Author
Archana Kasana did her Post Graduation in English Journalism from Indian Institute of Mass Communication, New Delhi. She works with BW Hotelier as a Journalist.
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After a successful beginning in Bangalore, where the restaurant has been running for the last ten months, Nayyar brings his offering to the NCR offering food with a legacy.
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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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Amit Kumar Dash, the newly appointed Executive Chef of Sheraton Hyderabad Hotel did not take to hotel school immediately, but once he began to understand the industry, he quickly decided to join the culinary field.
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Radisson Blu, Faridabad's Executive Chef Avanish Jain's interest in cooking started when he used to help his mother cook for the family back in Rampur. Since then, Jain has travelled extensively and worked and gained experience across Asia.
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Friends and colleagues remember Shivpuri who was the Principal of the Institute of Hotel Management, (IHM) Pusa, New Delhi. He was himself a graduate of the institute and became the one youngest principal of a hotel school when, at the age of 35, he headed the Food Craft Institute in Chandigarh.
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The hotel received recognition from the New Delhi Municipal Corporation who gave them an award for being the 'Best Hotel in Waste Segregation in East Delhi'.
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The company plans to gradually expand operations to around 20 restaurants. As of now they will concentrate on the NCR region and possibly also establish their presence in Bengaluru, according to the brand owner, DineEquity, Inc.
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