Vipin Panwar discusses his journey from supervisor to General Manager of Tresind Studio
Vipin Panwar’s career in hospitality is a remarkable tale of dedication and ambition. As General Manager of Tresind Studio, ranked as the second-best restaurant in the Middle East & North Africa and the 13th globally on the World’s 50 Best Restaurants list, Panwar’s exceptional leadership was recently recognised with the Restaurant Manager of the Year award by Gault & Millau (2025).
His journey began in India, where he developed a passion for hospitality and refined his skills at Hyatt Regency Delhi over five years. In 2018, Panwar moved to Dubai to join Tresind Studio, quickly rising from overseeing the service team to General Manager. Here, we discover how his dedication and collaborative work with the chef and team have driven the restaurant’s success.
Congratulations on being awarded the Restaurant Manager of the Year! Tell us, what transformative moment in your career most significantly shaped your approach to restaurant management?
The inception of Trèsind Studio, a concept that transitioned from our sister restaurant, Trèsind, to an independent entity, was a pivotal moment in my career. This transformation required us to redefine our identity and establish a unique presence in Dubai’s culinary scene. The journey underscored the importance of innovation, resilience, and a guest-centric approach, shaping our management philosophy. I take pride in being part of this experience from its inception.
How have you adapted your management style to address the evolving challenges in the industry?
At Trèsind Studio, we’ve recognised the dynamic nature of the culinary industry and embraced a culture of continuous learning and adaptability. This approach, which includes staying attuned to global culinary trends, integrating guest feedback into our operations, and fostering a collaborative environment, has been instrumental in our success.
What’s the most challenging aspect of bridging communication between front-of-house and kitchen staff?
Ensuring seamless communication between the front-of-house and kitchen teams is crucial. The primary challenge lies in aligning the immediate demands of guest service with the meticulous preparation in the kitchen. Regular briefings, fostering mutual respect, and promoting an understanding of each other’s roles have been instrumental in overcoming this challenge.
How do you balance the creative vision of your chefs with the financial realities of running a profitable restaurant?
At Trèsind Studio, we believe in a harmonious blend of creativity and financial prudence. We design our menus to showcase innovative dishes while ensuring cost-effectiveness. This involves strategic ingredient sourcing, portion control, and continuous analysis of dish popularity to maintain profitability without compromising creativity.
How do you manage the pressure of consistently meeting and exceeding Michelin standards?
Achieving and maintaining Michelin standards is a testament to our commitment to excellence. We focus on delivering exceptional guest experiences, maintaining consistency in our offerings, and fostering a culture of continuous improvement. Our regular training sessions and the philosophy of “Atithi Devo Bhava” (Guest is God) align us with these high standards. They remind us of the importance of treating our guests with the utmost respect and care. Whether a first-time guest or repeat visitor, we are always ready to provide the best experience.
With the increasing focus on mental health in the culinary industry, what specific measures have you implemented to support your staff’s well-being?
We prioritise our team’s well-being by promoting a healthy work-life balance, encouraging open communication, and providing access to mental health resources. Regular team-building activities and fostering a supportive work environment ensure our staff remains motivated and healthy, which is essential for maintaining our high standards.
Can you describe a time when you had to mediate a conflict between a chef and a customer?
When a guest’s expectations differ from the chef’s creation, we approach the situation with empathy. Our strategy has been to listen to the guest’s feedback, communicate it constructively to the chef, and find a solution that honours the chef’s vision while satisfying the guest. This ensures that both parties feel valued and respected.
What strategies do you employ to keep your restaurant relevant and ahead of trends in a rapidly changing culinary landscape?
Staying ahead involves continuous innovation and embracing change. We regularly update our menu to reflect seasonal ingredients, collaborate with international chefs, and incorporate modern techniques while remaining true to Indian culinary traditions. This dynamic approach keeps us relevant and appealing to our guests.
The hospitality landscape underwent a seismic shift during the pandemic. How has this reshaped your restaurant’s core philosophy, and what enduring shifts have most impacted your approach to dining and guest experience?
The pandemic reinforced the importance of adaptability and guest safety. To address the specific challenges of the pandemic, we’ve enhanced our hygiene protocols, embraced technology for contactless interactions, and reimagined our dining experience to ensure intimacy and exclusivity. These changes have deepened our commitment to providing a safe yet exceptional dining experience.
What emerging innovations are you most passionate about exploring and implementing?
We’re passionate about integrating sustainability into many of our operations, such as sourcing local ingredients and minimising waste. Additionally, we’re excited about leveraging technology to enhance guest interactions, like implementing a digital menu or online reservation system, and exploring new culinary techniques, such as molecular gastronomy, to elevate traditional Indian flavours.
