In every story of a woman’s success, there is often one defining quality that stands out above the rest: self-belief. Women who pursue their dreams with unwavering determination, regardless of the challenges, and who have complete faith in their abilities, have long been a source of inspiration for many. This very trait has been a constant in the career journey of Panchali Mahendra, Managing Director of the boutique culinary firm, Atelier House Hospitality.

A leading figure in the Middle Eastern hospitality scene, Panchali Mahendra oversees strategy and operations in the Gulf region as Managing Director of Atelier House Hospitality and the Altamarea Group. Her passion for food is matched by her understanding that dining is about more than just the meal—it’s an experience. From creating immersive concepts like 11 Woodfire to Mohalla, Mahendra has a proven track record of launching successful restaurants. We sat down with her to discuss what’s next for Atelier House Hospitality and the Altamarea Group, from Dubai to New York.

Women’s Tabloid: Atelier House Hospitality has been recognized for its ability to merge innovation with tradition. How do you strike the right balance between the two in today’s competitive F&B market?

Panchali Mahendra: It’s about respecting the roots while reinventing the experience. Innovation isn’t about disrupting for the sake of change; it’s about enhancing what already works. Whether it’s through technique, presentation, or guest experience, the trick is to ensure that every concept retains authenticity while pushing the boundaries in hospitality.

WT: With your extensive experience in restaurant consulting and concept development, what emerging dining trends do you foresee shaping the Middle East’s F&B industry in the next five years?

PM: The trend is moving away from all-encompassing menus and towards hyper-focused, single-dish-driven concepts that are curated to perfection. Sustainability is no longer an afterthought—it’s a business necessity. And, of course, luxury is evolving; it’s no longer just about opulence but about access to the best—whether that’s ingredients, service, or experience. The Middle East is also embracing culinary storytelling.

WT: The UAE has become a global hub for luxury and fine dining. How do you think the hospitality industry contributes to the country’s economic diversification, and what challenges do you face in maintaining the exclusivity of your restaurants in such a competitive market?

PM: Dubai and the UAE have mastered the art of reinvention, and F&B plays a critical role in attracting investment, tourism, and global talent. The challenge lies in staying ahead—creating concepts that are not just relevant today but continue to resonate for years. Maintaining exclusivity in a market that’s constantly evolving requires an obsessive focus on detail, from sourcing the best ingredients to curating an experience that people can’t find anywhere else. Being different isn’t enough—you need to be consistently exceptional.

WT: Sustainability is becoming a growing focus in the food industry. How is Atelier House Hospitality integrating sustainable practices into its operations?

PM: Sustainability is an ethos, not a marketing tool. We approach it from multiple angles sourcing locally where possible, reducing waste through precision in kitchen operations, and designing menus that minimize environmental impact.

WT: You’ve successfully led operations across multiple regions, including the UAE, KSA, and India. What are the key cultural and consumer behaviour differences that you consider when entering new markets?

PM: Every market has its own pulse, and understanding that is non-negotiable. The UAE thrives on novelty and luxury, with diners who expect world-class experiences. KSA is an emerging powerhouse dining here is deeply social and experiential, with a growing appetite for high-end yet approachable cuisine. India, on the other hand, is a legacy-driven market with deep culinary traditions, but there’s a demand for contemporary interpretations of classic flavours. You don’t impose a concept on a market you shape it around the people who will experience it.

WT: What role do digitalization and technology play in shaping the modern dining experience, and how is your company leveraging tech advancements to enhance customer engagement?

PM: Technology allows us to enhance the experience while keeping operations streamlined. We use data intelligently understanding patterns, refining service flow, and ensuring that every touchpoint feels intuitive. But at the core, hospitality is still about human connection technology enhances it.

WT: Securing a Michelin star for 11 Woodfire within six months of its opening was a significant milestone. What did that achievement mean for you personally, and how did it impact the vision and trajectory of Atelier House Hospitality?

PM: Personally, it reinforced my belief that passion and precision lead to excellence. It also elevated the expectations not just from the industry, but from ourselves. Atelier House Hospitality isn’t just about running restaurants; we are here to set benchmarks. That Michelin star wasn’t the destination it was the beginning of a bigger journey. 

WT: With more women stepping into leadership roles in hospitality, what initiatives do you believe can further support and accelerate gender diversity in the industry?

PM: The industry is shifting, but real change comes from creating environments that empower women to lead without compromise. That means not just hiring more women but ensuring they have decision-making authority. It also requires dismantling outdated perceptions hospitality leadership is about vision and execution, not gender. We need to champion mentorship, create networking platforms, and actively recognize female leadership not as an exception, but as the norm.

WT: Technology is transforming the way restaurants operate, from digital reservations to AI-driven customer experiences. How do you see these advancements impacting the bottom line, and what do you think the future holds for technology in the hospitality industry?

PM: The future is about frictionless experiences whether that’s through automated service touchpoints, dynamic pricing, or hyper-personalized dining journeys. The challenge will always be finding balance leveraging technology without stripping away the soul of hospitality.

WT: As someone who has transformed restaurant operations at scale, what’s the one lesson about resilience and adaptability in business that has stayed with you throughout your career?

PM: You have to be relentlessly adaptable. The industry shifts overnight, trends change, consumer behaviour evolves, and external forces reshape the landscape. If you’re not ahead of it, you’re already behind. Resilience isn’t about avoiding challenges, it’s about responding to them with conviction and clarity. And above all, hospitality is still about people understanding them, engaging with them, and creating something unforgettable.