A Man of Action in the Hospitality Sector of Kochi


Kochi: Who won’t relish building a career in a field that has fascinated one at a very young age? And, Anand Ganesan, General Manager, Kochi Marriott Hotel, has every reason to sport a smile on his face. He has realised his dream and is today part of one of the biggest hotel groups in the world. He feels that whichever project he is taking up, regardless of its positioning, the first thing he has to do is take it to the next level. He is all excited about being a part of the ‘happening city.’ When he says Kochi is God’s Own City in God’s Own Country, one can easily figure out how passionate he is about this place.

Sharing his plans, Anand reaffirms that ‘going local’ is one strong point he believes in, regardless of the place he works. He is all set to bring in the local flavour to Kochi Kitchen, the all-day fine dining restaurant of Marriott that offers the largest buffet in the city. “We have no plans to change the ambience as it is at its best now; but slight changes on the table arrangement will give a better feel. The bigger surprise is going to be in the uniforms,” says Anand. “It is not going to be lungi-clad men and women who are going to serve at the Kochi Kitchen,” he chuckles. Kochi Kitchen will be ready with a new look by March 2017.

It is no surprise that being a self-acclaimed foodie and a person who began his career 25 years back in the food and beverages department of the hospitality industry, Anand is taking all possible measures to revamp the entire food experience at Marriott. He has started with the re-launch of Jimmy Rocks in early February, the imaginary culinary expert, who travels around the world exploring new tastes. The next one is Casava, after the Kochi Kitchen makeover. Anand feels that there is great potential for Casava which has never been marketed well. He and his team are working hard to create a different identity for Casava which serves authentic dishes from the Moplah, Syrian Christian and Sadya communities of Kerala. They are also planning to make the Sunday brunch at Casava a very special one.

Anand assures that it is not just the restaurants that are going to get a facelift. He will make sure that the rooms will also feature a new look. The rates are expected to go up, but with enough value addition, he adds. “Look, I have taken big shoes to fill; and it is not just that I need to run pretty fast with those shoes,” he signs off, all set to run.