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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.
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Published on July 1, 2025
Bakul Pednekar, the Director of People and Culture at Four Seasons Hotel Bengaluru, is on a mission to create more than just an excellent place to work, he’s building a workplace where people feel truly heard, valued, and empowered. With over two decades in hospitality, Bakul brings global perspective and local sensitivity to shaping people strategies that go beyond roles and hierarchies.
Under his leadership, Four Seasons isn’t merely positioning itself as a luxury brand but as a people-first organisation where careers are nurtured with intent and care. From tackling pressing industry challenges like talent shortages and rising attrition, to developing skillsets tailored for an increasingly luxury-focused market, Bakul is aligning long-term growth with evolving industry needs.
He’s also made learning a cornerstone, with a dynamic mix of digital modules, classroom sessions, soft skills workshops, and mentoring that not only upskill teams but also instill confidence and curiosity. Initiatives like the lively “Four Teams” programme, where employees compete in everything from wellness activities to culinary contests have added a spirited, collaborative edge to engagement, strengthening bonds across departments.
For Bakul, leadership is inseparable from culture. By embedding empathy into management training, encouraging open dialogue, and fostering psychological safety, he’s ensuring Four Seasons remains a place where people feel respected and inspired to grow.
As he puts it, “We position ourselves not just as a luxury brand, but as a people-first organisation where careers are nurtured with purpose.”
Want more?Read our full interview with Bakul Pednekar in our website e-magazine to see how Four Seasons Hotel Bengaluru is creating a future-ready, values-led hospitality workforce and what that means for the industry at large.
Faisal Nafees, the General Manager of Radisson Resort & Spa, Lonavala, is on a mission to make luxury travel more meaningful. With over two decades in hospitality, Faisal combines global experience with a passion for creating authentic, people-first spaces. Under his leadership, this picturesque hill-station resort isn’t just offering stays, it’s crafting soulful getaways that linger in memory.
From the start, Faisal has focused on turning Radisson Lonavala into a true destination. He’s brought a global eye for operational excellence to this uniquely local setting, ensuring the resort stands out not only for its comfort but for experiences that connect guests with the very spirit of Lonavala.
For leisure travellers, there are immersive wellness retreats set against the tranquil Sahyadris and signature culinary journeys like the Khema Dinner: a regal feast under the stars inspired by Maratha traditions, brought to life with organic produce from the resort’s own gardens. Meanwhile, corporate guests enjoy thoughtfully curated MICE experiences that balance productivity with relaxation, proving that even business trips can be enriching.
Sustainability is a cornerstone here. As a Hotel Sustainability Basics verified property, Radisson Lonavala blends eco-conscious architecture with a commitment to local sourcing, waste management, and reduced plastic use. The result is a stay that feels both indulgent and responsible, something today’s discerning guests increasingly seek.
Looking ahead, Faisal and his team are raising the bar even higher. Guests can look forward to new luxury villas for more private escapes, Lonavala’s first rooftop sky lounge promising panoramic views and vibrant dining, and wellness collaborations that transform weekends into holistic rejuvenations.
As Faisal puts it, “Ultimately, our aim is to make Radisson Lonavala more than a place to stay, it is a destination where every visit is meaningful, every detail is intentional, and every guest leaves with a sense of warmth, care, and authenticity.”
Want more?
Read our full interview with Faisal Nafees in our website e-magazine to see how Radisson Lonavala is setting new standards for luxury in the hills.
Published on June 30, 2025
Every great dining destination begins with a story and at Nksha, one of South Mumbai’s most celebrated fine-dining addresses, that story is steeped in the timeless elegance of Bombay’s golden era. In a Hospitality News July edition exclusive, we sit down with Pranav Rungta, Co-founder and Director of Nksha, and Vice President of NRAI Mumbai Chapter, who gives us a glimpse into how nostalgia, innovation, and heartfelt hospitality converge to create something unforgettable.
Pranav’s journey in hospitality began in 2007 with Garden of Eden in Pune, but it is through Nksha that his philosophy has truly found form. At its core, Nksha is a tribute not just to a city, but to the soul of Indian hospitality. From Art Deco-inspired interiors to reimagined North Indian classics, Pranav explains how the past and present harmoniously coexist to shape an experience that’s as aesthetically rich as it is emotionally resonant.
He walks us through Nksha’s defining moments, like the success of the thoughtfully curated High Tea menu, which emerged not just from trend-watching, but from keen observation of the city’s shifting rhythms and cultural needs. It's this commitment to relevance that defines Nksha’s innovation rooted in tradition, yet constantly evolving.
Design and cuisine, Pranav shares, are treated not as separate aspects, but as chapters of the same story. From vintage lighting to the crockery on the table, everything at Nksha is about crafting a narrative that guests feel part of one that unfolds with each bite and every glance around.
Beyond the restaurant, Pranav’s influence in the National Restaurant Association of India (NRAI) allows him to mentor emerging talent and contribute to a growing culture of culinary exploration across India.
As for what lies ahead? Pop-ups, potential expansion, and newer ways to surprise guests yet always with a clear intent to stay true to Nksha’s essence.
It was a pleasure to explore the mind behind Nksha in this enriching conversation. Dive into the complete interview in the July edition of Hospitalitynews magazine, available on our website and in print.
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