“I didn’t step into the hospitality industry thinking it would change my life. But it did. In ways I never expected.

I grew up in West Bengal in a modest household. My father worked at the Durgapur Steel Plant and often told me, whatever you do, do it with sincerity. Those words stayed with me.

After completing my Bachelor’s in Hotel Management from Punjab Technical University (1999 to 2002), I moved to Mumbai in 2004 to train in restaurant service and bartending. I worked at a restaurant in Juhu during the day and attended evening classes in Colaba under Sadhana Madam. I never missed a class, thanks to my boss, Mr. Gaurav Surana, who always encouraged me to keep learning.

That same year, I was featured as ‘Student of the Month’ in Opportunities Today magazine. I remember showing it to my mother with pride. She passed away the next month, before she could see where my journey would lead. That moment taught me the importance of expressing our love and gratitude while we can.

Before hospitality, I played district-level cricket. Though I didn’t pursue it professionally, it taught me discipline, teamwork, and the importance of showing up — even on hard days.

I began as a trainee waiter at Daspalla Hotel, Visakhapatnam, and eventually became head manager. Later, I served as General Manager at The Class Hospitality for nearly ten years, where I focused on building genuine guest relationships. One guest, Prof. Cyrus M. Gonda, even mentioned me in his book Seal the Hole in the Bucket.

In 2021, I moved to Hyderabad to begin my journey as a teacher and mentor. Today, I train students in hospitality and hotel management, hoping to pass on everything I’ve learnt over two decades.

In 2024, I published my e-book Service with Smile, a book that captures lessons from team management to guest service. I put my whole heart into it. It’s not just a book — it’s my complete effort to give back to the industry that gave me everything.

I’m grateful to my parents, my wife Anuradha, and son Aayansh. This journey has taught me: empathy, respect, and consistency matter— both in life and in hospitality.”

— Tarakeshwar Rao, Food & Beverage Service Trainer