Asaf Tasdan has been chosen to lead all food and beverage operations at the opulent resort, including the recently renovated Riviera Tapas & Bar, at Le Méridien Maldives Resort & Spa.
In the Middle East, Chef Tasdan has vast experience working at upscale establishments including the renowned The Nile Ritz-Carlton Hotel and, most recently, the JW Marriott Doha.
The semi-automated hydroponic system known as "The Greenhouse" at Le Méridien Maldives Resort & Spa produces fresh leafy vegetables for resort visitors and consumption on neighbouring islands. The resort is dedicated to sustainability and self-sufficiency. Modern technology is used throughout the 480 m2 greenhouse, including an automated irrigation system that collects and reuses rainwater.
In his cooking, Chef Tasdan uses locally farmed ingredients because he is enthusiastic about sustainability.
He said, "I am thrilled to join the staff at Le Méridien Maldives Resort & Spa, as it is a lovely setting and offers guests a tremendous selection of cuisine options. I agree with their commitment to sustainability; having access to such a tremendous variety of food on an island is wonderful, and I can't wait to start using it in my cooking.
Guests may unwind in paradise and enjoy the turquoise waters, undeveloped beaches, a separate private island to explore, and lush vegetation at the Le Meridien, which is tucked away in a southeastern corner of Atoll Lhaviyani.
The resort offers a variety of eating alternatives, including Turquoise, the Japanese restaurant Tabemasu, Waves Café, Velaa Bar + Grill, Riviera Tapas & Bar, Latitude, and Le Meridien's "Culinary Season" programme, which highlights the best dining experiences from across the world.