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

• Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI.
• How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence.
• The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI.

• Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony.
• How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India.
• What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map.

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.

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.

From daily staples to lifestyle-led brands, Salloni Ghodawat, the CEO of Ghodawat Consumer Ltd (GCL), is steering one of India’s fastest-growing FMCG companies with confidence, clarity, and vision. Under her leadership, GCL has diversified into everything from traditional essentials like edible oils and atta to modern lifestyle brands like Coolberg—India’s first non-alcoholic beer—and TBH (To Be Honest) snacks, redefining guilt-free indulgence.

Salloni’s approach is rooted in building trust, listening to consumers, and creating brands that don’t just serve markets—but spark movements. Whether it's launching a new product category, strengthening a 250,000+ outlet distribution network, or staying ahead of evolving wellness trends, her leadership combines innovation with authenticity.

Inside the Interview: Insights You Don’t Want to Miss

In this candid and insightful conversation, Salloni opens up about:

• How Coolberg disrupted India’s drinking culture by offering a lifestyle beverage that’s both social and sober.

• Why TBH is more than just a snack brand, but a wellness companion for India’s mindful consumers.

• The ₹5,000 crore vision and how GCL plans to get there through innovation, agility, and team empowerment.

• Staying relevant in a crowded market by balancing traditional preferences with modern demands across categories.

• What drives her leadership style—from empowering teams to building brands that are purpose-led and people-first.

The full interview with Salloni Ghodawat is out now in our June 2025 edition of Hospitality News!
Don’t miss her take on India’s changing FMCG landscape, how trust can be the strongest currency in brand-building, and what’s next for GCL.

Read the full interview now at: https://hospitalitynews.in/e-magzines/view/30#flipbook-df_manual_book/21/