Finolhu Maldives announces F&B appointments ahead of relaunch
Finolhu Maldives has announced two F&B appointments ahead of relaunch as a member of Design Hotels.
Memo V. Hernandez has been appointed as Executive Chef, while Benjamin Gouet has been named Director of Food and Beverage. Together they will reinforce Finolhu’s outstanding levels of gastronomy and service.
Hernandez brings over 16 years of experience managing restaurants and hotel kitchens to the role. He joins Finolhu after holding the position of Executive Chef at The Nautilus Maldives.
The Costa Rican native – who trained at the three Michelin rated Quique Dacosta Restaurant in Valencia – has a passion for the traditional, including farming, local produce and the rustic production of cheeses.
As Executive Chef, Hernandez is looking forward to implementing his ecological and environmental awareness into the menus by focusing on seasonality, wholesome breakfasts and vegetable-based dishes. He also plans to grow fresh chilies, rosemary, basil, mint and coriander on the island.
Benjamin Gouet’s new role as Director of Food and Beverage will see him manage the resort’s overall food and beverage service operations, ensuring the highest of standards are met across Finolhu’s six F&B outlets.
With over 15 years of experience in the food and beverage industry, Gouet previously held a similar position at Bandos Maldives Resort. His earlier work experience in senior roles has taken him to luxury hotels across the world, including the Sheraton Club des Pins Resort in Algeria and Le Barthelemy Hotel & Spa, French West Indies.
As a wine lover and cocktail connoisseur, Gouet will enhance the culinary journey with drink pairings for each cuisine, ranging from wines and whiskeys to specialty teas.
The news of the staff appointments come ahead of Finolhu’s relaunch as the first member of Design Hotels in the Maldives. The resort’s F&B offering comprises four diverse restaurants, a bar, and cafe.
Situated on the beach with direct views of the sea, Beach Kitchen offers a buffet of international cuisine, as well as themed specialty evenings including Italian, Asian and Maldivian cuisine.
Kanusan – the hotel’s atmospheric fine dining restaurant – sits atop the Indian Ocean and can be accessed from a short wooden jetty. The rich orange, reds and browns of the interiors matches the vibrant and authentic Asian flavours of the food.
Meanwhile, the Arabian Grill takes guests on a culinary trip to North Africa. The neutral colour palette of the woven dining chairs and marble table tops complement the laid back menu. Surrounded by palm trees, the Crab Shack showcases a desert island aesthetic with rustic wood tables and chairs, rattan place mats and a path leading to the sea made from wooden planks.
