Zulal Wellness Resort by Chiva-Som Appoints Mayssam Abdulkhalek as New Executive Chef
Zulal Wellness Resort by Chiva-Som has announced the appointment of Mayssam Abdulkhalek as the new Resort Executive Wellness Chef. With more than a decade of culinary experience in the luxury wellness space, Chef Mayssam aims to further enhance the wellness cuisine on offer at the resort.
Sustainability and longevity are at the heart of Zulal Wellness Resort’s ethos and the wellness cuisine aims to change the lives of guests and 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, 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 hospitality and the luxury landscape, Chef Mayssam has refined his culinary expertise at a host of esteemed properties including the Sheraton Grand Doha, Kempinski, IHG Hotels & Resorts, and the Four Seasons Hotels and Resorts. A connoisseur of Mediterranean cuisine, he acquired his High School Diploma in the speciality from Al Kafaat Institute in Beirut, Lebanon.
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.
Chef Mayssam shared that it’s an honour and privilege to serve as Executive Chef at Zulal Wellness Resort. He said that the resort is a beacon of inspiration, and he is eager to seamlessly align its 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 TAIM-inspired ingredients which are anti-inflammatory, antioxidant, promote heart health, support digestion, high energy source, enhance satiety, high fibre, and low fat.
Sustainability is a major theme and portion sizes are half the size of a normal restaurant, yet guests are satiated with the nutri-dense flavourful food. Every ingredient is fresh, there are no tinned or packaged products, and everything is cooked from scratch. Most food waste is recycled into flavourful powders or used in fermenting to create an Umami taste. Reducing carbon footprint, plant-based items made in-house include tofu, tempeh, and plant-based milks.
Nothing is fried, cooking techniques blend modern and classic: slow cooking sous vide, fermentation, pickles, and smoking. One basic rule is not to cook on high flame which creates carcinogenic material linked to cancer. Zulal does not follow a one-size-fits-all model and caters to allergies, intolerances, and preferences: gut cleansing, brain and heart health, gluten-free. All dessert and pastry items are free from dairy, gluten and refined sugar.
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