Zulal Wellness Resort by Chiva-Som appoints Mayssam Abdulkhalek as Executive Chef

Zulal Wellness Resort by Chiva-Som has announced the appointment of Mayssam Abdulkhalek as the new Resort Executive Wellness Chef. With more thanMayssam Abdulkhalek a decade of culinary experience in the luxury wellness space, Chef Mayssam aims to further enhance the significant wellness cuisine offered at the resort.

Sustainability and longevity are at the heart of Zulal Wellness Resort’s ethos and its wellness cuisine aims to change the lives of guests whilst working in harmony with the environment. The culinary concept follows an ingredient-focused approach where each item serves a purpose, and is fresh, seasonal, locally sourced, and organic in line with the ancient principles of Traditional Arabic Islamic Medicine (TAIM).

Since joining Zulal Wellness Resort as Head Wellness Chef in 2020 as part of the core pre-opening team, Chef Mayssam has been instrumental in shaping the culinary landscape at the resort, showcasing his expertise in creating nourishing, wellness-centric cuisine. He later assumed the position of Executive Sous Chef, paving the way for his current role.

With a notable background in luxury hospitality, Chef Mayssam has refined his culinary expertise at a host of esteemed properties including the Sheraton Grand Doha, Kempinski, IHG Hotels and Resorts, and Four Seasons Hotels and Resorts. A connoisseur of Mediterranean cuisine, he acquired his High School Diploma in specialism from Al Kafaat Institute in Beirut, Lebanon.

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Leveraging his vast experience, Chef Mayssam is determined to set new and unparalleled dining standards, offering guests a fusion of innovation, flavour, and goodness all deeply rooted in Zulal Wellness Resort’s signature wellness cuisine.

“It’s an honour and privilege to serve as Executive Chef at Zulal Wellness Resort,” shared Chef Mayssam. “This resort is a beacon of inspiration, and I’m eager to seamlessly align our pioneering culinary offering with the resort’s wellness ethos and further amplify the holistic experience for guests. My goal is to craft unforgettable dining moments that nourish both the body and soul as we continue to share the joys of healthy living through mindful wellness and cuisine.”

Chef Mayssam will oversee the resort’s bespoke dining and its diverse range of restaurants including Al-Sidr, Aizoon, Malbu, Casuarina, and Acacia Fine Dining.

The menus across each of the five dining outlets at Zulal Wellness Resort feature the very freshest TAIM-inspired ingredients chosen for their therapeutic, anti-inflammatory and antioxidant properties.  Promoting heart health, supporting digestion and enhancing satiety, dishes are high in fibre, low in fat; and are a good energy source.

Portion control and mindful eating are at the heart of the culinary philosophy, yet guests are sated by the nutrient-dense, flavourful food. Surplus ingredients are recycled into flavourful powders or used in fermenting to create an umami seasoning. To reduce the carbon footprint, plant-based items like tofu, tempeh, and plant-based milks are made in-house. All dessert and pastry items are free from dairy, gluten, and refined sugar.

Cooking techniques blend modern and classic, with an emphasis on slow cooking, sous vide, fermentation, pickles, and smoking – nothing is fried. One basic rule is not to cook on a high flame which creates carcinogenic material linked to cancer. The resort caters for a wide range of dietary requirements and preferences, from allergies and intolerances, or to support specific wellness objectives, from gut cleansing to brain and heart health.

Tags: Chiva-Som, Executive Chef, Zulal Wellness Resort


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