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What advice would you give to young chefs and hoteliers aspiring to leave their mark in the industry?A Chef is an artist with a sharp brain. The top priorities should be on Culinary Skills, Passion for Cooking, Willingness to learn & do lots of Hard Work, Leadership Skills, awareness and complete hold on Financials, An Eye for Detail, Innovation, Hygiene and Team Building.
For 2025, my priorities include strengthening The Westin Mumbai Powai Lake’s positioning as a wellness destination for both business and leisure travelers
My aspiration is to build a resilient and innovative sales team that drives sustained growth. I envision Sheraton Grand Palace Indore as the epitome of premium hospitality in the region.
Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.
I hope to inspire the next generation of chefs to see the vast potential in plant-based cooking and to approach it with passion, innovation, and a commitment to impact. Together, we can elevate vegetarian cuisine into a future that’s healthier, more exciting, and better for our planet.