Today we’d like to introduce you to Abhishek Ray.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I was born and raised in Kolkata, India. From an early age, I was drawn to the world of hotels and hospitality — the energy, the precision, and the way a great experience can leave a lasting impression on someone. After completing my Bachelor’s degree in Hospitality Management at the Institute of Hotel Management, Hyderabad, one of India’s top three hotel management institutions, I was selected as a Management Trainee with Taj Hotels, one of South Asia’s most prestigious luxury hotel groups.
The Taj Management Training Program is highly competitive and rigorous. Trainees spend a year rotating across departments, and those who successfully complete it are promoted directly to a managerial role. I completed the program and was appointed as Assistant Bar Manager at Taj Holiday Village Resorts and Spa in Goa, India. During my tenure there, I introduced a structured cocktail upsell program across multiple outlets that generated additional revenue of INR 30,22,000, demonstrating that a thoughtfully designed bar strategy can directly impact the bottom line without compromising quality.
I was also fortunate to play a key role in opening two of the property’s iconic concepts — House of Nomad, a cocktail-forward bar, and 7 Rivers, a microbrewery — both of which became signature experiences for the resort. House of Nomad was later recognized at the Times Food and Nightlife Awards under the Best Lounge Bar category, which remains one of the most meaningful achievements of my career. That recognition came from building a disciplined, passionate team and staying committed to quality and creativity every single day.
After my time in Goa, I moved on to ITC Hotels and joined ITC Maratha in Mumbai as Assistant Manager of Food and Beverage. There I managed one of the busiest All Day Dining restaurants in the city, with a daily footfall of 1,200 to 1,500 guests across breakfast, lunch, and dinner service. The operation generated substantial monthly revenue and required a high level of systems thinking, team coordination, and operational discipline to maintain consistently.
Following my experience at ITC Maratha, I made the decision to move to the United States to grow my career in an international luxury hospitality environment. I joined 21 Spices by Chef Asif Syed in Naples, Florida, where I managed front-of-house operations and developed a beverage program that generated significant incremental revenue of around 26% over my first six months. Working under Chef Syed, who has been invited to cook at the White House on multiple occasions, prepared meals for the Vice President, and won on national television on Beat Bobby Flay with his signature tandoori chicken, was an exceptional professional experience that shaped how I approach the relationship between food and beverage at the highest level.
After 21 Spices, I moved to California’s wine country to manage Boon Fly Café at Carneros Resort and Spa in Napa. Boon Fly Café consistently ranked among the top three breakfast destinations in the Napa Valley and operated at a fast pace with wait times frequently exceeding ninety minutes. Managing that kind of high-volume operation required precision, strong systems, and an exceptionally well-trained team.
I then pursued an MBA in Hospitality Management at Alliant International University, where I also assisted faculty with research projects, before moving to Texas to join Veranda Bar and Restaurant in Leander.
Can you talk to us a bit about the challenges and lessons you have learned along the way? Looking back, would you say it has been easy or smooth in retrospect?
It was definitely not a smooth road. The journey involved significant challenges at every stage. Managing my finances while studying at one of India’s top hotel management schools, competing for and securing a Management Trainee position at Taj Hotels, opening two flagship concepts for one of the most recognized hotel groups in South Asia, and then starting over in a new country and proving my abilities in a completely different market — each of these required a level of commitment and resilience that I did not fully appreciate until I was on the other side of them.
One of the biggest professional challenges was earning the Times Food and Nightlife Award for Best Lounge Bar for House of Nomad. Awards like that are not won by one person. They are won by a disciplined and passionate team that commits to the same standard every single day. I am proud of what we built together there.
Moving to the United States and adapting to a different operational environment, different guest expectations, and a completely different business landscape was another significant challenge. But it was also the experience that sharpened my understanding of hospitality as a business rather than simply as a craft.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Veranda Bar and Restaurant is located in Old Town Leander, where great food and a welcoming atmosphere come together in a setting that feels both refined and genuinely comfortable. We specialize in modern Indian cuisine built around fresh, locally sourced ingredients, house-made sauces, and a farm-to-table philosophy that we apply to everything from our proteins to our garnishes.
What sets us apart is our commitment to detail at every level. Our kitchen works entirely from scratch. Our craft cocktail program features clarified cocktails, infused spirits, and house-made syrups and citrus preparations made to precise ratios. Even our lime juice and simple syrup are crafted with specific measurements to ensure consistency across every single drink. We are especially proud of our Dum-style Biryani, our curated cocktail menu, and the patio environment that invites guests to slow down and genuinely enjoy their time with us.
More than anything, we want every guest who walks through our door to feel genuinely welcomed and cared for from the moment they arrive to the moment they leave. Our goal is simple: every guest should leave with a bigger smile than the one they came in with.
Where do you see things going in the next five to ten years?
Technology is one of the most significant shifts reshaping the industry. From QR menus and mobile ordering to AI-assisted scheduling and inventory management, technology is changing how we operate behind the scenes. But I want to be clear about how I think about this. The goal is never to replace hospitality with technology. The goal is to use technology to free our teams to spend more time with guests, which is where hospitality actually lives.
At the same time, the fundamentals are getting harder. Labor costs, staffing challenges, and food costs remain the industry’s biggest pressures. Retaining great people by building a workplace culture they genuinely want to be part of is now a core business strategy, not an afterthought. I believe the restaurants and bars that invest in their people, their culture, and their career development will win the talent war over the next decade.
Sustainability and sourcing are also becoming baseline expectations rather than differentiators. Locally sourced ingredients, reduced waste, transparent supply chains, and thoughtful low-ABV and non-alcoholic beverage options are all part of where the industry is heading. We are already building in that direction at Veranda.
My honest take on the next decade is this: the future belongs to hospitality businesses that combine genuine human connection with smart behind-the-scenes efficiency. That is exactly where I intend to take Veranda.
Contact Info:
- Website: https://abhishekray.net
- LinkedIn: https://www.linkedin.com/in/abhishek-ray-40548b18a?utm_source=share_via&utm_content=profile&utm_medium=member_ios
