Food & beverage
A labour of love
After securing his first big break as director of food and beverage for Hyatt in Washington DC, Manvinder Puri (MPS) has carved out a 50-year career in the hospitality industry. During that time he has created memorable restaurant concepts for many of the world’s leading brands. So what’s the key to his success? The Delhi-born restaurateur and food entrepreneur talks to Abi Millar about creating and sustaining iconic food and beverage offerings, how Covid-19 has impacted the industry, and why the younger generation shouldn’t be afraid of the long hours.
doing anything else. “Imagine being a lawyer, an accountant, a doctor,” he says. “I mean, how much joy can you get out of giving an injection? Or reading books on law, or looking at figures? There’s a lot of creativity in what we do, and a lot of joy, and a lot of passion. I don’t think you have that in many other professions.”
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Currently based in Switzerland, where he runs his F&B management company, The P Factor, Puri has played many roles during his time in hospitality. He has worked for a long list of brands, founded his own hotel group, created a raft of new restaurant concepts, and lived as far afield as Texas, Hong Kong and Hawaii. The common thread throughout it all has been a love for F&B. As he sees it, a restaurant is far more than just a restaurant and a bar is far more than just a bar. Getting it right involves a kind of alchemy – taking disparate ingredients and managing to turn them into gastronomic gold. “You need to have very robust cultures around food, around wine, around cocktails and mixology, around ambience, around entertainment,” he says.
“And then it’s how the staff look, the service culture, being able to curate a wonderful crowd. When all these elements come together, that’s when it’s magical.”
Hotel Management International /
www.hmi-online.com 63
fter nearly five decades in the hospitality business, the veteran food and beverage consultant MPS Puri can’t conceive of
Christian Ammann
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