring culture.
Chef Altamsh also underlined how food creates cherished memories. Whether in restaurants, banquets, or in-room dining, he and his team strive to ensure every plate carries love, passion, and culture, making each meal unforgettable.
On sustainability, his commitment is firm. From locally sourced ingredients to Hilton’s Travel with Purpose mission, practices like waste-to-fertilizer initiatives, cage-free eggs, and glass bottles redefine responsible luxury dining.
As a mentor, Chef Altamsh believes in nurturing creativity, humility, and resilience among young chefs, ensuring excellence remains a collective effort. Looking ahead, he expressed excitement about India’s micro-cuisines and Peruvian influences, combining authenticity with multi-sensory experiences to shape the future of luxury dining.
It was truly an inspiring and enriching conversation with Chef Altamsh Patel. For the complete feature, explore the Hospitalitynews October Magazine, available on our website (E-Magazine) and as a physical copy.
In a world where hospitality is constantly reshaped by technology and global collaboration, few voices carry as much authority and vision as Dr. Suborno Bose, the Founder-Chairman and Chief Mentor of the International Institute of Hotel Management (IIHM) and Indismart Group Worldwide. Over the last 25 years, he has established Asia’s largest chain of premier hotel schools with campuses across the globe, while spearheading innovations that redefine the very essence of hospitality education.
In an exclusive feature for Hospitality News, Dr. Bose takes us through a riveting journey of ideas and insights. He reveals how AI-powered platforms like NamAIste – IIHM HospitalityGPT, the world’s first AI model for the service sector, are reshaping the way students learn, blending technology with empathy to create leaders who are both digitally fluent and emotionally intelligent.
Adding to this, he speaks passionately about the Global Knowledge Sharing Declaration on AI in Hospitality, which began with 50 countries and now includes over 60 nations. This initiative, driven by IIHM, has created a collaborative framework for integrating AI literacy, ethical practices, and equal access to education worldwide.
As the conversation deepens, Dr. Bose introduces us to his philosophy of “High Tech, Higher Touch,” a principle that balances cutting-edge digital tools with the timeless warmth of human connection. He emphasizes that while AI can anticipate preferences and streamline service, true hospitality lies in the smiles, gestures, and conversations that make every experience memorable.
From the International Young Chef Olympiad (YCO) to initiatives like the Food Soldier programme, Dr. Bose continues to nurture global talent while embedding sustainability, cultural respect, and innovation at the core of hospitality. His long-term vision is clear: to position India as a hub for compassionate, intelligent, and inclusive hospitality leadership.
This inspiring exchange with Dr. Bose is more than an interview, it is a window into the future of hospitality, where technology and empathy walk hand in hand.
For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine October Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
Published on September 1, 2025
In today’s world of hospitality, where loyalty programs are often defined by free nights, discounts, and upgrades, The LaLiT Suri Hospitality Group has chosen a different path, one that blends guest rewards with social good. In an exclusive conversation with Hospitalitynews, Vivek Shukla, CEO of the Group, offered rare insights into how luxury and purpose can converge to create a new standard for the industry.
With more than 35 years in luxury hospitality and two decades shaping The LaLiT’s vision, Shukla is widely known for his people-first approach and strategic foresight. His leadership during the pandemic, marked by initiatives that supported frontline workers and vulnerable communities, underscored his conviction that hospitality is about much more than service, it is about responsibility.
This ethos is at the heart of the Group’s new loyalty program. Unlike traditional models, this initiative empowers guests to transform everyday indulgences into acts of giving. Partnering with Points for Good, The LaLiT allows loyalty members to channel their points towards diverse causes ranging from child education and sustainability to LGBTQIA+ empowerment. Shukla describes it as a shift “from transactional exchanges to purposeful, meaningful connections”.
The innovation lies in embedding impact seamlessly into daily guest interactions. Shukla believes that over time, members will begin to associate loyalty not only with luxury but also with generosity and social change. “When routine stays or meals become part of something greater, it fosters a culture of care and giving back”, he says.
Perhaps most compelling is the vision behind it: small contributions from thousands of guests, collectively sparking a wave of impact across India. By aligning hospitality with social responsibility, The LaLiT is rewriting the future of loyalty, one that is not just about repeat business but about emotional connection and shared purpose.
Our conversation with Vivek Shukla was both inspiring and thought-provoking, challenging the industry to see loyalty in a whole new light. For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine September Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
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