Al Maha Desert Resort & Spa, Emirates Hotels & Resorts' multi-award-winning property, has appointed Marion Lovell as its new Executive Chef, in charge of Food & Beverage services. Marion brings top-notch, international experience to the position; with highly successful roles in hotels and restaurants in the UK, France, and Barbados, to name a few.
A part of Marion's brief is to sustain the Al Maha philosophy, with attention to individual guest menu creations. Marion is also charged with innovating Al Maha menus, ensuring that the food product stays modern and fresh, while incorporating Arabic fusion possibilities. The resort's dining experience is highly appreciated by guests, and the challenge is to ensure that production and service match the unique and inspiring setting.
Tony Williams, Vice President Resorts & Projects at Emirates Hotels & Resorts, said: "I am delighted to announce the appointment of Marion who has already proved to be an asset to our team. I am confident Marion's standards will help elevate the guest experience for which our resort has become renowned. Marion is now poised to introduce a number of new menus, and the organisation of the F&B service and kitchens is also in the process of being changed. Marion has the confidence and professional ability to be bold - important in our competitive environment."
Marion will combine modern Arabic tastes, using original and authentic dishes as a base and adding contemporary techniques and flair which an international clientele would find refreshing. Though a small resort, Al Maha is about personal choice, and a wide range of styles are readily available for those wishing specific menus, ranging from the exotic to more common, personal favorites.
Marion said: "The simplicity of high quality food is key in my approach. I like to use basic ingredients to create dishes whereby the food speaks for itself. For example, Seared Scallops, marinated in cinnamon and orange, and accompanied by a warm burghul salad with fresh lime sauce - one of my new signature dishes - is a wonderful main course. Flavours and techniques from the Middle East, Europe and Asia are combined - creating a simple yet beautiful tasting experience.
She added: "I am delighted to head Al Maha's dining that demands the highest culinary standards. Working alongside this young and talented team I am aiming to ensure that Al Maha is recognised as a destination for food-lovers."
Marion began her career in her home country, the UK, receiving her initial chef training in the military where she developed a disciplined approach to her craft. From there, Marion's culinary passion took her far and at the age of 23 she became the first female qualified Executive Chef in the UK.
Her extensive experience includes internships with two of the finest chefs in the world, Raymond Blanc and Marc Veyrat, and she became the first female Executive Chef for Mariott worldwide. She has cooked for Queen Elizabeth, Prince Charles and Prince Edward. Her own restaurant in the The Cotswolds was awarded a much-coveted three Rosettes, and was named Best Restaurant of the Year in 2003. Among its clients, Chef Heston Blumenthal, of the three-Michelin-star restaurant Fat Duck, was a regular patron and supporter.
Marion has also worked in Greece, Australia, Singapore, Egypt, Fiji and Canada, following a thirst for knowledge and a wish to expand her skills in a wide variety of traditional and modern cooking techniques, and in the use of natural, fresh ingredients.
