Raffles Canouan Island Announces Additions to F&B Team

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. October 14, 2008

CANOUN ISLAND, January 26, 2006. Raffles Resort Canouan Island is delighted to announce several exciting new appointments to the food and beverage team. The new five-star resort, which celebrated its first anniversary in November, is located on the island of Canouan in the heart of the Grenadines, and is Raffles International's first resort in the Caribbean.

Newly appointed Acting Executive Chef, Suardi Nyoman, will be supported by the following culinary team members all of whom have recently joined the Raffles resort; Etha Pertamawati, Executive Sous Chef; Eoghain O'Neill, Chef de Cuisine, La Varenne Restaurant; Mirko Pezzera, Chef de Cuisine, La Piazza Restaurant; and I Wayan Sudira, Chef de Cuisine, Jambu's Restaurant.

Acting Executive Chef, Suardi Nyoman , worked as the Head Chef for seven years at the Shangri-La Hotel Kuta in Bali before joining the Raffles brand of hotels in 1997. He has been with the Raffles Resort Canouan Island property since May 2004.

Executive Sous Chef, Etha Pertamawati , brings over 12 years of food and beverage experience to the island. For the last three and a half years, she has served as Executive Sous Chef at the Novotel Hotel and Resort in Surabaya Indonesia.

Eoghain O'Neill arrives as Chef de Cuisine for La Varenne Restaurant from W'Sens Restaurant in London, where he held the same position. O'Neill brings additional experience from a variety of Michelin Star restaurants in Europe including Paris, Munich and many in London.

With experience spanning the globe, Mirko Pezzera , a native of Italy, arrives from Costa Crociere Cruise Lines where he served as Garde-Manger on the Costa Romantica. With additional training in hotels in the United States, Italy, Ireland and Singapore, Pezzera will serve as Chef de Cuisine at the resort's La Piazza Restaurant.

Newly appointed Chef de Cuisine of Jambu's Restaurant, I Wayan Sudira joins the Canouan Island team with experience at Raffles Resort in Cambodia, where he worked for four years as Sous Chef. Most recently, Mr. Sudira, a native of Indonesia, has served as Executive Chef at the Sokkha Beach Resort & Spa in Cambodia.

In addition, Ehab Rashwan has recently been promoted to food and beverage manager. With over fifteen years experience in the industry, Mr. Rashwan has worked with Raffles Resort Canouan Island since April 2004, as Assistant F&B Manager.