I am Yogesh Dutt — Chef Pâtissier and Hospitality Adviser.

For more than a decade, pastry has taken me across Europe, the Middle East, and North America — through luxury hotels, Michelin-starred kitchens, and cultures shaped by their own traditions of hospitality. From Delhi to Abu Dhabi, from the fjords of Norway to the mountains of Quebec, from the baroque palaces of Dresden to the island of Sylt.

What began as a profession became a way of understanding people.

Over time, I came to realise that the finest hospitality experiences are rarely remembered for what was served alone. They are remembered for how they made people feel. The atmosphere of a room. The quiet confidence of thoughtful service. The anticipation of afternoon tea. The conversation that continues long after the final bite.

These moments are not accidental. They are created through intention.

Pastry taught me precision. Hospitality taught me meaning.

Abode of Yogi is where those worlds meet. A personal practice dedicated to exploring pastry, ritual, atmosphere, and human connection through a lens of simplicity, craftsmanship, and care. It is also where I publish independent research on luxury hospitality — including the Global Luxury Hospitality Hierarchy, a framework for understanding what separates the world's finest hotel brands from those that merely perform luxury. The research draws on an MBA in Luxury Brand Management and fifteen years of observation from inside the industry.

The philosophy that runs through all of it is shaped by Japanese aesthetics and confirmed by fifteen years of professional experience: that the finest things are rarely the loudest. That restraint is not absence. That what is left off a plate matters as much as what is placed on it. That a guest who feels genuinely cared for will remember almost nothing about what they ate — and everything about how they felt.

Based in Germany. Working internationally. Always in conversation with the question of what great hospitality actually requires.