Radisson Blu Faridabad Launches Prestige Club Membership

Vasudev is a strong advocate and has 14 years of practical experience, and building a robust network of connections within the hospitality industry.

His professional journey commenced in 2009 with Starwood Hotels & Resorts Worldwide Inc., and he steadily progressed through the ranks, ultimately contributing his expertise to prominent hospitality brands like Lemon Tree Hotels and Marriott International.

"I’m excited about the opportunities that lie ahead and is prepared to adapt and thrive in an ever-evolving industry’ said, Vasudev Maheshwari.

As Vasudev embarks on his role as Director of Sales, his unwavering commitment lies in continuous personal and professional development.

He is resolute in his determination to embrace fresh challenges, broaden his expertise, and utilize his skills to bring valuable contributions to both the team and the organization.

Rupam Dutta, the General Manager of Radisson Blu Outer Ring Road, expressed his pleasure in introducing Vasudev Maheshwari to the Radisson Blu Leadership team.

Dutta commended Maheshwari's significant knowledge and innovative mindset, which seamlessly align with their commitment to delivering exceptional guest experiences and maintaining their reputation as a top-tier 5-star deluxe hotel in the area.

In his new role, Vasudev has skillfully designed a forward-thinking plan marked by innovation and an unswerving dedication to enhancing the guest experience.

His comprehensive goals include boosting revenue, strengthening the Radisson brand's appeal through innovative campaigns, expanding market reach through strategic partnerships, enhancing guest satisfaction with personalized services, and fostering a united and successful team that encourages both individual career advancement and collective success.

Radisson Blu Indore, a luxury 5-star property operated by Bestech Hospitality Group, has appointed Sandip Patil as its new Executive Chef.

With over 15 years of experience, Chef Sandip brings to the role his expertise in food & beverage and culinary operations. Prior to joining the team, Chef Sandip served as the head chef at Hyatt Regency, Ludhiana.

Chef Sandip started his culinary career during his apprenticeship in 2002 from Taj President. He then became a Commis, demi chef and sous chef at Grand Hyatt in Mumbai.

Adept with boundless determination and perseverance, Sandip specializes in Italian Cuisine and is the epitome of curating and stimulating, personalized and memorable dining experiences by creating unique and gastronomical flavor combinations.

Chef Sandip said, “It is my great pleasure to join the team. I look forward to incorporating some of the finest dishes to create inspirational dining experiences for guests.”

GRT Hotels & Resorts, a Chennai based hospitality chain with 16 hotels for business and leisure travellers in South India, has planned to invest RS 900 crore to open nine new hotels in the South by 2025.

The company opened its 16th hotel, the Radisson Bengaluru City Center, a boutique lifestyle hotel offering 90 rooms, with an investment of Rs 80 crore.

GRT Hotels & Resorts is promoted by GR Thanga Maligai, popularly known as GRT, one of South India’s leading jewellers. Its hotel and resort brands include Grand (upscale business hotel) Radisson Blu (5-star boutique hotel and resort), Great Trails (nature resorts), Regency (mid-segment business hotel) and Zibe (select service hotel), that are located in 14 cities in the South.

“We want to grow our footprint in Karnataka, Andhra Pradesh and Kerala, as most of our hotels are in Tamil Nadu. We plan to invest ₹900 crore to take our hotel count to 25 by 2025. Most of the ₹900 crore will come from internal accruals and 25 per cent from debt. Ours is an asset-heavy business because our board has mandated us to buy land and build our own hotels,” Vikram Cotah, Chief Operating Officer, GRT Hotels & Resorts said.

A Great Trails nature resort in Wayanad, Kerala, is scheduled to be ready in the third quarter of 2019 and a large convention hotel in Hyderabad is due to open in 2020. Radisson Bengaluru City Center is the company’s first hotel in Bengaluru and its third Radisson hotel. The other two are Radisson Blu in Chennai and a Radisson Blue Temple Bay resort in Mamallapuram. “We are the second oldest franchise for Radisson in India,” Cotah said. In Karnataka, the company is looking to open leisure resorts in Kabini and Coorg. In Kerala, plans are afoot for hotels in Thiruvananthapuram and Kochi.

Our future focus will be on leisure hotels, because their yields are much better. For instance, our average room rate in Yercaud is ₹7,000, and is ₹10,000 at Radisson Blue Temple Bay Resort at Mamallapuram, while it hovers between ₹5,000–₹5,500 in a Grand. Earlier, the leisure travel business was seasonal. However, the trend has changed to a number of short vacations throughout the year,” Cotah said. The company’s 16 hotels with 1,072 rooms registers a 65 per cent occupancy rate. Its business hotels garner over 85 percent occupancy while it is 60 per cent in leisure hotels.

Chef Vikas Pant, has been appointed as the Executive Chef for Radisson Blu Hotel New Delhi PaschimVihar.

With a strong flare for uniqueness in his food sense, Chef Vikas has an experience of nearly 17 years with leading hotel chains in the industry.

He holds a strong background in Fine Dining Restaurants, banquet operations, food production management and guest relations.

He embarked on his journey by joining Café kitchen at Hyatt Regency, Delhi and also worked in various sub departments.

He then underwent his training in Trainer certified by Hyatt International, USA and at the Hilton Worldwide University for Code of Conduct, Information Security and privacy training, Operation Audit, Behavior Base Interviewing, and Management Development Program. He has also been trained in Japanese kitchen at Hyatt Regency Osaka.

With his extremely capable, inventive and passionate stint inleading hotel chains.Chef Vikas has brought a fresh and innovative culinary skill to his kitchens inspired by his classic training and world travels.

Chef Vikas accounts for his successes with expertise in various cuisines. He aims to be instrumental in planning, implementing and overseeing the diverse and unique food and beverage offerings at the hotel. His vision and unparalleled creativity will bring a new and exciting dining experience at Radisson Blu Hotel New Delhi, Paschim Vihar.