La Marvella's Culinary Edge: Chef Rajendran Discusses Diverse Cuisines and Teamwork

Admin

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.


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.


Moth to Flame – A Hotelier’s Journey Illuminating Indian Hospitality

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

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.