Article on October 11, 2017

Prathamesh Kumta Appointed as Head Chef at Hyatt Place Gurgaon

Chef Kumta has over 13 years of experience in the hospitality industry and has proved his competence and skill in every endeavor that he has undertaken. While he specializes in Pan Asian Cuisine, his experiences across the country and abroad have honed his expertise in Western and Indian cuisine as well.

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Bain Capital Private Equity: the New Owners of Diversey

Diversey will now be a standalone company that will include the Diversey Care division of Sealed Air as well as the food hygiene solution business that was part of its Food Care division.

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Ashwin Vaidya Appointed as Resident Services Manager at Lakeside Chalet Mumbai- Marriott Executive Apartments

Vaidya brings with him a decade of experience in the field of hospitality and has worked in various departments such as the front office and rooms division. His previous stints include working with established brands such as The Oberoi, Goa Marriott Resort, Renaissance Mumbai Convention Centre Hotel, Courtyard by Marriott, Pune, Bangalore and Fairfield by Marriott Bangalore.

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Novotel Imagica Khopoli Celebrates their Second Anniversary

Novotel Imagica Khopoli, AccorHotels’ first theme park property in India, has recently completed two years of operations. In the course of its two years, the property has achieved a significant milestone over a short period becoming a favored choice for families and travelers, earning a top rank of No.1 hotel in Khopoli on TripAdvisor.

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Novotel Mumbai Juhu Beach’s Unique Initiative for Appreciation of its Employees

Displaying a glimpse of the employee's creative side, the hotel got innovative with various customized themes which were reflected in individual departments of the hotel.

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Tum Tum Asia by Celebrity Chef Akshay Nayyar Set to Revolutionize The Vegetarian Dining in Dubai

The brainchild behind the brand, celebrity chef Akshay Nayyar, travelled across Asia tasting his way through India, Myanmar, Thailand and Japan to name a few, to create an all vegetarian menu of dishes that taste as close as possible to their meaty counterparts.

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