After schooling at a prestigious Dehradun boarding school, where he spent twelve years until finishing his higher secondary education, Anil Kumar pursued his undergraduate studies at Delhi University. Unlike many luminaries in the hospitality sector, Anil Kumar did not graduate in hotel management. However, driven by his passion and guided by destiny, he found his calling in this industry, where he has excelled for an extensive period.
Reflecting on his journey, Anil Kumar acknowledges the pivotal role of Mr. Sanjay Kaushik, Senior Regional Director at Radisson Hotels, who served as his mentor. Today, as the second-in-command at Radisson Group, Anil Kumar oversees operations for its entire portfolio of ninety hotels. Remarkably, like Anil Kumar, Mr. Kaushik also lacks formal education in hospitality. Anil Kumar, a commerce graduate, recalls a time when uncertainty clouded his future path.
Despite not having pursued formal education in hospitality, Anil Kumar's affinity for the industry runs deep in his lineage. His father, a chef in Abu Dhabi, instilled in him a passion for hospitality from an early age. Anil Kumar's interest in dance led him to enroll in the prestigious Shiamak Davar Dance Academy. Yet, when he sought his father's blessing to pursue dance professionally, he was discouraged, being advised to focus on his career instead.
In 2003, Anil Kumar embarked on a short vacation to Abu Dhabi at the invitation of his father. During his stay, he crossed paths with Robert Van Merendonk, the General Manager of Abu Dhabi Sheraton Resorts and Hotels, who extended Anil his inaugural opportunity in the hospitality industry. "Recognizing a latent talent for communication within me, he offered me a position as a telephone operator," recalls Anil Kumar. This marked the humble commencement of his journey at one of Starwood's flagship properties in Abu Dhabi, boasting 272 rooms.
Esta historia es de la edición February 2024 de Incredible Goa Food & Hospitality.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición February 2024 de Incredible Goa Food & Hospitality.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
Is Poha Actually A Healthy Breakfast?
Poha, a traditional Indian breakfast dish made from flattened rice, is a staple in many households across the country.
Top 5 Visa-Free Destinations For Indian Travelers
Travelling abroad is an exciting experience, but the visa process can often be a hassle.
ECOTOURISM AND RESPONSIBLE TRAVEL
Ecotourism essentially refers to a specific type of tourism that influences tourists to acknowledge and admire the chosen destination's biodiversity along with educating them about local rural cultures and traditions.
COFFEE
‘The Perks and Perils of Your Morning Brew
CRAFTING EXCELLENCE
Neha Chhabra's Journey to Redefine Hospitality in Goa
SINGAPORE SLING
A Timeless Cocktail with a Rich History
REVIVING TRADITION
The Rise of Artisanal and Craft Foods
REVIVING HERITAGE
How Restaurants are Modernizing Goan Cuisine
Khandvi
Khandvi is a popular Gujarati snack known for its thin, delicate rolls made from chickpea flour and yogurt. This dish is lightly spiced and tempered with mustard seeds and curry leaves, offering a perfect blend of flavors and textures.
Steamed Dhokla
Dhokla is a traditional Gujarati snack that's light, spongy, and perfect for any time of the day. Made from fermented rice and chickpea batter, this savory delight pairs beautifully with chutneys or can be enjoyed on its own.