Asmita Mukherjee | Hyderabad 
Chef Satyakumar GV, Executive Chef at Sheraton Hyderabad Hotel, is redefining the city’s culinary landscape. A Hyderabad native, Satyakumar has travelled over 24,000 kilometres across Telangana and Andhra Pradesh, uncovering tribal and regional culinary traditions. At Sheraton, he’s elevating dining with authentic Telugu specialities at Feast and modern, interactive Pan-Asian menus at Zega. In an exclusive interaction with Asmita Mukherjee, he shared plans to make Sheraton Hyderabad an F&B hotspot through immersive dining and global collaborations.
Can you share a bit about your background and your journey leading to your recent role at Sheraton Hyderabad Hotel? What are your plans for elevating the hotel’s culinary offerings?
My core expertise lies in Japanese and Western cuisine, but over the years, I’ve mastered Indian cuisine as well. Being a Telugu native, born and raised in Hyderabad, I have a deep understanding of Telugu and Hyderabadi cuisines.
In fact, I conducted extensive research across Telangana and Andhra Pradesh, travelling over 24,000 kilometres in seven months. I visited villages, met tribal communities, food historians, and restaurant owners, and even collaborated with cultural organisations like All India Radio and Telangana Tourism. This project allowed me to explore the nuances of regional cuisines, and I bring this knowledge to Sheraton to create a unique dining experience.
It’s been three months since you joined. What changes have you implemented, and what can we expect in the future?
The last three months have been exciting. We’ve revamped the buffet offerings at Feast to enhance the presentation and overall experience. Moving forward, we plan to focus more on regional and micro-cuisines, particularly Telugu specialities. We aim to showcase these at Feast, our all-day dining restaurant.
For Zega, our Pan-Asian restaurant, we’re working on a new menu, set to launch by the end of the quarter. It will feature a modern approach with interactive plating, adding elements of drama like fire and smoke for a memorable dining experience. We also plan to host pop-ups and collaborations with international chefs at Zega to elevate the guest experience.
You mentioned Telugu specialities. How do you plan to integrate them into Feast?
We’ll be introducing a range of Telugu regional dishes, incorporating elements from both Telangana and Andhra Pradesh. Additionally, we’re planning pop-ups featuring professional chefs who specialize in micro-cuisines. For instance, we’ll showcase tribal and community-specific foods, creating an authentic culinary journey for our guests.
Does Sheraton Hyderabad plan pop-ups across all its restaurants or just Zega?
Zega will focus on international chef collaborations due to its Pan-Asian theme. For example, we have a pop-up with Inja, a Japanese-Indian fusion restaurant from Delhi, scheduled for January 30th to February 1st. At Feast, we’ll concentrate on regional and Indian cuisines, bringing in renowned chefs for curated food festivals.
Post-COVID, have you noticed a change in guest preferences?
Absolutely. Guests today seek an overall experience rather than just good food or stay. They want to be engaged. At Sheraton, we focus on creating immersive dining experiences. For example, we offer vegan and gluten-free options at our breakfast counters, and we’re flexible in accommodating dietary preferences and allergies.
How do you plan to differentiate your three restaurants from other five-star properties in Hyderabad?
Each of our restaurants offers a distinct experience. Feast, for instance, competes directly with similar offerings at The Westin, but our buffet spread and presentation are unique. Zega, on the other hand, focuses on Pan-Asian cuisine with a modern twist, setting it apart.
What trends are you observing in Hyderabad’s F&B market for 2025?
There’s a growing focus on micro-cuisines, especially Maharashtrian and regional Andhra-Telangana dishes. Guests are increasingly interested in exploring specific community-based cuisines, such as Reddy or Naidu culinary traditions, and even temple and Brahmin food. We’re also seeing a demand for immersive dining experiences, where the presentation is as important as the taste.
What’s your vision for 2025? Any challenges you foresee?
2025 looks promising for the Hyderabad F&B market. I don’t see any major challenges, but guests are becoming more demanding, particularly regarding quality and authenticity. Our focus will remain on delivering exceptional experiences, backed by our culinary expertise and attention to detail.
How do you ensure Sheraton Hyderabad caters to the growing demand for healthy dining options?
We’ve already incorporated vegan and gluten-free options into our menus and breakfast buffets. Our team is well-equipped to customize dishes based on dietary preferences. This flexibility ensures that we meet the evolving demands of health-conscious diners.
