Master Innholders Community Spotlight - Ashna Patel

We've recently been speaking with members of the Master Innholders community to find out more about their hospitality careers, what working in hospitality means to them, as well as what they are doing currently to give back to the industry as part of their work.

This week, we spoke to Ashna Patel, Operations Manager at Padstow Harbour Hotel and Aspiring Leaders Diploma cohort 2025-26, who shares her story of applying for the diploma and her experiences studying on the programme so far.

As someone currently studying the Aspiring Leaders Diploma, what made you apply for the programme in the first place?

I applied for the Aspiring Leaders Diploma because I wanted to challenge myself and further develop as a well-rounded hospitality leader. Having worked in food and beverage for a number of years, I saw this programme as an opportunity to broaden my strategic understanding of leadership, finance and people management beyond my daily operational responsibilities. The reputation of the Master Innholders and the quality of industry mentors involved made it a perfect platform to learn from the very best in hospitality.

You are now several months into the Aspiring Leaders programme - what has been your biggest takeaway from your studies so far?

My biggest takeaway so far has been the importance of self-awareness and reflective leadership. The programme has helped me understand my personal leadership style, how I influence others, how I respond to challenges and how I can bring out the best in my team. It has also reinforced that leadership is not about having all the answers but about creating the right environment for collaboration, trust and growth.

For those looking to apply for the Aspiring Leaders Diploma next year, what advice would you give them?

My advice would be to go into the programme with an open mind and a genuine willingness to learn, not just from the facilitators but also from your peers. The cohort is full of talented professionals from across the industry, the shared experiences and perspectives are incredibly valuable. Also, make time for reflection, the more you put into the programme, the more you’ll get out of it, both professionally and personally.

You are currently the Food and Beverage Outlets Manager at Fairmont, Windsor Park. What leadership qualities do you consider essential in running a successful F&B team?

For me, the key leadership qualities are communication, empathy, and consistency. In F&B, no two days are the same, so it’s vital to lead with clarity and be calm under pressure. Building trust within the team through fairness and transparency ensures everyone feels valued and motivated. I also believe in leading by example, showing passion, professionalism and attention to detail inspires the same in others.

What recent F&B trends have most influenced the food and drink offerings at Fairmont, Windsor Park?

Sustainability and wellness have been two major trends shaping our offerings. Guests are increasingly mindful of where their food comes from and how it impacts both their health and the environment. We’ve focused on sourcing locally, reducing waste and offering plant-based options that don’t compromise on quality or creativity. There’s also been a strong move toward experiential dining, guests are looking for memorable, story-driven experiences rather than just a meal, which we take great pride in delivering at Fairmont Windsor Park.