Have you ever wondered what sets apart a successful restaurant from any regular one? Is it the food? the experience? the ambience? the Chef? I’d say it is the potent potpourri of all these factors that make the perfect ‘pot’!
Over the years, it is evident to us hoteliers is that food & beverage offerings are no longer just an add-on amenity. With the burgeoning of a generation of diners that are looking for instant gratification and consistent unique authentic experiences; ingenuity will be the game changer. The new age consumer places a lot more value on what is getting dished out and the ‘how’ of it. There is avid curiosity around the journey of revelatory culinary experiences and with the explosion of social media today everybody considers themselves to be a food critic and a food aficionado.
Which brings me to the real Mavericks who make the Magic…. In the kitchen – Our Chefs!.
Marriott International in India is home to over 5000 chefs across 350+ restaurants in our organization today. We want to see authenticity and a sense of honesty when we hire a chef. An individual with an ability to dig deep down in ones heritage to bring to life ones food is the person we are looking for. Food is the fulcrum of conversation and emotion; and the only people that can bring those sensory experiences to the fore are these craftsmen working tirelessly behind the scenes.
Food and Beverage is a major business focus for us and it’s all about passion. Our wedding menus are designed to provide curation of food that is both personalized and enhanced to suit discerning asks. Our restaurants need to showcase consistent innovation, conceptualization and creativity. It is our constant endeavor to continue to push the boundaries of our chefs, the way they engineer their thought process, will eventually translate to the food on the plate. Our ‘Masters of Marriott’ program has been an instant success in this space and the opportunity of exposure with geniuses like Heston Blumenthal, Marco Pierre White and Julian Royer is a lifetime experience that cannot be tangibilised with the benefit it drives both to the skillset and to the morale of our chef pool.
A couple of months ago, we showcased ‘Marriott on Wheels’ across several tier II cities in the country. This is again another opportunity for chefs of our select service hotels to engage with consumers and stretch their periphery of experience in unique and diverse environments. Through all these programs/campaigns our efforts are directed at providing distinctive stimuli for our chefs to hone their creativity. I am excited to see sense of buzz and excitement that’s running through the DNA of our chef fraternity and I can’t wait to see the invigoration translate on the plate!
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