From Nobody to Somebody: The Story of Thejus Shivarama

From Nobody to Somebody: The Story of Thejus Shivarama

By Nishang Narayan

Published on March 20, 2025

Thejus Shivarama, Founder and CEO of Juliet and 2Moons, has carved a unique path in the hospitality industry, turning passion and perseverance into a thriving business. With a Bachelor's degree in Business Management from Alliance University, Thejus’s love for food and networking became the driving force behind his entrepreneurial success.

His journey began with Serene Mist Resort, a 9-key boutique property set in a coffee estate in Chikmagalur. This venture laid the foundation for his deep-rooted understanding of hospitality, seamlessly translating into his later successes with Juliet and 2Moons—now among the top three hospitality brands in Bangalore’s Central Business District (CBD).

A Customer-First Philosophy

Thejus believes that many hospitality brands remain rigid in their offerings, often missing out on genuine guest satisfaction. His approach is simple: give customers what they truly want.

"If a guest at an Asian restaurant craves curd rice or rasam rice, I make sure they get it," he shares. This flexibility and personal touch have become key differentiators for his brands, creating a loyal customer base that values his commitment to personalized service.

Overcoming Hardships & Learning the Ropes

Thejus’s journey wasn’t smooth. As a newcomer to the industry, he faced significant challenges, including misleading consultants who took advantage of his inexperience. Financial setbacks followed as he unknowingly overspent on unnecessary expenses—over-ordering cutlery, crockery, and food trials that inflated costs by 200%.

A three-month delay in launching one of his projects only added to the pressure, forcing him to cover staff salaries and rent before the doors even opened. Despite these struggles, he emerged stronger, learning to trust his instincts, build reliable teams, and streamline operations.

Building a Hospitality Powerhouse

Today, Thejus is credited with creating Boho Sunsets, Bangalore’s only true sundowner experience. What many initially thought would last just six months is now a well-established brand. His ability to connect personally with customers and adapt to their evolving needs has made Juliet and 2Moons a go-to destination for Bangalore’s hospitality scene.

His next big venture? Minx—a craft cocktail club set to redefine Bangalore’s nightlife. Unlike the many cocktail bars in the city, Minx aims to be Bangalore’s first true cocktail club, bringing a premium and immersive drinking experience.

A Unique Leadership Style

Rejecting the traditional corporate approach, Thejus fosters a culture of freedom and learning within his team. He encourages his staff—both Front of House (FOH) and Back of House (BOH)—to take ownership of their roles, make mistakes, and grow from them.

"My job is not to micromanage but to mentor," he says. By empowering his team to take the lead, he has built a strong, resilient, and motivated workforce, which he considers his biggest asset.

Racing with Cheetahs, Not Horses

For Thejus, staying ahead of the competition doesn’t mean following trends or copying others—it’s about staying true to his brand’s strengths. His personal mantra, "Race with cheetahs, not with horses," reflects his belief in setting his own pace, breaking conventions, and redefining hospitality on his terms.

From being an underdog in the industry to a recognized hospitality entrepreneur, Thejus Shivarama’s journey is a testament to resilience, adaptability, and an unwavering commitment to excellence. With Juliet, 2Moons, Boho Sunsets, and now Minx, he continues to shape Bangalore’s hospitality landscape, proving that the real secret to success lies in passion, personalization, and persistence.


Adelaide Quinn Appointed Assistant Director of F&B at Four Seasons Hotel Mumbai

Adelaide Quinn Appointed Assistant Director of F&B at Four Seasons Hotel Mumbai

By Nishang Narayan

Published on May 29, 2025

Four Seasons Hotel Mumbai has announced the appointment of Adelaide Quinn as the new Assistant Director of Food & Beverage. With over ten years of experience in luxury hospitality and a proven track record at the hotel, Adelaide steps into her new role with a vision to enhance and elevate the property’s celebrated dining experiences.

Adelaide has been an integral part of the hotel’s F&B team since 2013. In her previous role as Director of Restaurants and Bars, she successfully led operations across three key outlets, in-room dining, and the poolside service. Her leadership played a crucial role in the relaunch of AER—Mumbai’s iconic rooftop bar—and the opening of Opus, the hotel’s all-day dining restaurant.

She also curated and executed three editions of the World Gourmet Festival, bringing globally acclaimed Michelin-starred chefs to the city and positioning the hotel as a culinary destination.

In her new position, Adelaide will continue to lead the food and beverage strategy across the hotel, working in close collaboration with the culinary and service teams to push the boundaries of innovation and guest satisfaction.

“Adelaide’s dedication, vision, and deep understanding of our food and beverage ethos makes her an ideal leader for this next chapter. We are confident that her continued leadership will further strengthen our reputation for excellence,” said Nitesh Gandhi, General Manager, Four Seasons Hotel Mumbai.

With this appointment, Four Seasons Hotel Mumbai reaffirms its commitment to offering world-class culinary experiences that celebrate creativity, quality, and impeccable service at every touchpoint.


Alila Fort Bishangarh Appoints Chef Pankaj Kumar as Executive Chef

Alila Fort Bishangarh Appoints Chef Pankaj Kumar as Executive Chef

By Manu Vardhan Kannan

Published on May 29, 2025

Alila Fort Bishangarh proudly announces the appointment of Chef Pankaj Kumar as its new Executive Chef, further enriching its culinary journey with expertise and passion rooted in both tradition and innovation.

Hailing from Dehradun, Chef Pankaj brings with him over 14 years of experience across some of India’s finest luxury hospitality brands, including ITC, Taj, Oberoi Hotels & Resorts, Marriott, and Hyatt. Prior to joining Alila Fort Bishangarh, he served as the Executive Chef at Alila Diwa Goa, where his food philosophy and leadership earned high acclaim.

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Chef Pankaj is not only celebrated for his culinary finesse but also for his grounded personality and diverse interests. A passionate biker and photographer, he embraces life's simple joys, with a personal mantra "Miles to go before I sleep" reflecting his endless drive for excellence and creativity.

“I am honored to continue my journey with Brand Alila, especially at a place as iconic as this 235-year-old warrior fort,” said Chef Pankaj Kumar. “I look forward to creating soulful culinary experiences rooted in local flavors and global inspirations.”

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With his appointment, Alila Fort Bishangarh promises a renewed focus on authentic, regionally inspired cuisine, paired with Chef Pankaj’s signature touch of warmth and innovation.


Regency College Marks 31st Annual Awards with Industry Icons and Celebratory Honors

Regency College Marks 31st Annual Awards with Industry Icons and Celebratory Honors

By Nishang Narayan

Published on May 28, 2025

Regency College of Culinary Arts & Hotel Management, one of India's premier hospitality institutions, celebrated its 31st Regency Annual Awards Ceremony on 24th May 2025 at the T-Hub Auditorium with grandeur and pride. The event was a spirited blend of celebration, recognition, and inspiration from some of the most esteemed names in the industry.

Gracing the occasion as Chief Guest was the legendary Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA). He was joined by distinguished Guests of Honor—Chef Vijaya Baskaran (General Secretary, IFCA), Mr. Eleazer Prakash (General Manager – Fairfield by Marriott), and Mr. Kumar Manish (Vice President – Royal Orchid Hotels). Together, they brought immense energy and pride to the celebration.

The event opened with a warm welcome by Ms. Uma Bala, Head of Department, followed by the felicitation of the dignitaries. Principal Mr. P. Ramesh Kumar Reddy presented the Annual Report, spotlighting the college’s ongoing innovations, academic accomplishments, and contributions to the hospitality sector.

Honoring Excellence: Regency Leadership Awards 2024–25

One of the major highlights was the Regency Leadership Awards, designed to honor individuals for their lasting impact on the hospitality industry.

Lifetime Achievement Award:
Chef Manjit Singh Gill was conferred the Lifetime Achievement Award in recognition of his unparalleled contributions to Indian culinary arts and his efforts in shaping the future of the hospitality landscape. In his keynote address, he urged students to embrace culinary sustainability and cultural preservation while becoming responsible global professionals.

Grand Regent Award (For Hotel Managers and Area Directors):

  • Mr. Eleazer Prakash – GM, Fairfield by Marriott

  • Chef Vijaya Baskaran – General Secretary, IFCA

  • Chef Madhusudan Gupta – Treasurer, IFCA

  • Chef Sudhir Sibal – Executive Board Member, IFCA

  • Chef Nimish Bhatia – Indian Cuisine Project Lead, IFCA

  • Chef Amey Marathe – Vice President, TCA / Board of Adviser, IFCA

Elite Regent Award (For Department Heads & HR Excellence):

  • Mr. B. Hema Kumar – Head, HR, ITC Kakatiya

  • Mr. Arunit Banerjee – Head, HR, ITC Kohenur

  • Mr. Himanshu Barola – Strategic Adviser, IFCA

  • Chef Reetika Gill – Founder, Eco Green

  • Chef Sathiyaseelan – Sr. Zonal Manager, VRB Consumer Products Pvt. Ltd.

Star Regent Award (Outstanding Alumni Recognition):

  • Mr. Kumar Manish – Vice President, Royal Orchid Hotels

  • Mr. Syed Azhar Ullah – EAM, Lemon Tree Banjara Hills

  • Mr. Y. Abhilash – Director, Ancient Stone Flames

  • Mr. Ashok Manga – Executive Chef, Fairfield by Marriott

Student Achievements and Magazine Launch

Chairman Md. Fathe Khaleq commended the institution for building a rich legacy and continuing to inspire young professionals. The release of the college’s annual magazine ECHO, commemorating 31 years of excellence, was met with applause and appreciation.

Students were also awarded for excellence in various categories including merit, Industrial Exposure Training, hospitality skills, culinary arts, mixology, flower arrangement, and national-level competitions. Medals and certificates recognized their dedication and consistent performance.

In his concluding remarks, Principal Reddy emphasized the role of modern training methods and AI integration in transforming hospitality education. He proudly noted Regency’s impressive 98% placement rate and affirmed the college’s mission to stay future-ready.

“As hospitality evolves rapidly with digital and global influences, Regency remains committed to equipping students with the skills and mindset to lead and thrive in this exciting industry,” he said.

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