MS Puri
Senior Vice President
Operations of Raffles International Limited
SingaporeManvinder Puri is Senior Vice President, Operations of Raffles International Limited, the Singapore-based hotel management company, with a portfolio currently comprising hotels and resorts in 33 destinations across 6 Continents.
Puri, as he prefers to be known, has been in the food and beverage business for 30 years. He has a simple yet definitive personal philosophy that has become his own recipe for success:
Pursue excellence in everything you do – not perfection. Exude a sense of passion for your work and empathy in your dealings with business associates, colleagues, staff and guests alike. Ensure that you are committed to providing the highest level of service and finest quality in product without compromise so that your guests have a truly memorable experience.
His personal philosophy has evolved because of his experiences and association with some of the best names in the business. He has developed a clear, insightful and definitive perspective of the business, having worked in almost every capacity in food and beverage. From dishwasher to waiter to beverage manager to corporate food and beverage director, Puri’s experiences have given him the insight and knowledge to not only manage and operate but to consult with growing companies. His work has become his personal hobby - his passion and lifestyle.
Puri began his career with his apprenticeship at the Dusseldorf Hilton with the world-renowned Maitre ‘D Kurt Aeberhardt in its Michelin-rated restaurant. Since those early days, he has been associated with some of the finest hotels around the world – including the Halekulani in Honolulu, the Fairmont in Chicago and the Ritz-Carlton in Hawaii.
In 1991 he moved to South-East Asia for the first time, as part of the reopening team of Raffles Hotel in Singapore, as Director of Food & Beverage. Subsequently he was re-designated Executive Assistant Manager of this world-renowned Hotel and concurrently, Vice President, Food & Beverage of Raffles International.
In this capacity as Vice President, Food & Beverage, Puri was involved in the development of concepts in design, menu and operations of food and beverage outlets, including banquet facilities, at all Raffles International hotels. He initiated many exciting new concepts including the Raffles Culinary Academy, Doc Cheng’s Restaurant for Restorative Foods – hailed as on of the 10 Great Hotel Restaurants in the World for 1997, and the Annual Raffles Hotel Wine & Food Experience.
In 1998, he left Raffles International to join British Airways as the Head of Food and Beverage Worldwide, and then moved on to Dallas-based Rosewood Hotels and Resorts as its Vice President, Food & Beverage before returning to Singapore once again, as Chief Operating Officer of the independent, luxury, five-star Fullerton Hotel. He re-joined Raffles International as the Senior Vice President, Operations in 2001.
Puri is a member of some of the world’s most prestigious food and wine associations including: Commanderie de Bordeaux, Commanderie du Bontemps de Médoc et des Graves, Confrère de Chevalier du Tastevin, Confrère de la Chaine de Rotisseurs and The International Food & Beverage Forum. He was presented the Lifetime Achievement Award at the 2002 World Gourmet Summit.
For the most recent information about the Masters of Australian Food and Wine please visit http://www.mastersoffoodandwine.com
For more information on the Masters of Australian Food and Wine email Scott Webster scott@culinary.com.au
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