Redefining Luxury Where Sustainability Meets Innovation

Joy Mascarenhas, Food And Beverage Operations Manager (HOT) At Soneva

Joy Mascarenhas is a hospitality professional with over 15 years of experience in guest service-oriented departments. Currently serving as the Food and Beverage Operations Manager at Soneva, he has held leadership roles in luxury hospitality, including at Four Seasons and Oberoi Hotels & Resorts. His expertise spans restaurant operations, banquets, private events and in-room dining across business hotels and island resorts. Passionate about sustainability and transformative guest experiences, Mascarenhas is dedicated to upholding Soneva’s mission of responsible hospitality—blending luxury with environmental stewardship and community engagement.

Through this article, Mascarenhas emphasizes that modern luxury hospitality thrives on sustainability and innovation, creating immersive experiences that connect guests with culture and well-being.

Today, luxury dining is more than just food and beverage—it’s about being unique in a competitive market and reconnecting people with nature.

Joining Soneva in 2021 reshaped my perspective on luxury hospitality. Built on the belief that business must serve a greater purpose, Soneva’s ethos centers on sustainability— responsibly sourcing materials, pioneering waste-to-wealth practices, and collaborating with local communities.

Guests seek transformative experiences, even in remote locations, with a growing focus on wellness. My mission is to uphold Soneva’s purpose—25 years of sustainable hospitality, giving back to nature more than we take.

Holistic Approach To Sustainable Hospitalit

At Soneva, fine dining goes beyond luxury—it’s about immersive, unforgettable experiences that connect you with nature and well-being. Imagine a Michelin-starred chef preparing the freshest ingredients as you dine “Under the Stars” feet in the cool sand.

Authenticity is key; we offer raw, cultural experiences like dining with island inhabitants, fishing with them and cooking fresh catch on a boat or deserted island using traditional methods.

Finding skilled, like-minded hosts who align with our luxury yet sustainable hospitality approach is challenging, alongside attrition and sourcing supplies for remote locations. However, we continuously work to address these issues.

Our dedicated talent acquisition team follows a 360-degree hiring process to identify the right candidates, with key roles undergoing a rigorous assessment. New hires complete an intensive 90-day training program, immersing them in our philosophy, core values and service standards. Training continues, with “On the Job” learning integrated into our biannual strategic meetings.

“Our Priority Is Sourcing As Much As Possible From Local Communities To Reduce The Travel Time Of Perishables. A Farm-Totable Concept. Fish Are Only Brought From Local Fishermen”

Our menus prioritize sustainable, locally available ingredients, supporting organic farming and reducing environmental impact. We collaborate with local councils to connect with suppliers, fostering employment and economic growth within communities. By focusing on sustainability and talent development, we ensure exceptional service while making a positive impact.

Strategic Planning For Zero Waste

In hotel operations, food waste is inevitable. Right from the time you source your stocks, storage, preparation, production and unconsumed food,there is a considerable amount of waste at every stagee. Our priority is sourcing as much as possible from local communities to reduce the travel time of perishables—a farm-to-table concept. Fish are only brought from local fishermen. NIt will not only showcasregion’s flavoursregion but also be transparent towards guests regardingwhere the food comes from. We have also embraced the “Nose to Tail” approach, where we use every part of the animal in different styles of food preparations, ensuring that very limited goes to waste.

To ensure the best quality and control waste, we do not offer full-fledged buffets; instead, we have live-action stations at our weekly gatherings, enabling us to control food production and waste.

Embracing Technology For Better Hospitality

We at Soneva are up-to-date with technology impacting service efficiency; however, that’s not something I would talk much about. We still firmly believe that personalization supersedes technology. There is no better feeling than not having to ask when your preferred beverage or meal is served to you when you desire it when every small detail of your food preferences is handled with extreme care, and so on.

Our focus has been different. We have embraced AI to assist us in enhancing the guest experience by creating a flavour matrix that marries different ingredients to acquire different taste profiles that affect different palates. This helps us identify how guests with difvarying profiles of tasteould be catered to in a dining experience.

Expect The Unexpected With Soneva’s Personalized Hospitality

These days, expectations are not only met by fulfilling what the guest wants; we all do that anyway. Expectations are met by delivering what the guest has not imagined we would anticipate. My team and I take every opportunity to gather the information we need to create unforgettable and emotional experiences for all our guests. Our core concept of a dedicated Butler and Butler’s Assistant at Soneva Secret to each villa has proven to be the best in the market. WA chef is available anytime to cook for you, as well as elicacies from various cuworldwidee world.

Adapting To The Future Of Dining

Sustainable, wellness-focused, plant-based, local produce, regional cuisines, etc., are ongoing trends and we have adapted them all. There is a continuous and substantial market for these diverse trends.

Currently, we see a notifiable upward trend in Zero-Proof Beverages, DIY Dining Options and AI-driven services. We have incorporated these and are rigorously working towards strengthening our offerings in these areas.

Key Advice For Aspiring Leaders

Set no boundaries on what you want to deliver, embrace a ‘Can Do’ attitude and empower the team to seek their limits and go beyond. Sometimes, you may be unable to fulfil a guest’s desire; however, give meaningful alternatives. Follow the mantra “Atithi Devo Bhava,” a Sanskrit phrase that states, “A guest is akin to God,” and always keep a generous mindset to give the guest the experience of a lifetime.