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Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts


"Hospitality Fusion: Where Travel and Taste Collide" is an immersive course led by Professor Nicole Phillip that delves into the captivating world of blending travel and culinary experiences. This comprehensive program takes students on a journey to explore the intricate connection between hospitality and tourism, showcasing the profound impact it has on today's global travel landscape. Students will uncover the art of crafting fusion menus, expertly sourcing local ingredients, and orchestrating culinary events that captivate travelers. From the secrets of food and beverage pairing to the intricacies of marketing culinary destinations, this course equips participants with the tools to excel in the dynamic field of culinary tourism. Ethical considerations, sustainability, and the legal aspects of the industry are also thoroughly examined. By the end of the course, students will not only possess a profound understanding of the subject but also be primed for careers in fusion hospitality, having mastered the art of creating unforgettable travel and culinary experiences for tourists worldwide.


At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.

Hospitality Fusion: Where Travel and Taste Collide by João Garcia

  • Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
    My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
    During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
    Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

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