Park Hyatt Maldives Hadahaa has announced the appointment of Executive Chef Juan Pablo Iametti and Sous Chef Luca Piergiovanni to the resort.
Chef Juan Pablo Iametti brings 26 years of culinary experience to Hadahaa and was previously the Chef de Cuisine at Grand Hyatt Amman. Hailing from Switzerland, his gastronomic journey started strongly, with wins at culinary competitions such as Jeunes Restaurateur’s d’Europe Suisse as best student-cook in Switzerland, ExpoGourmand’s annual Young Tournament Chef, Master Tournament, Pasta Category, and Master Tournament, Gran Finale.
Throughout his career, his passion for cooking has brought him to positions with several renowned hotels and restaurant brands such as Ristorante Grotto Della Salute, Switzerland, Blue Bay Reef Oasis Resort & Spa, Egypt, Grand Hyatt Dubai Andiamo Italian Restaurant and Hyatt Regency Santiago, Chile.
As per the resort, Chef Juan, with his extensive experience in upscale large operations and with a focus on quality, was the clear choice to further enhance the culinary culture at the resort.
Italian Chef Luca Piergiovanni. joins the resort as Sous Chef from ZUMA Restaurant in Rome. His culinary career began as an intern at La Pergola, Hilton, Rome Cavalieri and then progressed to Castello Di Fighine and Gusto, both by Heinz Beck Restaurant.
To further develop his skills and techniques, his culinary passion allowed him to expand his experience at a variety of different restaurants all over the world, such as Therasia Resort, Palazzo Dama and Sayonara Restaurant.
Located 400km south of Male, among only eight resorts in one of the largest natural atolls in the world, Park Hyatt Maldives Hadahaa offers guests a secluded island retreat experience. The resort features fine white sandy beaches and pristine waters teeming with marine life, a house reef that completely surrounds the island, spa facilities and specially crafted private dining options.
For more information, please visit www.hyatt.com