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Published on February 28, 2025
In an exclusive interview with Hospitality News, Gaurav Shetty, the dynamic Managing Director of MRG Group, shares insights into the brand’s journey, vision, and future projects. With 11 hotels under his leadership and ambitious plans for 3,500 keys by 2035, his impact on the Indian hospitality industry is remarkable. From world-class hotels to pioneering real estate projects, his approach is shaping the future of luxury and accessibility in India.
Gaurav Shetty’s leadership extends beyond hospitality—his vision for Goldfinch City in Mangalore is set to redefine urban living by integrating hospitality, retail, IT, healthcare, and residential spaces. A recipient of the Young Indian Entrepreneur Award from AsiaOne Magazine, his contributions continue to push the boundaries of innovation and guest experiences.
Insights from the Industry Leader
Sharing the factors behind MRG Group’s rapid growth, Gaurav emphasizes a people-first approach, strong partnerships, and a commitment to delivering world-class experiences. His upcoming projects include the Hilton Hotel & Convention Centre in Goa, JW Marriott Resort & Spa in Sakleshpur, and the Marriott Resort & Spa in Chikmagalur.
With a global hospitality background, Gaurav seamlessly integrates international standards with Indian sensibilities, ensuring personalized experiences for travelers. His fine-dining brand, Sanadige, highlights India’s rich coastal cuisine, while his luxury hotels under brands like Marriott, Hilton, and Goldfinch bring elegance and comfort to guests.
A Transformative Approach to Real Estate & Social Responsibility
Beyond hospitality, MRG Group’s Goldfinch City is set to revolutionize urban development by creating a holistic ecosystem that blends work, leisure, and community living. His philanthropic efforts, including initiatives like Ahara and Neravu, reflect his belief in giving back to society, ensuring success benefits those in need.
Gaurav’s leadership philosophy revolves around talent development, fostering a motivated workforce, and maintaining high service standards. His appreciation for luxury—whether in automobiles, fine dining, or personalized experiences—translates into the impeccable guest experiences crafted at MRG properties.
The Future of Hospitality & Real Estate
As the hospitality and real estate industries evolve, Gaurav Shetty is at the forefront of innovation. His expansion plans, commitment to integrated living spaces, and vision for guest-centric experiences are set to shape the future of these industries.
It was a fantastic conversation with Gaurav Shetty, offering deep insights into the world of hospitality and real estate. Don’t miss the full interview in Hospitality News March magazine. Visit our website to get your digital copy or order a physical edition today!
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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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