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Published on April 1, 2025
What defines success in hospitality? How do industry leaders navigate the evolving landscape while staying true to the essence of guest experience? We had the opportunity to sit down with Kulpreet Kaur, a seasoned hospitality professional and Director of Sales and Marketing at Hyatt Centric MG Road Bangalore. In this exclusive conversation, she shares her journey, insights on emerging trends, and her vision for the future of luxury hospitality.
Kaur’s career trajectory is nothing short of inspiring. From her early days in food and beverage operations at Taj Exotica Goa and Taj Yeshwantpur under IHCL to leadership roles at Aloft Cessna Business Park and Sheraton Grand Whitefield under Marriott International, she has consistently demonstrated excellence. Now, as a key leader at Hyatt Centric MG Road Bangalore, she emphasizes the importance of team development and innovation in creating exceptional guest experiences.
A Visionary Approach to Guest Engagement
Kaur highlights the significance of personalization in today’s digital-first world. She believes that leveraging data-driven insights, mobile solutions, and AI-driven support helps enhance guest interactions while ensuring a seamless, engaging experience. However, she firmly believes that technology should complement, not replace, the human touch in hospitality.
Nostalgia Meets Modern Travel
Discussing the emerging trend of ‘Nostalgications’—where nostalgia blends with travel—Kaur explains how it is transforming guest expectations. From vintage-inspired accommodations to cultural storytelling, she sees this trend as a powerful tool for building emotional connections with travelers across generations.
Sustainability: A Core Pillar of Luxury Hospitality
In an era where sustainability is no longer a choice but a necessity, Kaur shares the initiatives she champions - from eliminating single-use plastics to adopting energy-efficient solutions. She believes that blending sustainability with luxury not only enriches guest experiences but also aligns with the values of modern travelers.
Women in Leadership: Breaking Barriers
Kaur also sheds light on the challenges women face in leadership roles, particularly in balancing career aspirations with personal milestones. She advocates for mentorship, resilience, and creating an inclusive environment that uplifts the next generation of women leaders in hospitality.
Looking Ahead
As the industry continues to evolve, Kaur envisions a future where Indian hospitality seamlessly integrates cultural heritage with cutting-edge innovation. Her personal mission? To foster excellence, empathy, and transformative guest experiences.
This insightful conversation with Kulpreet Kaur offers a glimpse into the dynamic world of hospitality leadership. Want to explore more? Read the full interview in Hospitality News April Magazine - available on our website and in print. Don't miss this exclusive feature!
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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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