Ultimate Escape at The Fern Brentwood Resort, Mussoorie

Ultimate Escape at The Fern Brentwood Resort, Mussoorie

Admin

Published on July 3, 2024

In this exclusive interview, we had the opportunity to sit down with Arindam C Bahel, General Manager of The Fern Brentwood Resort in Mussoorie. We discussed his role as GM, culinary offerings at the resort, sustainable initiatives at the resort, and more.

Nestled amidst the breathtaking Himalayan foothills, The Fern Brentwood Resort, Mussoorie, promises an escape unlike any other. This luxurious haven transcends the ordinary, offering discerning travelers a haven of comfort, adventure, and unparalleled vistas.
Imagine waking up to the gentle whispers of the mountain breeze, sunlight dappling through your window, and the majestic Doon Valley stretching out before you. The Fern Brentwood Resort isn't just a hotel; it's a portal to a world of serenity and rejuvenation.

image

Beyond the stunning location, the resort boasts a plethora of amenities that cater to diverse interests. Unwind in the luxurious spa, indulge in delectable culinary experiences at the on-site restaurants, or take a refreshing dip in the sparkling pool.  For those seeking adventure, the resort can arrange trekking expeditions, nature walks, or visits to nearby historical landmarks.

How has your background as a chef influenced the dining experience at The Fern Brentwood Resort?

Chefs are meticulous, consistent, and focused on quality. The Fern Brentwood resort’s dining experience features innovative themes and designs, high-quality food, and top-notch service. Our managers and the kitchen team regularly interact with guests to create personalized dining experiences. The culinary team receives ongoing training to maintain consistent excellence. This blend of creativity, expertise, and dedication results in a memorable and elevated dining experience for all guests.

What unique culinary experiences can guests expect when they dine at The Fern Mussoorie?
At The Fern Brentwood Resort, we are known for our themed festivals and pop-up events, as well as our excellent breakfast spread, which rivals the best food establishments in the city. We regularly host chefs from other states to ensure authentic flavors.

How do you balance luxury and sustainability in the operations of The Fern Brentwood Resort?

The Fern Hotels believes that luxury in hospitality must be environmentally sustainable. Alkaline drinking water, bottled in-house at our own plant, is a standard offering—making us one of the few hotels in the state to do so. Even the straws in our drinks are made of rice paper. Our napkins and toilet rolls, made from Bagasse (a by-product of sugarcane), are entirely paper-free. Additionally, our key cards are crafted from board, and our suite rooms feature bamboo supplies. We are constantly striving to achieve our goal of a zero-garbage hotel while providing top-class service to our guests.

image

What initiatives has the resort implemented to promote environmental sustainability?

Introduction of Glass Bottles: We have replaced plastic bottles in guest rooms with safe and sanitized glass bottles filled with healthy alkaline water. This initiative helps us reduce the use of 60,000 plastic bottles annually.

Eco-Friendly Rice Straws: We have eliminated hazardous plastic and paper straws, opting for eco-friendly rice straws instead. These FSSAI-approved straws are a safe and sustainable alternative, significantly reducing single-use plastic and virgin paper consumption.

Natural Unbleached Napkins: Our F&B areas now use natural unbleached napkins made from 100% agro-fiber sourced from sugarcane waste, completely eliminating the need for paper towels.

Solar Water Heaters: By installing solar water heaters, we conserve electricity and provide alternative energy to heat water for room usage, saving approximately 80 to 100 units of electricity per day.

Rainwater Harvesting: We have created rainwater harvesting tanks with a capacity of 10 KL to promote water conservation within the hotel.

Herb Garden and Plantation: We have established a herb garden and increased plantation around the hotel to enhance the green cover.

Sustainable Guest Room Amenities: We have introduced sustainable and locally sourced amenities, such as bamboo toothbrushes and combs, as part of our guest room supplies, ensuring our commitment to eco-friendly practices.

Can you share a memorable guest experience that highlights the resort's commitment to hospitality?

Most of our guests commend our sustainable efforts, which is reflected in our rankings on TripAdvisor and other OTA channels.

image

How do you ensure that The Fern Brentwood Resort stands out in the competitive hospitality market of Mussoorie?

Mussoorie, as a hill station, has limited resources. Today’s discerning travelers are increasingly conscious of their environmental impact, and as a brand, we have a significant role to play in this market. We are pioneers in environmental sensitivity, creating a niche with our slogan, “Hospitality with Responsibility.”

What future plans or expansions do you have for the resort to enhance the guest experience further?

Since this year, we have launched a series of cultural food shows called “Flavours of India,” where we host chefs and artists from different regions to promote Indian cuisine at our hotel. The recently concluded “Padharo mare Des” – Rajasthani festival received tremendous acclaim and was a resounding success. Our upcoming festival, starting on June 14th, will highlight “States on the streets.” Additionally, we are expanding our hotel services to include a Spa, enriching the guest experience.

How do you train and motivate your staff to maintain high standards of service and guest satisfaction?

During and post-COVID, attrition has posed the greatest challenge to our organization and the industry at large. To counteract this, we intensified our team engagement efforts and focused on local recruitment from institutes in Uttarakhand and the Garhwali community renowned for their hospitality. We’re proud to highlight that over 80% of our team comprises local residents.

Recognizing and reinforcing positive behaviors, our salary disbursements are scheduled from the 7th to the 1st of each month. We provide accommodations for all outstation employees and host a range of employee engagement activities such as “Movie of the Month,” induction walks, picnics, and the informal “Chai pe Charcha” sessions. Additionally, our new employee meetings include monthly trainee sessions with the GM.

New joiners participate in an “Induction Walk” with the GM, where they learn about the local flora, places of interest in Mussoorie, and the town’s historical significance. Our “Chai pe Charcha” sessions serve as icebreakers for new team members and provide a platform to address any concerns they may have. These initiatives have been instrumental in fostering a supportive and engaging work environment at our organization.


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.


Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Manoj Padmanaban and Japtej Ahluwalia

Published on January 1, 2026

In an exclusive interview with Hospitality News, Manoj Padmanaban and Japtej Ahluwalia, the visionaries behind Jolly Indian, shared their insights on redefining Indian dining.

Manoj, renowned for his award-winning Pandan Club and pioneering zero-ABV beverage program, explains that Jolly Indian was designed as more than a restaurant. “Dining isn’t just hospitality, it’s food, entertainment, and memory-making,” he says. From a dhol-filled entrance to playful moments like a giant lassi machine and a potti-kadai-style paan counter, every detail is crafted to create joy and surprise.

Japtej, a prominent NRAI board member, adds that the concept celebrates India as a mood, not a map. Jolly Indian fills a gap between traditional eateries and ultra-premium dining in Chennai, offering playful, elevated comfort foods that resonate with today’s urban diner.

The founders emphasize the seamless blend of creativity and discipline, involving staff in storytelling and maintaining operational authenticity. Their approach ensures that the experience guests see online mirrors the vibrant atmosphere inside.

This exclusive conversation is a glimpse into the minds behind one of Chennai’s most exciting culinary ventures. It’s a fascinating discussion full of passion, innovation, and inspiration.

This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality NewsJanuary Edition, available on our website and in print.


PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

Ms. Sonali Jain,

Published on December 1, 2025

Ponneri Gymkhana Club (PGC) has emerged as one of North Chennai’s most dynamic lifestyle and hospitality destinations. Spanning 60,000 sq. ft., it stands as the region’s largest and most integrated family club, offering a unique blend of recreation, sports, celebrations, wellness and stay experiences under one expansive space.

In an engaging conversation with Hospitality News, Ms. Sonali Jain, Managing Partner of PGC, shared the vision that guides the club’s growth. Her clarity, warmth and community-first approach define PGC’s identity. “Our goal at PGC is simple. We want every guest and every member to feel valued, cared for and connected. Hospitality should make people feel at home, and that is what we strive for,” she notes.

Her vision translates into a thoughtfully designed destination for every member of the family. The club features over 170 rooms and suites, a grand 800-seater banquet hall, a 5,000-capacity open lawn and facilities for 12 sports including badminton, squash, cricket, golf and table tennis. It also houses a pool party lawn, gym, spa, salon, private theatre, multi-cuisine restaurant, café and business lounge. Enhancing its culinary offerings, PGC now includes a dedicated Pure Vegetarian Kitchen, ensuring elevated hygiene, tradition and comfort.

PGC has become a preferred venue for weddings, corporate events, celebrations, vacations and fitness experiences. Its membership offers strong lifestyle value with complimentary stays, full facility access, priority bookings and a vibrant community environment.

Founder & Managing Director Mr. Rajeev Ajmera reinforces this purpose, “North Chennai deserved a world-class leisure and sports destination. Our objective was to build a space that families can truly call their own.” His vision continues to shape PGC as a benchmark for hospitality and community living.

Guests and prospective members are invited to explore a destination that truly feels like home, Read more details and the full article in our Hospitality News December edition, available on our website and in print.