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.
Read MoreWe 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.
Read MoreTo 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.
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Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen.
Executive Chef Narasinh Kamath, Hilton Goa Resort
How did it all start? Share your culinary journey with us.
I was lucky to grow up in a culture – rich cosmopolitan city and along the way crossed paths with people of varied cultures and states. My curiosity was piqued by their cuisine, which grew into a passion over the years and that how picked a career in the culinary arts.
I completed my degree in the year 2004 post which I joined Hyatt Regency Mumbai as a commis chef and then grew up the ranks to Chef de Partie. I got an opportunity to work for Michelin Star Chef Raymond Blanc in the United Kingdom for couple of years. I then moved back to India and worked with a few international chain of hotels as Head Chef and Executive Chef before joining Hilton.
What are your earliest memories of the kitchens you worked in?
I used to enjoy watching cookery shows on television in late 90s and started cooking at a young age as my mother has a full-time job. I found it delightful to lend my mother a helping hand in preparing dinner when she got back from a long day at work.
A dish your patrons/guests love
Although we serve more than 5 cuisines at our restaurant, coming to Goa most of our guests enjoy eating Goan delicacies like Chicken Cafereal, Goan Prawn Curry and Masala Fried Chonak.
A dish that you love but do not have on your menu
Pork Sorpotel, as it requires the correct techniques of pickling the meat and use of the traditional spices mix.
What according to you does it take to become a successful chef?
In order to become successful chef one needs to have strong fundamental knowledge about the entire food processing cycle, updated on modern trends, maintain consistency and quality of food.
What advice would you give to a young culinary student?
Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen. Patience is the key ingredient you should never run out off.
What instruments/ equipment/devices you cannot imagine working without?
I cannot imagine working without a Sharp knife, Cooking Hob, Mixer grinder to name a few.
Your favourite Ingredient is…
I like to use ingredients which are local and seasonal like the wild mushrooms we get in Goa during pre-monsoons, the fresh cashew nuts during early summers to name a few.
Name chefs, you find amazing or chefs work you admire.
The list is endless but to name a few Chef Sanjeev Kapoor, Chef Rakesh Sethi, Chef Vikas Khanna, Chef Vicky Ratnani, Chef Atul Kochar, Chef Ranveer Brar, Chef Marco Pierre White, Chef Raymond Blanc, Chef Heston Blumenthal, Chef Alain Ducasse…..
What books should every chef read?
The Flavour Bible, Kitchen Confidential, The Soul Of a Chef are a few books I recommend.
Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.
Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.
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.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.
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Individuals who share enthusiasm for brand, and hospitality & have a strong work ethic. The ability to adapt to changing conditions is appreciated in Hospitality Industry.
Mr. Laurent Myter, Group General Manager, The Anam Group
Tell us about your journey as a hotelier.
I started my career in the hospitality sector more than 30 years ago in Switzerland, as a passionate hotelier keen on providing outstanding client experiences. I gained insights while working, from the front line of operations to the corporate office with top professionals at hotels around Europe, the Middle East, and Southeast Asia.
What are some of the trends you see impacting the hospitality industry?
Sustainability and eco-mindfulness have become increasingly significant with hotels and guests embracing responsible practices. At Anam Cam Ranh, we have a robust farm to table concept as we invest in our on-site herb and kitchen garden. At Anam Mui Ne and Cam Ranh, we introduced eco-friendly wooden key cards, replacing plastic water bottles with recyclable glass bottles, plastic straws with rice straws, plastic bags with bamboo bags.
What tech would you like to see in operations? What operational problems need tech solutions?
I believe that technology can help streamline operations and enhance the guest experience. In operations, I would like to see more efficient inventory and resource management systems that reduce waste and increase cost-effectiveness. My motto has always been: Automate the predictable, so you can humanise the exceptional! Embrace new technologies to take care of the predictable.
What is the one technology, app, or software feature you would like to see?
A comprehensive guest app that not only facilitates seamless check-in and room control but also offers personalised recommendations for activities, dining, and local experiences. Technology is also a major facilitator in offering cutting-edge MICE facilities. It plays a pivotal role in delivering exceptional experiences for large-scale and corporate gatherings at The Anam Vietnam. We are constantly striving to stay at the forefront of innovation. Advanced technological infrastructure in our meeting rooms, including projectors and state-of-the-art sound systems, to help us elevate our capabilities.
What do you think it takes to succeed in this industry?
I feel one must be enthusiastic about the process to offer guests heartfelt services. In this ever-evolving industry, adaptability is an asset. One must cultivate strong leadership, good communication, and the ability to encourage and empower your team. A grasp of the business side of hospitality, including financial management and stakeholder relationships, is essential for long-term success.
Two things you would like to change in the industry.
I would like to recommend the need for more extensive and inclusive training and development programs as our industry is built on the shoulders of its staff. We need to address retention as the high turnover rate and retaining skilled professionals remain a challenge. We should focus on creating more attractive career paths, providing growth opportunities, and inclusive environment. At Anam Mui Ne, we encourage our staff members to don traditional Cham costume and participate in culturally immersive processions. At both the properties, we invite family members to conduct cooking classes for guests.
What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
We search for individuals who share our enthusiasm for our brand, and hospitality and have a strong work ethic. The ability to adapt to changing conditions is appreciated.
What is your favourite question for a candidate interview and why?
One of my favourite interview questions is, “Can you share a time when you demonstrated exceptional teamwork in a challenging situation?” This question reveals a candidate’s ability to communicate effectively, problem-solving aptitude, and maintain a positive attitude in difficult scenarios.
What advice would you give a young, aspiring hotelier for their internship?
I would advise aspiring hoteliers to be proactive and keen to learn throughout their internship. Learn all you can about the organization, from visitor interactions to operations. Enquire, seek guidance, and don’t be hesitant to try new things.
In the coming months, you can expect us to continue leveraging technology and automation to enhance guest experiences at DoubleTree by Hilton Varanasi. We are working on integrating advanced data analytics to personalize guest interactions further and enhance operational efficiency.
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.
From a Waiter to a General Manager! My 25 years journey has been incredible, but unexpected. Along the way, I met great mentors, we are what we are because of the people who spent time on us
Mr. Sourav Panchanan, General Manager, Caravela Beach Resort Goa
Tell us about your journey. How did it all start?
In my childhood, I dreamt of a different life. My father, a soldier in the Indian Army, was my hero and I wanted to follow in his footsteps, to wear the uniform. But life has a way of surprising us. At seventeen, I found myself in a hotel school and soon after, I stepped into a world of 5-Star hotels. It was a humble beginning, but this path would lead me to places beyond my wildest dreams. For five years, I served guests at renowned hotel chains like IHG and Hyatt in India while gaining valuable lessons in hospitality.
A pivotal moment arrived when I was presented with the chance to venture to Scotland. There, I had the privilege of working at renowned luxury hotels, including the renowned 'The Gleneagles' in Perthshire and Hilton Glasgow, further expanding my expertise and refining my craft. In 2015, I returned to India and joined Caravela Beach Resort, a sprawling, independently run, 23-acre estate on the Goan coast. Here, my journey took unexpected turns as I transitioned from roles in Food and Beverage to Rooms, wearing different hats and embracing diverse challenges with determination.
Progressing from Director of F&B to Executive Assistant Manager and eventually assuming the mantle of General Manager. Caravela has a defined culture and it influenced how I think of leadership and became a leader myself. In my current role, “I oversee our 201-key, 5-Star Deluxe golf resort on the shores of the Arabian Sea,” where we strive to deliver unforgettable experiences tailored to the discerning tastes of our guests. Looking back on my journey, I am grateful for the opportunities I received and lessons learnt along the way. As I continue in the dynamic world of hospitality, I remain committed to strive for excellence and creating memorable moments for each and every guest we have the privilege to serve.
What do you think it takes to succeed in this industry?
Passion is paramount in our industry. If you genuinely enjoy connecting with people, it’ll set you in the right path. Equally important is the combination of hard work and dedication. Giving your best effort day in and day out is essential. In a dynamic hotel, where many individuals are doing similar tasks, standing out and advancing calls for a willingness to invest extra effort and a continuous desire for growth. Along with this, continuous learning, whether through on-the-job experiences or participation in various training programs, the opportunity to expand your skill set is invaluable. Last but not the least is being curious, being aware of what is happening around you and how you can leverage situations to your success.
What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
Hiring is undoubtedly a tough task, as it requires aligning the aspirations of individuals with the needs of the business. During my interactions with prospective candidates, I strive to understand their motivations for applying to Caravela. While experience certainly holds value, I place great emphasis on assessing candidates' attitudes and their approach to learning. In many instances, a positive attitude and a genuine thirst for knowledge can outweigh a lack of experience.
What is the single factor that got you your promotion?
With humility, a promotion comes… being best among the people you are operating, building trust and creating a reputation for excellence and repeating all of it every day. There’s no single factor that can bring in success. It’s the combination of all of the above that creates a mindset which can lead to success.
What are some of the trends you see impacting the hospitality industry?
While my journey in hospitality over the past two decades has witnessed significant transformations, particularly in terms of reach and technology, it's essential to recognize that the core principles of guest service remain unchanged. Looking ahead, it's evident that future shifts will predominantly revolve around technological advancements.
Tech is now an enabler for great hospitality. Can you share with us some of the techs that go into creating your guest experience?
Today, guests increasingly rely on digital platforms for booking accommodations, upgrading their stays, and streamlining check-in processes through our web links. Ordering services via QR codes and settling bills using UPI are now commonplace practices. Yet, middle of these technological advances, the old-world charm of luxury hotels endures, driven by the timeless essence of personalized service and genuine people connect. As we navigate the evolving landscape of hospitality, it's crucial to strike a balance between embracing technological advancements and preserving the authentic guest experience that remains at the heart of our industry.
Two things you would like to change in the industry.
First one for me will surely be swift integration of technology in harnessing data for predicting guest preferences and customized experiences. It can help revenue generation, increase operational efficiency in near term and create a strong brand recall value for guests. The next thing will be to break the stereotype that entry level hotel work is only for younger generations. The industry can always offer promising options for the mature job seeker from other industries while successfully balancing human capital. Getting into hotels is a great choice for anyone with a genuine interest in talking to people and helping them.
What is your favourite interview question for candidates’ interviews? and why?
I mostly ask questions around Caravela’s core values. Although candidates need to have the hard skills that are important for the applied job role, however, this can be trained. More important is whether the candidate has the right attitude, is willing to learn and share similar values as us.
In the coming months, you can expect us to continue leveraging technology and automation to enhance guest experiences at DoubleTree by Hilton Varanasi. We are working on integrating advanced data analytics to personalize guest interactions further and enhance operational efficiency.
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.
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'
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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 kingOur 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.
Read MoreGuler 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.
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Eclat Hospitality Weekly Newsletter - 43 by Eclat Hospitality
This is edition: ^ Career Article Of The Week: Bridging the Knowing-Doing Gap ^ Our Open Positions ^ Stuff We Loved This Week
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