The Pierre, A Taj Hotel, NY Names Executive Chef Ashfer Biju to Additional Role as F & B Director
October 7, 2014 6:45am
NEW YORK - [October 7, 2014] - Executive Chef Ashfer Biju is now wearing two toques at The Pierre, A Taj Hotel, New York, adding the additional role of Food & Beverage Director to his existing position as Executive Chef for the classic 189-room hotel on Central Park. Now responsible for all culinary and beverage operations at the iconic hotel, Chef Ashfer is a talented man on a two-fold mission: to deliver inventive, seasonal, sustainable options that delight a diverse array of discerning palates from around the world, and ensure that all food and beverage practices and ingredients are of the highest quality. All of this, while also overseeing all restaurant, banquet and in-room dining service staff, and directing a culinary team of 50 cooks and seven sous chefs that perform daily afternoon creative sessions devoted to testing and tasting new concepts.
"We are pleased to recognize the leadership and insights that Chef Ashfer has demonstrated during his nearly three-year tenure with us at The Pierre by also naming him as our Food & Beverage Director. The timing couldn't be better, as we've just been awarded the prestigious AAA Five Diamond award for the sixth consecutive year. Under Chef's skillful direction, I know he and his colleagues will ensure that all guest dining and entertaining experiences at The Pierre shine in keeping with our impressive accolades," said Heiko Kuenstle, General Manager.
Biju will continue to curate seasonal menus for Two E, the hotel's contemporary bar/lounge, with a focus on sharing plates which complement Two E's exquisite cocktail menu. He will also further develop new dining concepts in the same vein as the much lauded monthly Chef's Social Club, where in tandem with Executive Pastry Chef Michael Mignano, an intimate dining 'Club' of 10 guests are presented with multiple-course tasting plates while seated at a communal table. Similarly, Chef Ashfer continues to provide customized in-suite dining experiences for hotel guests in each of its 11 Grand Suites, where royal feasts for special milestone celebrations and one-of-a kind banquets are implemented seamlessly.
Another focus area for Chef Ashfer is to maintain The Pierre's enticing 24-hour in-room dining, available to guests in each of its 189 rooms and suites. This exceptional 21-page menu offers international cuisine (US, Japanese, Indian, Middle Eastern and Latin American), combining global flavors and national specialties as well as gourmet picnic baskets, a pet menu, wellness menu, mini-degustation menu and a pint-sized menu for toddlers and infants.
The Pierre is synonymous with elegant and personalized celebrations of all kinds, ranging from exquisite weddings and corporate meetings, to product launches and fashion shows for up to 800 guests. Chef Ashfer's culinary expertise with events of this caliber ensure the hotel is bustling with events year-round. If that weren't enough, Chef Ashfer will now oversee the hotel's independent modern Italian restaurant, Sirio Ristorante, where contemporary interpretations of traditional Italian dishes are inspired by the Tuscan standards of Sirio Maccioni's youth, created by Chef Massimo Bebber.
Celebrated for his innovative use of the freshest seasonal and regional ingredients during more than 12 years with luxury Taj Hotels, Resorts and Palaces around the world, Chef Biju began cooking at age 16. He was raised in a family of restaurateurs near the pristine backwaters of Kerala, India, and grew up with a passion for fresh fish and seafood. Today he is known for adding modern touches to traditional French, Mediterranean, Asian and Indian cuisines in a personal style influenced by his rigorous culinary training and extensive world travels. Chef Ashfer honors his heritage and his mother specifically by showcasing her Malabar Prawn Curry on his in-room dining menus. He joined The Pierre as Executive Chef in early 2012.
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