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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.
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Published on July 1, 2025
Bakul Pednekar, the Director of People and Culture at Four Seasons Hotel Bengaluru, is on a mission to create more than just an excellent place to work, he’s building a workplace where people feel truly heard, valued, and empowered. With over two decades in hospitality, Bakul brings global perspective and local sensitivity to shaping people strategies that go beyond roles and hierarchies.
Under his leadership, Four Seasons isn’t merely positioning itself as a luxury brand but as a people-first organisation where careers are nurtured with intent and care. From tackling pressing industry challenges like talent shortages and rising attrition, to developing skillsets tailored for an increasingly luxury-focused market, Bakul is aligning long-term growth with evolving industry needs.
He’s also made learning a cornerstone, with a dynamic mix of digital modules, classroom sessions, soft skills workshops, and mentoring that not only upskill teams but also instill confidence and curiosity. Initiatives like the lively “Four Teams” programme, where employees compete in everything from wellness activities to culinary contests have added a spirited, collaborative edge to engagement, strengthening bonds across departments.
For Bakul, leadership is inseparable from culture. By embedding empathy into management training, encouraging open dialogue, and fostering psychological safety, he’s ensuring Four Seasons remains a place where people feel respected and inspired to grow.
As he puts it, “We position ourselves not just as a luxury brand, but as a people-first organisation where careers are nurtured with purpose.”
Want more?Read our full interview with Bakul Pednekar in our website e-magazine to see how Four Seasons Hotel Bengaluru is creating a future-ready, values-led hospitality workforce and what that means for the industry at large.
Faisal Nafees, the General Manager of Radisson Resort & Spa, Lonavala, is on a mission to make luxury travel more meaningful. With over two decades in hospitality, Faisal combines global experience with a passion for creating authentic, people-first spaces. Under his leadership, this picturesque hill-station resort isn’t just offering stays, it’s crafting soulful getaways that linger in memory.
From the start, Faisal has focused on turning Radisson Lonavala into a true destination. He’s brought a global eye for operational excellence to this uniquely local setting, ensuring the resort stands out not only for its comfort but for experiences that connect guests with the very spirit of Lonavala.
For leisure travellers, there are immersive wellness retreats set against the tranquil Sahyadris and signature culinary journeys like the Khema Dinner: a regal feast under the stars inspired by Maratha traditions, brought to life with organic produce from the resort’s own gardens. Meanwhile, corporate guests enjoy thoughtfully curated MICE experiences that balance productivity with relaxation, proving that even business trips can be enriching.
Sustainability is a cornerstone here. As a Hotel Sustainability Basics verified property, Radisson Lonavala blends eco-conscious architecture with a commitment to local sourcing, waste management, and reduced plastic use. The result is a stay that feels both indulgent and responsible, something today’s discerning guests increasingly seek.
Looking ahead, Faisal and his team are raising the bar even higher. Guests can look forward to new luxury villas for more private escapes, Lonavala’s first rooftop sky lounge promising panoramic views and vibrant dining, and wellness collaborations that transform weekends into holistic rejuvenations.
As Faisal puts it, “Ultimately, our aim is to make Radisson Lonavala more than a place to stay, it is a destination where every visit is meaningful, every detail is intentional, and every guest leaves with a sense of warmth, care, and authenticity.”
Want more?
Read our full interview with Faisal Nafees in our website e-magazine to see how Radisson Lonavala is setting new standards for luxury in the hills.
Published on June 30, 2025
Every great dining destination begins with a story and at Nksha, one of South Mumbai’s most celebrated fine-dining addresses, that story is steeped in the timeless elegance of Bombay’s golden era. In a Hospitality News July edition exclusive, we sit down with Pranav Rungta, Co-founder and Director of Nksha, and Vice President of NRAI Mumbai Chapter, who gives us a glimpse into how nostalgia, innovation, and heartfelt hospitality converge to create something unforgettable.
Pranav’s journey in hospitality began in 2007 with Garden of Eden in Pune, but it is through Nksha that his philosophy has truly found form. At its core, Nksha is a tribute not just to a city, but to the soul of Indian hospitality. From Art Deco-inspired interiors to reimagined North Indian classics, Pranav explains how the past and present harmoniously coexist to shape an experience that’s as aesthetically rich as it is emotionally resonant.
He walks us through Nksha’s defining moments, like the success of the thoughtfully curated High Tea menu, which emerged not just from trend-watching, but from keen observation of the city’s shifting rhythms and cultural needs. It's this commitment to relevance that defines Nksha’s innovation rooted in tradition, yet constantly evolving.
Design and cuisine, Pranav shares, are treated not as separate aspects, but as chapters of the same story. From vintage lighting to the crockery on the table, everything at Nksha is about crafting a narrative that guests feel part of one that unfolds with each bite and every glance around.
Beyond the restaurant, Pranav’s influence in the National Restaurant Association of India (NRAI) allows him to mentor emerging talent and contribute to a growing culture of culinary exploration across India.
As for what lies ahead? Pop-ups, potential expansion, and newer ways to surprise guests yet always with a clear intent to stay true to Nksha’s essence.
It was a pleasure to explore the mind behind Nksha in this enriching conversation. Dive into the complete interview in the July edition of Hospitalitynews magazine, available on our website and in print.
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