Hotel Haya Appoints New Executive Chef and Director of Food and Beverage

USA, Tampa, Florida. May 23, 2022

Hotel Haya, located in Tampa's historic Ybor City, is pleased to announce onsite restaurant Flor Fina is now open for lunchtime dining Tuesday through Friday, from 11:00 a.m. to 3:00 p.m. In addition to the exciting menu expansion, the property also welcomes two key additions to the Hotel Haya team: Executive Chef, Nathan Hardin and Director of Food and Beverage, Jeff Carlson.

A Tampa-native, Chef Hardin was previously Executive Chef at Armature Works' first sit-down restaurant, Steelbach, where he created multiple concepts including Butcher and Barbeque and Stones Throw. Chef Hardin has been featured at the James Beard House in New York and brings experience and expertise from serving as the chef de cuisine at Highball and Harvest at the Ritz-Carlton Orlando Grande Lakes, and Executive Sous Chef at Miami Beach's award-winning Yardbird Southern Table and Bar.

"We're thrilled to showcase Flor Fina's new lunchtime dining and invite guests to experience lunch in addition to our dinner and brunch menus," said Executive Chef Nate Hardin. "As Executive Chef at Hotel Haya, I look forward to working with this talented team to highlight the unique cultures and flavors that inspire and further enhance Flor Fina's culinary offerings."

Director of Food and Beverage Jeff Carlson comes to Hotel Haya with extensive experience in the hospitality sector. After working his way through the operational side of dining and opening an intimate Mediterranean cafe in the heart of downtown Atlanta, Carlson ventured to San Diego to serve as a food and beverage leader for Petco Park. From there, he worked as Director of Food and Beverage for notable hotel brands across the U.S.

"I'm delighted to be appointed the new Director of Food and Beverage at Hotel Haya and look forward to overseeing the property's food and beverage operations to further elevate Hotel Haya's world class service and authentic hospitality for all guests," said Director of Food and Beverage Jeff Carlson.

A destination restaurant rich with flavor and flair and defined by its Latin-inspired roots, Flor Fina offers an eclectic menu of exceptional coastal cuisine and handcrafted cocktails. The new weekday lunch menu, offered Tuesday through Friday from 11:00 a.m. to 3:00 p.m., features delicious sandwiches, salads and bowls such as the El Cubano sandwich and Salmon Ceviche bowl.

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Food & Beverage: Remarkably Resilient


In the wake of the devastation that disrupted every aspect of their operations, the hotel food & beverage industry is proceeding with cautious optimism and a measure of hope as it re-emerges from the pandemic's darker days. It is also bringing forward all the lessons learned from the challenges that were faced, and integrating them into their current, day-to-day operations. For example, new digital interfaces that minimize physical contact, including tableside ordering systems and QR code menus. Here to stay are also features such as packaged room service meals and cocktails; on-property, quick-service food options; a greater emphasis on outdoor dining and pop-up restaurants; gourmet home meal kits; live-streamed cooking classes; and virtual wine-tastings. Still, some challenges remain, such as coping with a persistent labor shortage and maintaining scrupulous sanitation standards. The August issue of the Hotel Business Review will report on what some leading hotels are doing to integrate these changes into their F&B operations as they rebound with a remarkable resiliency.