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Published on January 7, 2024
In this edition, we are honoured to introduce Mr. Iftekar Mehdi Iyer, the esteemed General Manager of Radisson Mumbai Goregaon. With a career spanning over 25 years in the hospitality sector, Mr. Iyer’s journey is a testament to his dedication and exceptional leadership. His tenure at Radisson Mumbai Goregaon, coupled with significant roles at properties like Ramada Parel and Residency Sarovar Portico, showcases his expertise in driving success and enhancing guest experiences.
Mr. Iyer emphasises the importance of personal interactions in crafting memorable guest experiences. He leads by example, ensuring that senior managers engage with guests throughout their stay. This approach, combined with the hotel's commitment to guest comfort and satisfaction, has played a pivotal role in maintaining an impressive occupancy rate above 90%.
Mr. Iyer’s leadership philosophy revolves around empowering his team, fostering an environment of autonomy and innovation. His hands-on and inclusive management style is evident in his daily interactions, from having breakfast in the cafeteria with his team to greeting guests in the lobby. This approach has led to pioneering initiatives like 'Meetha by Radisson,' which has significantly contributed to the hotel's revenue growth.
Team retention and creating a familial work atmosphere are cornerstones of Mr. Iyer's strategy. His long-standing team members, many of whom have been with him for nearly a decade, underscore a culture of loyalty and dedication. This familial bond not only boosts morale but also ensures excellence in service delivery, contributing to the hotel's continued success and guest satisfaction.
Mr. Iftekar Mehdi Iyer’s insights and leadership ethos offer an inspiring look into the art of hospitality management. His commitment to excellence and guest satisfaction is a guiding light for the industry. To explore the full depth of Mr. Iyer's experiences and insights, we invite our readers to watch the complete interview on Hospitality News' YouTube channel and read the detailed conversation in the Hospitality News magazine. For regular updates, make sure to follow IndiaHospitalityNew on Instagram.
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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.
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