Outrigger Mauritius Beach Resort appoints leading pastry chef
RELEASE NUMBER 63/15
PHUKET, THAILAND – As part of its ongoing culinary enhancements, the Outrigger Mauritius Beach Resort has appointed Chettiar ‘Karounen’ Vythalingum as pastry chef, effective immediately.
The localization of products is a key direction in the Outrigger Mauritius Beach Resort kitchen.
Says Karounen: “All the fresh products we use come from Mauritius, most notably the great local fruits, spices and herbs that are perfect for breads, pastries and our sumptuous ice cream desserts.”
In his new post, Karounen will be responsible for the wide range of bread and pastry items in all Outrigger Mauritius Beach Resort outlets.
Executive Chef Geert-Jan Vaartjes, says: “Karounen has experience and drive. With Karounen on board we will prepare new creations based on traditional and new techniques in the kitchen – such as making ice cream live in our Mercado restaurant with nitrogen.”
The Outrigger Mauritius Beach Resort has Mercado all-day interactive dining restaurant, the Plantation Club (for Creole-inspired fine dining), Edgewater (international favorites), Willy’s Crab Shack, and Bar Bleu (innovative comfort food including gourmet hot dogs).
The Outrigger in Mauritius appointed Vaartjes as executive chef in April. Vaartjes and Vythalingum will work alongside newly promoted Executive Sous Chef Sundaravelan Sadien, who specializes in authentic Mauritian Creole cuisine with a twist, and with existing Asian culinary specialist, Vietnamese chef, Ta Van Ninh.
Karounen joins the Outrigger from the Sofitel Dubai The Palm & Spa Resort where he worked for two years. As a pastry specialist, Karounen also worked for numerous prestigious hotels in his native Mauritius.
For further information visit OutriggerMauritius.com. Email firstname.lastname@example.org. Or call +230 623 5000.
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