In the high-octane world of gastronomy, few stories blend humility and achievement quite like that of Chef Jerson Fernandes. In an exclusive conversation with Hospitality News, the Guinness World Record holder and Director of Culinary Operations (Corporate Food) at Sodexo India opens up about a journey defined not by fame, but by fortitude.

Today, as one of India’s most respected culinary leaders, his story isn’t just about mastering recipes, it’s about mastering resilience. Before the accolades and White House invitations, there was a young man in a modest kitchen, learning the true value of hard work. Chef Jerson began his journey as a dishwasher, a role that taught him humility, patience, and the discipline that would one day define his leadership.

For most chefs, the dream of cooking for international delegates belongs to fantasy. For Chef Jerson, it became history, twice. Being the only Indian chef to cook for White House delegates on two separate occasions placed Indian flavours at the heart of global diplomacy. His achievements include being named Best Executive Chef of India across seven platforms and winning the Hotelier India Award twice, an unmatched feat in the industry.

Beyond accolades, his philosophy remains deeply human. He believes authenticity is India’s greatest luxury—whether in a simple Goan curry or a contemporary tasting menu. His culinary repertoire has touched the lives of global icons across business, cinema, and sports, yet his focus remains unchanged: connection through food.

As a mentor, leader, and advocate for inclusion, Chef Jerson has trained special needs children, collaborated with the armed forces, and transformed kitchens into spaces of learning. With over 4 million monthly digital impressions, he continues to inspire and educate a generation of young chefs.

It was a privilege speaking with Chef Jerson Fernandes, whose journey proves that true success is born from humility and heart.

Read the complete interview in the November issue of Hospitality News on our website, or get your physical copy to explore his full story.

In an era when luxury is often measured by grandeur, Vikram Cotah, CEO of GRT Hotels & Resorts, is crafting a new narrative, one where luxury feels human, purposeful, and rooted in culture. In an exclusive conversation with Hospitality News, he delves into how GRT Hotels has evolved into a symbol of Soulful Hospitality, blending design, sustainability, and local storytelling to create experiences that truly connect people with people.

Under his leadership, GRT has not only expanded its footprint across South India but also redefined what modern Indian hospitality can be conscious, inclusive, and deeply experiential. In this featured interview, Vikram shares insights on how the brand’s journey began, the inspiration behind The Great Butterfly Effect, and how initiatives like The Great Being and Great Divine Darshan are shaping wellness and spiritual tourism for the next generation of travelers.

From sustainable operations to promoting women in leadership, and from reimagining the Indian wedding experience with Great Ceremonies to integrating AI for hyper-personalized service, every aspect of GRT’s evolution reflects a balance between innovation and emotion. Vikram’s reflections go beyond business; they reveal a philosophy that hospitality, at its core, is an act of care and connection.

What stands out most in our exchange is his conviction that India’s future in tourism lies in authenticity, in celebrating regional identities while delivering global excellence. It’s a vision that feels both ambitious and deeply grounded.

It was a truly inspiring conversation with Vikram Cotah, whose leadership continues to redefine the essence of modern hospitality.

Read the full interview in the November issue of HospitalityNews, available now on our website  and don’t miss your chance to grab a physical copy for your collection.

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.