The Architectural Charm and Seasonal Menus of Byg Brewski, Explained by Culinary Head Sandeep Sadanandan

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Published on December 8, 2023

Culinary Head Sandeep Sadanandan of Big Brewski is known for his quiet brilliance and innovative culinary approach, especially in creating unique spice blends. Beginning his gastronomic journey in Bangalore, Sandeep sharpened his skills at Hotel Le Meridien Bangalore. His career later soared as he led the kitchen at one of Bangalore's top microbreweries. Sandeep's global culinary experiences include a tenure aboard Norwegian Cruise Lines and as a Head Chef in Hong Kong, where he mastered Asian cuisines. In 2017, he found his niche at Byg Brewski, joining the team at their first Sarjapur brewery. Over seven years, Sandeep has been instrumental in Byg Brewski's growth, helping it expand to three locations: Hennur, Sarjapur, and Yeshwantpur.

In an exclusive interview with Hospitality News, Culinary Head Sandeep Sadanandan shared his insights on various aspects of the culinary experience at Byg Brewski. Discussing the influence of architecture in creating a memorable experience for guests, Mr. Sadanandan stated:

"In the realm of providing exceptional guest service, beyond food, beverage, and service, the architectural aspect undoubtedly plays a pivotal role. Byg Brewski has emerged as a trailblazer in open-air dining, pioneering expansive dining experiences in outdoor settings. Our approach is fueled by a profound passion for nature, and all our architectural endeavors draw inspiration from the various elements of the natural world. This concept is consistently woven into the fabric of all our outlets. Across our restaurants, you'll encounter open-air seating, vast spaces, and an overall ambiance finely attuned to nature. This concept has proven to be immensely successful for us."

When asked about the integration of local ingredients into the menu and the signature dishes offered at the brew pub, Mr. Sadanandan enthusiastically responded:

"This is my favorite topic. As chefs, we consistently advocate for the promotion of regional cuisines and ingredients, especially those that are seasonal. As a company, we strongly believe in establishing connections with local growers. In our brewing process, we actively engage with coffee makers in Coorg, and Coorg beans are infused into our beers, particularly with the stout. Regarding our food offerings, we have introduced a new grill menu that incorporates a variety of influences from regional cuisines, featuring regional ingredients that are also seasonal."

This enlightening conversation with Mr. Sadanandan not only shed light on the innovative approaches Byg Brewski takes in culinary and architectural aspects but also highlighted their commitment to local and natural elements. For those keen on exploring more from this engaging dialogue, the full discussion is available for viewing on the Hospitality News YouTube channel.

Moreover, readers can delve deeper into the insights shared in this interview in the upcoming December issue of Hospitality News, accessible through their website.


People, Purpose, and Culinary Leadership

People, Purpose, and Culinary Leadership

Chef V. Bharathan

Published on February 1, 2026

In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership.

Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity.

The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality.

This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today.

Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.


Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Surendra Kumar Jaiswal

Published on February 1, 2026

At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention.

A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape.

In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities.

Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence.

What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike.

The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.