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Committee: Restaurants
The Restaurants subcommittee of Hospitality and Travel aims to highlight restaurants that have the best of Culinary Art, innovation in flavors and overall experience from Michelin star restaurants to local restaurant & best chefs around the globe.
From Bean to Brew: A Hands on Coffee Experience
DLC Global Hospitality Summit
hospitality In the Realm Of Metaverse
Jaibir Kohli is a hospitality entrepreneur but like any contemporary millennial understands the necessity and the immediate requirement of weaving the world of technology including the metaverse in the way hoteliers, restauranters, and hospitality professionals think and function.
Cuisines and the businesses that surround them – Nigel Lobo
In this podcast, Nigel takes us on a quick tour of the bustling kitchens of high-end restaurants. He also talks about the hospitality industry’s business sector and how it is evolving in accordance with the times we are living in.
Food With a Pinch Of History – Chef Alan Coxon
“Guide to Everything Coffee”
| 3rd Generation Coffee Farmer & an Entrepreneur Soomanna shares the drastic change in coffee consumption, it’s growing belts and different types. What is Sustainability and why is it so important a subject associated with coffee. Coffee as a lifestyle and how it’s become the most popular thing today amongst globe trotters and millennials |
The uncanny valley of hospitality
| In this DLC talk, Upendra imparts his knowledge about the different investment avenues within the hospitality domain. COVID has opened up many more interesting avenues, helping people to experience their destinations through the lens of virtual reality. He also discusses his own travel experience along with his futuristic vision towards the hospitality industry. |
73 questions with Chef Abhijit Saha
Chef Abhijit Saha offers us a sneak glimpse at his canine-friendly, plant-based restaurant in this DLC member story. He walks us through the member story and talks to us about his fascinating professional history. He talks about how he went from being a chef to having his own restaurant and how he desires people to enjoy creative, healthier options that are the result of pure creativity.
73 Questions with Soomanna MM
In this DLC Member story, Soomanna shares about his life and the ethics he follows to achieve what he has. Our Global hospitality & travel committee member, Soomanna, who is a coffee entrepreneur, a third-generation farmer, and an ex-banker, takes us through his venture in coffee, entitled “Humblebean”. A vision for the future includes connecting farming to the market, educating farmers on new age practices and drinking patterns around the world, and enabling them to ensure quality consistency and practice sustainable farming practices.