Radisson Blu Resort Maldives has announced the appointment of Don Brandi Kumara as the resort’s new Executive Chef. The highly-skilled and experienced culinary professional will oversee the resort’s three exceptional restaurants, four iconic bars including The Lab Cocktail and Wine Cellar, and in-villa dining. Chef Brandi trained at the Ceylon Hotel School and holds a Diploma in Cookery Management.
Chef Brandi’s career took off as a Demi Chef De Partie in 2004 and has since reached many heights, demonstrating his talents around the world. In his 17 years of experience in the field, he has worked with international hospitality brands including Hilton, Marriott International, and US Oceania Cruises.
Throughout this time, Chef Brandi has achieved many prestigious accolades including awards at Hotel Asia Culinary Challenge in 2011 and 2012. “Attitude is everything, I listen to my heart and do everything with passion that led me to become one of the youngest chefs in the industry,” he says.
Bringing in this vision and valuable expertise to Radisson Blu Maldives, the Radisson Hotel Group’s first property in the destination, Chef Brandi is all geared up to delight guests with a diverse gastronomic experience. From international cuisines at Raha to casual dining at Alifaan and the Mediterranean grill and seafood restaurant Eats & Beats, Brandi is ready to transport guests on a voyage of culinary discovery.
Guests will also find new vegetarian menu options in all dining outlets at the resort. Located on a pristine island in Dhaalu Atoll, the Radisson Blu Resort Maldives allows you to escape from the world and relax in style.