August 2015

Going the extra mile

At the Taj 51 Buckingham Gate Suites and Residences, a small army of employees pays great attention to every detail to create the perfect experience for their guests

'With honest and straightforward business principles, close and careful attention to details, and the ability to take advantage of favourable opportunities and circumstances, there is scope for success.'

So said Jamsetji Tata, who founded the Taj Mahal Palace Hotel in Mumbai in 1903. From the outset, his principles were evident at the hotel, an innovative and luxurious destination that set new standards for India. Today, those principles are also on display throughout the hotel group that bears the name of that landmark building.

For guests, the experience is effortless and relaxing. Yet, behind the scenes, a small army of dedicated staff applies the attention to detail and straightforward principles that the founder himself would recognise as the key to success.

Whether it's the broad smiles at the concierge's station, the precisely made beds, hauling the heaviest luggage or crafting the finest quenelle of mousse in the kitchen, these are the people who deliver success every day.

  • Head Butler Sergio Gibeni outside Taj 51 Buckingham Gate suites and residences. Sergio joined the hotel as head butler in 2001, after a long career at the Lanesborough.
  • Luggage porter Valeri Dobisevs joined the hotel earlier this year.
  • Room attendants Angela Scoglimio and Ewelina Kovezske keep everything shipshape.
  • Seamstress Anna Weremczuk has been offering a seamless service since January 2015.
  • Head valet George Danquah Bekoe's loyal service stretches back to March 2001.
  • Demi-chef de partie Hassan Oulioual whips up another treat.
  • Erol Erdik (left) is supervisor at the Kona restaurant and bar at Taj 51 Buckingham Gate suites and residences. Farid Ayada is food and beverage associate at Kona.
  • Executive chef David Tilly joined the Taj Group as a chef de cuisine at the Orient Express in New Delhi. He was then executive chef of the Taj Palace Marrakesh. He joined the London team last year.
  • Pastry sous chef Nikhil Vyas (left) prepares some Easter treats, with the assistance of commis de cuisine Tapan Mandal.
  • In-room dining waiter Giovany Balseca–Lopez delivers the goods.

Photography: Trilokjit Sengupta