Chef Pawan Pinisetti

At Sérêvène, Executive Chef Pawan Pinisetti presents a harmonious menu that explores Japanese ingredients and French technique, embracing the precision and discipline of both schools.

Pinisetti’s dishes are experiential (such as suckling pig carved tableside) and his entire menu celebrates fresh, locally sourced ingredients. Sérêvène’s elevated but relaxed offerings include inventive mixology and a topflight wine program, all featured within Hotel Greystone’s effortlessly chic restaurant space.