From Chef to GM leading reopening of The Park Chennai post lockdown – my journey with Apeejay Surrendra Park Hotels

By Rajesh Radhakrishnan The Park Chennai hopes to resume operations soon in June. How to ‘Re-imagine, Reset, Restart’ was the task given to leadership teams as soon as we went into lockdown. ‘Anything but Ordinary’ ideas, new hygiene protocols for the post Covid scenario, guest engagement and cost efficiencies have been dwelled upon in very innovative ways. As an institution, the hotel is working relentlessly … Continue reading From Chef to GM leading reopening of The Park Chennai post lockdown – my journey with Apeejay Surrendra Park Hotels

How I create unique experiences for each guest at THE Park Kolkata’s banquets

By Nilanjana Sanyal It seems like yesterday when I was transferred to manage the Banquet as a Sales officer under Mr. Anirban Simlai from the Reception where I was working under Mr. Ajit Singh Garcha. Honestly, I had no knowledge of how a Banquet functions. I guess our Managing Director, Mr Vijay Dewan had seen a potential in me then and hence I was entrusted … Continue reading How I create unique experiences for each guest at THE Park Kolkata’s banquets

Creating unique customer experiences at Cha Bar

By Nitin Warikoo In the Food & Beverage (F&B) industry, the one key factor that distinguishes one café from the other is the unique experience it offers to its customers. At Cha Bar – the brainchild of Ms Priti Paul, Director, Apeejay Surrendra Group – our aim has been to create a first-of-its-kind urban contemporary space which creates an experience that the customers will rejoice … Continue reading Creating unique customer experiences at Cha Bar

Culinary Creativity, Skilled Craftsmanship and Scientific Acumen in the Kitchen fuels the Legacy of Flurys

By Vikas Kumar I grew up in a small town in western part of Uttar Pradesh.  We were a family of extremely limited culinary adventurism. Eating out used to be mostly restricted to family functions or special occasions in our pure vegetarian family.  My father was an engineer who travelled often and my mother was a school teacher taking care of three of us siblings, … Continue reading Culinary Creativity, Skilled Craftsmanship and Scientific Acumen in the Kitchen fuels the Legacy of Flurys