Atul Tiwari, a graduate from IHMÂ Â Dehradun, has over eight yearsÂ ofÂ experience in the hospitality industry. HeÂ started his career as a FoodÂ and Beverage assistantÂ at The Oberoi Mumbai in 2009 andÂ Beverage assistantÂ at The Oberoi Mumbai in 2009 and subsequentlyÂ joined the pre-opening team at The Leela PalaceÂ New Delhi in 2010. Since then he has worked as aÂ food and beverage professional in various capacitiesÂ at the Leela and is currently restaurant manager atÂ the modern Japanese restaurant Megu. His passionÂ for wine is what keeps Tiwari on his toes with theÂ latest trends in the F&B field and has taken him toÂ vineyards around the world for firsthand authenticÂ experiences. With several professional awardsÂ under his belt, including topping the 7th IndianÂ Sommelier Championship in 2014, Tiwari is aÂ member of the Sommelier India Tasting Panel.Â He speaks to Reva K Singh about theÂ hotelâ€™s wine programme, his interest in wine and why he loves his job.
What is the underlying philosophy of yourÂ hotelâ€™s wine programme?Â The underlying philosophy of the wineÂ programme at The Leela Palace New Delhi isÂ to make the Palace the ultimate destinationÂ with the most satisfying wine experience appropriate to the cuisine chosen and one thatÂ appeals to our discerning wine connoisseurs.Â Today we have an excellent range of overÂ 350 labels selected from all over the worldÂ which illustrates our serious commitment toÂ curating an invigorating wine experience for our guests.
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