Grand Hyatt Kochi Bolgatty is preparing a new chapter for Colony Clubhouse & Grill with the appointment of Chef Mohamed Galhoum, who will lead the culinary repositioning of the hotel's celebrated dining destination.

Chef Mohamed brings 9 years and 8 months of experience across luxury hospitality kitchens in the UAE, Saudi Arabia and Egypt. His career includes roles at leading properties such as Andaz The Palm, The Meydan Hotel, Sheraton Sharjah Beach Resort and Sheraton Jeddah, where he gained experience across restaurants, banquets and à la carte operations.

Currently serving as Sous Chef at Andaz The Palm in Dubai, Chef Mohamed has worked across Arabic, Mediterranean and international cuisine. His experience also covers menu planning, recipe development, food cost management, quality assurance and kitchen team leadership.

He has also been involved in pre-opening restaurant operations, production planning and recipe standardisation, giving him experience across both the creative and operational sides of running a culinary destination.

With his appointment, Colony Clubhouse & Grill is set to introduce a refreshed culinary identity while holding on to its warm and relaxed character. The new direction will focus on a more considered menu, combining strong culinary foundations with contemporary interpretations and quality ingredients.

The repositioning will also look beyond the menu to the overall dining experience. The restaurant aims to create a setting that works equally well for relaxed get-togethers, leisurely meals and memorable evenings by the waterfront.

The move is part of Grand Hyatt Kochi Bolgatty's ongoing efforts to develop its culinary offerings and create distinctive experiences for both local diners and hotel guests.

As Chef Mohamed and his team begin shaping the restaurant's next phase, Colony Clubhouse & Grill is expected to bring together its familiar hospitality with a fresh culinary perspective, with the new experience set to unfold in the coming months.

Chef Mohamed Galhoum is a culinary professional with 9 years and 8 months of experience across luxury hotel kitchens in the UAE, Saudi Arabia and Egypt. His expertise includes Arabic, Mediterranean and international cuisine, along with kitchen operations, menu development, team leadership, food cost management, quality assurance and pre-opening restaurant operations.

He has held culinary positions at Andaz The Palm, The Meydan Hotel, Sheraton Sharjah Beach Resort, Sheraton Jeddah and other hospitality establishments across the region.