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FILIPPO ABISSO, NEW EXECUTIVE CHEF AT SHANGRI-LA’S LE TOUESSROK RESORT & SPA, MAURITIUS

FILIPPO ABISSO, NEW EXECUTIVE CHEF AT SHANGRI-LA’S LE TOUESSROK RESORT & SPA, MAURITIUS

Shangri-La’s Le Touessrok Resort & Spa is delighted to announce the immediate appointment of Filippo Abisso to the role of Executive Chef. With 24 years of international experience in the culinary industry, including two Michelin-awarded restaurants in Italy and Banyan Tree resorts, Abisso brings a wealth of knowledge and a passion for excellence to his new appointment. Notably, Abisso arrives from sister property Shangri-La’s Villingili Resort & Spa, Maldives, where he was appointed Executive Chef in 2014.  
 
Before joining Shangri-La’s Le Touessrok Resort & Spa, Mauritius, Chef Filippo was responsible for the entire culinary operation and management at Shangri-La’s Villingili Resort & Spa, Maldives. Prior to this, he worked at Banyan Tree in the Seychelles, Maldives, Banyan Tree Angsana & Laguna Golf Bintan in Indonesia, where he held the title of Area Executive Chef. 
 
“It is abundantly clear that Chef Abisso’s worldwide culinary experience has allowed him to develop an unrivalled passion for gastronomy. I have every faith that he will bring something unique to the dining scene in Mauritius, an authentic European flavour enhanced by his extensive knowledge of Asian influences and tastes,” – General Manager of Shangri-La’s Le Touessrok Resort & Spa, Gabriele Lombardo, said of Chef Abisso’s appointment. 
 
Chef Abisso will be responsible for the hotel’s overall culinary direction and production, as well as overseeing the daily operations of the restaurants and bars; Safran, the acclaimed Indian restaurant; Kushi, the stylish Japanese sushi bar and yakiniku grill; Le Bazar, a dynamic food theatre encompassing world cuisine; Republik Beach Club & Grill, a trendy destination offering Mediterranean cuisine, and the resort’s rum-specialised, Sega Bar. His remit also extends to the more personalised culinary options which the resort offers its guests; the beach club on the resort’s unique private islet, Ilôt Mangenie, a private Dine By Design service which allows for entirely bespoke dining options across the resort, and operations for the resort’s top tier of accommodation; its three Beach Villas, where private dining teams are allocated to guests to cook, without menus, to their request. Chef Abisso will also supervise culinary operations provided in the staff restaurant. He will handle food costs, manage guest advocacy and maintain employee commitment. 
 
The recently remodelled Shangri-La’s Le Touessrok Resort & Spa is located on the East coast of Mauritius, in one of the island’s most breath-taking bays, the resort offers infinity views across the turquoise waters of the Indian Ocean. The hotel boasts two swimming pools, an 18-hole par 72 championship golf course, a kids’ club and CHI, The Spa focusing on Ayurvedic, indigenous and holistic wellness. The resort also features Ilôt Mangénie; the private island and six trendy restaurants and bars with cutting-edge dining concepts, vibrant atmospheres and artistic collaborations.  

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in Australia, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia. For more information, please visit www.shangri-la.com.