The Oberoi Centre of Learning and Development

Great hospitality is not created in the moment, it is built through preparation, practice and teamwork.

From perfecting mise en place and mise en scène to mastering coordination and guest centric thinking, our associates are learning what it takes to deliver exceptional experiences.

In this video, hear directly from them as they share the skills, lessons and mindset that help bring every hospitality simulation to life.

Because excellence lies in the details.

We are proud to celebrate the success of a culinary leader whose passion, expertise and dedication continue to inspire professionals around the world.

Chef Giancarlo Morelli has been conferred the title of Commendatore della Repubblica Italiana, one of Italy’s highest civilian honours, recognising his outstanding contributions to gastronomy and Italian culture.

Earlier this year, OCLD associates had the privilege of learning from Chef Morelli through workshops and masterclasses, gaining valuable insights from one of the most respected names in the culinary world.

His achievement reflects the calibre of industry leaders who enrich the OCLD learning experience and inspire our associates to pursue excellence in their craft.

Congratulations, Chef Giancarlo Morelli, on this prestigious distinction.

Associates stepped into the world of Levantine cuisine through a kitchen simulation focused on precision, teamwork and the ability to perform under pressure.

From mezze preparation and breads to grills and plating, the experience challenged Associates to adapt to the pace and coordination of a live kitchen environment while gaining a deeper understanding of the cuisine’s flavours and techniques.

The simulation concluded with a debrief by Chef Soumya Goswami and faculty, where Associates reflected on their learnings, ex*****on and overall experience.

World Food Safety Day reminds us that great hospitality starts long before a dish reaches the table.

It is reflected in the care we take every day, through responsible sourcing, proper handling, thoughtful preparation and the standards we choose to uphold consistently behind the scenes.

At OCLD, we believe food safety is a shared responsibility and an important part of shaping future hospitality professionals who lead with awareness, accountability and care. Graduates of the Kitchen Management programme are HACCP certified through international certification bodies, enabling them to apply these globally recognised best practices both in professional kitchens and in their day-to-day lives.

Chef Soumya Goswami’s journey from an OCLD alumnus to a global hospitality leader reflects a career shaped by curiosity, scale and craft.

With over three decades in luxury hospitality, he has helped shape large-scale food and beverage concepts across India, Macau and the Middle East, working alongside some of the world’s most celebrated Michelin-starred chefs.

As part of our Levantine simulation at OCLD, Chef Soumya joined our associates for a debrief session, sharing grounded feedback and real-world perspective drawn from his journey in the industry.

We also had the chance to have a conversation with him, reflecting on his career journey, the learnings he continues to carry forward and his thoughts on the future of hospitality.