Hyderabad, 11th August 2025: Regency College, a top institution celebrating 30 years of excellence in hospitality education, hosted Déjeuner Royal; a French-themed luncheon curated by 5th Semester BHMCT students under the mentorship of Chef Rohith Rajole. The event was a vibrant showcase of culinary precision, creativity, and teamwork, reflecting the college’s commitment to nurturing future-ready hospitality professionals.
French cuisine was chosen for its global prestige, rich heritage, and growing ties with India–France relations in tourism and hospitality. With cultural exchanges and French hotel chains in India, this bond creates opportunities for aspiring hoteliers. Known for codified techniques, artistic presentation, and discipline, it forms the foundation of global culinary arts, helping students gain essential skills, master fine dining etiquette, and prepare for luxury hospitality careers worldwide.
Guests stepped into an enchanting, vintage French-inspired setting, featuring a majestic entry wall, an elegant wine-and-floral fountain, and a stunning Eiffel Tower sculpture carved from margarine. The Radiance & Crème dessert boutique offered a refined selection of French delicacies like towering macarons and handcrafted confections. The college wall was honored legendary chefs, while elegant charcuterie, sculpted meat displays, and the iconic Gallic Rooster centerpiece gracefully embodied heritage, artistry, and timeless tradition. The entire presentation stood as a sophisticated tribute to France’s enduring elegance and gastronomic excellence.
Culinary Elegance with Personalized Service:
Guests savoured a thoughtfully curated 8-course menu, elevated by butler-style personalized service. Each dish was expertly paired with complementary wines, enhancing the taste and embodying the refined traditions of French fine dining. A standout moment was the live Salt-Crusted Fish counter, where the crust was cracked and plated in real time — offering a touch of interactive culinary theatre. With graceful plating, smooth course transitions, and attention to every detail, the experience transported guests into a truly authentic French gastronomic journey.
A Gathering of Distinguished Guests
The event was honoured by the presence of distinguished dignitaries, whose encouragement and presence made the day even more meaningful:
- Ms. Maud Miquau – Directrices, Alliance Française, Hyderabad
- Ms. Rohini Reddipalli – Bureau de France
- Chef Naveen Nagaraj – Corporate Chef, Tatva Hyderabad; General Secretary, Telangana Chefs Association
- Chef Debraj Bhaumik – Corporate Chef; General Secretary, Young Chefs Association of India
- Chef Rizwan Khader – Corporate Chef, Terai; Executive Member, Telangana Chefs Association
Beyond gracing the event, these distinguished guests generously offered wisdom drawn from years of experience, providing students with real-world perspectives and a glimpse into the global hospitality landscape. Their guidance served as a powerful motivational force, igniting ambition and confidence in the next generation of hospitality leaders.
Built by Students; Remembered by All.
Everything from décor and menu curation to service and ambience was led by students a prior week before the display. It was a real-time exercise in teamwork, creativity, and resilience. They didn’t just host a meal rather they hosted an emotion, proving that hospitality is as much about how people feel as what they are served.
Beyond the Curriculum: Crafting Experiences, Not Just Events
Events like Déjeuner Royal transcend cuisine and service they embody emotion, culture, and meaningful connection. At Regency College, students go beyond textbooks, transforming learning into living experiences through creativity and passion. This wasn’t just a luncheon it was a celebration of applied learning and a glimpse into the future of authentic, heartfelt hospitality.
A Word from the Principal
“Events like Déjeuner Royal remind us why we do what we do to create leaders who don’t just work in hospitality but redefine it. Our students showed grace, discipline, and imagination everything the industry needs today.” said, P. Ramesh Kumar Reddy, Principal, Regency College of Culinary Arts & Hotel Management.