MAURITIUS: Guven Uyanik Appointed Executive Chef At Outrigger Mauritius Beach Resort

Executive Chef Guven Uyanik
Outrigger Mauritius Beach Resort has appointed Mr. Guven Uyanik as executive chef, effective immediately.

Uyanik will report to the resort’s General Manager, Mr. Cyrille Carmona.

Before finding appointment with Outrigger, Chef Guven Uyanik, a dual citizen of Turkey and Canada, was:

- Executive Sous Chef at the luxury The Murray Hong Kong.

- Culinary consultant for the pre-opening of Scot’s Concepts Singapore

- Executive chef at Hong Kong Parkview

- Group head chef at Kee Club, Hong Kong and Shanghai

- Executive Sous Chef at West Restaurant with the Top Table Group in Vancouver

- Head chef at the Newport Room at the Fairmont Southampton Hotel in Bermuda.

- Chef Uyanik was junior Sous Chef and Demi Chef de Partie at Gordon Ramsey’s and Claridge’s, both in Mayfair, London.

Since opening in 2014, the Outrigger in Mauritius has established an enviable local and international reputation for innovative dining, said General Manager Mr. Cyrille Carmona.

Guven brings his own unique skills to the table. We wish him well in leading the kitchen team to consolidate, then grow the Outrigger’s reputation for acclaimed dining.

He and his wife have a four-year-old son.

The chef’s hobbies include photography, fishing and trying new ethnic cuisines.

Chef Guven Uyanik, i wish you good luck with your new assignment at Outrigger Mauritius Beach Resort.

Outrigger Mauritius Beach Resort: Though sedate in nature, this mountainous island in the Indian Ocean offers some of the most adventurous activities, as well as stunning beaches for pure relaxation.

It also is home to one of the most exceptional Mauritius resorts the Outrigger Mauritius Beach Resort.

Indeed, the property is known among the best Mauritius holiday and honeymoon resorts, though its tranquil setting, luxurious amenities, lively entertainment, and astounding cuisine appeals to anyone, any time of the day, week, month or year.

When looking for Mauritius beach hotels, look no further than Outrigger Mauritius Beach Resort.

Enjoy the resort experience of a lifetime!


Tourism Observer

KENYA: Hilton Nairobi Introduces New Dishes

Hilton Nairobi is one hotel hidden-in-plain-sight.

The Hilton Nairobi is one of the oldest buildings in the city and serves as a landmark for those unfamiliar with the capital.

Upon entering, one is struck by the vintage bicycle cart design feature, and a reception staff who appear to have worked there for a solid number of years.

The Hilton Nairobi has four restaurants.

Cafe American, located next to the lobby, is the place for coffees, teas, pastries, sandwiches and other light snacks.

Themed around classic Hollywood, pictures of actors and actresses from the 50s to 70s adorn the walls.

The main restaurant, Travellers, serves international cuisine.

Living up to its name, antique suitcases and travel bags decorate the walls as do an assortment of vintage tools which include sewing machines and metal sieves.

Even more nostalgic is a section of the restaurant whose design resembles seats in a train, complete with luggage space on top.

Elsewhere in the hotel, their Italian restaurant, Sale e Pepe comes with a wood oven for pizzas.

On the topmost floor of the Hilton is the Pool Garden restaurant.

The patio setup features hanging flower baskets, flower pots, a bar and a swimming pool.

There were a selection of dishes that Executive Chef John Muriithi intends to include in the new menu.

To start, you are served a Caesar salad with sauteed garlic prawns, asparagus with gribiche dressing and mursik cheese; smoked salmon with crushed avocado on toasted rye bread and fried chicken wings served with tomato and barbecue sauce.

You are likely to clear both the salmon and the chicken wings from our plates in no time.

The main meal is a medium rare beef fillet steak, baked salmon, grilled lemon chicken breast and spiced pork chops, all served with chips or potatoes.

The pork chops, Chef John tells us, are from the shoulder and not the more commonly used loin.

Meat from the shoulder doesn’t dry up. It is a flavourful dish, mildly spiced with a hint of rosemary.

For dessert, we had bite-sized baked cheesecake, chocolate macaroons which we all agree would have been a treat had they been softer, mini lemon meringue pie and home-made chocolate petit fours.


Tourism Observer

AUSTRALIA: Michael Mousseau Is New Executive Chef At Sydney’s Four Seasons Hotel

Sydney’s Four Seasons has announced the appointment of Michael Mousseau as new Executive Chef.

Canadian-born Mousseau brings almost two decades of experience in world-class kitchens to Four Seasons Hotel Sydney, arriving from his most recent posting at Four Seasons Resort Maui in Hawaii.

The talented chef has worked across Canada and the US in five-star hotels and restaurants including the Fairmont Chateau Whistler, the exclusive Terminal City Club in Vancouver, Four Seasons Hotel Vancouver and Four Seasons Resort Lanai. He also spent more than two years as chef onboard the luxury private charter Motor Yacht Ohana, journeying throughout the Caribbean and Mediterranean.

Mousseau now oversees the food and beverage operations at Four Seasons Hotel Sydney, from five-star catering across a dozen event spaces, including the 500-person Grand Ballroom, to designing personalised menus for intimate VIP dinners and delivering innovative room service menus across 531 guest rooms.

Mousseau draws on his experience and passion for produce to create and deliver unforgettable dining experiences at the Hotel.

“Growing up in Canada, my parents were passionate about quality of food – we sourced chickens from independent farmers, we made our own bread, we had an extensive vegetable and herb garden, and we were very aware of seasonality,” Mousseau says. “I inherited this passion, bringing it with me to Australia where I’ve been blown away by the abundance of quality local produce. I’m excited to be working with such great ingredients, in such a famed location and hotel, to create memorable dining experiences for guests.”

Mousseau is a trained sommelier, holding a diploma with the International Sommelier Guild, and a graduate of Fanshawe College, in Ontario, Canada where he earned a degree in Culinary Arts.