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The company was promoted and continues
to be managed by its directors, Rajendra Kelshikar and Ravish Arora.
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Rajendra Kelshikar has over 20 years
of experience in five-star hotels, including over a decade of
experience as Chief Executive of Blue Diamond Group of Hotels. He
has been nominated General Manager of the year and the hotel was
awarded hotel of the year by H&FS. He is a graduate of the Bombay
Catering College. His professional training includes a chef's course
from HCIMA Great Britain, French cooking at Ecole des Arts
Culinaries et de Hotellerie, Lyon, France and Strategic Planning in
Hotel and Catering Industry from Cornell University, USA. |
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Ravish Arora has over 15 years of
experience in five-star hotels, including a decade as Executive Chef
and Food & Beverage Manager. |
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He is a graduate of the Bombay
Catering College. His professional training includes a
kitchen-training program from the
Oberoi School of Hotel Management, Thai cooking at Oriental
Hotel Bangkok, Thailand, French cooking at Ecole des Arts
Culinaries et de Hotelliere, Lyon, France and with the world
famous chef, Paul Bocuse. |
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Inn-Venue has a team of over 50 culinary professionals at the
centralized food production facility. A specialized procurement
department with approved vendors sources the highest quality
ingredients. Several teams of people work in the background to
manage finance, administration, marketing, business development
and systems at the head office. |
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In addition each brand and
business has its own team of specialists supported by the head
office.
The spirit of service extends through all employees, whether
they are behind the scenes or serving your table, adding a
special touch to your hospitality experience with Inn-Venue. |
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