She brings over 10 years of industry experience, having worked in the Essar Group, Pidilite Industries and Cigna TTK Health Insurance Company Limited. She has an MBA in Human Resource Management from NMIMS.
Read MoreThe Young Chefs Association of India (YCAI), part of the Indian Federation of Culinary Associations (IFCA) organises two-day event with global names open to all its members as well as those from the ages of 18 to 27, who are in the culinary line, from students to chefs and instructors.
Read MoreThe VP Sales and Marketing of Mayfair Hotels, Bjorn Noel Deniese tells us about the group's very unique take on hospitality from their fortress in the east.
Read MoreVikramjit Singh, President of Lemon Tree Hotels on how it all started for him and the push to get bigger.
Read MoreDimitri Klein on his unique property, the Dune Eco Village and Spa, developed on 35 acres of barren land where he built 15 bungalows, in the outskirts of Pondicherry,
Read MoreDr Ramesh Kapur, CMD, Radisson Blu Plaza Delhi, and recently anointed Carlson Fellow shares the lessons he has learnt during his eventful transition from structural engineer and real estate developer to seasoned hotelier
Read MoreJagan Lacsher speaks to us about running a hotel, which has a specific India-centric focus when it comes to its wedding and MICE business.
Read MoreWith over 12 years of cross-functional and academic knowledge in hotel and restaurant operations, Nagarkar comes with extensive experience and domain expertise in the hospitality industry. Having worked with companies like The Taj Group, Fairmont Hotel Canada & Jaipur, Hilton Shillim Estate & Resort, he has strong operational understanding which is critical to his role at Novotel Goa.
Read MoreThe CEO Session at HAI's South Asian Hoteliers' Conclave 2016 discussed how the industry was doing and felt that it would take at least a couple more years to be able to feel the push from the high GDP and really begin the upswing in the industry. GST was also a major talking point since the sector is so highly taxed at present.
Read MoreChef Mathur publishes book titled Culinary Economics in which he speaks extensively on the various ways a food business can become more streamlined and profitable. Mathur has devised 11 control points in the business where costs can be reduced.
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