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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 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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