The Grand Hyatt Doha will have its soft opening by the middle of March with the grand opening to follow right after, a spokesperson said yesterday.
“The exact date of the opening will be confirmed by the end of February, but we will definitely have our soft opening by mid-March, and not long after that will be the grand opening,” said Caroline Holmberg, consultant at the Wallis Marketing Consultants FZ-LLC in Dubai.
The hotel will incorporate four restaurants, Isaan, The Grill, Rocca and Biscotti, with seven internationally-renowned chefs in its staff, headed by the executive chef, Mark Hagan. The pastry section will be headed by pastry chef Christoph Reinthaler.
“The residents of Doha know good food, so we are very excited to have our new chefs on board. Hyatt restaurants are well-known for serving simple and authentic fare capable of pleasing even the most demanding local palates,” said Michael Braun, the hotel’s director of food and beverage.
Isaan, Grand Hyatt’s signature restaurant, will serve a variety of authentic vegetarian, seafood and meat dishes with roots from the northern part of Thailand. The Grill, which features outdoor seating for guests who prefer to enjoy al fresco dining, will offer a premium selection of fresh Australian seafood, meat and vegetables. The poolside restaurant, Rocca, will offer culinary classics from the Mediterranean coastline. Biscotti is an Italian-style café, which will offer guests a variety of hot beverages, as well as shakes and smoothies to complement the café’s pastries, baked goods and homemade gelato.
“The new restaurants will allow guests to sample different flavours from around the world expertly prepared by top-class chefs,” said Braun.
The opening of Grand Hyatt Doha in spring 2009 will further strengthen the presence of Global Hyatt in the fast-growing Middle East region, he added.
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