Principal
Vikram Aditya Singh
Third-generation hotelier. Twenty-eight years in luxury hotels, resorts and restaurants, now reading them from the owner’s chair.
Biography
Vikram Aditya Singh is a third-generation hotelier with 28 years in luxury hotels. He was born at The Oberoi Grand in Calcutta, where his father was an Oberoi manager, and grew up in Oberoi hotels in Kathmandu, Zanzibar, Udaipur, Khajuraho, Delhi, Baghdad, Cairo and Singapore.
He trained at Les Roches in Switzerland and learnt the trade the traditional way, as a stagiaire at The Dolder Grand in Zurich, Badrutt’s Palace in St. Moritz and the Hôtel de Paris in Monte-Carlo.
He spent his first years with Four Seasons in North America, then returned to India with The Leela in Mumbai, The Oberoi Udaivilas and the Taj palaces. He went on to run Taj Exotica in the Maldives and Campton Place in San Francisco, and to hold senior roles with The Datai Langkawi, Alila, The Lodhi in New Delhi and the Claridges Collection.
He is a food and beverage professional by training and has created more than 67 restaurant concepts. In 2005 he worked on the founding of Taj Safaris, and wilderness hospitality remains a particular interest.
He founded Excelsior Asset Management & Advisory to work for owners: to read a hotel from the owner’s chair.
- Les RochesHotel management
- EHL LausanneMBA in Hospitality
- Cornell Hotel SchoolRevenue management, real estate investment and asset management, hotel planning and design
- Columbia Business SchoolExecutive education
- IIM BangaloreExecutive education
The record
What the work has produced.
The Lodhi, New Delhi
Under Vikram Aditya Singh’s leadership the hotel’s revenue grew 3.5 times and RevPAR grew five times.
Taj Exotica Resort & Spa, Maldives
He ran the resort at a gross operating profit margin of 65 percent. The result was driven by rate.
Campton Place, San Francisco
He brought Chef Srijith Gopinathan to the hotel. The restaurant went on to earn a Michelin star, and later a second.
Taj Safaris, India
In 2005 he worked on the founding of the Taj joint venture for lodges in India’s tiger reserves: the business model, the distribution strategy and the camp service design.
Restaurants
In Delhi these include Perbacco, Yokoso, MKT, Cafe C, Erawaan, Aura, Pickwick, Jade, Lutyens Deli and Ye Olde Bakery.