Seychelles Chef’s Association launched at Kempinski Seychelles Resort |28 June 2019

The executive committee of the Seychelles Chef’s Association at the launch event held at Kempinski Seychelles Resort at Baie Lazare

The newly convened Seychelles Chef’s Association was launched to the public at a cocktail dînatoire held at the Kempinski Seychelles Resort at Baie Lazare on Friday last week.

The newly formed association was presented to key members of the tourism and hospitality industries and members of the press, together with an explanation of the group’s goals and mandate.

The brainchild of Kempinski Seychelles Resort’s executive chef, Hamzeh Abu El-Foul, the organisation aims to facilitate better training and career opportunities for young Seychellois chefs and to combine the knowledge and talents of senior chefs to enhance the islands’ culinary offerings.

The founding members and executive committee were applauded for their initiative and commended for identifying the demand for such an organisation.

“Culinary innovation has always been a key to Kempinski’s success,” said the luxury hotel’s general manager, Masami Egami, “so we are very happy to support the chefs with their admirable initiative. The association has some fantastic plans to develop local talent, which we fully support.”

In his opening address, Kempinski’s Hamzeh Abu El-Foul, the president of the Seychelles Chef’s Association, extended the group’s sincere thanks for the support and enthusiastic reception their organisation had received.