Iconic and Visionary Culinary Leader Redefining Global Gastronomy Through Mindful Eating, Sacred Food, and Conscious Living 2026
Great leaders often transform industries not simply through innovation, but by redefining the purpose behind their work. In this edition, we are honored to feature Dr. Supritam Basu, a remarkable culinary professional, researcher, author, and conscious leadership mentor whose vision is reshaping the way we think about food, leadership, and human wellbeing.
On Cover
Dr. Supritam Basu
Founder, SupritamOne; Sous Chef, Sheraton Grand Hotel Dubai; Author, Researcher, and Conscious Leadership Mentor
In an age where gastronomy is often associated with spectacle, luxury, and reinvention, Dr. Supritam Basu brings a profoundly different lens to the global culinary conversation, one rooted in consciousness, cultural memory, and purpose. His journey, stretching across luxury hospitality, academic research, authorship, and conscious leadership, reflects a philosophy that food is far more than nourishment. In his world, food carries energy, emotion, ethics, and even transformation.
Vikas Sharma
Senior Vice President of Central Park
In the landscape of luxury hospitality, where marble lobbies once defined grandeur and silver service represented the pinnacle of sophistication, one leader has witnessed and orchestrated a remarkable transformation. Vikas Sharma stands as a testament to how authentic leadership, rooted in structured discipline yet nurtured by genuine human connection, can redefine an entire industry’s approach to service excellence.
Upendra Gulrajani
Founder & CEO of NextGen Hotels & Resorts
In the bustling corridors of the hospitality industry, where guest satisfaction can make or break a business overnight, few leaders have mastered the art of creating extraordinary experiences like Upendra Gulrajani. His journey from service enthusiast to industry revolutionary represents more than just business success; it embodies a philosophy that has transformed how mid-scale independent hotels approach quality and guest satisfaction.
