Grand Hyatt Dubai hosts the largest and arguably the most versatile hotel convention centre in the city. The 5-star conference venue provides 8,000 square metres of event space featuring two ballrooms with a total banqueting capacity of 1700 covers, 14 meeting rooms including a majilis, plus several areas for outdoor events.
As part of a redevelopment of the hotels extensive banqueting and conferencing facilities, Tricon were engaged to develop a creative new interactive chef led foodservice operation to service the main ballroom events requiring a buffet service. The innovative new operation, developed in conjunction with Interior designers Hirsch Bedner Associates and the Hyatt F&B team, includes two interactive show kitchens allowing chefs to prepare and cook food in front of diners/delegates.
On completion of the project Executive Chef, Roger Marti said “The ballroom extension kitchen area affords Grand Hyatt events team the opportunity to provide a new exciting and interactive dining solution unlike no other in the Dubai marketplace. The new facilities offer an innovative and engaging meal experience for private, business, social and wedding market sectors. A great balance has been achieved between functionality and appearance that provides an efficient and dynamic solution for the events market.”
The project was managed and designed by Robert Plumb, Design Director Tricon Dubai.
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