Panchali Mahendra, the Managing Director of Atelier House Hospitality and a seasoned professional with over 18 years of remarkable experience in the food and beverage industry, brings a wealth of knowledge and expertise to the world of restaurant consulting.
Panchali Mahendra
With a career spanning a decade in the Middle East, Panchali has consistently demonstrated her exceptional skills in conceptualization, feasibility, business planning, and operations management.
Mohalla
She has not only conceptualised but also successfully operated and launched several restaurants, both nationally and internationally. Her dedication and innovation have also resulted in numerous award nominations across various channels. With a significant pipeline of exciting ventures on the horizon, Panchali continues to redefine the culinary landscape. We sat down with her to delve into her remarkable journey, exploring her insights, achievements, and passion that fuel her trailblazing career in the world of hospitality and culinary arts.
Can you share the story of your entrepreneurial journey in the restaurant industry, from your first restaurant to your current successes?
I pursued my education in hospitality at IHM-Aurangabad and the University of Huddersfield. UK, after which I received my post-graduation certificate in hospitality from the Oberoi Group of Hotels. I have worked in over 70 restaurants across the globe and in 2017; I opened Atelier House Hospitality under the guidance of Mr. Ahmass Fakahany, the CEO and owner of Altamarea Group and AHH Currently, we operate 11 distinguished restaurants across the UAE, KSA, and India, with plans to expand to newer geographies and untapped culinary landscapes.
Camillos
What is the most memorable dining experience you have had?
There are so many to choose from but to name a few, Crudo at Marea in NYC, Septim, a splendid restaurant that’s also on the World’s 50 Best list, and a meal I will always cherish is the noodles and dimsums I enjoyed in a small village called Tosh in Himachal.
What are the key factors that you pay utmost attention to? That “This is the experience I want my guests to have when they enter my establishment…”
INJA
For me, it is essential to put my guests first. The mission and driving force behind each restaurant or dining concept is to create an unparalleled experience where patrons feel special and taken care of. Customer service is the key, and all my staff across my establishments are trained to understand the individual needs of each guest and cater to them accordingly to create a unique and memorable experience.
What are some of those moments that you cherish in your career?
Many milestones in my career have been significant. Obtaining the prestigious Michelin Star for 11 Woodfire (our restaurant in Dubai) within just 6 months of opening, was an incredible moment. This accomplishment was a testament to our tireless efforts to make this restaurant stand out in the Dubai dining scene and create a special experience for patrons.
Also, opening the world’s first Indian-Japanese restaurant, Inja, in Delhi was a very special moment, as this was our debut venture in India. Being the first woman in hospitality to receive the prestigious UAE Golden Visa was also a very significant moment for me, both personally and professionally.
11 Woodfire
In an industry known for its challenges, what motivates and drives you?
Every industry comes with its own unique set of challenges, and the hospitality world is no exception. It helps that I genuinely love what I do; every challenge is a lesson, and overcoming.
Each one feels like an accomplishment. Another key motivator for me is advocating for women’s growth and development in the industry by participating in key mentorship programmes where I can guide and prepare the next generation of women in hospitality.
In the rapidly changing food industry, how do you stay ahead of trends and ensure your restaurants remain relevant?
Gimi
I believe that to stay ahead of trends, it’s important to constantly introduce new and innovative ideas to create excitement among the public. However, while creating new concepts, it’s important not to compromise on quality, as this is what will bring a guest back to your restaurant.
What’s next for you?
There’s lots on the horizon at the moment, so I’m looking forward to the future. We are working on some exciting new projects in the Middle East, including a brand-new Korean and Southeast Asian restaurant we just launched in Dubai called Gimi. Active plans are underway to double our footprint, targeting a portfolio of over 20 restaurants by 2025 across KSA, UAE, India and beyond.
Cover Image: INJA
