Tête-À-Tea With Sachin Pabreja: Leading With Taste, Kumar Shobhan On Flavours And Philosophy Behind Park Hyatt Chennai

Park Hyatt Chennai is a luxury urban retreat that blends contemporary elegance with the warmth of personalised hospitality. It is famously known for its serene ambience, refined design, and standout culinary destinations like The Flying Elephant, Mr Ong, and Park Brasserie—each offering a unique dining experience that reflects global influences and local flavours. In this conversation, Kumar Shobhan, General Manager of Park Hyatt Chennai, talks about the hotel’s food and beverage philosophy, the evolving dining trends in Chennai, and how the team continues to innovate while staying true to the Park Hyatt promise of thoughtful, high-quality hospitality.

1. What is the core concept and inspiration behind The Flying Elephant, Mr ONG, and Park Brasserie at Park Hyatt Chennai?

At Park Hyatt Chennai, each of our restaurants offers a distinct experience that reflects our commitment to authenticity, quality, and thoughtful design. The Flying Elephant is a vibrant, multi-sensory space showcasing global cuisine through interactive show kitchens and a dynamic atmosphere. Mr. Ong showcases the bold, authentic flavours of Singapore and Southeast Asia in a vibrant setting inspired by the region’s iconic street food culture. Park Brasserie, set beside our serene lily pond, offers comforting global and regional dishes with a focus on seasonal, locally sourced ingredients. Each venue tells its own story while staying true to the Park Hyatt promise of refined, personalised hospitality.

2. Each of your restaurants has a distinct identity. How do you ensure they maintain their uniqueness while still reflecting the Park Hyatt brand?

While each venue showcases its unique culinary philosophy and ambience, they all share the Park Hyatt commitment to personalised luxury, design-driven experiences, and an unwavering dedication to quality. Park Hyatt Chennai embodies the theme of a home away from home; just as you are cared for at home, Park Hyatt Chennai is here to attend to every need, ensuring that guests feel comfortable and welcomed. We promise consistent service, authentic storytelling, and a seamless guest journey throughout all our outlets.

3. How would you describe the current food and beverage scene at Park Hyatt Chennai, and what sets it apart from other luxury hotels in the city?

Park Hyatt Chennai’s food and beverage offerings are driven by experiential dining, where every meal narrates a story. What truly distinguishes us is our ability to deliver curated, immersive experiences—whether through interactive kitchens, bespoke menus, or exceptional service that anticipates our guests’ needs.

4. What are some recent trends in Chennai’s dining landscape that you have embraced or plan to introduce in your restaurants?

Chennai is embracing a more global palate and wellness-focused dining. We have introduced plant-based and millet-based options, hyper-local ingredients, and experiential formats such as chef-led tastings and wine-pairing dinners. We are also exploring progressive Asian and Mediterranean influences that resonate with both locals and global travellers.

5. Could you share a signature dish or experience from each of your restaurants that you believe truly defines them?

The Flying Elephant is a one-of-a-kind vertical dining destination spread across seven levels, offering an immersive culinary journey through six live kitchens and a vibrant live bar counter. With dramatic tableside service, eclectic global cuisines, and surprise entertainment moments, it delivers a multi-sensory dining experience unlike any other.

At The Park Brasserie, the Curated Breakfast Experience is more than just a meal—it’s a daily ritual of indulgence and care. With regional speciality pass-arounds, Amma’s Cart brings the warmth of home-style cooking, a thoughtfully balanced health-forward menu, and attentive, personalised service, it reflects a celebration of culinary artistry.

Mr. Ong stands out as the city's only restaurant offering a genuine Singaporean culinary journey, blending flavours from Singapore, Malaysia, and Indonesia in a hawker-style setting.

6. How do you balance innovation with consistency in your menus and guest experiences?

Innovation is vital for staying relevant, but consistency is what fosters loyalty. We introduce seasonal menus and creative formats while ensuring that our core offerings and service standards remain familiar and reliable for our returning guests.

7. Having returned to Park Hyatt Chennai after several years, how has your perspective on the city’s hospitality scene evolved?

Chennai has transformed into a far more cosmopolitan and culinary-conscious destination. What truly stands out today is the city's evolving appetite for experiential luxury and refined, meaningful dining. Since returning, I’ve come to appreciate the growing emphasis on authenticity and creativity in the hospitality space. There's also a strong embrace of global influences, all while staying deeply rooted in the city’s rich cultural identity. It’s an exciting time to be part of this dynamic landscape.

8. What have been the most significant milestones or turning points in your career that shaped your approach to hotel and restaurant management?

One of the most significant turning points in my career has been my extensive experience in Food & Beverage and Operations, which has profoundly shaped my leadership style and strategic approach. It instilled in me the importance of building empowered, high-performing teams and constantly innovating to craft memorable guest experiences. This journey also helped me develop a keen sense for designing thoughtful concepts and introducing distinctive experiences that resonate with today’s luxury traveller, ensuring every stay feels personalised and exceptional.

9. How do you foster creativity and excellence within your culinary and service teams?

We promote a culture of open dialogue, continuous learning, and creative autonomy. Our teams are exposed to global trends, cross-training opportunities, and are empowered to contribute ideas. Recognising and nurturing individual talent has been key to fostering a high-performance culture.

10. What role does guest feedback play in shaping the offerings and service at your restaurants?

Guest feedback is central to how we evolve—not just in our restaurants, but across the entire guest journey. We view every guest as either a friend or a family member, and that mindset guides how we listen, respond, and improve. From the check-in process to the dining experience, and right through to the day they check out, every touchpoint is an opportunity to learn and enhance. We actively track feedback patterns and use those insights to refine everything—from the warmth of our welcome to the comfort of our rooms and the quality of our cuisine. This ongoing dialogue helps us deliver consistently thoughtful, personalised hospitality that truly resonates.

11. What sustainable practices have you implemented in your F&B operations, and how important is sustainability to your vision for Park Hyatt Chennai?

Sustainability is integral to our operations. We have minimised single-use plastics, implemented food waste management protocols, and prioritised sourcing from local, ethical suppliers. Our goal is to create exceptional experiences with a mindful approach towards the environment.

12. Looking ahead, what new concepts or experiences can guests look forward to at Park Hyatt Chennai’s restaurants?

We are developing curated chef’s table experiences, immersive themed brunches, and collaborative events with guest chefs. Guests can look forward to new dining concepts that reflect global trends while remaining rooted in local sensibilities.