SOHM is poised to shape the next generation of hospitality leaders: Chef K. Thirugnanasambantham, Dean

In this exclusive interview with Shiksha.com, Chef Thirugnanasambantham shares insights on evolving education models, pioneering courses, global partnerships, and empowering students to lead and innovate in the dynamic hospitality and tourism industry.

As the Founding Dean of the School of Hospitality Management (SOHM) at Mahindra University, Chef K. Thirugnanasambantham is steering a bold transformation in hospitality education. With a forward-thinking curriculum that blends interdisciplinary learning, sustainability, and innovation, SOHM is poised to shape the next generation of hospitality leaders. In this exclusive interview with Shiksha.com, Chef Thirugnanasambantham shares insights on evolving education models, pioneering courses, global partnerships, and empowering students to lead and innovate in the dynamic hospitality and tourism industry.

Q. How has the role of hospitality education evolved since you took charge? What is your vision for this institute in the next five years?

Chef K. Thirugnanasambantham: Since taking charge as the Founding Dean of SOHM, we have embraced a transformative approach to hospitality education—one that is interdisciplinary, globally benchmarked, and aligned with sustainability and innovation. Our focus has shifted from traditional training models to a future-facing curriculum that nurtures leadership, creativity, and entrepreneurship.

Over the next five years, my vision is to position SOHM as a globally respected centre of excellence, producing graduates who are not only industry-ready but also capable of driving change across the hospitality ecosystem—be it in food innovation, hospitality tech, or sustainable business models. SOHM students will be equipped to tap into niche areas within hospitality, culinary arts, and allied industries, bringing specialized expertise and a forward-thinking mindset to emerging sectors.

Additionally, SOHM will evolve into a hub for continuing education, offering upskilling and re-skilling opportunities for working professionals seeking to stay relevant in a dynamic global landscape.

Q. How do you ensure the curriculum stays relevant to the ever-evolving hospitality and tourism industry?

Chef K. Thirugnanasambantham: Our curriculum is designed with a clear focus on future-readiness, while firmly rooted in foundational learning. The first two years emphasize core competency and skill development, building strong basics in hospitality and culinary arts. In the third and fourth years, students can specialize in either Culinary or Hospitality Management, allowing them to align their academic journey with specific career goals.

SOHM is among the first hospitality schools in India to adopt an interdisciplinary approach, integrating principles from diverse domains to foster innovation, critical thinking, and adaptability. A key pillar of this approach is the inclusion of design thinking methodologies, which empower students to approach challenges creatively, empathize with users, and develop human-centric, scalable solutions for real-world problems in hospitality.

To ensure our curriculum remains industry-relevant, we maintain strong industry-academic synergy through continuous engagement with hospitality leaders, eminent researchers, and our Board of Studies. Our flagship event, Pathways to Progress – A Curriculum Dialogue, brought together thought leaders to co-develop and critique our academic framework. The curriculum for the upcoming academic year is a direct outcome of these collaborative deliberations, reflecting current industry needs and future trends. We also embed emerging disciplines such as Artificial Intelligence in hospitality, climate-resilient operations, culinary pharmacology, and sustainable service models. These additions prepare our students to excel in both conventional and next-generation roles within the global hospitality ecosystem.

Q. Are there any new courses or specialisations introduced recently, such as luxury hospitality, event management, or culinary innovation?

Chef K. Thirugnanasambantham: Yes. At SOHM, Mahindra University, we have introduced a suite of pioneering and future-ready courses that respond to the changing dynamics of the global hospitality and culinary industries. These include: Culinary Pharmacology – exploring the therapeutic and functional role of food in wellness; Business to Blueprint – guiding students through the entrepreneurial journey from ideation to execution; Experience Economy – focusing on crafting immersive, memory-driven guest experiences that drive emotional and economic value; Data to Decision-Making – equipping students with analytical tools and business intelligence to drive strategic outcomes; Hospitality Asset & Investment Management – developing competencies in finance, asset strategy, and investment planning; Revenue Management and Distribution – introducing yield optimization techniques and dynamic pricing models; Sustainable Hotel Operations – integrating environmentally conscious operations with business efficiency; Luxury and Lifestyle Brand Management – examining consumer behavior, service personalization, and global luxury trends; Real Estate and Hospitality Law – providing insights into legal frameworks, contracts, and property-related regulations in the industry.

In addition, we are progressively introducing specialisation tracks in: Culinary Innovation, Wellness Gastronomy, Event and Experience Design. These subjects are tailored to shape multi-dimensional professionals who can lead in niche areas such as luxury hospitality, sustainable innovation, entrepreneurship, data-driven strategy, and immersive brand experiences.

Q. What role does experiential learning (like live projects, internships, simulations) play in your academic model?

Chef K. Thirugnanasambantham: Experiential learning is the backbone of our academic philosophy at SOHM. We believe that the most effective learning occurs when theoretical knowledge is reinforced through hands-on, real-world application. Every semester is carefully designed to include: Industry Internships – offering structured exposure in leading hotel chains, culinary establishments, and hospitality ventures; Capstone Projects – where students tackle live business challenges, propose solutions, and present to industry mentors; Live Kitchen Labs and Restaurant Simulations – mirroring real service environments to develop technical proficiency and service acumen; Hotel Property Management Simulations – utilizing industry-standard platforms like Opera PMS, STR Global benchmarking, and simulation tools used by global hotel schools.

At SOHM, we also place a strong emphasis on classroom engagement, recognizing that Gen Z learners value interactive, tech-integrated, and purpose-driven education. To that end, we are integrating: Gamified learning modules and hospitality simulations are used to enhance engagement and practical understanding; Case-based teaching and flipped classroom pedagogy encourage critical thinking and collaborative learning; Design thinking workshops and role-play scenarios are integrated to foster empathy and creativity in service design; Use of AR/VR tools and simulation software for virtual property walkthroughs and scenario planning.

We work in close collaboration with industry partners to co-create immersive learning environments that ensure students don’t just learn about hospitality—they live it. This integrated model fosters industry readiness, creativity, adaptability, and global competence, equipping our graduates to thrive across diverse segments of the hospitality ecosystem.

Q. Could you share examples of recent collaborations with hotel chains or tourism boards?

Chef K. Thirugnanasambantham: At SOHM, Mahindra University, we are actively building strong bridges between industry and academia. One of our key collaborations has been with Mahindra Holidays & Resorts India Ltd., focusing on joint initiatives for industry-academia engagement, training, and project-based learning. In addition, we have partnered with the Tourism and Hospitality Skill Council (THSC) of India to align our curriculum and training with national skill development goals and global standards.

We are also working towards collaborations with several domestic and international hotel chains to facilitate internships, live case studies, and guest faculty interactions. Furthermore, we are in ongoing discussions with state tourism boards to design community-based tourism projects and destination-led learning modules, fostering a deeper understanding of regional cultures, sustainable tourism, and local economic development.

Q. How does the institute support students who wish to become entrepreneurs in the hospitality space?

Chef K. Thirugnanasambantham: At SOHM, Mahindra University, entrepreneurship is not just a subject—it's part of our institutional DNA. In line with our core tagline, "Leadership and Entrepreneurship," we empower students to think boldly, act independently, and create impactful ventures in the hospitality space. We actively support this through: A dedicated entrepreneurship module in the curriculum that covers ideation, business modelling, market research, and sustainable growth strategies; Access to Mahindra University’s incubation and innovation ecosystem, providing resources, mentorship, and potential seed funding; Guidance from successful founders and hospitality veterans, offering real-world insights and one-on-one mentoring; Business pitch competitions, startup labs, and field-based venture validation projects that simulate entrepreneurial challenges.

Our students enjoy a significant advantage by working in interdisciplinary teams with peers from other constituent schools within Mahindra University—including Management, Engineering, Law, Life Sciences, Media, and Design and Innovation. This cross-functional collaboration reflects the real dynamics of startup ecosystems and fosters holistic problem-solving. To further bridge theory and practice, we will also operate a commercial restaurant and cake shop on campus, fully managed by students. These real-time business units will provide invaluable exposure to operational realities, customer interaction, financial planning, and innovation in product and service design. At SOHM, we don’t just prepare students to join the hospitality industry—we prepare them to lead it, disrupt it, and redefine its future.

Q. Does your institute have partnerships with international hospitality schools or universities?

Chef K. Thirugnanasambantham: Yes, the School of Hospitality Management (SOHM) at Mahindra University has established partnerships with leading hospitality and culinary institutions across the globe. These collaborations are designed to offer our students international exposure, academic enrichment, and globally benchmarked learning experiences. Currently, SOHM has formal partnerships with: Virginia Tech, USA; Conrad N. Hilton College of Global Hospitality Leadership, University of Houston, USA; CAST Alimenti, Italy; Swiss Hotel Management School, Switzerland; Culinary Academy Switzerland. In addition to these, we are actively engaged in discussions with several other prestigious international institutions to further expand our global network.

Through these partnerships, our students can: Pursue international pathway programs, where they earn their B.Sc. (Hons.) Degree from Mahindra University along with a Diploma or Certification from our partner schools; Participate in Semester Abroad Programs; Undertake Short-Term Immersion Programs for cultural and industry exposure. These initiatives ensure that our students graduate with a strong global perspective and are equipped to thrive in diverse hospitality environments around the world.

Q. How important is global exposure for today’s hospitality students, and how are you facilitating it?

Chef K. Thirugnanasambantham: Global exposure is increasingly vital for hospitality students, equipping them with the skills and perspectives necessary to thrive in a dynamic, multicultural industry. International experiences enhance cultural competence, adaptability, and professional readiness, making graduates more competitive in the global job market. Key Benefits of Global Exposure in Hospitality Education: Enhanced Cultural Competence and Global Perspective: Students who participate in international programs develop a deeper understanding of diverse cultures, which is crucial in the hospitality industry.

SOHM's Initiatives to Facilitate Global Exposure: At the School of Hospitality Management (SOHM), Mahindra University, we are committed to providing our students with comprehensive international experiences: Global Partnerships: SOHM has established collaborations with esteemed institutions such as Virginia Tech (USA), Conrad N. Hilton College of Global Hospitality Leadership at the University of Houston (USA), CAST Alimenti (Italy), Swiss Hotel Management School (Switzerland), and Culinary Academy Switzerland. International Pathway Programs: Students have the opportunity to earn a B.Sc. (Hons.) Degree from Mahindra University alongside Diplomas or Certifications from our international partner schools. Semester Abroad and Short-Term Immersion Programs: These programs offer students firsthand experience in global hospitality settings, enhancing their cultural understanding and professional skills. Through these initiatives, SOHM ensures that our graduates are well-equipped to navigate and excel in the global hospitality landscape.

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