Six Senses Zighy Bay in Oman has appointed new executive chef, Stephen Jones to oversee its four dining outlets.
The Australian national has worked at The Oberoi Lombok, Indonesia; Le Gray Beirut; Pangkor Laut Resort in Malaysia; and Per Aquum Huvafen Fushi, Maldives.
Jones has a simplistic approach to cooking and believes that less is more.
He commented: “Sustainably sourced, natural, delicious with awareness on intelligent nutrition, my approach to food is multicultural and layered with influences from travelling the world.
“Once the classic fundamentals are harnessed via understanding, simplicity of flavour, texture and the quality of produce, great dishes can be made simply and presented in a contemporary manner.”
Six Senses Zighy Bay is located on the northern Musandam Peninsula in Oman.
The 82-key resort, set within the Hajar Mountains has four F&B outlets: Sense on the Edge, a contemporary fine dining restaurant; the Shua Shack offering local specialities; Spice Market, and a Wine Cellar.
