Mayukh Dewan

Programme Specialist,
Wines & Spirit Centre,
Lecturer 1

Mr Mayukh’s vast experience and knowledge in the hospitality industry are attributed to his travels across the different continents. He obtained his diploma from his homeland India, specializing in Chinese cuisine and Banquet Sales. His BA (Honors) International Hospitality Management was later awarded by Queen Margaret University in Edinburgh. This was where he conducted a research on the changing balance between the old world wine and new world wine sales in Edinburgh hotels and restaurants. He then went on to attain his Professional Masters in International Tourism and Hospitality Management from University of Toulouse in 2009. His Post Graduate research focused in the area of sociology of food.

Before joining the hospitality academia, Mr Mayukh was involved in an expansive range of work in the hospitality and gastronomic industry. He worked as a Hotel Night Manager at the King George Thistle Hotel in the heart of historic Edinburgh city, UK. Before the Thistle, he worked as an Operations Manager for a group of award winning chain of Indian specialty restaurants, Suruchi Innovative Restaurants in Edinburgh. His job profile included setting and maintaining the highest standards of customer service, supervising, training, motivating and developing all staff on duty, organising food and beverage promotion events and educational exhibitions, organising and conducting wine tasting events along with conducting dining etiquette classes. He has also worked as a Chef de Partie for hospitality catering, industrial catering and hospital catering. He started his career in the Taj Hotel Kolkata (5 star), India (A Member of Leading Hotels of the World) as a Supervisor/ Captain in Food and Beverage Service. With 13 years overall experience in 4 and 5 star category hotels and award winning restaurants in United Kingdom and India, Mr Mayukh certainly has a lot to offer his students.

Mr Mayukh Dewan is presently sharing his expertise as a Programme Specialist in the Wine and Spirit Centre of Taylor’s School of Hospitality, Tourism and Culinary Arts. In addition to developing and improving on modules for the programme, he is working with the Centre for Research Innovation in Tourism, Hospitality and Food Studies (CRiT), to further expand the areas of research and innovation in Wine and Spirits. His passion in the field is not limited to activities on campus but he has also worked on creating linkages between the industry and academia through the Wine and Spirit institute via activities such as professional engagement, networking events and seminars.