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The Ritz-Carlton Maldives, Fari Islands is proud to present Nishantha Parana Vithanaga as the Executive Chef of the 100-villa resort, poised to open on June 1, 2021. With over 30 years of experience in luxury brands such as the One & Only, Jumeirah and Hilton Group in the Middle East and Asia, the Sri-Lankan-born Chef brings an exclusive culinary experience at the seven restaurants of the resort.
Nishantha s culinary passion began at a very young age when he started helping his mother with her banqueting business as an after-school hobby. He started his hospitality career as a trainee at the age of 19, taking new heights as he progressed globally in Hilton Colombo, Jumeirah Vittaveli - the Maldives, One & Only Reethi Rah Maldives. Over the years, trained under celebrity and Michelin-starred chefs, experimenting cuisines and managing multi-cultural teams, Nishantha s culinary style balances on three principles: clean, simple and palatable. His philosophy is reflected at The Ritz-Carl
March 16, 2021 7:00 PM by FCNP.com
(Courtesy Photo)
THE SIGNATURE HUNTERS were out and about in Falls Church on a few weekends ago, with (middle three, from left to right) Commissioner of Revenue Tom Clinton, City Treasurer Jody Acosta and Interim Sheriff Met Cay at Clare and Don’s Beach Shack to get their names on the ballot.
They were joined by Delegate Marcus Simon (right) and Jay Jones, a candidate for Attorney General.
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By DestinAsian - April 6, 2021
A Q&A with the General Manager of the ultra-luxe brandâs first Maldivian outpost â opening this June â on its dining venues, spa, and eco-conscious design.
All photos courtesy of The Ritz-Carlton, Fari Islands
You started out as a chef. How has that informed your work as a GM?
I really believe one of the best ways to train to become a GM is to be a high-quality performing chef. If you can really reach that level then you would have trained in a lot of disciplines. And the first thing that you learn is being open-minded, always, and then working through extreme challenges with deadlines, and handling multiple tasks at once, which involve people. Handling high pressure and multitasking ends up becoming second nature. And then youâre constantly getting customer feedback â youâre only as good as the last meal you cooked. So, you could have done an amazing job one night, then the next morning breakfast is