Tête-À-Tea With Sachin Pabreja: An Insightful Conversation On Innovation And Hospitality With CEO Of Roseate, Kush Kapoor

Kush Kapoor, the visionary CEO of Roseate Hotels & Resorts, has redefined luxury hospitality by blending innovation, sustainability, and cultural storytelling. From pioneering all-women-led dining experiences to championing regional cuisines, sustainable water systems, and holistic wellness, his leadership has positioned Roseate as a trailblazer in the global hospitality landscape. In this exclusive interview, he discusses his inspirations, challenges, and the future of conscious luxury.

1. Chidyaghar at Roseate House, New Delhi,  is an all-women-run bar, a bold move in a traditionally male-dominated industry. What inspired the creation of Chidyaghar, and how does this initiative reflect Roseate’s broader commitment to diversity and inclusion?  

The idea behind Chidyaghar was to create a space where our female employees feel empowered to expand their horizons and explore new art. We also wanted to create a space where one of our largest travel segments, ‘Single Women Travellers’ would also feel comfortable. In fact, our selection of thoughtfully curated We also offer a selection of thoughtfully crafted cocktails and mocktails for female travellers, recognising them as an important travel segment and ensuring they feel valued, welcomed, and comfortable. We also wanted to create a setting where corporate travellers, particularly women, could feel completely at ease, a place where they could hold private meetings, enjoy a drink, or simply unwind without feeling overshadowed by the atmosphere often found in traditional hotel bars. This initiative reflects my broader commitment to diversity and inclusion, making sure every guest, regardless of gender, has a space where they can enjoy themselves freely while also contributing positively to the hotel’s overall experience and revenue.

2. Can you share the impact this has had on your team and guest perceptions?

The impact has been very positive, both for our team and for our guests. Since we introduced the concept, we have never had unpleasant situations where we needed to intervene, whether among women or men. The bar has a warmer, more comfortable atmosphere, and our employees genuinely feel at ease working here. Guests appreciate the inviting environment, and Chidyaghar has consistently remained popular and packed, which is a strong reflection of how well the concept resonates.

3. Roseate has reintroduced butler service with an all-women-led team, a unique offering in modern hospitality. What prompted this decision to revive such a personalised service with a focus on female leadership? 

In today’s time, every guest is looking for a personalised and individual experience, and I felt that reviving butler service was the perfect way to offer that elevated level of care. At Aerocity, we welcome a diverse mix of travellers, including a significant number of women, and we wanted to create a service that would make every guest feel valued, comfortable, and well looked after. Leading this with a women-driven butler team allowed us to showcase the strength and professionalism of female talent in hospitality while also creating meaningful employment opportunities that enrich our workforce diversity. The feedback has been extremely positive, with guests appreciating the warmth, attention to detail, and personal touch that the team brings to their stay.

4. How do you balance the nostalgia of traditional hospitality with contemporary guest expectations?

I believe true hospitality is about creating a sense of comfort and belonging, just like the feeling of being in your own home. At Roseate, we consider ourselves an extension of our guests’ homes, offering more than just another place to stay. This philosophy shapes how we craft experiences that blend the warmth and familiarity of traditional hospitality with the innovation and ease today’s guests look for. Every concept we bring to life reflects this balance, ensuring our guests feel genuinely cared for and joyfully engaged in a way that is both personal and contemporary.

5. Your properties have hosted Michelin-star pop-ups and festivals showcasing regional cuisines like Kashmiri, Nagaland and Uttarakhand’s Kumaoni fare. What drives Roseate’s focus on promoting India’s diverse culinary heritage, and how do you ensure authenticity while appealing to a global palate?  

Our focus on promoting India’s diverse culinary heritage comes from a deep respect for the richness of our food culture and a desire to share it authentically with our guests. We ensure authenticity by handpicking chefs from the specific regions whose cuisines we are showcasing, so the flavours and techniques remain true to their origins. I am also proud that most of these events are led by women from those regions, which adds another layer of representation and inclusivity. With domestic travel on the rise, we see guests from across India who want to experience the flavours of their own states as well as discover others. This creates memorable dining experiences for our guests and also supports local talent and generates strong revenue opportunities for the business.

6. Are there plans to explore other underrepresented cuisines, such as those from the Northeast or coastal regions?

Yes, our chefs are actively working to explore the lost cuisines of India. We want to travel to these regions, uncover traditional recipes that may have been forgotten, and bring them into the mainstream. Many of these dishes have strong links to health and wellness, which aligns beautifully with our philosophy of offering food that delights the palate and also nurtures the body. This includes underrepresented cuisines from the Northeast, coastal regions, and other lesser‑known parts of the country, allowing our guests to experience the depth and diversity of India’s culinary heritage in a truly authentic way.

7. The Roseate Ganges offers customised diet plans curated by chefs and trained nutritionists, with a focus on Garhwali and Kumaoni delicacies that align with Ayurvedic principles. How do you integrate Ayurvedic food philosophies into your dining concepts to enhance guest well-being, and what challenges arise in balancing health-focused menus with indulgent luxury dining?  

Since the pandemic, there has been a clear shift in the way people think about food. Guests are looking for cuisine that tastes good and also supports the overall health of our guests, particularly gut health. At The Roseate and Roseate House, we have Ayurvedic doctors on board who consult with guests and work closely with our chefs and nutritionists to design menus. These doctors also guide the menu at The Roseate Ganges, ensuring it reflects Ayurvedic principles while celebrating Garhwali and Kumaoni delicacies. This allows us to create options tailored for guests with specific health needs, such as diabetes, high blood pressure, or digestive concerns, without compromising on flavour or the luxury dining experience. Whether it is in our restaurants or in‑room dining, guests can enjoy dishes that are both indulgent and good for their well‑being. The challenge lies in striking the perfect balance between health‑focused menus and the indulgence guests expect from luxury hospitality, but we see it as an opportunity to redefine what luxury dining can be.

8. Are there plans to expand Ayurvedic-inspired menus across other properties?

Yes, absolutely. In the next 60 to 90 days, all our hotels in India will feature Ayurvedic‑inspired menus, including The Roseate Ganges. These will offer tailored options for gut health, blood pressure management, and diabetes, as we plan to introduce them there as well. The goal is to make thoughtfully designed, health‑focused dishes available to all our guests. Any Roseate property they choose to stay in India will have the same standard of flavour and luxury dining that they would expect from us.

9. The hydroponic plants at Roseate House, New Delhi and the organic farms at The Roseate New Delhi provide fresh ingredients like cherry tomatoes for your kitchens. How have these initiatives transformed the guest dining experience, and what challenges did you face in scaling sustainable farming within a luxury hotel framework? 

At Roseate, we offer an authentic farm-to-table experience to our guests. Our organic farms on the Delhi-Gurgaon highway and the hydroponic setup at Roseate House have completely transformed the dining experience for our guests. We invite them to walk through the farms, pick the produce they want, and see exactly where their food comes from before it reaches their plate. This creates a sense of transparency and trust, and guests feel more confident and comfortable knowing the source of their ingredients. It has also become an engaging experience in itself, with many guests sharing it on social media. The enthusiasm from our guests makes it incredibly rewarding and reinforces our commitment to sustainability.

10. How do you envision these practices influencing the broader hospitality industry?

Our brand has always been focused on the health and well‑being of our guests. I believe we are one step ahead when it comes to prioritising health, whether for our guests, employees, or partners. Through Holistic Wellness, food therapy, and a mindful environment, we aim to set a benchmark for what luxury hospitality can offer. My vision is that these practices will inspire the broader hospitality industry to see health not just as an added service but as an integral part of the entire guest experience.

11. Offering guests the choice of cold-pressed oils for their meals is a distinctive innovation. What inspired this addition, and how does it align with Roseate’s philosophy of personalised, health-conscious luxury?  

A. We wanted to be as transparent with our guests, and offering a choice of cold‑pressed oils for their meals is part of that commitment. The oils are hygienically prepared in front of them, which assures the best quality while also building confidence because they are actively choosing what goes into their food. This simple act of choice elevates the dining experience and reflects our philosophy of personalised, health‑conscious luxury, where every detail is designed to make guests feel cared for and in control of their well‑being.

12. Have you observed a shift in guest preferences toward such customizable dining options, and how do you source these oils sustainably?

Yes, there has definitely been a shift in guest preferences toward more customisable dining options. Guests love the ability to make informed choices about what goes into their meals, and we keep innovating to make the experience even more engaging. The idea was to ensure that every guest feels included, reflecting our commitment to inclusivity. We also source our cold‑pressed oils sustainably, making sure they meet the highest quality standards while supporting responsible production practices.

13. Your emphasis on zero-waste kitchens, with techniques like root-to-stem cooking and waste composting, sets a benchmark for sustainability. How do you train your teams to adopt these practices without compromising culinary creativity?  

We begin by educating our teams on why sustainability matters and how it can enhance, rather than limit, culinary creativity. In our zero-waste kitchens, every ingredient is used to its fullest. Any remaining waste is processed into a fine powder using a specialised machine, and this powder is then given to our employees to use as manure for their plants. It is a complete cycle of reuse that benefits both people and the planet. Guests can witness this process in our live kitchens, which adds transparency and also makes the team more accountable. For us, it is about taking a small step in protecting our planet while continuing to push the boundaries of innovation in the kitchen.

14. What measurable impacts have you seen in terms of waste reduction and guest satisfaction?

All of the waste we process in our kitchens is composted and then given to our employees, who can use it as manure for their plants. When we share this with our guests, they truly appreciate the effort and often comment on how transparent and thoughtful the process is. We have also introduced initiatives like recycling flowers into incense sticks, which guests find exciting and meaningful. These efforts have reduced waste significantly and have also enhanced guest satisfaction by showing that sustainability can be creative, purposeful, and seamlessly integrated into their experience with us.

15. The water generator at The Roseate New Delhi, producing pure alkaline water with an 8.2 pH value from air vapour, is a groundbreaking initiative. What inspired this innovative approach to water sustainability, and how does it support Roseate’s commitment to a greener environment? 

The inspiration behind generating pure alkaline water from moisture at The Roseate New Delhi came from our commitment to conserving water and reducing environmental impact. This initiative allows us to save water, eliminate the need for single‑use plastic bottles, and reuse our glass bottles, which significantly reduces waste. The water produced is exceptionally pure, with a pH value of 8.2, making it among the cleanest available. It has also helped bring down operational costs while reinforcing our focus on sustainability and responsible luxury.

16. Are there plans to scale this technology across other properties or share it with the wider hospitality sector?

Yes, we are actively working on scaling this technology across our other properties. I also believe it has great potential for the wider hospitality sector, and we are open to sharing our learnings so that more hotels can adopt similar solutions.This represents our brand’s focus on innovation while also contributing to a broader movement toward sustainable practices in the industry.

17. Aheli Spa, present at The Roseate New Delhi, Roseate House, and The Roseate Ganges, combines Ayurveda, Yoga, Indonesian, Thai, and European wellness philosophies. How do you curate spa therapies to cater to diverse guest needs, and what role does Ayurveda play in creating a holistic wellness experience?

Ayurveda is a 5,000‑year‑old tradition deeply rooted in India, yet it has been slowly losing its prominence in its own country. Our intention as a brand is to bring back these timeless therapies and make them accessible in a modern luxury setting. At Aheli Spa, we combine Ayurveda with Yoga, as well as Indonesian, Thai, and European wellness philosophies, to create a truly holistic offering. We have three certified Ayurvedic doctors on board who help us curate therapies tailored to individual guest needs, ensuring that every treatment is both deeply restorative and aligned with their personal wellness goals. Ayurveda plays a central role in this, serving as both a therapeutic science and a path to connect mind, body, and soul in harmony.

18. Can you share insights into guest feedback on programs like the 5-Day Ayurveda Stress Management Retreat or the 7-Day Rejuvenation & Immunity Retreat?

We have been receiving wonderful feedback on our two signature retreats — the 5‑Day Ayurveda Stress Management Retreat and the 7‑Day Rejuvenation and Immunity Retreat. Many guests who were not previously aware of the depth and benefits of Ayurveda have found these experiences to be eye‑opening and deeply restorative. Even our employees are excited about them, and both they and their families have benefited from Ayurvedic consultations and medicines.It is uplifting to see how these retreats enhance guest well-being while also creating a positive impact on our team and the wider Roseate community.

19. Roseate leverages technology, such as Shiji’s Infrasys for seamless service and live kitchen cameras for transparency. How do you balance cutting-edge technology with the human touch that defines luxury hospitality?  

We believe the human element will always remain at the heart of luxury hospitality. Our approach is to create a balance of high touch with high tech. Guests still want meaningful human interaction, and technology should never become a hindrance to that. Instead, we use it to serve guests in a faster and more efficient manner. For example, with systems like Shiji’s Infrasys and live kitchen cameras, operations run more smoothly, giving our employees more time to focus on solving guest concerns and creating memorable experiences. The technology works quietly in the background, while the warmth and personal connection come from our people.

20. Are there new technological innovations, perhaps in spa or dining personalisation, that you’re exploring for the future?

We have an app that allows guests to do almost everything from their mobile phone. They can make reservations, check real‑time updates, manage cancellations or no‑shows, and access their guest profile. This also enables us to remember and celebrate birthdays, anniversaries, and other special occasions in a personalised way. In the spa, we are working on integrating AI technology with Ayurveda to offer even more tailored wellness experiences. The idea is to combine the convenience and precision of technology with the warmth and depth of traditional hospitality, creating a seamless and memorable experience for every guest.

21. The Roseate New Delhi offers botanical journeys where guests can pluck seasonal fruits and organic vegetables from the gardens. How do these interactive experiences enhance the guest connection to nature, and what role do they play in promoting your farm-to-table philosophy?  

Our botanical journeys are designed to help guests slow down, connect with nature, and create memories that stay with them. We have over 1,500 trees on the property, and guests can dine under them or explore hand‑picked locations within the resort where they can have a one‑on‑one conversation with nature. Guests can pluck seasonal fruits and organic vegetables from our gardens, which deepens their appreciation for fresh, local produce and strengthens our farm‑to‑table philosophy. Many people today do not have the time to take their children to a park, but here they can immerse themselves in nature right at the heart of the property. These moments make them feel alive and create a lasting emotional connection to their stay with us.

22. Are there plans to introduce similar immersive experiences at other properties?

Yes, we absolutely plan to introduce similar immersive nature experiences at our other properties. The response from guests at The Roseate New Delhi has been so positive that we see great potential to bring this concept to more locations, allowing even more guests to connect with nature and enjoy our farm‑to‑table philosophy in a hands‑on, memorable way.

23. As an “Innovative Hotelier,” recognised by Hoteliers India, what is your vision for the future of Roseate’s dining and wellness experiences? 

My vision for the future of Roseate’s dining and wellness experiences is to combine the wisdom of Ayurveda with the precision of AI so that every guest can have their food fully customised to their needs. Choice is key. Guests will be able to see their food being prepared and select exactly what goes into it. We have already removed refined sugar from our menus and we prepare our ice creams in-house to ensure the highest quality. Our goal is to offer holistic wellness through food so that guests do not have to dine with us and then go elsewhere for a health check or wellness experience. Everything will be available under one umbrella. Starting tomorrow, Kiyana and Del will be offering breakfast, lunch, and dinner with options like our CCF (Cumin, Coriander seeds, Fennel) tea shot, which is excellent for detoxification of the body. This is how I see the future: complete personalisation, total transparency, and wellness seamlessly woven into the dining experience.

24. Are there new concepts, such as expanding Ayurvedic dining, introducing new spa therapies, or furthering sustainable innovations like the water farm, that you’re excited to share?  

Yes, we have already introduced several concepts that I am very excited about. In our spas, we now offer therapies such as Meru Chikitsa Marma, CST (Craniosacral Therapy), Nadi Pariksha, acupuncture, and cupping, expanding the range of holistic wellness experiences available to our guests. On the dining side, we have evolved Ayurvedic‑inspired menus so that even after the meal we are supporting gut health. We offer three types of water, along with fresh aloe vera and amla juice, which guests absolutely love. We also make coconut yoghurt in-house to provide healthier, fresher alternatives. All of these initiatives reflect our vision to integrate wellness, sustainability, and exceptional hospitality into every aspect of the guest experience.

25. How do you plan to stay ahead in a competitive global market?

We stay ahead in a competitive global market by putting innovation at the core of everything we do. Our research and development team is constantly exploring new processes and systems, investing significant time, money, and effort to bring fresh ideas to life. We were the first brand to introduce breakfast 24/7 and the first in India to become completely refined sugar-free. These milestones reflect our commitment to leading rather than following, and we will continue to push boundaries to deliver experiences that set us apart on the global stage.

Kush Kapoor’s journey from a housekeeping attendant to the CEO of a globally recognized luxury brand is a testament to his passion and innovative spirit. Through initiatives like Chidyaghar, sustainable water systems, Ayurvedic wellness and regional cuisine festivals, he continues to redefine what luxury means in the modern era. We look forward to seeing how Roseate Hotels & Resorts will shape the future of hospitality.