Aashica is a 4th generation hotelier and a graduate from the School of Hotel Administration, Cornell University NY. Over the last 10 years Aashica has spearheaded the conceptualization and operations of all hotels and F&B offerings in IHHR Hospitalities hotel portfolio. She presently leads operations for the company’s ‘Ananda’ destination spa brand and is responsible for selectively expanding the Ananda brand footprint with exceptional hospitality products and mindful wellness offerings. At Sassy Begum she utilizes her repertoire of brand building, marketing and luxury positioning to create a sophisticated delivery brand that is true to its roots and refined in its style.
A graduate from the IILM – Delhi, before Sassy Begum; Sahil worked in his family’s consultancy business as a senior associate from the year 2005. Being a die-hard foodie, his passion for food and his love and continuous search for the Ideal ‘Hyderabadi Biryani’ in Delhi lead to the idea of ‘Sassy Begum’. Belonging to a Hyderabadi family and having grown up eating old-school Hyderabadi food made by his mother Doreen Hassan who is a notable cook and an author of a memoir of heirloom Hyderabadi recipes, ‘Saffron and Pearls’, Sahil has learnt the mechanics of the cuisine and ensures that the recipes that have been passed on to him from his mother are the secret behind the food at Sassy Begum .His primary focus is running Business Operations at Sassy Begum.
Ramminder, a graduate from IHM, has more than 27 years of experience in the hospitality and F&B industry. His decisive leadership qualities, expertise and passion for his art have helped him in setting up many a Food court, Multinational QSR’s, Hotels, Restaurants & Resorts. He has successfully conceptualized multiple projects and created his own style in the kitchen by blending tradition with modernity. Being a key planner and strategist with a track record of achieving revenue, profit and YOY business growth – he has created a niche for himself in the Indian F&B circuit.
At Sassy Begum his primary focus is Kitchen operations that include:-
1. Menu development and engineering.
2. Quality and Food safety audits.
3. Vendor Management and procurement.
4. New product development.
5. Technical training and backend logistics.
6. SOP’s and Systems.