A single word and a world of sensations: the Brunch. The Sunday Brunch is much more than a rich lunch, just as it is much more than a moment of relaxation after a busy week. It is an entire culinary journey, different and surprising every time.
The Sunday Brunch at the Crowne Plaza is a time for explorations and for sheer joy – the joy of tastes, the joy of a perfect Sunday chill, the joy of kids, the joy of admiring a majestic and mysterious landscape, regardless of the season.
When? Where? How?
Each and every Sunday between 12:30 – 16:30, La Veranda Restaurant welcomes you with a warm, relaxing atmosphere and with the most refined seasonal dishes so that you can spend a perfect day with family and friends. Children have their special corner, as well as entertainment for all age groups. The Brunch is free for kids up to 6 years old, and kids aged 6 to 12 pay a discounted price.
Who will cook?
At the Crowne Plaza Bucharest, every Sunday Brunch is a panoply of flavours and culinary traditions from all around the world, carefully selected and creatively adapted by the Executive Chef Ashlie Dias.
Born in India, Ashlie Dias has travelled all the seas and oceans and has learned tricks from all the cultures he has come in contact with. Although as a child he wanted to become a pilot, he inherited the passion for cooking from his mother, so he decided to study Hotel Administration and Food Technology in Bombay. His apprenticeship in the food industry was with the luxury hotel Taj Mahal New Delhi, part of the Taj Hotels, Resorts and Palaces group. “That’s where I hopelessly fell in love with cooking”, Ashlie recalls.
In 1995, Ashlie began a fourteen-year long career with Carnival Cruises, nine of which were in the highest position, that of Executive Chef.
Ashlie came to Romania in 2009 and in 2010 he was appointed Executive Chef of the Crowne Plaza Bucharest Hotel. He loves going to the markets here and to find his inspiration from the local season products. Of all the cuisines of the world, he especially appreciates the Japanese one, for its simple, authentic taste, the French one, for its refinement, but also the Hawaiian one, which reminds him of his mentor Gary Danko.