Shreyas Bhagat

Shreyas Bhagat is the Executive Assistant Manager – Food & Beverage at Radisson Blu Mumbai International Airport, bringing nearly 18 years of rich and diverse experience in the hospitality industry. Having worked with renowned brands such as ITC, Hyatt, Accor Group, and now Radisson Hotel Group, Shreyas has honed his expertise in F&B operations, guest satisfaction, and revenue management.

A problem-solver at heart, he excels in creating seamless operations while ensuring exceptional guest experiences. Known for his self-motivation and dedication, Shreyas believes that honesty, hard work, and a strong foundation in the basics are the keys to success. With a passion for continuous growth, he is committed to driving excellence and innovation in the hospitality
industry.

What are the latest trends in the food and beverage industry currently?
The food and beverage industry is leaning toward sustainability, personalized dining experiences, and plant-based innovations. Concepts like farm-to-table, zero-waste cooking, and the use of alternative proteins are reshaping menus globally. Additionally, technology is playing a significant role, with AI-driven menu personalization, contactless dining, and immersive culinary experiences becoming popular. Wellness-focused dining, emphasizing organic, gluten-free, and low-calorie options, is also gaining momentum.

Name three most popular dishes in your hotel along with descriptions and the reason why these are popular.

1. New Zealand Lamb Chops: This dish features tender, perfectly grilled lamb chops marinated with herbs and spices, served with a side of creamy mashed potatoes and a red wine reduction. It’s popular for its melt-in-the-mouth texture and bold flavors that resonate with both international and Indian guests.
2. Blue Pea Rice with Yellow Curry: A vibrant vegetarian delight, the fragrant blue pea rice is paired with a creamy yellow curry infused with aromatic spices. This dish is cherished for its striking presentation, health-conscious appeal, and comforting yet exotic flavors.
3. Classic Tiramisu: A timeless Italian dessert served at Roasters, our lobby lounge. Its light, creamy texture and the perfect balance of coffee and sweetness make it a crowd favorite, ideal for rounding off a meal or enjoying with a cup of coffee.

Which is your most challenging activity at work and why?
One of the most challenging aspects of my role is ensuring seamless coordination between multiple F&B outlets while maintaining the highest standards of quality and guest satisfaction. Each outlet caters to a unique audience, and consistently exceeding expectations requires constant innovation, meticulous planning, and an agile approach to problem-solving.

What is the USP of your restaurant?
Fiona’s USP lies in its diverse global menu that caters to an eclectic palate. It’s the perfect fusion of culinary artistry and innovation, offering signature dishes that celebrate international flavors while ensuring a warm and inviting ambiance. The restaurant’s focus on quality ingredients, modern presentation, and impeccable service makes it a standout choice for diners.

What is your advice to aspiring food and beverage professionals and hoteliers?
Be passionate, stay curious, and embrace the dynamic nature of this industry. Focus on developing a guest-centric mindset, honing your technical skills, and understanding the art of teamwork. Build a foundation of resilience and adaptability while staying committed to continuous learning. Hospitality is about creating memories, and your dedication to excellence will leave a lasting impact.

Which is your favorite restaurant or bar in India and why?
Papa’s Bombay is my favorite restaurant in India. This intimate yet dynamic 12-seater chef’s counter is where Chef Hussain Shahzad takes diners on a unique culinary journey that is playfully Indian. The tasting menu, rooted in Indian soul and surprising in its execution, delivers bold flavors with an element of fun and creativity. What makes Papa’s truly special is its commitment to breaking culinary norms, creating an experience that excites, inspires, and lingers in your memory long after the meal is over.

Where do you see yourself in the next five years work-wise?
In the next five years, I see myself continuing to grow within the hospitality industry, taking on a regional leadership role where I can oversee multiple properties. My vision includes driving operational excellence, fostering innovation in the F&B domain, and contributing to the larger strategic goals of a luxury hospitality brand.