Introducing New F&B Appointees at Seaside Finolhu
Monday 26th of October 2020
Introducing New F&B Appointees at Seaside Finolhu
On November 1st, the newly re-designed five-star Seaside Finolhu will reopen, as the first member of the Design Hotels in the Maldives, to give guests the ultimate holidays they have been waiting for.
To enhance and continue the legendary culinary services of the resort, the hotel welcomes two newly appointed members of staff, Memo V. Hernandez, Executive Chef and Benjamin Gouet, Director of Food and Beverage.
Memo V. Hernandez brings to his new title, more than 16 years of experience in managing restaurants and hotel kitchens internationally. His last role before joining Seaside Finolhu, was an Executive Chef at the Nautilus Maldives.
He looks forward to bringing his culinary expertise to the forefront of Seaside Finolhu, with ecological and environmental awareness being his peak priority. He is particularly specialized in making vegetables the star of his dishes and has a passion for the traditional agricultural ways such as farming, local produce, and the rustic production of cheeses.
Benjamin Gouet has more than 15 years of experience in the food and beverage industry and previously held the title of Director of Food and Beverage at Bandos Maldives Resort. He possesses a lot of knowledge and experience in the food industry as his earlier work experience in senior roles takes him to key luxury resorts across the world.
Gouet will be in charge of managing the resort’s overall food and beverage service operations, and ensure that the highest standards are met across Finolhu’s six food and beverage outlets. He is also a wine-lover and cocktail connoisseur and so he will elevate the culinary experience of the resort by pairing the right beverages for each cuisine.
As a team, they will surely fortify Seaside Finolhu’s incredible culinary experience and service. From authentic Maldivian cuisines to the unique Japanese delicacies, or even flavours of the Middle East and North Africa, no matter what dish guests expect, it will be served with a focus on handmade produce, and crafted with local and fresh ingredients.
Cover: Seaside Finolhu