Al Baleed Salalah by Anantara has appointed executive chef, Dennis Kammerzell to oversee its three restaurants.
Kammerzell previously held the role of executive sous chef for Anantara The Palm Dubai Resort, where he oversaw the operations of six dining outlets and banqueting.
With over 12 years of experience, Kammerzell has travelled the world, heading up kitchens in luxury hotels in Germany, Saudi Arabia, Dubai, Seychelles and the UK.
Guests visiting the resort can choose from all-day dining restaurant Sakalan – ‘the land of frankincense’ – with open kitchens and deli counters.
The resort’s signature restaurant, Mekong takes guests on a voyage along South East Asia’s river with cuisines from China, Thailand and Vietnam and headed up by specialty chefs.
The beachside dining restaurant Al Mina, which translates to ‘The Port’ in Arabic, features Mediterranean flavours with Lebanese, Italian, Greek, Turkish and Spanish using seasonal ingredients and seafood caught daily.
Dining by Design is a private dining experience for two guests, hosted in a beach or garden setting with a connoisseur menu served by a personal chef and villa host.
Meanwhile, the ‘Spice Spoons experience is a specialised cooking course for Omani or Thai cuisine, hosted by chef Kammerzell.