Altura Concepts has appointed Chef Mohammad Sameer as Executive Pastry Chef, bringing more than 15 years of international luxury hospitality experience to its growing multi-concept dining portfolio. He specialises in French patisserie, modern Indian desserts and restaurant pre-opening operations, with experience spanning culinary research and development, menu creation and team leadership.

In his new role, Chef Sameer will support dessert development across Altura Concepts' diverse restaurant portfolio. The concepts include AMBRA, a live-fire steakhouse; MIKHUNA, specialising in Nikkei cuisine; IL FORNO, an Italian trattoria; ZAYA, an Indian-Persian kitchen; PRIME, an Italian steakhouse; PLUMA, a fast-casual rotisserie chicken concept; and FARINA, a Roman-style pizzeria.

Chef Sameer's expertise covers classical French patisserie, modern Indian desserts, viennoiserie and gelato artistry. His professional skill set also includes menu engineering, product costing, proprietary recipe development, kitchen engineering and standard operating procedures. He has contributed to the launch of more than 10 high-end restaurant concepts globally, combining creative pastry development with operational planning.

Before joining Altura Concepts, Chef Sameer worked with several hospitality and food-service organisations across different markets. His experience includes Andaaz Caterers LLC in New Jersey; Vanguard Company in Al-Khobar, Saudi Arabia; Umbrella, Naya Daur, Be’ken and Laffah in Saudi Arabia; Andaz by Hyatt in Aerocity, New Delhi; and The Taj Mahal Hotel, New Delhi.

His professional journey across the United States, Saudi Arabia, India and Switzerland has exposed him to diverse culinary traditions and international hospitality standards. Alongside his experience in specialised pastry production, he brings knowledge of multi-unit operations, kitchen team building, recruitment strategies and pre-opening planning.

Commenting on his appointment, Chef Mohammad Sameer said, “Pastry is an essential part of the overall dining experience, bringing together creativity, technique and flavour. At Altura Concepts, my focus will be on developing distinctive dessert offerings that complement each restaurant’s identity while maintaining high standards of quality, consistency and presentation.”

Chef Sameer has also served as a professional judge at international culinary competitions, contributing to the wider culinary community. His experience in restaurant launches, culinary research and development, and pastry production adds both creative and operational expertise to Altura Concepts as it continues to develop its dining portfolio in Texas.

The Imperia by Dhaba in New Jersey has expanded its vegetarian menu with six new appetisers featuring baby corn, paneer, cheese, corn and assorted vegetables. The latest additions bring together crispy textures, sweet-and-spicy sauces and Indo-Chinese-inspired flavours, with a culinary contribution from Assistant Chef Himanshu Joshi.

The new selection explores different ways of preparing familiar ingredients, combining fried textures, tangy sauces and simple seasonings to offer more variety for diners looking for vegetarian starters.

Honey Chili Baby Corn features crispy baby corn coated in a honey and sweet chilli sauce, complemented by bell peppers. Golden Fried Baby Corn offers a simpler preparation, with golden-fried baby corn served alongside duck sauce for a contrast of textures and flavours. For paneer lovers, Paneer Sweet Chili brings fried paneer pieces together with bell peppers in a light gravy, combining sweet and spicy notes.

The menu also includes Chili Sesame Toast, which features cheese toast coated in fried batter and topped with sesame seeds. Corn Shooters offer a different presentation, serving corn mixed with chopped onions and tomatoes in phyllo cups. Rounding out the selection, Veg Salt and Pepper focuses on crispy vegetables seasoned with salt and pepper.

Together, the six dishes showcase how everyday ingredients can be presented through different cooking techniques, sauces and serving styles. From crispy baby corn and spicy paneer to cheese toast and bite-sized corn appetisers, the additions offer a mix of flavours and textures. With these new dishes, The Imperia by Dhaba aims to broaden its vegetarian appetiser selection while keeping the focus on familiar ingredients and bold seasoning.

Ensana Fürstenhof in Bad Griesbach, Bavaria, has officially reopened following extensive modernisation, bringing a refreshed hospitality and wellness experience to Germany's Lower Bavaria region. The historic hotel has been upgraded with 148 redesigned rooms and a refurbished 4,500-square-metre spa area, marking Ensana Hotels' expansion into the German market.

The reopening ceremony was attended by General Manager Ralf Müller and Frank Halmos, CEO of Ensana Hotels, who welcomed invited guests. The event also brought together Bad Griesbach Mayor Jürgen Fundke and Deputy District Administrator Cornelia Wasner-Sommer. The renovation has repositioned Ensana Fürstenhof as a destination for wellness, relaxation and hospitality, combining modern facilities with the region's natural thermal resources. The next phase of the hotel's development will introduce dedicated medical facilities, scheduled to open in early 2027.

The hotel's refurbished spa is a key part of its offering, featuring two indoor swimming pools and an outdoor thermal-water pool, alongside two whirlpools, saunas, a steam room and a salt grotto. Spacious relaxation areas and an outdoor sunbathing space covering approximately 1,000 square metres provide additional facilities for guests. Ensana Fürstenhof's wellness concept combines natural healing resources, medical expertise and hospitality.

A central feature is the fluoride-containing sodium hydrogen carbonate chloride thermal water sourced from Bad Griesbach's therapeutic springs. The planned medical facilities will expand the hotel's wellness offering with personalised programmes focused on areas including musculoskeletal health, stress reduction and holistic wellbeing. The new services are scheduled to be introduced in early 2027.

Beyond its spa facilities, Ensana Fürstenhof offers culinary experiences and a programme of activities throughout the year. Seasonal dining events, regular brunches and live music form part of the hotel's plans to attract visitors beyond traditional wellness stays. On 15 November 2026, the hotel will host its traditional Martinmas goose lunch from 12 noon to 1:30 PM. Guests can also enjoy a relaxed brunch every second Sunday from 11 AM to 1:30 PM. Live music performances featuring a changing line-up of artists are scheduled every Wednesday and Saturday from 8 PM to 10:30 PM, adding to the hotel's entertainment offerings.

Located in Lower Bavaria's spa triangle, Ensana Fürstenhof also offers access to outdoor activities and sporting experiences. Golf enthusiasts can visit the nearby golf resort, which features ten courses spread across 476 hectares, making it one of the region's attractions for visitors seeking an active holiday. The hotel's location allows guests to combine outdoor pursuits with thermal spa experiences and relaxation. This combination supports its positioning as a destination for both wellness-focused stays and leisure travel.

With its renovated rooms, expanded spa facilities, dining experiences and planned medical services, Ensana Fürstenhof is preparing to develop its offering further. The reopening marks a new phase for the historic property as Ensana strengthens its presence in Germany's wellness and hospitality market.