The St Regis Maldives Vommuli Resort has welcomed new executive pastry chef Luis Frederico Oliveira, who has moved from one Michelin-starred Pollen Street Social in Mayfair, London.
Influenced by modern French cuisine, owing to his culinary training and work experience, Oliveira will focus on creating exciting desserts with a touch of fusion for the luxury resort.
The culinary arts graduate previously worked in Michelin-starred restaurants like B. Violier Restaurant at L’Hôtel de Ville in Switzerland, Dinner by Heston Blumenthal and Remy on the Disney Cruise Line.
Alexander Blair, general manager at the St Regis Maldives Vommuli Resort, said: “We are excited to have a pastry chef of Luis’ calibre lead the pastry team at the resort.
We are proud of the exquisite gastronomic journey that is offered to our guests, and Luis’ Michelin-star background and expertise as a culinary innovator is sure to add to the world-class sophistication of the cuisine served here.”
In his new role, Luis is responsible for the dessert menu development across all restaurants in the luxury private island resort, while managing a full team of pastry chefs.
Oliveira said: “I am thrilled to be part of the talented kitchen experts at this coveted resort and to join the St Regis family.
“I can’t wait to see my guests experience our carefully-designed desserts. I am constantly experimenting with new flavours for home-made ice-creams, but my true passion is in infusing complex elements so that every dessert becomes a work of art.”
The dessert expert will host dining experiences at the resort, where guests can interact with chefs and learn about what goes into the preparation of each dish. Adding to the efforts of executive chef Ayyoub Salameh, Oliveira also plans to improve the farm-to-table dining concept by introducing more exotic fruits and spices to the resort’s garden.
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