Guest relations and hospitality form the foundation of Prrateek Chaudhary’s success. The Head Mixologist knows the ins and outs of the hospitality industry, having worked for esteemed resorts and brands since starting his career as a bartender for Fairmont in Jaipur over a decade ago, and working his way up to his present position as mixologist. Still, he believes a guest-focused approach to food and beverages produces unparalleled excellence. “I have learned many lessons from my mentors but the best advice that I give, which I myself have learned, is to ‘do your job with a smile’. Serve with a smile and try to make memories with each guest,” he says.

Prrateek shares how he fell in love with the industry, saying how he watched Gordon Ramsay’s Hell’s Kitchen as a boy, and realised he too could leave an international mark on the industry. He dreamed of training in his profession and travelling to the United States, to become a person of influence, much as Gordon Ramsay, Chef Robert Irvine and other industry role models have been to him. What he has learned from Ramsay and Irvine and other industry greats is that they all consider the client, or the person at the other side of the television screen. This customer-centric approach to everything he does, has fuelled Prrateek’s incredible journey. What’s more, he has learned to put his personality and unique flair into everything that he does, learning from the world-renowned chefs. He has become more adept at doing this as his career has advanced, and it seems he is definitely doing something right, as he has become a sought-after professional in his industry.

Excellence Is In The Detail

Prrateek says how his humble origins in India set the stage for his success in the United States, and that he learned that to succeed, one had to give customers an experience, and not just a product. For him, it’s about treating the guest as a VIP or Very Important Person. It’s also about creating cocktails, which go beyond taste, and which tell a story. “I go deeply into the details when I am drafting a cocktail,” he said.

At the same time, he incorporates both new trends and age-old traditions into his cocktail recipes. Giving an example, he explains the influence of Ayurvedic principles is emerging as a significant trend in Indian mixology. “Many bartenders craft drinks based on Ayurvedic balancing techniques, using ingredients believed to enhance well-being.”He says cocktails might include ashwagandha for stress relief, turmeric for its anti-inflammatory properties, or fennel for digestion. “This holistic approach to drinking redefines how cocktails are perceived and resonates with consumers seeking healthier alternatives.” Prrateek is also committed to adding something of his own personality and flair to his methods. This, he has learned from observing world-renowned culinary experts who have pioneered their own way through their excellence and individual personalities and styles.

Becoming An Inspiration To Future Industry Leaders

One of the ways Prrateek is ‘paying it forward’ in his profession, has been through training bartenders. Another way that the talented industry professional has sought to pay it forward, has been through sharing his industry expertise and experience with others. He is committed to his team of colleagues and to up and coming bartenders and hospitality industry students. During the Covid-19 lockdown, his industry knowledge and his flair for engaging with clients and colleagues made him a sought-after guest speaker. When the world shut down for lockdown, Prrateek’s schedule remained full. He gave over 100 webinars to over 5,000 students from different colleges.

Having something special to impart to the hospitality industry, he has also been the guest speaker for 13 colleges. He has also designed bars based on his industry know-how, to create restaurant and bar facilities which operate smoothly and work at maximum effectiveness. He has also orchestrated cocktail menus, introducing his own innovations. He has also designed bars based on his industry know-how, to create restaurant and bar facilities which operate smoothly and work at maximum effectiveness. He has also orchestrated cocktail menus, introducing his own innovations.
Furthermore, h e was instrumental in opening new restaurants in the IHG Hotels and Resorts Group in India, and also in Texas in the United States.

A Person-Centric Approach To Success

In a competitive industry, he advocates that a customer-centric approach will always result in superior products and services. Whether it’s his cocktails, which include his own personality and an understanding of his guests; or his warm smile and excellent work ethic; he seems to have found the winning combination for success in his industry.

He calls himself a ‘mixologist with a big dream’ and anticipates leaving a distinct footprint in the United States through his work, which he embraces with a passionate smile. And he has every reason to be smiling. Being in America, and seeing his impact in the industry has been for him the realisation of a childhood dream, which began many years ago, in India.