24 سبتمبر, 2012
Brian Porteus has been appointed the executive chef of Shangri-La’s Villingili Resort and Spa, Maldives effective 10 September 2012.
Chef Brian, an Irish national, has more than 20 years of international culinary experience in deluxe hotels and restaurants. Prior to his appointment at Shangri La’s Villingili Resort and Spa, Maldives, he was the resident executive chef at Cobblers Cove Relais & Chateaux, Barbados (West Indies) for four years.
Chef Brian is a classically French-trained chef who received training in some of the world's most exclusive restaurants, including the Michelin-starred restaurant 90 Park Lane at Grosvenor House Hotel, London (England) and the Michelin-starred restaurant Le Manoir Aux Quat’Saisons restaurant in Great Milton (England). At one time in his career, he was also chef instructor at the Castle Leslie Cookery School in Glaslough (Ireland).
Chef Brian’s cooking style is based on traditional French techniques, imbued with modern and mature fusion cuisine, emphasising simplicity, freshness and natural textures with cultural influences. Chef Brian believes in enthusing imagination in the kitchen and in sourcing ingredients locally when possible, and always at their freshest.
“Amazing cuisine can only be achieved by resourcefulness, and a great chef has to know and respect products, what’s best, what’s possible and act on that knowledge. My challenge here is to create not just great dishes but memorable experiences,” said Chef Brian.
In his new position, Chef Brian is in charge of the resort’s overall kitchen operation, including three restaurants, two bars and in-villa dining. Dr. Ali’s Restaurant offers three living rooms serving specialities from the Indian Ocean, South China Sea and Arabian Gulf. Javvu – the resort’s all-day dining restaurant – features café dining and Western cuisine with a touch of the Mediterranean, while Fashala Restaurant offers fresh seafood fine dining on selected evenings. For guests seeking experiences with a difference, the resort offers a variety of arrangements, such as dinner amidst banyan trees in the heart of the island’s forest, or a gourmet lunch on the equator line aboard a luxury yacht.
“We are very pleased to have Chef Brian Porteus as a key member of our team. With his extensive international experience, we are confident that he brings with him an important perspective with regard to the way we create culinary journeys for our guests,” said Rene D. Egle, general manager of Shangri-La’s Villingili Resort and Spa, Maldives.