Conrad Appoints David Laval Executive Chef
Maldives Rangali Island
RANGALI ISLAND, The Moldives, October 6, 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 Cha^ine des R^otissseurs "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
Set in a picturesque corner of the Maldives, the Conrad Maldives Rangali Island combines three distinct resort experiences on two islands, linked by a bridge and surrounded by a vibrant coral reef and lagoon. Accommodation includes 50 of the most luxurious Water Villas in the country, 79 exotic Beach Villas and 21 fabulous Spa Water Villas - the ultimate in pure indulgence.
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