There are events that showcase innovation — and then there are gatherings that stir something deeper. 
The World of Hospitality 2025 was one of those moments for us at HAKS. 

Held in the heart of Bengaluru, this three-day event brought together chefs, consultants, kitchen designers, procurement leaders, and hospitality innovators from across South India. And while the scale was impressive, what truly stayed with us were the conversations — raw, thoughtful, and rooted in a shared purpose: to build better, smarter, and more human kitchens. 

Why WOH Was More Than Just an Industry Event 

Hospitality is in flux — AI is entering prep lines, procurement is becoming data-driven, and diners expect experiences, not just meals. 
But amidst this transformation, we saw something beautiful: 
a community still driven by craft, culture, and connection. 

At HAKS, we don’t just build kitchen equipment. 
We support the people behind the pass — chefs, F&B directors, entrepreneurs, culinary mentors — with the systems and solutions that help them thrive. 

That’s why we chose to show up not as exhibitors, but as listeners. And the insights we gained were far more valuable than any product demo. 

People Who Made It Memorable 

Over three meaningful days, we had the privilege of interacting with some of the most respected voices in Indian hospitality: 

• Chef Damu – Whose legacy continues to inspire across generations. 

• Chef Vijaya Bhaskaran – A force of knowledge and mentorship within SICA. 

• Chef Vikas Seth, Chef Joseph Tamang, Chef Rajneesh Gandhi, and Chef Kasi Vishwanathan – Each adding unique perspective on the evolving kitchen. 

• Mr. Nitin Nagrale (PPFI) – His insights on procurement and intelligent kitchen design will shape how we think about scale and sustainability for years to come. 

• Jairam from The GreenPath – Championing plant-based innovation and conscious dining. 

• Chef Padma and Chef Deepali Sawant – Celebrating precision, creativity, and the art of culinary expression. 

We also had the honour of engaging with members of SICA (South India Chefs Association), FSCAI, and PPFI — organisations that are actively pushing boundaries and creating platforms for collective progress. 

“This wasn’t just an event — it felt like the industry taking a breath together. A chance to look each other in the eye and ask: where do we go from here?” 
— Sohani Sachdeva, Director of Marketing, HAKS 

The Young Chefs Who Left a Mark 

If there was one moment that stole our hearts, it was the WoH Young Chefs Competition. 

These young professionals — full of focus, energy, and fearless creativity — reminded us that talent doesn’t just need equipment. It needs belief. 

Watching them handle pressure with poise and passion affirmed our commitment to supporting India’s rising culinary talent — not just through tools, but through recognition and opportunity. 

“They didn’t just plate food — they plated confidence, hunger, and heart. That’s what real leadership looks like.” 
— Raghav Sachdeva, Director, HAKS 

What We’re Taking Back to Our Work 

Here are a few truths that stayed with us: 

✅ Community drives innovation. Great ideas come from shared challenges, not just strategy decks. 
✅ Tech must enable, not overwhelm. Kitchens of the future must be intuitive and human-first. 
✅ Procurement is becoming smarter. Value engineering, traceability, and AI-backed planning are not just trends — they’re here. 
✅ Young chefs need visibility. Mentorship and recognition are as important as technique. 
✅ Indian hospitality is moving forward — together. And HAKS is proud to be part of that journey. 

Looking Ahead — Together 

We returned from WOH not just inspired, but energised. 

Our mission at HAKS remains clear: 
To co-create the kitchens of the future — ones that serve with efficiency, evolve with intelligence, and are built on the foundation of people. 

To every chef, consultant, founder, and student we met — thank you for sharing your voice and your vision. 
Let’s keep the dialogue going. Let’s keep building, together. 

About HAKS 

HAKS is India’s trusted name in commercial kitchen equipment and hospitality solutions, serving chefs, consultants, QSR brands, cloud kitchens, and fine-dining establishments for over two decades. 

From intelligent kitchen design to reliable foodservice equipment, we work closely with hospitality professionals to build high-performance kitchens that are efficient, sustainable, and tailored to evolving industry needs. 

Whether it’s a teppanyaki setup, live kitchen design, robata grill, or customised bakery system, HAKS combines cutting-edge innovation with deep culinary understanding — ensuring that your kitchen isn’t just built for today, but ready for tomorrow. 

We’re proud to support India’s growing HoReCa industry with expert consultation, seamless installation, and unmatched after-sales service. 

📍 Contact Us 

HAKS Experience Centre – Delhi 
B-56, 1st Floor, Naraina Industrial Area Phase-2, New Delhi – 110028 

📧 Email: 
info@haks.co.in 
sales@haks.co.in 

📞 Phone: 
+91-9810571068 
+91-9560085328