Mercure Sriperumbudur's Culinary Renaissance Under Chef Satyaban Saw

Admin

Published on February 6, 2024

Chef Satyaban Saw has amassed over 20 years of culinary experience, predominantly in Tamil Nadu and Kerala, specifically in Coimbatore and Chennai. His journey began in 2000 with the Residency Groups of hotels, where he dedicated 7.8 years of service to Residency Coimbatore. Throughout his career, Chef Saw has contributed his expertise to renowned establishments such as Meridian Residency Group, ITC Fortune, Park Group, and Radisson Group. With the last 13 years spent as the Executive Chef, he has led various themed restaurants and diverse-sized establishments across different organizations.

Presently, Chef Satyaban Saw has been in his current role for nearly a year. During his tenure, significant enhancements have been made to the hotel's offerings. These include the implementation of Accord standards, showcasing local cuisines, and establishing organic gardens to source fresh, organic vegetables for live sessions. This initiative allows guests to savor the goodness of freshly available vegetables.

Mercure Sriperumbudur has recently revamped their restaurant and room service menus, placing a strong emphasis on local authenticity. Dishes like idiyappam paya, appam, mutton pepper fry, chicken pepper fry, salt and pepper mushrooms are now featured. Satyaban while talking about menu innovation in Mercure Sriperumbudur, said, “Additionally, we've introduced live sessions showcasing freshly made, locally sourced, and organic vegetables to promote a healthy dining experience. These changes have been well-received, with people thoroughly enjoying the updated menu.”

“For our foreign guests, the food in our country offers a unique and delightful experience. Recognizing their interest in tasting local, authentic foods, we've tailored our menu and buffet to cater to their preferences. Their positive feedback reflects their enjoyment of the diverse and flavorful offerings we provide,” he added.

Mercure maintains strong relationships with local vendors, ensuring a daily supply of fresh vegetables, fish, and meat. “Challenges occasionally arise due to unforeseen circumstances, but we make it a priority to source our ingredients locally, achieving a 99% success rate. Our meticulous quality checking, washing, and storage processes guarantee that vegetables are appropriately stored at optimal temperatures to prevent spoilage. With daily sourcing, we minimize stock, ensuring freshness in every dish,” Satyaban said, highlighting the quality and freshness of the ingredients being used in the cooking process.

He added, “In addition to our own garden produce, we collaborate with local vendors in the surrounding market, providing us with fresh vegetables, fruits, poultry, and fish. This enables us to replicate our buffet menu with fresh ingredients daily. Our systematic approach involves step-by-step processes, including recipe quality checks, storage, and maintaining an ecosystem in the same place. We focus on minimizing stock and ensuring a fresh supply every day, with multiple quality checks conducted before the food reaches the table. This thorough process involves approximately 5 to 6 steps to ensure the highest quality for our diners.”

Watch the complete interview at HospitalityNews Official YouTube Channel.


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.