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Published on June 2, 2025
In a culinary landscape as vibrant as Bangalore’s, standing out takes more than just great food, it requires a story, a concept, and a space that excites. In a candid conversation with Hospitalitynews, Shakti Singh, General Manager of DoubleTree Suites by Hilton Bangalore, reveals how his team is rewriting the rules of rooftop dining through immersive experiences, bold flavours, and genuine hospitality.
Leading with innovation, Shakti introduces Tapeo, a global tapas bar designed for social dining and culinary exploration. “Tapas is about discovery and shared experiences,” he explains, and Tapeo brings that spirit to life with chef’s tastings, themed nights, and creative plating. Signature dishes like Patatas Bravas, Kurumelagu Mushroom with Beetroot Paniyaram, and Charcoal Lamb Tacos tell a story far beyond the plate paired perfectly with vibrant cocktails like the Alphonso or refreshing non-alcoholic blends like Coco Melon.
But Tapeo is only part of the bigger picture. The hotel’s F&B landscape features Asia Alive with authentic Asian flavours and Spot 360, a rooftop lounge blending energetic ambience with striking views. “We’re not just feeding guests, we’re creating moments,” says Shakti, noting the rising demand for shareable, meaningful dining experiences.
The ambiance is no afterthought. With gold accents, warm lighting, and lush tropical elements, Tapeo sets the tone for both cozy dinners and lively evenings. And with plans for live acoustic nights, wine pairings, and seasonal menus, there’s always something fresh on the horizon.
Shakti’s vision is clear: to make Tapeo not just a restaurant, but a destination that brings people together, one global plate at a time.
Don’t miss the full interview with Shakti Singh in the June edition of Hospitalitynews magazine, available now on our website and in print. Discover how a tapas bar is reshaping Bangalore’s F&B scene!
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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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