Zulal Wellness Resort by Chiva-Som introduces Mayssam Abdulkhalek as Resort Executive Wellness Chef, aiming to revolutionize wellness cuisine with a sustainable, organic, and TAIM-aligned approach.
Zulal Wellness Resort by Chiva-Som has announced the appointment of Mayssam Abdulkhalek as the new Resort Executive Wellness Chef. With more than a decade of culinary experience in the luxury wellness space, Chef Mayssam aims to further enhance the wellness cuisine on offer the resort.
Sustainability and longevity are at the heart of Zulal Wellness Resort’s ethos and the wellness cuisine aims to change the lives of guests and environment. The culinary concept follows an ingredient-focused approach where each item serves a purpose, is fresh, seasonal, locally sourced, and organic in line with the ancient principles of Traditional Arabic Islamic Medicine (TAIM). Since joining Zulal Wellness Resort as Head Wellness Chef in 2020 as part of the core pre-opening team, Chef Mayssam has been instrumental in shaping the culinary landscape, showcasing his expertise in creating nourishing, wellness-centric cuisine. He later assumed the position of Executive Sous Chef, paving the way for his current role.
With a notable background in hospitality and the luxury landscape, Chef Mayssam has refined his culinary expertise at a host esteemed properties including the Sheraton Grand Doha, Kempinski, IHG Hotels & Resorts, and the Four Seasons Hotels and Resorts. A connoisseur of Mediterranean cuisine, he acquired his High School Diploma in the specialty from Al Kafaat Institute in Beirut, Lebanon. Leveraging his vast experience, Chef Mayssam is determined to set new and unparalleled dining standards, offering guests a fusion of innovation, flavour, and goodness all deeply rooted in Zulal Wellness Resort’s signature wellness cuisine.
“It’s an honour and privilege to serve as Executive Chef at Zulal Wellness Resort,” shared Chef Mayssam. “This resort is a beacon of inspiration, and I’m eager to seamlessly align our pioneering culinary offering with the resort’s wellness ethos and further amplifying the holistic experience for guests. My goal is to craft unforgettable dining moments that nourish both the body and soul as we continue to share the joys of healthy living through mindful wellness and cuisine.”
Chef Mayssam will oversee the resort’s bespoke dining and its diverse range of restaurants including Al-Sidr, Aizoon, Malbu, Casuarina and Acacia Fine Dining. The menus across each of the five dining outlets at Zulal Wellness Resort feature TAIM-inspired ingredients which are anti-inflammatory, antioxidant, promote heart health, support digestion, high energy source, enhance satiety, high fiber, and low fat. Sustainability is a major theme and portion sizes are half the size of a normal restaurant, yet guests are satiated with the nutri-dense flavourful food. Every ingredient is fresh, there are no tinned or packaged products, and everything is cooked from scratch. Most food waste is recycled into flavourful powders or used in fermenting to create an Umami taste. Reducing carbon footprint, plant-based items made in-house include tofu, tempeh, and plant-based milks. Nothing is fried, cooking techniques blend modern & classic: slow cooking sous vide, fermentation, pickles, and smoking. One basic rule is not to cook on the high flame which creates carcinogenic material linked to cancer. Zulal Wellness Resort does not follow a one-size-fits-all all model and caters to allergies, intolerances, and preferences: gut cleansing, brain & heart health, and gluten-free. All desert and pastry items are free from dairy, gluten and refined sugar.
George, in his capacity as an intern, diligently oversees the flow of news, assists in the publication of content, and delves into the strategies of social media distribution. He is currently pursuing his studies in Business Administration at the Athens University of Economics and Business.
![[PR] PR_Ascott and Vimut Hospital_2024](https://www.traveldailynews.asia/wp-content/uploads/2024/04/PR-PR_Ascott-and-Vimut-Hospital_2024-400x265.jpg)
