Crafting gastronomic journeys is his forte. From the kitchen to the table, he talks about the path leading to delicious dishes.
- How is the F&B at JW different from any other hotel in Aerocity?
I can describe F&B at JW Marriott New Delhi Aerocity in two words–authentic and crafted. A lot of emphasis is given on choosing the right and authentic ingredients because it results in creating crafted dishes. You will find food which you can relate to and every dish carries its own story.
- Which have been your hot sellers?
The hot sellers have been Porcini Ragout and Pecorino Bruschetta, Gambas Al Ajilo, Artisanal Burrata, Ballik Salmon, Playground Nachos, Ultimate Playground Chicken Wings, One Pound Playground Burger and more. There is something for everyone on our menu and that’s the reason the food is loved here.
3. What gives you an edge in F&B when it comes to international guests?
There are a lot of dishes which are specially crafted for the international guests like burgers, wraps, bangers and mash, poutine fries and grills. This makes sure that they are also able to relate to the food that suits their palette.
4. Is there a possibility of customised meals for resident guests in terms of allergies or preferences?
Yes, 100%. Guests can anytime inform about the specifications and we will be more than happy to customise it in the best way possible.
5. Since Aerocity is for the more pressed traveller, someone who is in a rush, how do you design your menu?
While designing a menu we ensure that there is a mix of dishes which can be prepared quickly and efficiently. Like our dishes churned out from the truck are healthy, tasty and on-the-go.
6. What do you feel keeps a customer coming back for more?
I feel the quality and consistency of food is what makes a real difference.
7. What are the future plans in terms of menu changes, festivals?
The menu revision is in the planning stage and we hope that we will be able to launch it within a couple of months. After the live cricket screening at Playground, we will be doing some interesting festivals around food and beverages.
About Rishi Verma
Armed with an experience of over eight years as European Speciality Chef, he has worked with many hospitality brands and been responsible for operations, F&B management, menu planning and engineering and customer relations. His career in the hospitality business began with Grand Mercure, Bangalore as Demi Chef De Partie in 2009. In March 2011, he moved to Vivanta by Taj Yeshwantpur in Bengaluru as Kitchen Executive. He also worked as Executive Chef at Sattviko ‘Food for Soul’ and The Liquor Warehouse in Delhi-NCR. Before joining JW Marriott in 2017 end, he worked with the Westin Pune as Sous Chef for Prego (Italian Fine dining) and The House of Medici (fine dining and nightclub). He is a Certified FSSAI auditor and has received the Tap Series certification for food safety.