Father's Day 2026: How these dad-son duos in the hospitality business are continuing the legacy

The OG successAnjan Chatterjee Chairman and MD Speciality Restaurants LimitedSon on his own pathldquoAs parents our job is to provide a platform the choice to pursue has to be theirs Nobody pushed him his son Avik into the business He explored other careers before finding his own way Mad Bites and later Harmless taught him how to build something from scratch Over time I saw him evolve from someone with ideas into someone who could execute themrdquoA different lensldquoIrsquove always looked at the business from the ground up He came in with an aerial view questioned assumptions challenged existing systems and wasnrsquot afraid to speak up when something wasnrsquot working He brought fresh energy with a sharp focus on what comes nextrdquoThe succession questionldquoThere wasnrsquot a defining moment It happened gradually The results spoke for themselves New concepts were working existing brands were becoming more relevant and the management team could see it He became CEO not because hersquos my son but because he earned itrdquoA peoplefirst leaderldquoWe always wanted our children to remain grounded Hospitality is ultimately about people and happiness What I admire most about him is his ability to connect with people his curiosity and the genuine attention he gives to those around him Thatrsquos what leadership is really aboutrdquoNext genAvik Chatterjee Director and CEO Speciality Restaurants LimitedPicsAshish RajeThe paved pathldquoMy first internship in accounts taught me one thing this definitely wasnrsquot for me Around 2011 I launched Mad Bites a latenight food delivery platform before delivery apps became mainstream My father gave me the freedom to build it and while logistics eventually became our biggest challenge it was my first real lesson in entrepreneurshiprdquoEarly lessonsldquoMy sister and I grew up around business My father would bring home audition tapes and unknowingly teach us marketing and consumer psychology While I explored careers in football and music I could see the potential in what my family had built Mad Bites convinced me that hospitality was where I belongedrdquoFatherrsquos qualitiesFirst his ability to execute While most people discuss solutions he acts on them immediately Second his people skills He has an extraordinary ability to connect with people from all walks of life Third his knowledge of food is remarkable He uses food to build genuine relationshipsBiggest lesson from himDonrsquot build too many brands at once Every brand needs attention and a leader who champions it as passionately as the founderInherited food philosophyAlways go back to the core of the dish There has to be a reason for a dish to exist beyond following trendsComplementing each otherWersquove learned to understand each otherrsquos process Hersquos instinctive and decisive Irsquom more analytical Experience has taught us when to push when to listen and when to trust each otherDifferent strokesHe sees opportunities to create great brands and experiences I focus on how those ideas can scale create value and drive longterm growth Thatrsquos where our perspectives complement each otherThe OG success Sanjiv Chona Chairman Prince Cuisines Pvt LtdRishi L and sanjiv chonaThe accidental restaurateurldquoI lost my father at 18 just as I was preparing to go to Cornell Cream Centre was still in its early years having been founded by my father after he moved to then Bombay postPartition At 19 I opened New Yorker in a space everyone considered unlucky and became one of the first people to introduce Mexican food in India One of my earliest lessons came when I tried selfservice only to realise that customers wanted hospitality not conveniencerdquoBuilding brandsldquoIn 1999 I cofounded Blue Foods and helped build brands like Bombay Blue Noodle Bar Spaghetti Kitchen Gelato Italiano and Coffee Bean amp Tea Leaf We always planned to build scale and eventually exit When I stepped away in 2009 it reinforced an important lesson success isnrsquot permanent Brands need constant reinvention and nurturing to stay relevantrdquoKeeping it in the familyldquoWhen I returned to focus on Cream Centre I was clear that I wanted it to remain familyowned Having experienced both independent and investorled growth I realised that rapid expansion can sometimes become the goal instead of building a great business We chose the latterrdquoStaying relevantldquoOpening a successful restaurant is difficult but staying relevant for decades is even harder Consumer expectations keep evolving which means you canrsquot rely on what worked 20 years ago Wersquove continuously reinvented ourselves from the menu and design to the overall experience while staying true to what Cream Centre stands forrdquoA legacy in the makingldquoVery few restaurants have lasted nearly 70 years and continue to welcome multiple generations of diners Seeing them share a meal under the same roof gives me joy My dream is to see son Rishi take Cream Centre to its 100th yearrdquoPeople firstldquoIt gives me pride to watch people grow with us some rising from utility roles to become chefs and leaders For me success isnrsquot just about building restaurants itrsquos about helping people build better livesrdquoAdvice for the next genldquoDonrsquot get carried away by early success It may look glamorous but building a sustainable brand takes patience discipline and understanding the customerrdquoNext genRishi Chona CEO Princes Cuisines Pvt LtdPicsAtul KambleComing into his ownldquoI always knew I wanted to be in business but I wasnrsquot sure the family business was my path During college I spent time observing meetings and learning the ropes Over time I appreciated the legacy my father had built the goodwill around Cream Centre and the responsibility that came with itBuilt by exampleldquoI admire my fatherrsquos relentlessness the most No matter the challenge he shows up with the same energy and commitment Equally inspiring is his peoplefirst approach He believes in spotting potential investing in people and helping them grow And then therersquos his work ethic Even today hersquos the first person in the office and one of the last to leaverdquoShaping the futureldquoThere are certain things I donrsquot want to change Cream Centrersquos identity as a premium family dining restaurant is part of its legacy My goal is to build on that foundation and establish it as Indiarsquos leading premium vegetarian family dining brand To get there wersquore investing in technology and exploring how AI can improve efficiency consistency decisionmakingrdquoThe next growth engineldquoIrsquom particularly excited about Ice Cream Works Backed by strong products clear positioning and constant innovation the brand has tremendous potentialrdquoWhat must never changeldquoI never want to lose the familyoriented culture my father built Professionalism and scale are important but so is ensuring people feel valued heard and connected to the organisation Thatrsquos a legacy worth preservingrdquoThe OG successVithal Kamat Owner Kamat HotelsVishal L and Vithal KamatThe family callingldquoThere wasnrsquot one grand announcement It happened through experience I remember leaving son Vishal in charge of a function with more than a 100 guests when I had to rush to the hospital for a friend The next day people called to tell me everything had been handled perfectly and that I hadnrsquot been missed That kind of feedback is the real certificate It was the same at family events and weddings where guests would tell me how well he looked after them Thatrsquos when I realised he was ready to take responsibility and to carry forward the family tradition of hospitalityrdquoValues that define the legacyldquoThe values I passed on to my children are the same ones I inherited from my father and grandfather The most important thing is treating people with the same respect you expect for yourself The second is understanding the value of money and the third is respecting your roots and heritage More than teaching these values we tried to demonstrate them Hospitality is about making people feel valued whether they are guests employees or suppliers Thatrsquos what creates a lasting legacyrdquoWhat hersquos taught meldquoEvery generation brings a different perspective I grew up with pen and paper he grew up with technology From digital ordering systems and modern accounting tools to biometric attendance and operational efficiencies hersquos introduced changes that have made the business faster smarter and more efficient thereby improving the experience for guests and employeesrdquoProud beyond businessldquoWhat makes me happiest isnrsquot the business itself but seeing my children embrace the values that came from their grandfather and greatgrandfather Money comes and goes but a strong legacy is built on values When I see Vishal and the next generation taking ownership of that responsibility I feel confident that what wersquove built will continue long after usrdquoWhat I learn from himldquoThe first is his patience Hersquos calmer and more measured than I am when dealing with situations The second is his ability to listen fully before responding and finally his comfort with technology He embraces new tools and systems far more naturally than I do and thatrsquos something I wish came more easily to merdquoNext genVshal Kamat CEODirector Kamat HotelsStart youngldquoSome of my earliest memories are of accompanying my father to restaurants construction sites and new locations He would take the time to explain what was happening and why it mattered which sparked my curiosity from a young age That mindset was reinforced at home My mother also came from an entrepreneurial family and both sides emphasised the values of hard work entrepreneurship and respect for money Those lessons stayed with me long before I joined the businessThe family callingldquoJoining the family business was never really a plan it was what I always expected to do Apart from the usual childhood fantasies of becoming an astronaut or joining the army I never considered any real alternative path I was constantly exposed to the world my family had built By the age of 13 I was already working with my aunt at her restaurant in Singapore where many of the values and lessons that guide me today were formed Lookingback those early experiences gave me a strong foundation and shaped my understanding of both the business and the responsibility that comeswith itrdquoThe relationship principleldquoA value that runs through our family is the importance of relationships My father believes in nurturing them over the long term whether with employees partners vendors or customers He taught me that trust mutual respect and creating value for everyone involved matter far more than shortterm gains Thatrsquos a lesson that applies to life as wellrdquoValues over traditionsldquoTherersquos a difference between preserving traditions and preserving your ethos Traditions can evolve with changing times locations and customer expectations Your ethos cannot For us values like sustainability and environmental responsibility remain constant even if the way we express them differs from one property to another The key is to stay rooted in your culture and principles while remaining open to change and innovationrdquoPlaying to your strengthsldquoI admire my fatherrsquos discipline resilience humility and his ability to recognise his strengths and use them effectively to achieve his goals He taught me that there is no single formula for success Some people are early risers and highly successful while others do their best work later in the day What matters is understanding your own strengths and making the most of themrdquoThe OG successDinesh Advani Chairman and MD The Shalimar HotelDinesh L and Yash Advani PicAtul KambleKnowing he was readyldquoHospitality is a business where learning never stops After completing his education in Switzerland and gaining experience through internships in the United States my son returned with a broader perspective on the industry What gave me confidence was the genuine interest he showed in every aspect of hotel operations Over time I watched him grow into the role develop his own understanding of hospitality and take ownership of the business Thatrsquos when I knew he was ready for greater responsibilityrdquoThe values that matterldquoThe legacy I hope he carries forward is built on simple principles attention to detail consistency a quality product excellent service and making every guest feel valued Hospitality is ultimately about creating memorable experiences As an independent hotel company we canrsquot rely solely on systems and processes We have to think differently adapt constantly and always find ways to go the extra mile That mindset is a part of our legacyrdquoA fresh perspectiveldquoEvery generation approaches hospitality differently and thatrsquos a good thing He brings a more contemporary perspective to the business and isnrsquot afraid to question existing ways of doing things What I appreciate is his analytical approach He looks at every detail asks the right questions and takes the time to understand issues before making decisionsrdquoProud as a fatherldquoWhat makes me proud isnrsquot just what he does but how he does it He approaches the business with dedication seriousness and a strong eye for detail qualities that are essential in hospitalityrdquo Most importantly he respects what has been built before him while bringing his own ideas and vision for the futurerdquoNext genYash Advani Director The Shalimar HotelStarting strongldquoI didnrsquot want to join the business simply because it was the family legacy I wanted to build my own experiences work independently and develop my own perspective first Over time my connection with the industry deepened naturally Legacy isnrsquot something you inherit passively itrsquos something you build on Today I honour what my grandfather and father created while ensuring it remains relevant for a new generationrdquoLessons that stayed with meldquoAt work it is the importance of consistency and work ethics My father has always led by example he would never ask anyone to do something he wouldnrsquot do himself It sets the tone for everyone around him In life hersquos taught me to balance emotion with practicality You can care deeply about people while still making clearheaded decisions Above all hersquos taught me humility and the importance of showing up every day Hospitality is ultimately a people business and if you take care of your people theyrsquoll take care of your guestsrdquoEvolving for the futureldquoBalance comes from understanding what is sacred and what needs to evolve The warmth consistency family dining culture and oldschool hospitality that define Gulmurg and Shalimar are nonnegotiable Our approach has been refinement rather than reinvention We want to preserve the essence of what generations have loved while recognising that dining habits have changedrdquoTrue role modelldquoI admire his patience He understands that the best things in hospitality mdash relationships trust and reputation mdash take time to build I tend to want results quickly while hersquos always played the long game Secondly it is his ability to connect with people He has a natural ease with everyone he meets and remains calm generous and approachable even under pressure I love his decisiveness He has the confidence to assess a situation make a decision and move forward without constantly secondguessing himselfrdquoLearning from exampleldquoMy earliest memories arenrsquot of the restaurants themselves but of watching my father interact with people Whether it was guests staff or vendors he had a remarkable ability to make people feel valued and remembered Watching him build relationships solve problems taught me that hospitality isnrsquot just about food or service itrsquos about how you make people feelrdquo

Father's Day 2026: How these dad-son duos in the hospitality business are continuing the legacy

The OG success
Anjan Chatterjee, Chairman and MD, Speciality Restaurants Limited

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Home / Sunday-mid-day / Article / Father's Day 2026: How these dad-son duos in the hospitality business are continuing the legacy

Father's Day 2026: How these dad-son duos in the hospitality business are continuing the legacy

The OG success Anjan Chatterjee, Chairman and MD, Speciality Restaurants Limited

Trending Stories

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast

The OG success
Anjan Chatterjee, Chairman and MD, Speciality Restaurants Limited