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Feed Your Well-Being®

Mandara Hospitality Group is an Asheville restaurant group co-founded by husband and wife team Peter and Martha Pollay with the purpose of crafting spaces that practice intentional hospitality.

In all of our projects, we want to create spaces that leave lasting impressions. Where every detail is thoughtfully considered from the rim of your glass to connecting you to the farms from where your food is harvested. It’s always about bringing our best and serving our community.

Mandara took root out of this insatiable joy to host, serve and cultivate communities. It is the embodiment of our mantra; local, seasonal and sustainable.

To us, it represents future opportunities, restaurants and experiences that exceed expectations and leave you feeling cared for and well-fed.

Expertise & Consulting

  • Concept development
  • F&B menu development
  • Strategic planning and operations
  • Restaurant management
  • Staff recruiting and training
  • Allergy awareness training

Executive Team

PETER POLLAY
Chief Executive Officer
PETER POLLAY
Chief Executive Officer

A graduate of The Culinary Institute of America, Executive Chef Peter Pollay has over 20 years of experience working in kitchens for Wolfgang Puck at Granita and Spago Chicago, David Burke at Park Avenue Cafe, Waldy Malouf’s Hudson River Club, and Larry Levy. His philosophy of sourcing premium ingredients, working with the local farming community, and never taking shortcuts can be sampled at any of our restaurants. When he’s not in the kitchen, Peter enjoys gathering for a family meal, cheering his kids on at soccer games, and traveling with his family.

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MARTHA POLLAY
Chief Creative Officer
MARTHA POLLAY
Chief Creative Officer

Martha is a Co-Founder of Mandara Hospitality Group and a certified leadership coach. Her desire to maximize wellbeing and resilience has guided how she runs her personal and professional endeavors. 

From the launch of their first restaurant in 2009, Martha’s vision has been to elevate the employee culture, leadership style and guest experience within the hospitality industry. Mandara’s mantra, Feed Your Well-Being®, was inspired by this ambition.

“Not only do we want to feed the well-being of our guests and our community, but we also want to behave and treat each other in a manner that does so as well.”

Knowing there is a ripple effect to every interaction, Martha is passionate about coaching her team to embody the social and emotional intelligence skills necessary to maximize the quality of their connections with others.

Crystal Edwards
Director of Human Resources
Crystal Edwards
Director of Human Resources

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JORDAN ARACE
Executive Chef of Bargello & District 42
JORDAN ARACE
Executive Chef of Bargello & District 42

Jordan took his first kitchen job at age 14 and hasn’t looked back. By the time he was 22, he was the Head Chef of a restaurant in New Orleans which propelled him into fine dining and hospitality, first at The Grill Room in the 5-star/5-diamond Windsor Court Hotel and later in Charleston, SC at the famed Charleston Place Hotel. He went on to work for chefs Bob Wagoner and Michelle Weaver in Charleston before landing at Posana in 2006. He brought with him all his expertise in high-end kitchens and a love for all things pasta. Jordan has also dedicated his time to mentoring young chefs and helping them navigate their culinary path. When he’s not in the kitchen, he is likely to be found enjoying the outdoors with his family.

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Theresa McKenzie
Event Sales Manager
Theresa McKenzie
Event Sales Manager

Having worked a variety of positions in the Food & Beverage industry since 2001, Theresa Marie has also spent time designing and organizing formal events and productions both professionally and independently since 2005. She brings with her a Masters of Science, in Sustainability Studies with a focus on sustainable food systems and sustainable event management. As MHG’s new Event Sales Manager, she finds genuine joy in her service to others and is committed to organizing a seamless, mindful, and memorable guest experience. When not at the restaurants, you may find her with her nose stuck in a book, nurturing her garden, or bringing life back to old furniture.

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