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Published on April 2, 2024
In this exclusive interview, we delve into the illustrious career of Vinesh Gupta, General Manager of The Den in Bengaluru, Karnataka, India.
Vinesh Gupta brings over two decades of rich and diverse experience in the hospitality industry, currently serving as the General Manager of The Den in Bengaluru, Karnataka, India. Beginning his journey with Hyatt Regency Delhi in 1994, Vinesh steadily climbed the ranks, showcasing his expertise in financial analysis and project management. During his tenure at Hyatt Regency, he served as Asst. Front Office Manager and later undertook various positions, including Regency Club Manager. Expanding his horizons, Vinesh joined The Imperial New Delhi as Front Office Manager, further honing his skills in guest relations and operations management.
His career trajectory led him to Taj Hotels, where he contributed as Front Office Manager at Taj Lands End Mumbai and Accommodations Manager at Taj Bengal Kolkata, showcasing proficiency in budgeting and financial analysis. Continuing his journey, Vinesh assumed the role of Executive Assistant Manager - Rooms at Shangri-La New Delhi, demonstrating his capabilities in overseeing room operations and ensuring guest satisfaction.
Further enriching his expertise, Vinesh served as Executive Assistant Manager at The Leela Palaces & Resorts, spearheading initiatives to enhance guest experiences and operational efficiency. His career highlights include significant tenures with leading international hospitality brands such as Hilton, Wyndham Hotel Group, Starwood Hotels & Resorts Worldwide, Mövenpick Hotels & Resorts, and Dan Hotels Israel.
1. What initially sparked your interest in pursuing a career in the hospitality industry, and how has that passion evolved over the years?
Studying Hospitality was more of an accident than a choice. I was bright & intelligent, but not studious; and the aspiration of alternate career landed me in hospitality. Initially, it was the excitement of doing something different – cooking, beverages, languages, etc. but later I developed a serious liking for this emotionally satisfying and a people centric business.
A successful hotelier must be passionate to the extent of just short of being eccentric. It is a demanding profession, where your passion drives the results. The early success drove me harder and my urge to better myself and improve, innovate & be impactful stretches my limits of passion
2. With your extensive experience across various renowned hotel chains, what key lessons have you learned that you believe differentiate exceptional hotel management from merely adequate management?
Humility and humanity in our leadership styles make us different. We are as good as our team, and I very strongly believe that the virtues mentioned above hold true for handling all stakeholders – be it guests, team members, owners, or corporate officers.
Leading by example and demonstrating it in front of your team will increase their will to perform and drive towards excellence both qualitatively and financially
3. As someone deeply involved in Food and Beverages, could you share a particular dining experience or innovation that you have spearheaded, which significantly enhanced guest satisfaction and loyalty?
There is always something happening at The Den. Surprising things, interesting things, enjoyable things – but you will always find something to stimulate you. Food & Beverage is all about touching the hearts of your guests.
One of the major challenges of any F&B operation is to give the first course to the guests in no time – and most of us falter here. At Layla, as soon as the guest enters, the waiter post greeting and seating , will bring the selection of Cold Mezze to visually pick and choose with hot Pita’s and then the Menu is given to the guest.
Being authentic, innovative, and original has always made us darling of our guests – be it Kanafe or a Filo Feta; Goat Milk Panacota or Shrimp Falafel; our small but crazy repertoire is our mantra to guest satisfaction
4. The Den prides itself on offering an environment where guests can seamlessly transition between eating, working, sleeping, and playing. How do you ensure that each aspect of this experience is meticulously curated to exceed guest expectations and create a memorable stay?
As a definition, Den is an informal, quiet, and comfortable room in a house where someone goes to read, work, play and relax; and we have taken it to our cores.
Eat Work Sleep Play is our DNA. At the heart of The Den is our authentic hospitality and a philosophy to do what you want do with comfort, panache and just a little edge. It is a place to sleep comfortably, work effectively, eat gloriously and play…well…we hope enjoyably.
Employee retention and morale are crucial for the success of any hotel. What initiatives have you introduced to promote staff engagement and career growth opportunities within the hotel?
We are as good as our teams is the basic premise at The Den. We are humane and humble. We practise the family values at workplace, and we believe in transparency.
The associates have a career path to be leaders and we have showcased the same where our team members have grown multiple levels and are in certain leadership roles.
We have our very own “The Den Academy” to nurture and develop the talent inhouse. All we ask for is the positive attitude, a will to work and need of the job.
5. In a competitive market like Bengaluru, attracting corporate clients is vital. What initiatives have you implemented to enhance The Den's appeal to business travellers and corporate events?
The Den is a Millennial Luxury hotel. We have our value systems and a very well-defined niche market. It is a very stylish and classy hotel and at The Den you expect everything to just work. And it does. Perfectly. But more than that, the guest experience you receive is completely seamless. Each one of our team members is trained to deliver our unique Den hospitality.
6. As a prominent establishment in the Whitefield business district, how does The Den actively contribute to the local community and foster meaningful relationships with residents and businesses in the area?
Local community, environment and sustainability are certain key pillars at The Den. From fund raisers to direct support; education to charity; training the underprivileged to embracing diversity, we have been able to create an amazing equilibrium that holds and respects human values.
7. In your opinion, what are the most crucial qualities a leader in the hospitality industry should possess, and how do you embody these qualities in your role as General Manager?
Lead by Example, Attention to Detail, Innovative leadership, and Entrepreneurial Approach are quintessential for success in hospitality.
Staff look to leaders for cues on how to behave and I model company values and behaviours that I want to see in the team. Leading by example include things like listening to the team, helping, delivering on promises, and being inclusive.
Remembering employee’s names, if they have children, pets, birthdays, and life events makes a huge difference in creating more personal connections and keeping teams engaged.
8. Looking ahead, what trends do you foresee shaping the future of the hospitality industry, and how do you plan to adapt and stay ahead of these changes in your leadership role?
Hospitality is a very dynamic and ever-changing world as we are dealing with Human Emotions at every stage. I would take a leap of faith with technology – especially AI and XI changing our very philosophy of hospitality. However, the differentiator will always be the Human touch. We need to be very agile and embrace the technology with the human touch, and that’s what I keep myself abreast with and implement it wherever possible.
This Interview is Published Exclusively in hospitalitynews.in
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Published on October 1, 2025
In an exclusive feature with October edition of Hospitalitynews magazine, Chef Altamsh Patel, Director of Culinary at Hilton Mumbai International Airport, shared insights that reveal not only his passion for gastronomy but also the philosophy that drives his success. His journey is a testament to how unexpected paths often lead to extraordinary destinations.
When asked about his defining moment, Chef Altamsh reflected on his early life where his parents wished for him to become a doctor. Yet, destiny had other plans. Drawn into hotel management and eventually the kitchen of the Taj, he discovered a true sense of belonging. “What began as honoring my parents soon grew into a lifelong love, reminding me that sometimes the unplanned path becomes the one we cherish most,” he shared.
Speaking about innovation and tradition, he noted, “At Hilton Mumbai International Airport, balancing innovation with tradition means sharing a part of our heart with every guest.” To him, food is storytelling, an art that surprises guests while honoring culture.
Chef Altamsh also underlined how food creates cherished memories. Whether in restaurants, banquets, or in-room dining, he and his team strive to ensure every plate carries love, passion, and culture, making each meal unforgettable.
On sustainability, his commitment is firm. From locally sourced ingredients to Hilton’s Travel with Purpose mission, practices like waste-to-fertilizer initiatives, cage-free eggs, and glass bottles redefine responsible luxury dining.
As a mentor, Chef Altamsh believes in nurturing creativity, humility, and resilience among young chefs, ensuring excellence remains a collective effort. Looking ahead, he expressed excitement about India’s micro-cuisines and Peruvian influences, combining authenticity with multi-sensory experiences to shape the future of luxury dining.
It was truly an inspiring and enriching conversation with Chef Altamsh Patel. For the complete feature, explore the Hospitalitynews October Magazine, available on our website (E-Magazine) and as a physical copy.
In a world where hospitality is constantly reshaped by technology and global collaboration, few voices carry as much authority and vision as Dr. Suborno Bose, the Founder-Chairman and Chief Mentor of the International Institute of Hotel Management (IIHM) and Indismart Group Worldwide. Over the last 25 years, he has established Asia’s largest chain of premier hotel schools with campuses across the globe, while spearheading innovations that redefine the very essence of hospitality education.
In an exclusive feature for Hospitality News, Dr. Bose takes us through a riveting journey of ideas and insights. He reveals how AI-powered platforms like NamAIste – IIHM HospitalityGPT, the world’s first AI model for the service sector, are reshaping the way students learn, blending technology with empathy to create leaders who are both digitally fluent and emotionally intelligent.
Adding to this, he speaks passionately about the Global Knowledge Sharing Declaration on AI in Hospitality, which began with 50 countries and now includes over 60 nations. This initiative, driven by IIHM, has created a collaborative framework for integrating AI literacy, ethical practices, and equal access to education worldwide.
As the conversation deepens, Dr. Bose introduces us to his philosophy of “High Tech, Higher Touch,” a principle that balances cutting-edge digital tools with the timeless warmth of human connection. He emphasizes that while AI can anticipate preferences and streamline service, true hospitality lies in the smiles, gestures, and conversations that make every experience memorable.
From the International Young Chef Olympiad (YCO) to initiatives like the Food Soldier programme, Dr. Bose continues to nurture global talent while embedding sustainability, cultural respect, and innovation at the core of hospitality. His long-term vision is clear: to position India as a hub for compassionate, intelligent, and inclusive hospitality leadership.
This inspiring exchange with Dr. Bose is more than an interview, it is a window into the future of hospitality, where technology and empathy walk hand in hand.
For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine October Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
Published on September 1, 2025
In today’s world of hospitality, where loyalty programs are often defined by free nights, discounts, and upgrades, The LaLiT Suri Hospitality Group has chosen a different path, one that blends guest rewards with social good. In an exclusive conversation with Hospitalitynews, Vivek Shukla, CEO of the Group, offered rare insights into how luxury and purpose can converge to create a new standard for the industry.
With more than 35 years in luxury hospitality and two decades shaping The LaLiT’s vision, Shukla is widely known for his people-first approach and strategic foresight. His leadership during the pandemic, marked by initiatives that supported frontline workers and vulnerable communities, underscored his conviction that hospitality is about much more than service, it is about responsibility.
This ethos is at the heart of the Group’s new loyalty program. Unlike traditional models, this initiative empowers guests to transform everyday indulgences into acts of giving. Partnering with Points for Good, The LaLiT allows loyalty members to channel their points towards diverse causes ranging from child education and sustainability to LGBTQIA+ empowerment. Shukla describes it as a shift “from transactional exchanges to purposeful, meaningful connections”.
The innovation lies in embedding impact seamlessly into daily guest interactions. Shukla believes that over time, members will begin to associate loyalty not only with luxury but also with generosity and social change. “When routine stays or meals become part of something greater, it fosters a culture of care and giving back”, he says.
Perhaps most compelling is the vision behind it: small contributions from thousands of guests, collectively sparking a wave of impact across India. By aligning hospitality with social responsibility, The LaLiT is rewriting the future of loyalty, one that is not just about repeat business but about emotional connection and shared purpose.
Our conversation with Vivek Shukla was both inspiring and thought-provoking, challenging the industry to see loyalty in a whole new light. For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine September Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
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