Radisson Blu Resort Fiji is delighted to welcome on board their newest team member, Marie-Elisabeth Chassagnon. French-born national Ms Chassagon has joined the family-favourite five-star resort in Denarau as Director of Food and Beverage.
The hotel offers six food and beverage dining options and takes pride in being the only resort on Denarau Island with three speciality restaurants catering to authentic Lebanese, Thai and Italian cuisine.
“The arrival of Marie-Elisabeth is a great added value for us as we always strive to improve and innovate our culinary offerings to meet and exceed the evolving expectations of our guests”, General Manager Charles Homsy said.
Ms Chassagon has worked in a number of places, including the Maldives, Morocco, Seychelles, Spain, Mexico, London, the Caribbean, and the United Arab Emirates, and we are eager to benefit from her extensive knowledge.
“Not only is she familiar with the Radisson Blu family, her extensive background with brands like Constance Ephelia, Kempinski, Hilton and Sofitel, and several other prestigious restaurants around the world, but is also what will give us the added value we were searching for”, Mr Homsy adds.
With more than thirteen years of management experience in food and beverage, the new director looks forward to settling into the team and harnessing the abundant talent available within the local workforce.
“I am very impressed with the current ratings of our four restaurants on TripAdvisor which place in the top five restaurants on Denarau Island and top ten restaurants in Fiji. This is a reflection of the service and hard work of the teams and a true testament to the warm Fijian service philosophy and the “Yes! I can” Radisson Blu motto”, says Ms Marie-Elisabeth.
Leading the Kitchen team are recently appointed Executive Chef Richard Thompson, Executive Sous Chef Abbas Fawaz and Thai Specialty Chef Jatsalid Sirimongkolthong. With their combined experience of over forty years all around the world and their innovative flair for evolving the local culinary scene, it is no surprise why the resort’s restaurants are considered the best in Fiji.
“We look forward to continuing to incorporate cuisine from all over the world here in Fiji while utilizing the best and freshest ingredients sourced from local farms and fishermen”, says Executive Chef Richard.
Chef Abbas and Chef Jatsalid agree that the infusion of local ingredients in their personally created dishes is what sets their speciality restaurants apart from their competition. They look forward to incorporating more Fijian dishes into future restaurant menus and promoting Fijian cuisine.
Fiji Hotel and Tourism Association
The Voice of the Industry
