Nam Hai's New F&B Manager Puts Wine and Cigars on Pedestal

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. November 11, 2008

NOVEMBER 11, 2008. Just because Vietnam and Cuba enjoy a cozy, longstanding relationship doesn't mean they're both synonymous with world-class cigars.

Nitesh Pandey is changing all of that at The Nam Hai - and then some. The new F&B manager at the award-winning resort on famed China Beach is not only revamping the cigar selection, but the wine list, as well.

He's wasting no time, either. Pandey joined The Nam Hai team just last month, after opening and overseeing some of the world's most renowned five-star eateries. His new job also entails working with executive chef Kath Townsend - whose mentor is famed Australian restaurateur and cookbook author Bill Granger - to deliver the premier resort dining experience in Asia.

"From its architecture to its spa to its cuisine, The Nam Hai has built a strong reputation in a very short period of time," said Pandey. "That made the decision to come here easy. My goal is to find tasteful ways to complement the innovative ideas Kath and the team have implemented."

Pandey's career in food and beverage began at the Taj Mahal Hotel in Mumbai. In the intervening decade, he filled the shoes of restaurant manager at a number of small, leading hotels of the world.

At The Setai, in Miami, Pandey managed the opening of all food and beverage outlets. At Chedi Muscat, in Oman, his expertise and passion for fine international cuisine saw him promoted to assistant F&B manager.

Chedi Muscat venues under Pandey's management won the Best Service Restaurant, Best International Restaurant and Best Ambience Restaurant awards from Oman Today in 2004, 2005 and 2006.

Pandey has already made his mark at The Nam Hai. He's established an extensive new wine menu of about 250 labels from the world's most respected vineyards. He's formed the resort's first wine connoisseurs committee. And he's working on giving cigar aficionados a humidor of unrivaled proportions.

"Everything at The Nam Hai is a celebration of excellence, and Nitesh's additions are no exception," said Wayne Duberly, the resort's general manager. "Whether you want a hard-to-find wine or an exquisite, hand-rolled cigar - or both - you can have it here. Not many resorts can claim that."

Pandey's carefully constructed menus will be offered across the resort's trio of elegant venues. Designed by Tokyo-based Design Studio SPIN, The Restaurant, The Beach Restaurant and The Bar epitomize ultra-modern style and sophistication, providing luxurious settings in which to enjoy its bevy of palatable offerings.

The GHM-managed Nam Hai offers upscale luxury accommodation never before seen on the East Sea. The villas were modeled on the traditional residences of Vietnam, known as nha ruong, but they have been creatively re-interpreted to accommodate modern technologies and amenities.

Most of the 35-hectare retreat's 60 one-bedroom villas and 40 pool villas border the sea around five horseshoe-shaped spits of sand. In addition to a private stretch of beach, there are three pools available to guests, including a 50-meter-long Olympic swimming pool.