DOHA: The Doha Grand Hyatt Hotel will open its doors to the public in two weeks' time, with the grand opening to follow in April, the general manager of the hotel said yesterday.
"We will be accepting reservations on March 22. The hotel will open in two weeks' time, but the grand opening will be in April," said Garry Friend, general manager of the Doha Grand Hyatt Hotel.
Friend said the hotel prepared "something big" for the grand opening and said "it is going to be a lot of fun." He said the hotel will invite important guests, celebrities and dignitaries.
"Once we've opened, we will have a marina for 16 boats and a helipad," said Friend, who has been living in Doha for one year. He said the opening date of the hotel is just right since hotels in Qatar are "doing quite well."
Friend said the Doha Grand Hyatt has made major tie-ups with major airline companies like Singapore Airlines, some American airlines and Emirates. The hotel is now in discussion with having tie-ups with Qatar Airways.
The Doha Grand Hyatt 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.
By Joyce C Abaño
© The Peninsula 2009
