Gentleman with Midas Touch
A charming smile, a sharp suit, polite demeanour, stellar record & enduring spirit are just a few words that could together reflect the panache of Ravindra Kumar, GM Corporate (F&B), The Lalit, in a holistic manner. His stellar career spans 35 years across different iconic five-star properties. The affable Kumar is guru to many F&B professionals, who were trained under him. He is a treasure-trove of stories and knowledge. Here he briefly unfolds his chronicle in a candid chat with a fellow hotelier, Siddhartha Tandon.
Coming from a family of iconic restaurateurs, his childhood memories are reminiscent of warm smiles, open heart and a rich cultural lineage, which were perfect breeding ground for a stalwart hotelier in the making. And this lineage made him a star that he is today. Ravindra Kumar fondly recalls the early days of his career; working with The Oberoi Group. “Those were different days; working in hotel had its own charm,” he recollects while walking down the memory lane. “There is no doubt that the work in hospitality sector was demanding, as it is now, yet it had an aura and mystical glamour around it,” he adds. Back in 1983, during the Non Alliance Summit he was personally involved in extending hospitality to leading diplomats & head of states. Then the King of Jordan lauded the efforts of young Ravindra who impressed him with his eye for detail. He quips that his flambé skills were unmatched and he loved the attention he received at the coveted Le Rochelle restaurant, which was the dining room of the rich & famous back then. When asked about the key attributes that a head of F&B department should possess to succeed, he says, “You should be a people’s person. Give respect to individual; have an eye for & attention to detail and lastly minimise wastage. These are also the core values of our brand with refreshing tropical wine from Nashik or the divine marriage of bubbles from the sparkling paired with Bakarkhani (fermented semi sweet bread from Kashmir) will give you an ethereal feel of satiety. His idea of having a wine bar built adjacent to live tandoor for enjoying the seductive aromas of freshly baked breads with wines from across the world is also a hit.
