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Chef and Entrepreneur Om Nayak is all set to spread his brand across the country, but wants to stay true to his inspiration-Sicilian food.
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Sarovar Hotel's new Senior Vice President of Sales and Marketing, Vijay Jaiswal spoke to BW Hotelier about his switch from ITC Hotels and shared about Sarovar's expansion plans.
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Selvaraj Marimuthu, the pastry chef at the Westin Pune Koregaon speaks about the changing trends in his field and the strong future of pastry kitchens in India.
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Chef Rakesh Talwar of Spare Kitchen restaurant, in Mumbai, wants to break away from the crowd and serve food which is simple but packed with flavour.
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Piyush Shah, MD of Jindal Hotels speaks to BW Hotelier on the occasion of the relaunch of his iconic Surya Palace in Vadodara as AccorHotels latest Grand Mercure.
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Rajneesh Bhatia, CEO, India Marketing of Trident Group, one of the largest suppliers of bath linen to hospitality in India speaks about his company's vision of high quality.
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Naresh Rawal, VP Sales, Genting Cruise Lines, in charge of India is enthusiastic about the potential of his company's products for Indian customers.
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Abhishek Malik, JW Marriott Pune's new Director of Operations shares some of the plans he has for his already very successful charge.
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The Corporate pastry chef at Hyatt Regency, uses his 35 years of experience to create some of the most authentic unique delicacies and is hopeful of the future of pastry in India.
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Swedish Chef Ebbe Vollmer, co-owner of the two Michelin star restaurant Vollmer in Malmo, Sweden (along with his brother Max), was in the NCR recently to celebrate Sweden’s National Day at the Swedish Embassy and spoke to BW Hotelier about his food and philosophies.
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