News for the Hospitality Executive
The Conrad Maldives Rangali Island Appoints
David Laval as the Executive Chef
6 October 2008 - The Conrad Maldives Rangali Island has appointed David Laval as the new Executive Chef, with responsibility for the diverse menus across the resort’s seven restaurants and three bars.
David has a wealth of experience, which he has gathered around the globe. This includes at the Imperial Hotel in Japan and the Fairmont Southampton Resort in Bermuda Island; both members of the ‘Leading Hotels of the World’ group.
He was recognised for his culinary expertise in the Chaîne des Rôtissseurs “Black Box” competition, as well as at “Food Asia” in Singapore, where he won gold for his chocolate show-piece. Since 2001 he has been a member of L'Academie Culinaire de France and the Association ‘Les Disciples d’Auguste Escoffier’. He is also a member of the prestigious Association Culinaire Francaise in London, known as the ‘Society of Master Chefs’.
David’s long standing passion for cooking saw him move to Australia from Reunion Island at the age of 16 to complete a five year apprenticeship through Sheraton, Ana Hotel and the Conrad Jupiters Casino on the Gold Coast. He has since dedicated his career to expanding his culinary knowledge, travelling around the world to increase his understanding of fine cuisine and the cultures that lie behind every dish. This has made David the perfect candidate to oversee the Conrad Maldives wide-ranging menus, which stretch from Euro-Asian fine-dining at Vilu, to organic and bio-dynamic gourmet meals in the Mandhoo Spa Restaurant.
About the Conrad Maldives Rangali Island
About Conrad® Hotels & Resorts
|Also See:||Decision Made to Re-brand the Hilton Maldives Resort and Spa to the Conrad Maldives Rangali Island Effective December 2007 / March 2007|
|Sandrine Boutin Appointed Director of Sales at The Hilton Maldives Resort & Spa / September 2006|