BLU São Paulo signed an agreement with the Daily Original Kitchen restaurant

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BLU São Paulo signed an agreement with the Daily Original Kitchen restaurant
Source: Radisson Hospitality, Inc.
July 01, 2021

The luxurious hotel in São Paulo will now have the prestigious restaurant of the Chef Gustavo Torres

Radisson BLU São Paulo has just signed a partnership with the Daily Original Kitchen - DOK restaurant, led by chef Gustavo Torres.

“We needed to improve our gastronomy and we were looking for a restaurant brand that would add even more value to our services and that already had successful alliances with international hotel chains,” says Karen Stank, general manager of Radisson BLU São Paulo.

Complying with the Atlantica Safe & Clean protocol, certified by Incor and audited by Bureau Veritas, the DOK works on demand. “This movement in the hotel's gastronomy is part of the Radisson BLU modernization project, which aims to keep it positioned in a very competitive way in the market,” says Karen.

Open to the public during lunch and dinner, the DOK has a spacious atmosphere, where international cuisine dishes are served, with high-quality ingredients, serving up to 150 people simultaneously. The restaurant service includes breakfast and 24-hour room service, with a differentiated menu.

“It is an excellent option for those who do not want to leave the hotel to eat and prefer to enjoy a sophisticated, cozy space with great service. We believe our guests feel safer with us, ”says Karen of the new guest trends imposed by the health crisis that still requires attention.

According to Chef Gustavo Torres, the DOK was designed to meet all guest profiles. "Our international recipes, with Brazilian touches, make Brazilians feel at home and we offer foreigners options to learn a little about our local ingredients," says the chef.

Karen adds that all the necessary measures are being taken for the safety of the guests, such as measuring the temperature at the entrance of the restaurant and at the entrance of the hotel, discarding alcohol gel on all tables, distancing tables and chairs, monitoring the employees and the essential use of mask.


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