Welcome to a new episode of Sangu Stories!
As we are celebrating International Chefs Day, we are delighted to share insights into our culinary scene with Chef Leonardo, a Chilean born with over 14 years in the brand and Chef Aminath, a trailblazing young Maldivian chef. Together, they add extraordinary creativity to the culinary scene of The Ritz-Carlton Maldives, Fari Islands.
For any further information or assistance, please contact Aminath.Haadhee@ritzcarlton.com , Marketing Communications Manager.
Share with us your feedback by leaving a review and rating.
For more information about The Ritz-Carlton Maldives, Fari Islands, visit our website
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Welcome to a new episode of Sangu Stories!
As we are celebrating International Chefs Day, we are delighted to share insights into our culinary scene with Chef Leonardo, a Chilean born with over 14 years in the brand and Chef Aminath, a trailblazing young Maldivian chef. Together, they add extraordinary creativity to the culinary scene of The Ritz-Carlton Maldives, Fari Islands.
For any further information or assistance, please contact Aminath.Haadhee@ritzcarlton.com , Marketing Communications Manager.
Share with us your feedback by leaving a review and rating.
For more information about The Ritz-Carlton Maldives, Fari Islands, visit our website
Follow us on
Instagram
Facebook
Twitter
Welcome back to Sangha stories. Far islands archipelago presents a refreshing culinary Skype with seven restaurants involves dedicated culinary island, sunset beach, and foreign marina village presenting very cuisines exquisite ambulances. Today we have the pleasure of inviting two of our creative chefs who has years of experience in crafting memorable culinary moments around the globe, chef Leo executive sous chef. And I'm an author who is involved in the pastry section today to share about our culinary landscape of our resort.
Speaker 2:Welcome to Sangha stories today were actually broadcasting from our tasting room in the culinary islands. And I have with me today, Leo executive sous chef. Nice to have you here, Leo and another one of our great outstanding local pastry chefs. So this conversation, you know, we're very excited because we're getting ready for festive and there's so much happening, uh, around the results since we've been open for months. I really want to get into a bit more detail about the inspiration behind all of our menus in our restaurants. Yeah. Tell us a bit more about that.
Speaker 3:So thank you during my tomorrow for this, uh, this podcast. So, um, now explain you, um, in this wonderful we, so we have, uh, seven restaurant and bars and also we offer in barriers and barriers kind of we've seen this. So we used to delivery and unique, cool experience with like in each wrestler. So also even our chef compliment each USAA or bar for example, is I will pull sidebar Hawaiian and plant based and food and seafood. We have those boxes. You have, one is concept and EYL our[inaudible]. We'd see if you all have some years of experiencing that. One is we're seeing and training novels with Africa and also in Japan and other side in the corner of the, this, uh, Iceland, we have also be Schick. Uh, our beach wrestler is made that, um, uh, concept, uh, in China with the chef, Alexandra is from Mexico and also we have experienced in a minute made their own flavors, um, for our culinary, uh, Iceland, the main resident as Canada is also our breakfast restaurant is a CF Francisco from Rome, Italy in general, this concept. And, uh, we offer some Sudir Italian flavor to life. Um, also we have, uh, risk at an Indian foods with the chef Mohammed from edgy that agree on deep, deep flavor from the middle east, um, summer, but the, on our Canton and Simon's restaurant CF loud from Chinese and moleskin, if they bring in modern Chinese cuisine and the tablets stay up. And the last I want to chef Dani from Indonesia, he do amazing concept for the total sour ACM, sweet stateful truck, and also this special Indonesian flavor.
Speaker 2:And so
Speaker 3:We really have a multicultural Martin because we have a lot, uh, kind of, uh, country in our team. So this is more important for reading the hurricanes and could two super important,
Speaker 2:Yeah, there's so much experience you're in the resort plus yourself from Chile as well. So you're giving a look of, uh, of European touches and lots of other experience that you've had. We've done with Ritz Carlton over many years. So that's a lot of experience and a lot of great possibilities for our guests to enjoy. Uh, when we look at the, uh, the cuisines itself, how do we personalize the dining experiences for our guests, Liam,
Speaker 3:As this is? I think this is the most important, uh, goal for all this chef for all the reality, because, um, we have a lot, uh, different kind of new theory or a concept for our guest come along, show the, uh, concept, uh, new like religion concept. Um, I bought a chef and so what do we see everyday? Well, every service in the restaurant for personalized service and big all the feedback as soon as possible is this super important. And we try every day, we personalize every menu for April. Yes. And also, uh, we have the opportunity, uh, every month we received some caution, I guess everybody knows, uh, this kind of guests is super demanding about the rules, EG any concept, um, timing for the, for Avery meal. I'm also, uh, if you need to take some special supplier, our Australian brand, the name is Solomon, super good food about the discourse or concept. And it's very more than one. So we need to take some strong, easier, and in practice for, I won against
Speaker 2:Wonderful. So, uh, I'm not talking about on your side in the pastry. What else do we, we bring the live here.
Speaker 4:So we, uh, for the upcoming festive season, we have a lot planned for our guests and we have a four risk kids. We have gingerbread house making in the bread house, making and various, so much fun activities plan. And every, every night, uh, in festive season, we are going to place special amenities for every single room. And, uh, most importantly, we are going to personalize them and curate them according to their preferences. Uh, for example, that I created requirements, if they are gluten-free, we will vest them, especially gluten-free amenity. So we have very exciting things planned ahead.
Speaker 2:Great. Yeah. I often see a lot of requests for the vegan or lactose-free and, uh, I are intolerant, uh, guests that have got so many Dodger comments coming at both of you. Uh, it's very, it's very complicated. And I think also your request for different types of cuisine means that you gotta find food from all around the world. So where do we source all our food?
Speaker 3:Yeah. Yeah. Um, I mean, we are in the center of the oil[inaudible] mortgage. Uh, we have very good tropical food. Um, we're going to get some for tropical region, um, for example, mangosteen from there and Bramble down from Sri Lanka, mud crabs. Um, uh, also we have[inaudible] lobster when you see paper week, our fisherman, um, our squarely in superfood, the, we have in our restaurant that there for the breakfast, one amazing corner of the power food and organic, uh, dogs for all the BA knew, eh, then they're like, because it's super important. Uh, the breakfast first is the first impact to the, for our year. So this is, um, for me, all the audience kind of ramp up for Australia and also for middle east, um, it's part of the bully NARI concept. And he says that it's a super, super important. Um, and also because we can bring to the guests every morning, all these kinds of events,
Speaker 2:Great, great from pace. She started to things.
Speaker 4:So when we, when it comes to the quality, we, when it comes to the ingredients, we prefer very quality ingredients. So, uh, we all are talk, let's talk plate desserts. And, uh, all the products are made from world or non-chocolate, which is number one brand in the world. And, uh, we, we try to use as much as tropical and local ingredients in our cuisine. Uh, so for example, is group wine, which is our welcome drink. Uh, it's made from screwed Klein that is sourced from all these and coconuts, bananas. Most, mostly those, all of them are sourced from moldings and organic,
Speaker 2:Beautiful, you know, there's, um, lots of families that come to our resort. Uh, what have we crafted for our children's menu?
Speaker 3:Wow, is this, um, for me, for example, well, in all my career for the year, and we see this kind of Ritz-Carlton what, so the reason it puts a lot in this kind of, uh, concept, uh, we will even the personalization catering for different dating requirement and needs. Even if we fast either we'll find something, I didn't do it, but the kids meaning offering our balanced diets with healthy foods and famous good food sites and organic seeking B got an option as well at[inaudible]. We have the normal love, sir, with the amazing beef burger and pizza and some Basta, but we pushed out in the more healthy concept for our children.
Speaker 2:Yeah. So important. And for all of our children to enjoy their food and all of the different restaurants, which is great. Would you like to share that listeners, our zero waste and sustainable culinary practices at the result?
Speaker 3:Well, is this a super challenge? Uh, when it started my, my life in this island, uh, the level of suicidality for me is one. So price constantly writing. We are local, nowhere in the middle of the Indian ocean on a small intellect. Our waist foot goes into the foot composer. So waste is so standard recycling with our boys. Seemly was a plastic. And for those items, we can have competitively. We have some for you get alloplastic. We also mark make, I look at this in the house to reuse our input carbon footprints with our homemade pasta, the ensuite, our quote, make recipe for you. Imagine when amazing in yogurt. And also of course on the bakery bread sauce we seen and the snacks such like banana chips or so that we read them plastic into the country, super, super important for us. And also, uh, we used to look at bruiser from nearby Iceland, such like coconuts, passion, fruits, banana, and as grouped bank support the local community. It's really been also, we work in with local fisherman would supply faces. I love. So he was all like in one of[inaudible] official guest, uh, base of mine when dining, maybe you don't have to worry every supplier selecting basis in on sustaining. I need to go practice such a carrier Kalani[inaudible] for me, this is super important. Another highlight, we have an extensive, bigger menu constantly around plant based diets. How about far lower?
Speaker 2:Tell us a bit more about that
Speaker 3:Celebratory
Speaker 4:Cakes our weekend. So everything is made with gluten-free and lactose-free, and sugar-free so every, every recipe entrust that is sugar-free and gluten-free making it more special and sustainable.
Speaker 2:So you said you really know we are in it everyday to go more system without compromise quality for taste. Yeah, no, that's a great, and it's very obvious that we're all now on the same path. It really helps out our, our guest experience, um, elevates for another level where they don't have to worry about their own dietary requirements and having to bring food in. We have so many choices and when they, uh, let us know we were already on top of it and they can, um, dine with their partner and not feel alien or they're, you know, there's something out of the ordinary because what we do is we cater for the out of the ordinary and make it normal for them. They feel comfortable in that environment. So thanks both of you for joining us today. I know you've got lots of things to continue to do, And we'll, uh, we'll talk more as we get closer to Christmas and new year. Thank you. Thank you much. I hope you enjoyed today's podcast. Join me next time. When we discover more about the Ritz Carlton foreign island,