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Published on December 8, 2023
Mr. Rupam Dutta's 29-year hospitality career, starting with his graduation from the Institute of Advanced Management, Calcutta in 1994, is marked by dedication and strategic expertise. He quickly rose to leadership roles in India, notably at Sarovar Hotels (2000-2009) in Chennai, Delhi, and Bangalore, shaping his career. In 2009, he joined Radha Hotels, leading Radha Regent's development in Bangalore and later opening Feathers - A Radha Hotel, Chennai, in 2016, where he stayed until 2022. In March 2022, Mr. Dutta became General Manager at Radisson Blu, Outer Ring Road, Bangalore, managing a luxury five-star hotel.
In an exclusive interview with Hospitality news, Mr. Rupam Dutta provided valuable insights into various aspects of hotel management. When asked about ensuring high customer service and guest satisfaction, he shared:
"I'm very happy to share that Radisson as a brand has a well-laid program, a process where our connection with the customers, with our guests, is absolutely top-notch. Our guest relation team, as well as the service managers, are constantly following those standard operating procedures. We measure how we are performing with each guest, their stay experience, and their feedback. We constantly have a process to check how each of our areas are performing, and I think that's something brilliant that Radisson does."
Further, when the conversation steered towards staying updated on industry trends and implementing innovative practices, Mr. Rupam Dutta emphasized:
"Staying updated is very important, I believe, for all hoteliers and every other professional. It's not just limited to the hotel industry. First of all, we need to understand which market we are operating in and who we are doing business with. As long as you are aware of it, you understand what's going on with the industry as such, such as the hotel industry, globally. What are the trends, what's happening? And secondly, what's happening with the customers' platform? How are they evolving, how are they performing every year? So, through various studies, newspapers, news, and of course, all your professional networking, we always keep ourselves updated on the things that are happening within the industry."
It was indeed a great conversation we had, filled with insightful perspectives and practices from a leading figure in the hotel industry. For those interested in delving deeper into this engaging discussion, the complete video is available on the Hospitality News YouTube channel.
Moreover, the full interview can also be read in the Hospitality News December magazine, available on our website.
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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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