Loading...
You have Successfully logged In !
Already have an account? Login
By clicking Register you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Don't have an account?Register
Enter your E-mail address below, We will send the verification code
Please enter the code send to
Didn't receive the email?Click to resend
Your password has been successfully reset!.
Please login again to access your account.
An OTP has been sent to
Enter the 4-digit code
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.
From Uttarakhand, India to New York: Yogesh Singh Rawat’s In...
In the ever-evolving world of hospitality, stories of persev...
Residency Group of Hotels Clinches Gold at SICA Incredible C...
The Residency Group of Hotels has emerged victorious at the ...
Haldiram’s Unveils ‘Teej ki Meethi Lehar’ with Curated Ghewa...
Haldiram’s, one of India’s most loved traditional sweets and...
Carnival by Trèsind Launches Mumbai’s First Theatrical India...
Carnival by Trèsind, one of Mumbai’s most acclaimed modern I...
Published on June 2, 2025
The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).
Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.
Inside the Article: The SAI Vision That’s Changing the Game
The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.
As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.
Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.
In this heartwarming and forward-looking interview, Shivam and Riddhi share:
The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!
Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.
Read the full feature now at: https://hospitalitynews.in/e-magzines
In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.
In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.
Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.
The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.
What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.
This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.
To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.
A platform dedicated to showcase the skills and creativity of hospitality professionals. Share your articles, videos and other content related to the industry and get recognized for your unique perspective and expertise. By posting your content and gaining likes from your own community, we'll categorize your talents and expose them to the hospitality world. Join our community of passionate hospitality professionals and let your talent shine!.
Already have an account?Login
By clicking you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Subscribe for ₹2,000 and receive our monthly magazine for one year (12 months) from the coming month and save 2 months cost.