An alumnus of IHM Aurangabad and originally from Punjab, India, Sood is an avid traveller who seeks to explore new cultures and loves to capture those very moments on camera.
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With a long spanning career, Chef Bahuguna has worked with hospitality brands such as Marriot, Radisson, AIDA cruise, and has deep understanding and insights in running and managing restaurants while effectively handling the dynamic culinary teams.
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The Cleartrip business is at the forefront of rapid industry transformation taking place in its eight key markets serving millions of diverse customers and cultures. This platform of the leading OTA to the emerging world demands constant innovation and thoughtful execution.
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Speaking about the recent trends, Chef Sidney Dcunha told BW Hotelier, “There is a lot of ‘eating out’ culture that has come about. A good variety of stand-alone restaurants has emerged. Some of the trends are: Sustainability, Go local cuisine, Ban on plastics, Cocktail culture.”
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Remembering his biggest milestone, Kapoor recalls the experience he got as the Hotel Manager of The Westin Langkawi Resort & Spa & also LICC. With his new appointment at Fairmont Jaipur as General Manager, he aspires for an authentic and sustainable luxury experience for travellers.
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Chef Simran, started his career in the Merchant Navy as a Navigation Officer, and soon discovered that being a sailor wasn’t his true calling.
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Vishal is a seasoned Hospitality Professional with a strong background and moves from Majestic Court Sarovar Portico, Navi Mumbai to Royal Hometel Suites, Dahisar. Gunna Babu, General Manager for Majestic Court Sarovar Portico, Navi Mumbai, brings with him a professional experience of more than 20 years.
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He has worked with renowned luxury hotels including The Oberoi, New Delhi, JW Marriott New Delhi and JW Marriott Mumbai Sahar.
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