Luxury hospitality, straight from the heart

For Chef Milan Gupta, Less is more!

With over 22 years of experience in the culinary industry, he is a firm believer in keeping it simple and authentic. When you speak to Chef Milan, these two qualities not only best describe his cooking but also resonate with his personality.

Chef Milan kick-started his career at one of the most reputed hotels in India, the Taj Mahal Hotel, Mumbai. He worked his way to the top and held senior positions at the Orchid Group of Hotels and the Marriot Renaissance, Mumbai. With 11 years of experience working at some of the biggest hotel chains, Milan moved into the hardcore F&B industry as the corporate chef for Bluefoods, overseeing pan-India operations for restaurants like Spaghetti Kitchen and Copper Chimney to name a few.

Five years ago, Chef Milan decided to go solo and played a major part in the opening of several new restaurants. He currently owns part of a leading restaurant in Bombay, Taftoon, and is also a consultant for many other hotels and restaurants in India.

An alumni of the prestigious Oberoi Centre of Learning and Development, Kiran is a matured Hotel Professional with over two decades of experience in accommodation operations.

A Certified Housekeeping Executive (CHHE) from American Hotels and Lodging Association(AHLA), Kiran has been instrumental in pre-opening operations of some of the most well known brands in India such as The Park- Bangalore, Shangri-la Bangalore, Hyatt Place- Bangalore, Taj Mount Road – Chennai., to name a few.

As the General Manager of the Rosetta by Ferns – Sakleshpur, Kiran heads the day to day operations of the resort and is primarily responsible in delivering curated guest experience in line with the Rosetta vision.
Kiran is a huge fan of cricket and Formula 1 racing. He is also into fitness and in his leisure time he loves to get his hands on table tennis and spend quality time with family.

As Head of Business Development, Landscaping and Horticulture of Rosetta by Ferns, Jason spearheads the company’s sustainability efforts and oversees all farming initiatives driving its farm-to-table approach. Hailing from a coffee plantation family and born with a green thumb, Jason has turned childhood memories of cultivation into a career dedicated to providing long-term benefits to the land while enabling an authentic farm-to-fork experience.

Jason also oversees two of the group’s coffee plantations. His first venture into soil-less farming is a 20,000 sq.ft. hydroponic farm in Sarjapur, Bangalore, which is set to supply nearly 80,000 kgs of produce per year. Reliable, predictable and repeatable, hydroponic farming grows plants using nutrients and water, without soil. The produce contains the highest possible nutrition per calorie, with up to seven times richer nutrients compared to local supermarket produce, while using no soil, 90% less water, 70% less land and 50% less fertiliser. Within two months, the prototype farm has already begun supplying its produce to over 20 restaurants and hotels in the vicinity.

Jason plans on building his second farm at Rosetta by Ferns, Sakleshpur. Recognizing hydroponic city farming as a highly effective way of combating the looming food crisis sustainably, Jason wishes to take this initiative even further by designing and growing more hotel farms under the Rosetta by Ferns brand, teaching owners and guests about the long-term value of urban hydroponic farming.

Prior to joining Rosetta by Ferns, Jason worked in event management and e-commerce. His experience includes roles in business development, sales and marketing and event management. He is a travel enthusiast and an adventure connoisseur.