At Port Hotels, we continue to strengthen our commitment to gastronomic excellence in our holiday hotels through the ongoing training of our teams. Recently, the head chefs of the buffet and restaurant areas across the group took part in a specialised gala training session held at Hotel Port Fiesta Park, focused primarily on the dishes prepared and their presentation within the buffet service.
Now in its second consecutive year, this initiative reinforces a strategic approach aimed at the continuous improvement of our culinary offering. During the session, the team of head chefs worked in a practical and collaborative way on the creation of dishes specifically designed for gala services, with particular emphasis on menu selection, balance of flavours and, above all, the visual presentation and layout of the buffet as a key element of the guest experience.
The training provided an opportunity to share best practices, align standards across the chain and refine techniques related to buffet presentation and organisation, enhancing both the visual appeal and gastronomic value of each service. Hotel Port Fiesta Park offered the ideal setting for this professional gathering, encouraging teamwork and the exchange of experiences between kitchen teams from different hotels.
Through initiatives like this, Port Hotels reaffirms its commitment to quality, innovation and the professional development of its teams, with the aim of continuing to offer carefully curated, attractive buffets that reflect the high standards of the brand across all its holiday hotels.
