Luxebook Top100

Hussain Shahzad Executive Chef, Hunger Inc, The Bombay Canteen and O Pedro 2 021 began on a high note, with Hussain Shahzad taking over the kitchens at both O Pedro and The Bombay Canteen. He’s kept busy, churning out global fare as Hunger Inc unveiled a delivery ‘Pita Shack’ and Indian-Chinese menus, while also innovating with delivery-ready dishes. Towards the end of the year, he travelled the country for a series of sit-down dinners to introduce Perry Road Peru, a guava gin co-created with the team behind Stranger and Sons. Shahzad credits his mentor Floyd Cardoz for his technique and flavours, but his cooking derives on his time spent in Michelin- starred kitchens like Eleven Madison Park. No wonder he says, about New York, “It has taught me so much, and yet there is so much still to explore and discover.” Given his long days, it’s no surprise that he prefers an “Iced Americano on the pass,” to help get through the busy weekend dining rush. “Luxury must bring comfort to appeal to me.” Kapil Chopra Founder & CEO, Postcard Hotels & Resorts, EazyDiner O n Friday evenings, Kapil Chopra says we will find him with “... a nice Cabernet Sauvignon.” That is after a busy week where Chopra, who also heads dining company Eazydiner, oversees an expanding portfolio of properties across the country and South Asia. In December, Postcard Hotels opened two new hotels — in Netravali, Goa and Kochi, Kerala — and there are more destinations in the works for 2022. Given the laid-back attitude at each property it is no surprise when Chopra says, “Luxury for me is anticipating what the guest wants and appreciating the value of time – reducing friction for a guest and delighting them with surprises.” In the future, the goal for the hotel brand is to manage $1 billion of assets, and to do so, it is working with JLL to develop properties. Given the relentless pace, is there anything Chopra wishes he did more? Pat comes his response, “Exercise much more – I would love to be an athlete.” “Becoming an entrepreneur was my best decision followed by moving to 90% organic food.” 62 | | 63