As part of its on-going culinary enhancements, the Outrigger Mauritius Beach Resort has appointed Mr Chettiar ‘Karounen’ Vythalingum as Pastry Chef, effective immediately.
In his new post, Karounen will be responsible for all the bread and pastry items in all four of the Outrigger Mauritius Beach Resort outlets.
Karounen joins the Outrigger from the Sofitel The Palm & Spa Resort in Dubai where he worked for two years. As a pastry specialist, Karounen also worked for numerous prestigious hotels in his native Mauritius.
Executive Chef, Geert-Jan Vaartjes, says: “Karounen is a young pastry chef with a lot of experience and drive. With Karounen on board we will prepare new creations based on traditional and new techniques in the kitchen — such as making ice cream live in our Mercado restaurant with nitrogen.”
The localisation of products is a key direction in the Outrigger Mauritius Beach Resort kitchen.
Says Karounen: “All the fresh products we use come from Mauritius, most notably the great local fruits, spices and herbs that are perfect for breads, pastries and our sumptuous ice cream desserts.”
Outrigger Mauritius has Mercado all-day interactive dining restaurant, the Plantation Club (for Creole-inspired fine dining), Edgewater (international favourites), Willy’s Crab Shack, and Bar Bleu (great comfort food including gourmet hot dogs).
The Outrigger in Mauritius appointed Vaartjes as Executive Chef in April. Vaartjes and Vythalingum will work alongside newly promoted Executive Sous Chef, Sundaravelan Sadien, who specializes in authentic Mauritian Creole cuisine with a twist, and with existing Asian culinary specialist, Vietnamese chef, Ta Van Ninh.
