NAIROBI’S RADISSON BLU TAKES MAJOR STEPS TOWARDS FULL FUNCTIONALITY
(Posted 15th February 2016)
Another piece of the puzzle fell into place earlier this month at the Radisson Blu in Nairobi when their fine dining restaurant ‘chophouse’ was opened for hotel guests and outside patrons. Specializing in seafood and steaks are however all other tastes and culinary fancies also met by a team of highly acclaimed chefs, ready to light up the tastebuds of their clientele. Soft opened in November last year and officially opened on the 22nd of January has the hotel, Carlson Rezidor’s first in Kenya, quickly gained popularity with its novelty appeal, its clear lines and modern colour schemes.
After the opening of the ‘chophouse’ are all ground floor facilities now operational and the ‘suite floors’ seven and eight are just some final touches away before becoming fully functional.
Meanwhile has the Radisson Blu also attained ‘Green Key’ status when it became Kenya‘s first hotel to be certified under this global scheme after an extensive SGS audit, carried out on behalf of International Green Key.
Seen in the picture above, taken at the handover of the certificate, are from left to right Mr. Solomon Onyango of the SGS office in Nairobi, Mr. Finn Bolding Thomsen, the Green Key Director and on the right Mr. Jens Brandin, General Manager of the Radisson Blu in Nairobi.
