In 2018, when Amir Baydoun, a Lebanese chef, joined the culinary team at Radisson Blu Anchorage Hotel Lagos, the team and guests felt his impact, and even more now.
From this month, it is going to be more experiential dining for guests as the experienced chef takes them on a culinary journey across global cuisines.
Chef Baydoun, Radisson Blu Anchorage Hotel executive chef de cuisine , who goes by the nickname Bob, is truly a good hand in the kitchen, amid over 20 years experience, which he brings to bear on his job in the hotel.
The chef, who started his career at Radisson Lebanon, is happy to be back with the Radisson brand in Lagos, and has been even more creative with his hands in the kitchen since arriving at Anchorage.
The creativity stems from his experiences across other international brands and countries including: Radisson and Intercontinental hotels in Lebanon, Movenpick Cairo, Marriott Saudi Arabia among others in countries such as Ukraine, UK, USA.
However, Chef Baydoun has been at the best of his craft and guests at Voyage Restaurant of Radisson Blu Anchorage Hotel, Lagos, will always testify to his proficiency.
Once more, the chef is taking dining experience at the Victoria Island, Lagos-based Radisson hotel outlet, a notch higher with the introduction of a new menu for all palates.
From the middle of this June, the chef and his team of culinary professionals will be offering guests a fusion menu featuring a mix between Mediterranean and international cuisines.
The new menu, according to him, captures all taste buds across the world; from Mediterranean, French, Italian, Lebanese, Asia, among others.
“We have a full new menu, which is debuting this month and we hope many will be eager to visit to try it and we are doing a whole lot of preparations to usher in the new menu”, he says.
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Speaking on the rationale for the new menu, Chef Baydoun notes that, “It is good to make changes in the menu offerings so that guests can try something new. The people will love it 100 percent.”
Alongside the new menu, the hotel, according to the chef, is setting up its terrace overlooking the Lagos Lagoon with more offerings including; barbeque, shawarma, live cooking, live band among other offerings, which are complementary to the new fusion menu.
To ensure quality timeout at the terrace for the new menu, the chef is using his wine pairing skills to match the food with the right wine, though the guests’ tastes matter most.
Considering that Nigerians are well-travelled people, the chef notes that there is a place for Nigerian food on the menu, though most Nigerians guests are good with fusion food.
“We are catering for the Nigerian guests with our new menu because Nigerians are well-traveled and many of them are exposed to fusion food, so the new menu will not be strange to them. Most of the patronage for the new menu will be Nigerians”, he discloses.
For those who visit the hotel to enjoy its specially curated Sunday Brunch, the chef noted that the new menu would be on offer in the Sunday Brunch.
Chef Amir Baydoun is a Lebanese culinary expert with over 20 years experience across many hotel brands and work experience across the world.
He was trained at Bir-Hassan Institute of Hospitality Lebanon in 2003, and has gone ahead to improve his skills with more certifications including; Hilton Worldwide University, where he specialized in Food & Beverage, World Master Chefs Society, specializing in international cuisines, among other qualifications.
Now in Nigeria, at Radisson Blu Anchorage Hotel Lagos, the chef who loves Nigerian food, is even more passionate about the country and has learnt how best to keep his Nigerian guests coming.
He urges you to visit the hotel from this month to enjoy a taste of the new fusion menu.
