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By Nishang Narayan
Published on March 8, 2025
Great hospitality design is more than just aesthetics—it’s about creating spaces that enhance the guest experience while staying true to a brand’s identity. Sripriya Reddy, Principal Architect at Sripriya Reddy Studios, has been shaping hospitality interiors with a strong focus on sustainability, comfort, and innovation.
“As an interior designer, I aim to craft spaces that not only look beautiful but also improve guest well-being. Functionality, brand personality, and eco-conscious design are at the heart of my projects,” she shares. With a growing emphasis on sustainability, she ensures her designs incorporate eco-friendly materials, energy-efficient lighting, and sustainable furniture that minimize waste without compromising luxury.
Sustainability is no longer a trend—it’s a necessity. Sripriya Reddy Studios has been making deliberate strides in integrating eco-conscious elements into hospitality projects.
“In a recent project, we used recycled wood for furniture, which not only added a rustic charm but also significantly reduced our environmental footprint,” she explains. This approach allowed for reduced material waste while maintaining the high-end appeal that guests expect.
Guest well-being was another priority. By designing spaces with ample natural light, better ventilation, and open layouts, she created an airy, refreshing ambiance that enhances both comfort and air quality. “A well-lit, well-ventilated space is not just visually appealing—it directly impacts guest experience and wellness,” she adds.
To further lower energy consumption, Sripriya integrated energy-efficient lighting solutions throughout her projects, helping hotels reduce operational costs while maintaining a sustainable footprint.
Technology is reshaping the hospitality industry, and Sripriya has been at the forefront of integrating smart solutions into design.
“In one of our latest projects, we incorporated smart lighting and automated climate control to enhance guest convenience while improving energy efficiency,” she shares. These innovations allow hotels to optimize energy use, create personalized guest experiences, and streamline operations—all while maintaining sustainability goals.
The rise of women-led design firms is reshaping the industry, creating a more diverse and inclusive environment. Sripriya notes that increasing support for women entrepreneurs—through funding, business resources, and networking opportunities—has allowed more women to carve their own paths.
“The industry is seeing more women take leadership roles, start their own firms, and work on high-profile projects. This shift is making workplaces more inclusive and fostering a culture of creativity and collaboration,” she explains.
As hospitality spaces become more compact and multi-functional, flexibility in design is becoming crucial. Sripriya highlights the growing trend of modular and pop-up restaurant spaces, which allow brands to experiment with new concepts without committing to permanent structures.
“In one of our recent projects, we designed a pop-up restaurant—a dynamic space that could be easily assembled and disassembled. These spaces offer hotels and restaurants a cost-effective way to test new cuisines and concepts while keeping up with changing customer preferences,” she shares.
This trend is expected to gain momentum as the industry looks for more adaptive, experience-driven solutions that cater to evolving guest expectations.
On International Women’s Day, Sripriya encourages women to push boundaries and continue shaping the future of the industry.
“We must celebrate all the women transforming hospitality with creativity, vision, and passion. This is a time to reflect on how far we’ve come—and how much further we can go in creating a truly equal and inclusive industry.”
With sustainability, innovation, and inclusivity leading the way, the future of hospitality design looks more promising than ever.
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By Hariharan U
Published on October 29, 2026
Bengaluru-based Kalyani Developers plans to expand its hospitality portfolio to over 1,400 keys across Bengaluru and Hyderabad over the next two years, including a dual-brand hotel development with Hilton featuring approximately 600 keys in Bengaluru.
The planned development will bring together two Hilton brands within a single integrated project, with Hilton targeting the upper-upscale segment and Conrad positioned in the luxury segment. The partnership marks a significant step in Kalyani Developers' plans to strengthen its presence in India's premium hospitality market.
Beyond the Bengaluru project, the company is in discussions with leading international hotel operators for an additional 825 keys as it works towards its broader expansion target.
Kalyani Developers has identified Bengaluru and Hyderabad as key markets for its hospitality growth strategy. Both cities have established business districts and growing demand for accommodation catering to corporate travellers, leisure guests and meetings, incentives, conferences and exhibitions (MICE).
The company's planned expansion aims to complement its existing real estate portfolio while creating opportunities in markets where premium hospitality offerings can serve business travel, tourism and large-scale events.
Commenting on the strategy, Priyanka Raju, Director, Kalyani Developers, said, "Our hospitality business is an important part of our long-term growth strategy, and our aim is to build destinations that are relevant to the evolving needs of the markets we operate in. Bengaluru and Hyderabad are at the centre of our strategic growth plans for hospitality. Both markets are evolving rapidly, with increasing demand for world-class, globally benchmarked hospitality experiences. Our focus is to bring exceptional quality, service and experiences to these markets by partnering with leading international hotel operators. Our objective is to create hospitality developments that meet global standards while being deeply relevant to the needs and opportunities of each market."
The proposed expansion reflects Kalyani Developers' intention to establish a stronger presence in the hospitality sector through partnerships with international hotel operators. The dual-brand Bengaluru development will combine an upper-upscale offering with a luxury hotel under the Conrad brand, catering to different segments of the premium accommodation market.
With discussions underway for the additional 825 keys, the company's target extends beyond a single project and points to a broader development pipeline across Bengaluru and Hyderabad.
As demand for premium accommodation, business travel and MICE facilities continues to shape these urban markets, Kalyani Developers is positioning hospitality as a complementary growth area alongside its real estate business.
Ramada Gurgaon Central has welcomed Chef Dharmender Singh to its team, bringing over 18 years of hospitality industry experience to the property's culinary operations.
An alumnus of the Institute of Hotel Management (IHM), Lucknow, where he studied from 2004 to 2007, Chef Dharmender has built his professional journey in the hospitality sector. His appointment adds to the hotel's culinary expertise as it continues to focus on food quality, consistency and guest satisfaction.
Culinary professionals play a key role in shaping a hotel's food and beverage identity, from developing food concepts and maintaining kitchen standards to ensuring consistency across dining experiences. Their work also contributes to guest satisfaction and the overall perception of a property's dining offerings.
At Ramada Gurgaon Central, Chef Dharmender's addition comes as hotels continue to respond to evolving guest expectations around food quality, presentation, variety and service. Experienced culinary professionals contribute to these priorities through their knowledge of kitchen operations, culinary techniques and quality standards.
Located in Gurugram, the hotel serves a diverse audience that includes corporate travellers, business professionals, local diners and leisure guests. Its culinary operations form an important part of the overall hospitality experience offered to these visitors.
Chef Dharmender's appointment marks a new chapter in his career and strengthens the experience within Ramada Gurgaon Central's culinary team as the property continues to focus on its food and beverage offerings.
Ramada Gurgaon Central is part of the Ramada brand under Wyndham Hotels & Resorts. Located in Gurugram, the hotel caters to business and leisure travellers, offering accommodation, dining and hospitality services in one of the region's commercial destinations.
The Westin Chennai Velachery has appointed Dinesh Kumar as its new Executive Chef, strengthening its culinary leadership with a professional experienced in kitchen operations and dining across established hospitality brands in Chennai.
Chef Dinesh joins the hotel from Four Points by Sheraton Chennai Velachery, where he served as Executive Chef. His professional journey also includes nearly five years as Executive Sous Chef at Hilton Chennai, from November 2019 to August 2024, and an earlier stint as Sous Chef at Courtyard by Marriott Chennai.
In his new role, Chef Dinesh will oversee culinary operations across the hotel's food and beverage outlets, with responsibilities spanning menu development, food quality, consistency and the overall dining experience. He will focus on evolving the hotel's culinary offerings while catering to the diverse preferences of Chennai's diners.
Commenting on the appointment, Deepraj Mukherjee, General Manager, The Westin Chennai Velachery, said, “We are delighted to welcome Chef Dinesh to our culinary team. His experience and understanding of the hospitality industry will be valuable as we continue to create distinctive dining experiences for our guests.”
Sharing his thoughts on the new role, Dinesh Kumar, Executive Chef, The Westin Chennai Velachery, said, “I am delighted to begin this journey with The Westin Chennai Velachery. I look forward to working with the team to bring fresh ideas to the table, celebrate good food and create memorable culinary experiences for our guests.”
With experience across multiple hospitality properties, Chef Dinesh's appointment reflects the hotel's continued focus on culinary development, food quality and guest-centric dining experiences.
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