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
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.
- Asheville Independent Air President (2010 – 2013)
- First Certified Green Restaurant® in North Carolina.
An avid photographer, Martha brings her design expertise to Mandara Hospitality Group as Co-Owner and Chief Creative Officer. She oversees not only the interior design of the physical spaces, but also the branding, marketing and communications of the different restaurants. Prior to opening Posana in 2009, Martha spent a decade working in television production for Tribune Entertainment and FOX Sports. The vision to open their first restaurant as a sophisticated, local and seasonally-focused restaurant with a dedicated gluten-free kitchen in downtown Asheville came from Martha’s own battle with Celiac disease.
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.