Exclusive Interview | Chef Prateek Basu, Director of Culinary, Wyndham LATAMC Region.
/ prabhjot bediTell us about your journey. How did it all start?
It all started when I was in class 9th and somehow heard about the Hospitality Industry and studying Hotel Management. And then after clearing school got myself into the course of fulfilling what I have planned all these years. As I was always interested in being a Chef and my journey also moved towards that. I even got selected to participate in the National Chef Competition in 2nd year where only final year students are allowed. It paid dividends and I won an award while participating. Before completing my final year I got selected for Hyatt Kolkata to work in an Italian speciality restaurant. That's where it all began till currently as Director of Culinary at Wyndham LATAMC Region.
What do you think it takes to succeed in this industry?
A lot of discipline and patience.
Share with us 5 skills that you think will be critical for a hospitality career in the future.
DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE
The new, young traveler wants experiences and insta-ready content. What do you have in store for them?
Things have changed a lot in today's Social Media trends. One has to be ready with modern food concepts and plating to keep up with the modern trends. I always innovate new concepts and be ahead of the game.
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
A lot of research and proper planning needs to take place before conceiving any new idea. One has to be sure and confident about the idea as it involves a lot of time and money. A proper Menu Engineering is a must before launching a new menu for example.
What does the future look like? For the industry, you, your project / initiative.
Future is looking great, alive and kicking. A lot of talented professionals are coming into the scene who are very confident about their worth. These young kids need to just follow their dreams but be little patient for achieving success.
What are the attributes you look for while selecting or hiring?
A very positive attitude of "YES CHEF" will do for me while hiring. I can mould the person based on my training plan and grooming process.
What is your favourite interview question & why?
Do you have any PHYSICAL, MEDICAL and RELIGIOUS issues that you can't work on any particular day or shift ?
Describe an ideal hospitality professional.
Humble, guest focused and disciplined professional.
Making a vision into a reality can be very daunting. We would love a deep dive into your process for all your initiatives.
Take one thing at a time. It's very easy to get confused with so many things going around you. Just need to stay focus and execute the plan one by one.
Share some of your secrets in keeping an engaged, safe and happy team.
EMPATHY and NO EGO.
What does not exist in the world, but you would like it to?
TIME TRAVEL probably to see how cooking trends will be in future.
How do you think AI will impact our industry?
All Inclusive is "THE” thing now in the hospitality industry. It mostly caters the guest needs of a worry free travel and removes signing cheque/ bill every time. The more the better will result in high job vacancies once demand is more.
What is the one app / tech solution you would love to see?
All electronic KOT's in the kitchen will help for sure.
Everyone is a sales person in life, you just need to understand and start enjoying it in your professional life as well.
The shift towards experiential travel is another trend that will redefine hospitality. Today’s travelers are increasingly looking for authentic, immersive experiences that connect them with the local culture and environment. This trend will continue to grow, pushing hotels to offer more personalized, location-specific experiences.
The future of the hospitality industry will likely be shaped by technology and sustainability.
The brand’s success is largely attributable to Deltin’s commitment to customer satisfaction and personalised service. Deltin has achieved a high level of customer retention and positive word-of-mouth by focusing on its customers’s specific requirements and preferences and adapting its services accordingly.
At Eight Continents Hotels & Resorts, our dedication to providing exceptional value and memorable experiences is at the core of our operational philosophy. This commitment is manifested through our comprehensive approach to hospitality, which focuses on personalized service, unparalleled amenities, and sustainable practices
A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.
If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.
My journey in the hospitality industry is deeply rooted in a passion for service excellence and a commitment to our family's entrepreneurial legacy. At The Fern, Goregaon, I've embraced these values to shape a vision centered on quality and sustainability.
Bonding is really important and regularly at our property we have some recognition events to celebrate individuals as well as Team. It has proven to give a positive impact on Team Members bonding as well as trust with the Leaders.
Technology is at the core of our operations and guest experience. Our Glu app serves as a comprehensive digital concierge, allowing guests to manage their stay seamlessly, from check-in to activity bookings.
We recycle food waste into compost, use glass instead of plastic for water, and harness solar energy with 1,443 panels generating 2,000 KWH daily. Our reforestation efforts aim to convert open scrub into dense forest cover, while community programs empower local women in sustainable farming. Embracing an earth-to-table approach, we also grow organic produce.
To become a successful chef, you need:
Passion: A burning love for food that keeps you up at night dreaming of your next dish.
Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.
Creative Spark: The ability to turn ordinary ingredients into culinary magic.
Obsessive Attention to Detail: Because every grain of salt and garnish matters.
Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.
Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.
Business Savvy: Balancing the books while balancing flavors.
Forever a Student: Embracing lifelong learning, because the food world never stops evolving.
The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'
Describe an ideal hospitality professional. “A selfless individual who is sensitive to guest needs and can anticipate them for timely deliveries.”
A customer-centric mindset ensures exceptional guest experiences, while effective leadership and team development foster a motivated workforce. Embracing cultural sensitivity and inclusiveness enhances both guest and employee satisfaction.
Our goal is to bring the unique experience of Hitchki to new markets, delighting patrons with our Bollywood-themed ambiance, exceptional food and beverage offerings, and unparalleled customer service. With a focus on quality, creativity, and authenticity, we are confident in our ability to capture the hearts of new audiences and create memorable experiences wherever we go.
Embrace the grind with gratitude, for each step forward is both a testament to your hard work and a gift worth cherishing. The journey's sweat makes the success sweeter.
For the birth of Karma Lakelands, I would like to give the entire credit to my mentor, Shri Nekchand ji, who instilled a love for Mother Nature in my heart. If not for him, I never would have planted over 10,000 trees in my initial days.
If it's not the passion driving you don't get into it, as it looks all rosy from the outside but it's not - you have to listen to all customers and keep tweaking things to ensure all your customers are happy. In the food space the customer is always king
Our venue becomes more than just a place to visit, it becomes a vibrant community hub where everyone feels valued and part of something special.
My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.
Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Guler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.
For those aspiring to become hotel General Managers, my foremost advice is to never lose sight of the path you've traveled to reach this position. The journey from the ground level, starting at an entry position, holds immense significance. It's crucial not to forget your humble beginnings, as this keeps you rooted and grounded amidst growth.
There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
I am India's first Corporate Executive Chef for an Indian cruise line.