Appointment | Abhishek Singh joins Courtyard by Marriott Gurugram Downtown our Executive Chef

Courtyard by Marriott Gurugram Downtown has appointed Abhishek Singh as its Executive Chef. He brings with him extensive 16 years of hospitality experience and has worked with hospitality brands across the country including Taj, Hilton, Claridges, Leela, Hyatt, Radisson. Prior to joining Courtyard by Marriott Gurugram Downtown, he was the Executive Sous Chef at JW Marriott Aerocity.

Hailing from Lucknow, Chef Singh is an alumnus of IHM Lucknow and has been a part of an array of pre-opening teams including Radisson Blue Towers – Delhi NCR. His food philosophy has always been to use farm fresh, sustainable and locally sourced seasonal produce.

Chef Singh firmly believes that the key to creating a memorable dining experience is to focus on quality further ensuring customer satisfaction. His forte lies in Indian and Western cuisine and he will be magnifying the menu at Courtyard Gurugram by curating dishes from different parts of the country. 

Appointments | Swapnil Chandawale is the new Executive Chef at Hyatt Pune, Kalyani Nagar

He will spearhead complete restaurant operations, kitchen management, and banquet event operations, ensuring high-quality services to achieve customer delight.

The Hyatt Pune, Kalyani Nagar has appointed Swapnil Chandawale as the new Executive Chef. He will spearhead complete restaurant operations, kitchen management and banquet event operations, ensuring high-quality services to achieve customer delight.

Chandawale is a graduate of Pune’s Bharti Vidyapeeth Institute of Hotel Management and had started his career in the F&B  service department. However, his passion for learning and budding curiosity made him shift to the culinary department and since then he has garnered experience across the culinary sector.

His culinary path led him to various countries with the best of exposures and experiences including a stint with Royal Caribbean Cruise and as Sous Chef at the Waterman Pub & Resort in England. Chandawale credits his traveling for substantially influencing his culinary skills, allowing him to create flavor combinations that impart unique qualities to dishes.

"I believe a chef should be like a harmonica, it is considered to be different and symbolizes ephemeral lifestyle that allows for an open and carefree mind,” he stated.

Appointment | Fairmont Jaipur Appoints Gaurav Malhotra As The New Executive Chef

September 2021- Fairmont Jaipur, the brand’s flagship property in the Pink City announced the appointment of Gaurav Malhotra as their Executive Chef. 

With a meritorious experience of over 20 years, Gaurav has worked with renowned hospitality brands across the globe including, Westin, Holiday Inn and other Accor branded hotels Pullman, Novotel, and Sofitel. In his last assignment, Gaurav was associated with Pullman Jakarta Central Park as an Executive Chef.  His strong foundation and seasoned experience in culinary operations, as well as avant-garde gastronomy, make him the perfect fit to spearhead the diverse Food & Beverage offerings at Fairmont Jaipur. 

Commenting on the announcement, Rajiv Kapoor, General Manager, and Fairmont Jaipur said, “We are delighted with the joining of the culinary veteran Gaurav, to lead our team of expert chefs at Fairmont Jaipur. With his extensive global experience and prowess, he will be instrumental in enhancing the skills within our existing team and further elevate the dining experiences for our well-traveled guests.”

Gaurav’s culinary expertise ranges from specialization in modern European to progressive Asian cuisines. He is a master of creative buffet setups, fine dining presentations, as well as high-volume catering for banquets and conventions.

Gaurav has earned many accolades to his merit, including the recent ‘Chef of the year 2018’ award among the portfolio of Accor hotels in India.  He successfully achieved the HACCP certifications and FMS targets for multiple Accor hotels, ensuring a high level of food safety management. 

His incessant curiosity, willingness to experiment and an extensive knowledge of global culinary trends will help create an unparalleled dining experience at Fairmont Jaipur.

Appointment | Radisson Blu Resort Dharamshala appoints Chef Jitendra Nakhwa As Executive Chef

Chef Jitendra Nakhwa appointed Executive Chef 

Bringing close to two decades of culinary mastery, Chef Jitendra Nakhwa joins Radisson Blu  Resort Dharamshala as Executive Chef. 

A hospitality management graduate, Chef Jitendra Nakhwa initiated his career in hospitality  with Grand Hyatt Mumbai. He soon moved to London, and thereafter to the US to work with  Master Chef Jose Gutierrez and learn nuances of French fine dining. He moved back to  India in 2007 and has been steadily climbing the ladder of success ever since. He also has 

many awards under his belt including a Gold medal secured at a prominent culinary  challenge in Mumbai. His last assignment was at Hyatt Hyderabad as Executive Chef. 

At Radisson Blu Resort Dharamshala, Chef Jitendra Nakhwa will lead the hotel’s culinary  division to showcase a fine balance of International and Indian cuisines at the property,  along with an emphasis on traditional food from Himachal Pradesh and organic, farm-to-fork  culinary concept. 

Appointment | Chef Anil Kumar joins Ramada By Wyndham Darjeeling as Executive Chef

With 17 years of rich experience in the field of food and beverage, Chef Kumar has been perfecting and excelling in the culinary field since 2004

Chef Anil Kumar has joined Ramada by Wyndham Darjeeling as Executive Chef. He will be primarily responsible for looking after and leading kitchen operations while also mentoring a comprehensive team and managing all the food and beverage outlets on the property.

Over the years, Chef Kumar has developed his own standard of cuisine with a deep commitment to hospitality.

From acquiring a deep understanding of traditional and modern aspects of the F&B industry to experimenting with flavors, he has become a coveted name in the hospitality world.

Chef Anil Kumar brings his extensive knowledge and hands-on experience in international as well as Indian cuisine, as he gets appointed as the Executive Chef of the Ramada by Wyndham Darjeeling.

With 17 years of rich experience in the field of food and beverage, Chef Kumar has been perfecting and excelling in the culinary field since 2004. He completed his Food Production diploma from NAHM.

In his previous roles, he was associated with Taj group, Royal orchid group, The Ambassador group, Fortis hospitality, Ramee group Dubai, Fortune group Dubai worked with different nationalities.

Chef Kumar is an ISO Certified trainer. He has successfully completed course and evaluation of ISO 22000:2005 Food Safety Management Systems Internal Auditors Training. ISO 9001: 2015 Quality Management Systems Internal Auditors Training.

Source

Appointment | Shibu Thampan joins Four Points by Sheraton Kochi Infopark as new Executive Chef

Shibu Thampan joins Four Points by Sheraton Kochi Infopark as new Executive Chef

Four Points by Sheraton Kochi Infopark has appointed Shibu Thampan as their new Executive Chef. Thampan is an experienced chef with a great passion for culinary science and hospitality.

He is skilled in pre-opening and operations, client servicing, team management, menu development, profit and loss, food & beverage service management, and R&D- food production.

He is a strong operation & management professional with an Honors Diploma in Hospitality Management focused in Culinary skills.

Previously, he was associated with brands such as VARU BY Atmosphere as Executive Chef (Pre- Opening/ Post Operations) and Atmosphere Kanifushi as Executive Sous Chef.

Glion Institute of Higher Education appoints Didier Aniès as Executive Chef

In his role as Executive Chef, he will instil his culinary vision as well as providing inspiration for the menus of the institution's multiple restaurants.

Glion Institute of Higher Education has appointed Didier Aniès as Executive Chef. With extensive expertise in both cooking and training, this renowned expert and "Meilleur Ouvrier de France in 2000" (World’s best craftsman) will be a considerable asset for Glion.

In his role as Executive Chef, he will instill his culinary vision as well as providing inspiration for the menus of the institution's multiple restaurants.

Didier Aniès began his career in international cuisine in Germany and Austria before swiftly joining the prestigious star-rated restaurants of the high-end hotels in the south of France. He started at the Royal Casino Hotel in Mandelieu-la-Napoule near Cannes as sous-chef alongside Michel Joffre.

His expertise and creativity enabled him to quickly conquer the Executive Management of various kitchens, firstly at the restaurant of the Relais et Châteaux "Le Cagnard" in Cagnes sur Mer. He then joined La Coupole restaurant in the Mirabeau Hotel in Monte Carlo where he obtained his first Michelin star in 2006.

In 2007, he became Executive Chef of the famous Grand Hotel du Cap Ferrat, where he remained for ten years and where he also obtained the prestigious guide’s seal of approval in 2008.

Prior to joining Glion Institute of Higher Education, he held the position of Executive Chef at the Fairmont hotel in Monaco, which he joined in February 2018. There he managed a Brigade de Cuisine of 110 people and supervised all the catering outlets.

In parallel to his operational functions within this prestigious establishments, Mr. Aniès has always had a taste for transmission, which is at the heart of the values of the Meilleurs Ouvriers de France.

He has worked as a trainer in many institutions including the Lycée Régional d'Hôtellerie et de Tourisme Paul AUGIER in Nice, the Ecole Supérieure de Cuisine Grégoire Ferrandi, the École des Chefs and the Fondation Auguste Escoffier.

He will join Glion on March 29th, replacing Benoît Carcénat who, during his four-year mandate, created the two beautiful restaurants, "Le Fresh" and "Le Bellevue", which are highly appreciated by both students and external clients.

In particular, he made a major contribution to the gastronomic restaurant "Le Bellevue" by obtaining a 15 out of 20 Gault & Millau score in 2018 only a few months after its opening. The student-run establishment is now rated 16 out of 20 by the gastronomic guide, which classifies it as "unquestionably one of the most beautiful restaurants in the country", underlining the "wildly elegant modern" décor.

Didier Aniès will be in charge of these two restaurants while overseeing production for the various two Swiss campus facilities: cafeterias, food courts and boutique.  Aniès will also be involved in the Bachelor in International Hospitality Business program and in themed Masterclasses which will allow this expert emeritus to share his knowledge and experience with students on a daily basis.

"We are very pleased to welcome Mr. Aniès, whose unique dual background in both cooking and training will be invaluable and inspiring for our students," said Fabien Fresnel, Chief Operating Officer of Sommet Education.

Radisson Blu Resort Maldives Appoints Don Brandi Kumara as Executive Chef

Radisson Blu, the upper-upscale brand that delivers personalized service in stylish spaces, has appointed Don Brandi Kumara as the new Executive Chef of Radisson Blu Resort Maldives, Radisson Hotel Group’s first property in the Maldives.

A highly-skilled and experienced culinary professional, Chef Brandi is responsible for overseeing the resort’s three exceptional restaurants, four iconic bars including The Lab Cocktail and Wine Cellar, and in-villa dining.

Starting his kitchen career as a Demi Chef De Partie in 2004, he quickly moved up the ranks, working at five-star hotels in Asia and the Middle East. With 17 years of experience under his belt, Chef Brandi has demonstrated his talent at many of the world’s top establishments, including Hilton Worldwide, Marriott International, and the US Oceania Cruises Marina Ship. During his stellar career, Chef Brandi has achieved many prestigious accolades, including Gold Medals in Academic Award Hotel Asia Culinary Challenge in 2011 and 2012.

Achieving the Cookery Management Diploma in Ceylon Hotel School, Srilanka, Chef Brandi was taught to be honest, passionate, caring, and helpful towards others by his hospitable Sri Lankan family. “Attitude is everything, I listen to my heart and do everything with a passion that led me to become one of the youngest chefs in the industry”.

He now brings his vision and expertise to Radisson Blu Resort Maldives, where he will delight guests with diverse international cuisine at Raha, the casual dining destination, Alifaan, the Mediterranean grill, and seafood restaurant, and Eats & Beats, the resort’s chill-out poolside bar, Crusoe’s, an adults-only sanctuary, and Kabuki, the exciting eatery specializing in Nikkei cuisine. He crafts exclusive epicurean occasions at The Lab Cocktail and Wine Cellar. Taking the guests for fun dining in informal settings, Chef and his team host a weekly barbeque dinner on the beach.

In the hands of Chef Brandi, Radisson Blu Resort Maldives will broaden the taste palate with many vegetarian menu options in all dining outlets and add exciting elements with themed buffets and daily specials. He is ready to welcome guests to Radisson Blu Resort Maldives and transport them on a voyage of culinary discovery.

Radisson Blu Resort Maldives

Deepak Dandge joins THE Park Mumbai as Executive Chef

THE Park Mumbai has appointed Deepak Dandge as their Executive Chef. With an extensive experience of over 19 years in the hospitality industry, with immaculate knowledge and expertise in the culinary field, Chef Dandge cultivated exciting culinary techniques in curating and stimulating, personalised and memorable dining experiences by creating unique and gastronomical flavour combinations for all guests.

Well known for his passion for Asian cuisine and unique ability to combine ingredients from multiple cuisines to produce exotic and delicious flavors, Chef Dandge is sure to elevate guest experience at the award-winning restaurant Meishi. He is all set to offer contemporary and unexpected flare at our soon to open Flyt -Rooftop Lounge.

In his expansive career span, Chef Deepak Dandge has handled culinary operations for leading hotels such as IHG hotels, Sofitel, Marriott, Taj, Starwood, Orchid, The Raintree.

Having mastered the art of various cuisines ranging from Mughlai to Mediterranean and more. Chef Deepak Dandge specializes in Asian, Italian, Mediterranean and South African dishes as he believes that these cuisines have the scope to innovate and leaves behind an interesting legacy to be remembered forever.

A student of Institute of Hotel Management (IHM), Chef Dandge strikes inspiration from seemingly mundane places. In his early college days, he would wander around the highways near Mumbai and observe the way food was cooked at Robust kitchens.

Hailing from a Maharashtrian family, a simple but delectable mutton dish with coconut gravy that his mother cooks was the dish that got him his first job.

In his leisure time, Chef Dandge enjoys reading books about molecular gastronomy and his interests lies in consuming knowledge on the science of food, he finds solace in travelling to the outskirts of the city for good authentic food and connecting with nature.

Source

Oakwood Premier Prestige Bangalore appoints Altamsh Patel as Executive Chef

Oakwood Premier Prestige Bangalore has appointed Altamsh Patel as their Executive Chef. Patel brings with him close to a decade of culinary experience specializing in Progressive Asian cuisine.

He is also a Joint Secretary of Western Indian Culinary Association (WICA), Member of Young Chef’s Association of India (YCAI), Indian Federation of Culinary Association (IFCA), World Association of Chefs Society (WACS), and is a HALAL & HACCP certified chef.

Prior to joining the team at Oakwood, Patel served as Executive Chef at The Park Hotel Mumbai where he established his career and cultivated exciting culinary techniques and strong leadership skills in kitchen management.

He has been actively involved in initiating diverse food fiestas around the globe, conducting various cookery shows and judging culinary competitions. He represented Culinary Team India at World Chefs Congress 2018, Malaysia.

An alumnus of Rizvi College of Hotel Management, Mumbai, Chef Patel started his career as a Management Trainee with the TajSATS under the brand Taj Group of Hotels in 2011. In a short time, he not only established himself as a critically acclaimed chef but also has been honored with numerous awards and accolades

Source

Richard Polhemus Joined Four Seasons Resort Hualalai as Executive Chef

Richard Polhemus joins Four Seasons Resort Hualalai as Executive Chef. Polhemus has 15 years of experience with Four Seasons Hotels and Resorts worldwide, and will lead the Forbes Five-Star and AAA Five-Diamond Resort's dynamic food and beverage program. Overseeing the Resort's five dining outlets, in-room dining, catering, and Hualalai Resort's residential clubhouses, Polhemus will lead the culinary team to ensure each outlet and each event is carefully executed and uniquely considered.

At Four Seasons Resort Hualalai, 75 percent of the ingredients used are from Hawai'i Island and are sourced from more than 160 farms. The Island of Hawai'i is unique in that it hosts 11 of the 13 world climates, allowing a wide spectrum of diverse foods to be grown and raised on the island. Chef Polhemus and his team understand the importance and embrace the nuances to working with the multiple farmers and purveyors that provide the local ingredients for the Resort's restaurants and other dining experiences daily. On-site at the Resort, an herb garden supplies various fresh herbs and vegetables, and carefully created ponds are home to two types of oysters and shrimp, grown and harvested a stone's throw from where they are served fresh to guests.

Source

Michelin-star Restaurant Corner House re-opens with a new chef at the helm

In the six years since its inception, fine-dining restaurant Corner House has been synonymous with its plant-forward menu that reflects the history behind its location in the storied Botanic Gardens. Executive Chef David Thien takes over from long-time chef Jason Tan, who left to start his own restaurant which is slated to open in September or October this year.

For More Information Click Below :

cnalifestyle.channelnewsasia.com/dining/michelin-star-restaurant-corner-house-chef-12908874

Brenton Hotel introduces new culinary leadership team

Key Take Away

RI Andy Ross, Managing Director of the Brenton Hotel, the new 57-room luxury boutique hotel on the harbor opening in July 2020, announced the appointment of Kevin Wood as Executive Chef and Emily Brakenhoff as Food and Beverage Director. Ross said, “Kevin and Emily are the perfect teams to bring to life every culinary touchpoint at the Brenton. 

With nearly 35 years of experience in the restaurant industry, Kevin Wood was previously the Executive Chef at Newport’s iconic White Horse Tavern, “America’s Oldest Tavern”.

Emily Brakenhoff brings nearly 10 years of front-of-house restaurant operations and guest relations expertise to her new position at the Brenton Hotel.

For More Information Click Below :

whatsupnewp.com/2020/06/brenton-hotel-introduces-new-culinary-leadership-team/

Kevin Wood ,Executive Chef & Emily Brakenhoff ,Food and Beverage Director

IL Tornabuoni: New Luxury Hotel Set To Open In Florence

Key Take Away

In Florence—one of the country’s major tourism meccas—a brand-new, five-star property will be welcoming guests for the first time in September 2020.

The new IL Tornabuoni hotel, housed in one of the oldest palazzos in the heart of the city’s historic center, will offer 62 newly renovated rooms and suites

How will IL Tornabuoni differentiate itself from other 5-star properties in Florence? 

We will focus on providing attentive and authentic service, making sure that each guest’s stay—as well as their experiences in Florence— is memorable.  

When will the property begin taking reservations? 

 September 2020 is coming! Bookings are already open and we are ready to take reservations. Stay tuned!

For More Information

www.forbes.com/sites/irenelevine/2020/06/10/il-tornabuoni-new-five-star-luxury-hotel-set-to-open-in-florence-italy/#77f71be36ea0

Asif Iqbal joins as Executive Chef at Holiday Inn Chennai OMR IT Expressway

Key Take Away

Holiday Inn Chennai OMR IT Expressway appoints Chef Asif Iqbal as their Executive Chef. Armed with over 14 years of culinary experience, He brings a dynamic and innovative energy to Holiday Inn Chennai’s diverse culinary scene.

By joining Holiday Inn Chennai OMR IT Expressway as an Executive Chef, it would be his second innings with the IHG Brand.

He firmly believes, “‘Respect for food’ has always been significant value in my family and my inspiration to pick up this profession is my ‘Mother’.  Food is the harmony of life and kitchen is the cradle where I want to spend the rest of my breaths.”

For More Information click below:

bwhotelier.businessworld.in/article/Asif-Iqbal-joins-as-Executive-Chef-at-Holiday-Inn-Chennai-OMR-IT-Expressway/05-06-2020-194286/

‌Lorraine‌ ‌Sinclair Appointed Executive Chef At Pan‌ ‌Pacific‌ ‌London‌, United Kingdom

Pan‌ ‌Pacific‌ ‌London‌ ‌announce‌d‌ ‌the‌ ‌appointment‌ ‌of‌ ‌Lorraine‌ ‌Sinclair‌ ‌as‌ ‌Executive‌ ‌Chef.‌ ‌Located‌ ‌in‌ ‌London's‌ ‌new‌ ‌landmark‌ ‌tower,‌ ‌One‌ ‌Bishopsgate‌ ‌Plaza,‌ ‌this‌ ‌multi-award-winning‌ ‌chef‌ ‌returns‌ ‌to‌ ‌her‌ ‌home‌ ‌country,‌ ‌following‌ ‌years‌ ‌honing‌ ‌her‌ ‌craft‌ ‌at‌ ‌Sheraton‌ ‌Saigon‌ ‌Hotel‌ ‌&‌ ‌Towers,‌ ‌where‌ ‌she‌ ‌was‌ ‌Director‌ ‌of‌ ‌Culinary‌ ‌Operations‌ ‌for‌ ‌four‌ ‌years.‌ ‌

On‌ ‌joining‌ ‌the‌ ‌hotel,‌ ‌Lorraine‌ ‌will‌ ‌be‌ ‌responsible‌ ‌for‌ ‌the‌ ‌entire‌ ‌food‌ ‌and‌ ‌chef‌ ‌operations.‌ ‌Widely‌ ‌recognised‌ ‌as‌ ‌one‌ ‌of‌ ‌the‌ ‌top‌ ‌female‌ ‌chefs‌ ‌in‌ ‌the‌ ‌world,‌ ‌She ‌will‌ ‌lead‌ ‌the‌ ‌hotel‌ ‌brigade‌ ‌and‌ ‌will‌ ‌be‌ ‌putting‌ ‌her‌ ‌own‌ ‌stamp‌ ‌on‌ ‌restaurants‌ ‌and‌ ‌menus.‌ ‌

Her‌ ‌nearly‌ ‌thirty‌ ‌years'‌ ‌experience‌ ‌in‌ ‌top‌ ‌kitchens‌ ‌in‌ ‌Europe,‌ ‌Asia‌ ‌and‌ ‌the‌ ‌Middle‌ ‌East,‌ ‌has‌ ‌seen‌ ‌Lorraine‌ ‌hold‌ ‌eight‌ ‌Executive‌ ‌Chef‌ ‌positions.‌ ‌She‌ ‌was‌ ‌selected‌ ‌as‌ ‌the‌ ‌first‌ ‌female‌ ‌Executive‌ ‌Chef‌ ‌in‌ ‌a‌ ‌number‌ ‌of‌ ‌different‌ ‌locations‌ ‌including‌ ‌Bahrain,‌ ‌Istanbul‌ ‌and‌ ‌Hong‌ ‌Kong,‌ ‌and‌ ‌most‌ ‌recently‌ ‌in‌ ‌Dubai,‌ ‌in‌ ‌her‌ ‌position‌ ‌at‌ ‌the‌ ‌Fairmont‌ ‌Hotel.

‌ ‌While‌ ‌in‌ ‌Hong‌ ‌Kong,‌ ‌two‌ ‌restaurants‌ ‌under‌ ‌Sinclair's‌ ‌direction‌ ‌were‌ ‌awarded‌ ‌Michelin‌ ‌Stars.‌ ‌She‌ ‌was‌ ‌nominated‌ ‌as‌ ‌a‌ ‌"Les‌ ‌Toques‌ ‌Blanches"‌ ‌Board‌ ‌Member‌ ‌and‌ ‌has‌ ‌published‌ ‌a‌ ‌charity‌ ‌cookbook.‌ ‌This‌ ‌is‌ ‌in‌ ‌addition‌ ‌to‌ ‌her‌ ‌receiving‌ ‌multiple‌ ‌accolades‌ ‌including‌ ‌the‌ ‌BBC‌ ‌Good‌ ‌Food‌ ‌award,‌ ‌Time‌ ‌Out's‌ ‌Best‌ ‌Steak‌ ‌House‌ ‌and‌ ‌being‌ ‌placed‌ ‌third‌ ‌in‌ ‌Best‌ ‌Restaurants‌ ‌in‌ ‌2013‌ ‌by‌ ‌Esquire.

The St. Regis Saadiyat Island Resort, Abu Dhabi hires executive chef

Having more than two decades of experience Michael Gremer appointed as Executive Chef.He will be expected to maintain a high level of quality across all of the resort’s F&B venues while also working on new menu ideas

Prior to his appointment in the UAE capital, the 51-year old has held posts across China, Indonesia, Malaysia, Singapore, Thailand and Taiwan

Venues include Buddha-Bar Beach Abu Dhabi, Mazi Abu Dhabi serving Greek cuisine, Mediterranean outlet Olea, Southeast-Asian restaurant Sontaya, The Manhattan Lounge, and The Drawing Room pastry shop

Novotel Hotels & Resorts, Goa appoints Alex Dias as executive chef

Chef Alex is a result-oriented professional with over 26 years of culinary experience

Prior to joining Accor, Chef Alex has worked with some of the finest brands like Hilton Hotels in Sharjah as the Head Chef, Abu Dhabi National Hotels Compass ME Das Island in Abu Dhabi as the Executive Chef, Crowne Plaza Abu Dhabi as the Sous Chef and more.

SOURCE : hotelierindia

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Hilton RAK Resort and Spa appoints Executive Chef

Ahmad Kasdi Mohd Dahar A culinary veteran, brings more than 20 years of experience to the role, having worked for the World Expo in Malan presenting Malaysia, as well as previously being a business partner of Royal Brunei Catering now appointed as executive chef.

He will be responsible for the daily operations of all the resort’s F&B venues, including Lebanese restaurant Al Maeda, Italian restaurant Piaceri da Gustare, Latin/Caribe Pura Vida restaurant and the Mediterranean Sol Bar on the beach and also be asked to aid in the development of new menus and ensure items are created using sustainable and local ingredients.