The Chedi Muscat appoints new Executive Chef

Aug. 15, 2012 - PRLog -- The Chedi Muscat appoints new Executive Chef



August 2012: The Chedi Muscat has announced the appointment of French born Sébastien Cassagnol to the role of Executive Chef.

Cassagnol began his career with the Forte Group in England where he was appointed as Senior Chef de Partie. His international experience has also included the Sheraton on the Park in Sydney Australia, the Westin Casuarina Resort in Grand Cayman and Le Vendome InterContinental Hotel Beirut before moving back to his home country as Executive Sous Chef.  

Cassagnol was most recently with the Pan Pacific Nirwana Bali Resort in Indonesia where he managed a team of 100 as well as five restaurants, three bars and the property’s 24 hour room service.

His areas of expertise include menu development and concept planning as well as all back of house operations and the training and development of employees.  

In his new role Cassagnol will oversee the hotel’s six restaurants and will be following a philosophy of using local produce where possible as well as introducing elements and ingredients from his international experience.

“Mediterranean cuisine has influenced me since I was very young and even today specific flavours such as olive oil, basil and star anise are very often some of the basic ingredients that feature in my recipes,” said Sébastien Cassagnol. “Born in the south of France and raised in a typically traditional French culinary background, my cooking philosophy and style changed when I worked for the celebrity chef Jean-George Vongerichten. His Asian influence approach has had a profound effect on my style today and this is what I will be introducing to The Chedi Muscat.”


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For reservations and further information, contact The Chedi Muscat on reservation@chedimuscat.com, online through www.ghmhotels.com, or via your favorite travel agent or online booking channel.

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Notes for the Editor:
About The Chedi Muscat
The Chedi Muscat, a member of The Leading Hotels of The World and Oman’s first contemporary hotel, opened its doors in 2003.  The resort offers understated elegance and a perfect mix of Omani architecture with a profound Asian Zen-style.

The minimalist lines of the low-rise buildings are accentuated by gardens of symmetrical simplicity.  All 158 rooms have breathtaking views across the gardens and ponds, mountains, and the Gulf of Oman.

As well as a 370-meter private beach, The Chedi Muscat offers guests a choice of three pools, two floodlit tennis courts, a new 400-square meter health club stocked with 30 pieces of top-of-the-range Technogym equipment, Pilates equipment, free weights and a Kinesis wall.

The newly opened 800-square meter spa boasts 13 fully contained spa suites, specializing in Balinese therapies and a wide variety of beauty rituals based on the holistic principles of aromatherapy, Ayurveda and herbalism.

Six restaurants offering an irresistible voyage of dining pleasure with both outdoor and indoor seating cater to every taste, and every season.

Denniston Architects, spearheaded by renown visionary Jean-Michel Gathy, is the creative mind behind The Chedi Muscat’s inspired designs while The Restaurant is a creation of Yasuhiro Koichi of design studio SPIN in Tokyo