FROM CHEMISTRY TO COMPLIANCE

How Cressida Saldanha Is Redefining Hygiene in Goan Hospitality

- By Gauri Ghadge

In the fast-evolving world of hospitality, where flavour and flair meet science and standards, hygiene is no longer a back-end function but it's the frontline differentiator. And at the heart of this transformation is Cressida Saldanha, the Brand Hygiene Manager for The Fisherman's Wharf Group, who is quietly but powerfully setting new benchmarks in food safety in Goa and across India.

With a rare blend of chemistry expertise, international hospitality experience, and an unwavering passion for food safety, Cressida has carved a niche that few in the industry occupy. Her journey from lab-based science to luxury hospitality leadership is not just inspiring, but crucial in an era where clean kitchens are just as important as creative cuisines.

A CAREER BUILT ON CURIOSITY, CHEMISTRY, AND CARE

Shifting from a background in chemistry to a full-fledged career in hospitality may seem unconventional, but for Cressida Saldanha, it was a natural evolution rooted in purpose.

"Chemistry taught me the science behind food, from cooking reactions to preservation and spoilage," she says. "But hospitality taught me how that science affects people, their health, their experiences, and their trust." Her passion for travel, service, and creating memorable experiences drew her into hospitality. But it was her awareness of gaps in food handling and safety standards that truly shaped her purpose: to be the invisible force ensuring what's on the plate is not just delicious, but also safe.

With academic foundations in both science and hospitality management, Cressida developed a cross-functional approach one that allowed her to understand food operations not just from the outside in, but from the inside out.