Our vision is rooted in directing your senses to look, taste, hear, smell and feel beyond the ordinary. It’s keeping this idea at the forefront that we pay attention to every single element like the words on our menus, designs of uniforms to the quality of produce, evocative plating and even the shape of our cocktail glasses. We are here to build gastronomical stories.
In our journey to create fun, inspiring and “the right” spaces, we partake in extensive market research, case in point being BAR BAR – India’s 1st bar with wholesale pricing that was a solution for the millennials disillusioned by Happy Hours and high prices. Another being 212 All Good that was created after a market survey told us that diners feel guilty after eating outside, and led us to build a space that eliminates ‘Post Meal Stress Disorder’ by focussing on food and drinks that are good for your gut.
Our projects are currently located at Phoenix Marketcity & High Street Phoenix (Mumbai) and Phoenix Marketcity (Pune). By the end of 2017, we will have presence in both Bengaluru and Chennai.
Kushagra Nagrath, our newest entrant to the F&B family of Phoenix Mills Ltd is fondly known as Kush in the industry. He is known for his meticulous & extremely obsessive approach to the Restaurant Industry – having worked for and created many award-winning Bars, Clubs & Restaurants. His penchant for travelling and exploring, compounded with his love for food & adventure has taken him across many cities, cultures & countries where he has lived & worked at many Hotels & Restaurants. Though an Urban Nomad at heart, he is very particular about the hospitality, food, beverages, service and experiences extended at the Restaurants. At work he believes in keeping it simple with his 4 step formula – Be Inviting, Indulgent & Guest Centric, Be Honest & Genuine, Be Original and Be in Love. Once back home, he loves to cook & watch movies, believing the former connects you with the elements and the latter is just entertainment.
Chef Paul Kinny’s passion for innovation along with his witty yet humble approach has given him quite the name in the culinary world. His passion for different cuisines from all over the globe is what got him into the culinary business. After spearheading the award-winning restaurants at both Intercontinetal and The St. Regis Mumbai, Chef Paul Kinny or fondly known as CPK is at the helm of the culinary activations at Bellona Hospitality. When it comes to food, he swear by these three prerequisites; Seasonal & fresh produce. Uncomplicated flavours and high on visual appeal with sublime textures. As much as he likes his food fancy, back at home he indulges in yellow dal with handful of spinach in it.
Harshal Vohra has dedicated over 11 years of his life to Phoenix. Financial planning and budgeting are his key strengths. At Bellona Hospitality, he is the money man. He believes that one needs to have a simplistic approach in dealing with something as complicated. He firmly believes that having passion for something is a key attribute to being successful. As he says “For me, I really learnt a lot about business at Phoenix and being part of a team. I believe a successful CFO is looked upon as a business partner across the entire organization and someone who has strong relationships that can help lead a team through various stages of growth and change”. He has a major role in forming corporate strategies, preparing annual targets and ensuring that those targets are met dutifully. He is instrumental in establishing F&A processes and reports for effective monitoring of business.