Polana Serena Hotel appoints new F&B director

Polana Serena Hotel, in the heart of Maputo, is transforming their food and beverage offering with a new, highly experienced and passionate team taking up the reigns which will bring guests the ultimate gastronomic experience.

Led by Abhishek Singh Negi, the newly appointed Director of Food and Beverage, the Polana Serena culinary team is aligning their vision for food and beverage into “one heart”, ensuring that guests experience the “style, class and passion” that is synonymous with Polana Serena.

Guests are spoiled for choice with the current food & beverage offering at Polana Serena Hotel.  The all-day Veranda Restaurant presents a cyclic buffet menu as well as à la carte choices.  Delagoa is the epitome of fine dining, the inimitable ambiance complements the fusion of classic French and contemporary Portuguese cuisine.  The poolside Aquarius Restaurant and Bar offers delicious salads and sushi, or one could kick back with a cocktail or coffee at the old-style Polana Bar.

Having always been intrigued by Africa, Abhishek embarked on a new adventure in March 2012 when he joined Polana Serena Hotel in Mozambique.  He brings with him 14-years experience having worked in some of the world’s leading hotel chains including Hyatt, Starwood and Jumeriah.  Recognised for his management innovation, leadership and promotional expertise, Abhishek’s creativity is evident in all aspects of his work, from process implementation to new projects designed to offer guests the ultimate “classic” experience.  As a visionary in his field, Abhishek takes a seed of creativity and perseveres continually evolving and innovating the idea until he is able to fully visualise the end result.

“Balancing goals and objectives of the hotel with cuisine and service is instrumental in creating the ‘wow’ factor that the Polana Serena Hotel has been renowned for.  It is essentially an orchestra, and each team member plays their part in creating the harmony that will motivate guests to return again and again for the characteristic Polana experience,” comments Abhishek.

With the support of renowned visionary and also newly appointed Executive Chef Tony Khan, as well as the young and fresh thinking Chef de Cuisine Harry Biwa, discerning guests can be sure that this dedicated team will deliver on the Polana Serena promise: tradition, excellence, modernity.

Having completed his training in Singapore, Chef Tony Khan’s 35-years of experience as a chef is enhanced by his unique perspective towards food, his team and his guests.  Chef Tony has been internationally recognised numerous times in his career for being among the best chefs in the world, and is well known for his eclectic style and particular focus on healthy cuisine.

“Food is a journey; which requires discipline and patience.  As I am exploring a new environment and culture, I find renewed inspiration and I am engaging my team to create an innovative menu with variety that appeals to our cosmopolitan clientele,” says Chef Tony.

Chef de Cuisine, Harry Biwa incorporates his Mauritian training in his cuisine, describing his own style as “fusion”; combining Asian, African, European and seasonal flavours to create something exceptional and contemporary.

The fresh F&B team is continually innovating, with the aim of presenting clients with diversity while maintaining consistency in quality.  Some of the new offerings include:

  • Tailor-made conferencing menus to suit your palette and budget.
  • A range of international delicacies introduced at Veranda Restaurant, such as Asian congee as part of the breakfast buffet.
  • Royal High Tea from 15h00 – 18h30 Monday to Friday is prepared by in-house pastry chef and reflects the sophistication of the hotel and its guests.
  • Live Jazz on Thursday nights at Aquarius Restaurant and Bar offers sumptuous sushi alongside sensuous sounds.
  • Delagoa’s 3-course business lunch offers a new menu daily from Monday to Friday.
  • The Polana Bar (and all other restaurants) offer wine by the glass, ensuring guests can enjoy their favourite wines without breaking the bank.
  • Interactive cooking demonstrations allow guests to embark on their own culinary journey, an opportunity to experience the art of cuisine from the other side of the hot plate.

“At Polana Serena Hotel we are aligning ourselves with an overarching market change; so as to present guests with something that they were not expecting, but that successfully blows them away thereby motivating them to return,” concludes Abhishek.

Author: Muzi Mohale

Hi there, am your host and I blog about the tourism industry in South Africa. You're also welcome to contribute your expert content on matters affecting the industry. You can reach me on muzi[at]tourismedition.com

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