Page 54 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST PEOPLE | ROHIT BAJPAI

An Easy-Going GM

n the simplest of terms, Rohit Bajpai Bada Banglas with Suresh Kumar, which WSET Level One. “I love wine,” smiles
is easy-going, a ghar-ka-khana guy, a I am no longer a part of.” The hotel Rohit, “and all things food, like Japanese
Ifamily man and an approachable GM. line was in his blood, a realisation that cuisine, Indian − especially Mangalorean
He can also bake a tarte tatin very well! dawned upon him as a kid when his food.” What of the vegetarian and vegan
But cooking is not his forte, best left to uncle who worked at the pastry shop in food that Sheraton Grand Palace is known
his ‘best cook in the world’ wife, Ruhi, Taj New Delhi fed him a confection from for, for you, a Delhi boy? “I have come
who sends him lunch every day while he there and he loved it. He knew this is to enjoy the mock meat dishes here.
carries out his day-to-day operations of where he would end up. Perception is reality in itself, that’s how it
the all-vegetarian, palatial property that Delhi is where Rohit grew up, where is with mock meat! And running an all-veg
is Sheraton Grand Palace Indore, famed he visits every few months, to be with his hotel for the first time, you realise there is
as a wedding and staycation destination. parents and his 15-year-old boy, Vedant, so much to explore.”
General Manager of the hotel for four and who studies there while him and his wife Exploration and discovery are gifts of
a half years now, Rohit knows his way work and live in Indore. He’s come a travel which is Rohit’s favourite pastime.
around in his sleep even, and we all know long way since IHM when he started off The man loves to acquaint himself with
it’s no mean feat running a hotel! as a hotel management trainee with ITC the history and present of various cultures
“On the contrary, it is very easy to Hotels in 1999 before launching into across the world and with the diversity
run a hotel,” states Rohit, much to our a professional career with the Maurya of people. He explains, “When I was in
surprise. “It is a business of common Sheraton (now ITC Maurya) in New Delhi, North Karnataka, I was going through
sense, not rocket science. All the customer followed by ITC Maratha, Mumbai, where a betel nut forest and found a Mughlai-
wants is courtesy, empathy, service and he opened one of our favourite restaurants, style dhaba there. Upon interaction with
a quality product. That’s what we must Peshawri, as Restaurant Manager, and then the people, I found that the owners are
deliver our guests, that’s my responsibility went on to ITC Kakatiya in Hyderabad. descendants of Ibn-Battuta, the great
and my team will follow suit.” It’s a Shangri-La New Delhi was another great Islamic scholar. Hence, Mughlai food in a
responsibility he enjoys fulfilling, a job he brand mark in his career, he notes, pre his betel nut forest in a Southern state!” Next
does not consider a job but just something Hotel & General Manager roles – first at up, his travel itinerary involves Mexico,
he loves. It’s been a fabulous journey since Royal Orchid in Jaipur, then Double Tree and then he wants to visit the tribes of
graduating from the prestigious IHM by Hilton Goa, followed by Radisson Blu Belize and get to know all about them.
Mumbai in 1999, in a beautiful industry, New Delhi before Courtyard by Marriott That sounds fascinating, we say, and what
that has changed so much over the years Siliguri – the group’s easternmost hotel – a pastime to imbibe.
till date, he says. “5-stars have grown 500 came a-calling. Rohit seems to love travel as much
fold since the time I joined when there One of the highlights of his career, as work and the two complement each
were no international hotel chains. The as F&B Head at Shangri-La New Delhi, other well enough. It’s a blessing he
landscape has changed today. You have was starting the first wine programme of acknowledges and is thankful for each
tree-top to palace hotels, jungle safari the country at a hotel, equipped with a day. The tall and imposing GM is a
resorts, tented accommodations, luxury humble man and he puts it quite simply
cruises, what have you! You get everything and beautifully when he says, “Nek niyat
you want in India; which is why the “Running a hotel is a manzil aasaan.” When your intentions
industry is booming again. Personnel are business of common are pure, you are never far from your
seeking travel and tourism as a profession destination… words his grandfather
more and more.” sense, not rocket science. instilled in him, pearls of wisdom, life
Along with the industry, Rohit has All the customer wants truths he will always carry with him
grown, too. “You know, I even opened wherever he goes. Works doesn’t it?
a hotel in Hampi, for the Royal Orchid is courtesy, empathy, Keep your heart pure and your path
Hotels, a group that I worked with for service and a quality will reveal itself to take you to where you
two years, in Bangalore and in Jaipur. are destined to be. Would make the world
I also revived the iconic Geoffrey’s bar product.” a peaceful one to live in and our lives
in Bangalore. I had taken a creative peaceful ones to lead, as Rohit Bajpai
entrepreneurial break as well, establishing knows all too well.

52 | UPPERCRUST | JUL-SEP 2024