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Published on August 2, 2024
HospitalityNews in this candid conversation with Chef Vinesh Johny pokes his brain around for the originality in his work, the role he plays on the global stage, his never dwindling inspiration, and more!
Callebaut is a renowned Belgian chocolate manufacturer, celebrated for its exceptional couverture chocolate used by culinary professionals worldwide. With a rich heritage dating back to 1911, Callebaut has established itself as a leader in the industry, renowned for its commitment to quality, taste, and innovation.
From the careful selection of cocoa beans to the meticulous crafting of chocolate, Callebaut embodies a passion for perfection. Beyond its exceptional chocolate, Callebaut is dedicated to sustainability and ethical sourcing practices.
Fifteen years ago, Vinesh Johny took the initiative to pioneer pastry education in the country because the idea of becoming a pastry chef in India was unconventional due to the absence of dedicated educational institutions. His efforts have been instrumental in cultivating a new generation of Indian pastry talent, gaining global recognition.
Vinesh Johny’s passion for pastry is deeply intertwined with his love for chocolate, particularly Callebaut’s milk chocolates and the innovative RB2 variety. He believes that chocolate is not just an ingredient but a medium for creativity, enabling him to push the boundaries of pastry-making.
Can you share your journey from your early beginnings to becoming a celebrated pastry chef and co-founder of Lavonne Academy?
Looking back at what inspired me to become a pastry chef, I realize it was a very logical choice. It wasn’t one of those dreamy stories about baking with my grandma in the kitchen as a child. I grew up in a simple middle-class family, and my parents believed that a good education was the key to our future. My brother and I went to the best schools in Bengaluru, but I struggled to find my way.
Eventually, I switched to culinary education, and hands-on learning worked for me. However, I wasn't very attuned to the savory kitchen—cleaning and cutting vegetables didn't appeal to me. I tried my hand at bartending, and then, years later, by accident, I was offered a job as a pastry chef at the Oberoi. The experience was liberating. The smells of vanilla and caramel, along with the cleanliness of the kitchen, made everything click. I knew this was my calling.
When I returned to college to specialize in bakery and confectionery, I felt that what we did wasn’t good enough. I wanted to find a place to fine-tune my skills, but the only options available were outside India. I felt a big void because many students like me wanted to upgrade their skills but didn't have the means or money to go to France or Australia.
That's when the idea popped up, and I felt that, at some point, I wanted to open a school that would teach aspiring pastry chefs how to make beautiful desserts. That's how Lavonne came about. Today, the school covers five floors spanning 20,000 square feet, with three top-notch equipped classrooms, an auditorium, and state-of-the-art equipment. Around 1500 students graduate each year from Lavonne.
What was your first experience with Callebaut chocolate, and how did it influence your passion for pastry arts?
I discovered Callebaut chocolate while working as an apprentice in the pastry kitchen of a high-end hotel. The taste was mind-blowing to me. In my early days as a chef, it was only used for specific recipes and special occasions. Callebaut chocolate has taken a special place in my professional life. I use it in recipes like my signature chocolate mousse cake and chocolate truffles. It brings out all the subtle notes and pushes the boundaries of what you can do with chocolate.
For the Born Original series, I created Dilkush with Callebaut Ruby Chocolate, Tellicherry Pepper Chocolate Loaf with Callebaut Dark Chocolate, and Rocky Road with Callebaut Milk Chocolate. Baking is my passion. There is no greater joy than creating new recipes and constantly innovating and learning.
The 'Born Original' campaign celebrates unique culinary journeys. How do you define originality in your work?
Originality in my work is about always exploring and pushing the boundaries of what can be done with pastry. It's not about having a fixed style but adapting to each creation. I see pastry as a medium to learn from, incorporating everything from basics to classics. I love working with unique spices, like Tellicherry black pepper from Kerala, which adds a distinct touch to my creations. Originality, for me, is blending traditional techniques with innovative ideas, creating something unique and memorable every time.
How do you think the Indian pastry and baking industry has evolved over the years, and what role do you see it playing on the global stage?
The Indian pastry and baking industry has evolved tremendously over the last 12 years, and I genuinely believe we are a big part of that change. For many youngsters, being a pastry chef is now a viable career choice, which wasn’t the case some years ago. The industry has grown in terms of quality, innovation, and accessibility. With more specialized training available locally, aspiring chefs no longer need to go abroad to learn advanced techniques.
On the global stage, I see the Indian pastry and baking industry making significant contributions by bringing unique flavors and techniques to the world. Our rich culinary heritage and diverse ingredients offer endless possibilities for creativity and fusion, allowing us to stand out and make a mark internationally.
How do you stay inspired and continue to innovate in your craft amidst the fast-paced and ever-changing culinary world?
Staying inspired and continuing to innovate in the fast-paced and ever-changing culinary world requires curiosity, continuous learning, and a passion for experimentation. I don't limit myself to a particular style. This flexible approach allows me to adapt and innovate constantly.
I find inspiration in the diverse ingredients available in India and abroad. Additionally, staying connected with the global culinary community, attending workshops, and collaborating with other chefs helps me stay on top of trends and bring fresh ideas to my work.
Most importantly, my commitment to teaching and mentoring through the Lavonne Academy keeps me inspired. Seeing the passion and creativity of budding pastry chefs motivates me to push the boundaries of my craft and explore new horizons.
What advice would you give to aspiring pastry chefs and bakers who look up to you as a role model?
To aspiring pastry chefs and bakers who see me as a role model, my advice is simple: stay curious and keep learning. The culinary world is always changing, so never stop exploring different techniques, ingredients, and styles.
Find your unique voice by experimenting with flavors and methods to discover what makes your creations special. Focus on quality over quantity. Use the best ingredients and pay attention to details.
Most importantly, stay passionate and enjoy the process of creating. Let your love for pastry arts shine through in your work. Remember, every chef's journey is unique. Stay true to yourself and let your passion guide you.
This interview is published exclusively on hospitalitynews.in and is not available on any other platform. Unauthorized distribution, reproduction, or sharing of this content without prior permission from HospitalityNews.in is strictly prohibited.
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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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