Park Hyatt Hyderabad – Masters of Food & Wine

 

Introducing the first season of Park Hyatt Chefs on Tour

A unique experience crafted by Park Hyatt hotels in India under Masters of Food & Wine

 

The Concept

Park Hyatt Hotels in India (Chennai, Goa and Hyderabad) are creating an exquisite culinary experience encompassing unique workshops, interactive brunches and fine-dining experiences across the three distinct locations. Embarking on a unique journey, the three Executive Chefs will bring to each hotel a series of events that are certain to delight discerning guests and gourmands across Goa, Hyderabad and Chennai.


The unique Chefs on tour will be the first season of this wonderful initiative that is slated to become an annual event under Park Hyatt Masters of Food & Wine series.

Park Hyatt Masters of Food & Wine is a series of sophisticated culinary and beverage experiences hosted at all Park Hyatt locations. Through engaging and interactive events, area residents and visiting gourmands can engage with our award-winning chefs, sommeliers, and specialists

 

 

Event Details

With thoughtfully curated Menus at the heart of each episode, every city will witness a Cooking Class where the Masters share their tips with guests, a Wine Dinner and a family style Sunday Brunch or Barbecue Lunch. Across three consecutive weekends of March, two Executive Chefs travel to a third Park Hyatt, rotationally, creating culinary magic that is sure to enthrall the taste buds of that city’s gourmands.

 

Park Hyatt Goa – March 4 – 6, 2016

·         Friday, March 04 – Wine Dinner at Da Luigi
a menu comprising of regional specialties by Chef Saulo Bacchilega (PH Goa), Chef Lars Windfuhr (PH Hyderabad) and Chef Grzegorz Odolak (PH Chennai)

·         Saturday, March 05 – Discover secrets from the Grandma’s kitchens across regions
The three executive chefs share recipes from their grandma’s kitchens with you over an interactive cooking class with special activities for the little ones. Enjoy the cooking session and a delectable Hi Tea as your little ones enjoy at Camp Hyatt.

·         Sunday, March 06 – Barbeque Brunch at Palms with the Chefs

Celebrate good food and spread cheer as you enjoy a delectable BBQ Brunch at Palms – our beachfront restaurant with the three chefs. Revel in the spirit of Sunday as you savor chef crafted treats and get to know our visiting chefs better.  


For more details and to make reservations, email
parkhyattgoa@hyatt.com or call 91 9923207075.

 

 

CHENNAI DETAILS

 

 

Park Hyatt Chennai  – March 18 – 20, 2016

18th March Cooking Class & Lunch at The Flying Elephant

Attend a Cooking Class by the Masters as they share with you, the secrets of rustling up authentic Italian specialities like Pasta Fresca, Gnocchi and German style Cold Cucumber soup with salmon. Savour an intimate culinary experience and let our Park Hyatt Chefs share their tips on creating that perfect meal for your family. Enjoy a lunch afterwards as you mingle with our visiting Chefs Saulo and Lars with Chef Greg, and get to know them better.

19th March Wine Dinner at The Apartment Loft

A Special Dinner paired with fine wines to showcase the perfect synchrony of flavours. Witness our visiting Chefs Saulo and Lars from Park Hyatt Goa and Park Hyatt Hyderabad enthral the gourmands of Chennai with their culinary orchestration.

  20th March - Sunday Brunch at The Flying Elephant

Celebrate the vibrant spirit of The Flying Elephant as it comes alive when our 3 Chefs present their specialities during brunch. The stage is set and our Sunday Matinee will feature Chefs Saulo, Lars and Greg. This is one show not worth giving a miss !

 

For more details and to make reservations, email chennai.park@hyatt.com or call 91 7177 1655/ 7177 1234

 

 

 

HYDERABAD DETAILS

 

Park Hyatt Hyderabad – March 11 – 13, 2016

 

11th March: The Park Hyatt Chefs’ Cooking Class at The Manor

 

Be a part of an intimate cooking class and learn the secrets to famous Park Hyatt classics with a twist from each master chef. Chefs Greg, Saulo & Lars prepare the culinary table for you with their secret recipes and personal touch.

 

 

12th March: The Gala Dinner with Chef Specials at Tre-Forni Restaurant & Bar

 

Presenting to you, an evening of culinary expertise with handcrafted five course menu by the three epitomes of culinary excellence at Park Hyatt hotels in India. Witness the gala evening unfold as we define the strokes of modern and understated luxury of Park Hyatt.

 

13th March: Brunch with Chefs’ Favourites at Tre-Forni Restaurant & Bar

 

Specialties from three different regions, taste from three experts and favourites of the Park Hyatt chefs presented to you in a scrumptious brunch. Paired with the best of wines & international spirits, enjoy the lively ambiance of Tre-Forni with Chef Greg, Saulo & Lars presenting their best to you.

 

 

Meet the Chefs

 

Saulo Bacchilega         - Executive Chef at Park Hyatt Goa Resort and Spa
Lars Windfuhr            - Executive Chef at Park Hyatt Hyderabad
Grzegorz Odolak        - Executive Chef at Park Hyatt Chennai.

 

A firm believer of serving hearty, honest food with simple ingredients in line with his Italian lineage, Saulo Bacchilega, Executive Chef of Park Hyatt Goa, said “We are delighted to introduce the first season of Chefs on tour by Park Hyatt hotels in India under the aegis of Masters of Food & Wine. At Goa, we will be revisiting secrets from Grandma’s kitchens over interactive sessions and delectable food creations by my Park Hyatt colleagues. As “masters” of our craft, we take pride and pleasure in introducing guests to opportunities for learning and enrichment–ones they’ll find nowhere else – be it through a visit to the chef gardens or the local farm, a delightful BBQ brunch by the beach, a five course family style dinner or an interactive cooking session. We invite you to discover your #MyLuxList moment with us this March”

Speaking about this unique mélange at the three hotels, Lars Windfuhr, Executive Chef of Park Hyatt Hyderabad said, “Park Hyatt’s art of dining has always been intriguing and I am proud to be part of its legacy. This event brings together the three epitomes of Park Hyatt’s lineage in India and I can’t wait to see the outcome that promises to bind culinary talents of three different regions.”

Drawing from Hyatt’s food philosophy of ‘food thoughtfully sourced, carefully served’, Grzegorz Odolak, Executive Chef of Park Hyatt Chennai observed, “this carefully thought-out initiative will tap into all three of our areas of expertise, giving each of us a chance to showcase what we do best. Using fresh and hand-picked ingredients from the local markets of each city, it will be fun to craft offerings that tantalize the taste buds of the most discerning gourmands of Goa and Hyderabad and Chennai, I’m very excited at the prospect of the upcoming travels to each of these cities as well.”

 

 

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