Interviews Articles

Sustainability is to Produce Enough Food to Maintain Human Population: Chef Sidney Dcunha

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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I Wish to Take the Stay Experience to the Zenith of Luxury & Repose: Rajiv Kapoor, GM, Fairmont Jaipur

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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Having a Relationship with Farmers to Fully Understand Products is Certified Sustainable: Chef Brian Moore

F&B

Talking about his expertise in sustainable cooking, Chef Brian Moore thinks the most important start is to source responsibly, use as much locally produced ingredient that would help the local communities and reduce the carbon footprint.

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Journey of India's Only Water Sommelier

‘Water Sommelier’ accreditation is a unique contribution to understanding the nuances and varied properties of water. It is important to consider water in the context of how it pairs with food and cocktails.

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Scrumptious Food, Energetic Bar & Great View: Together at 12th has Much More to Offer

F&B

Seating about 100 diners at once, they’ve restrained from sticking to any particular cuisine calling it a ‘freestyle’. We caught up with the founder, Nitin Tewari to know more about his exciting journey and what he chalks out for the future.

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Chandon for me is about celebrating and enjoying every moment of my life: Chef Ranveer Brar

F&B

This year Chandon launches The Party Starter Series 2.0, saluting people across various genres that have made a difference and made a difference in their field. BW Hotelier spoke to Chef Ranveer Brar who threw some light on the association.

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Collaborative Cuisine will Prevail : Chef Tarun Sibal

F&B

Sibal hails from the first catering family of Delhi and is almost hardwired to do what he does.

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Le Cantine at DLF Promenade to Serve the Best

F&B

The space is designed to cater a casual catch-up over artisanal coffee, small bites, large plates, baked goods, tea blends, elegant cocktails, generous pours and hearty portions.

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I Was Raised in Restaurants, Says Chef Kelvin Cheung

F&B

Recently, BW Hotelier caught up with this young and enterprising chef, to know a little more about his life.

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The Mani Pedi Spa on Expansion Spree

Mahema Bhardwaj saw vast untapped potential in the wellness industry and the benefits that it is yet to offer. She is now determined to strategically expand The Mani Pedi Spa to other parts of the country.

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