Publicity

Pip Miller PR

Telephone: 0419 681543

Email: pip@pipmillerpr.com.au

Internet: www.rydges.com/esplanadecairns                                

MEDIA INFORMATION                                                                3 December 2009

RYDGES ESPLANADE RESORT APPOINTS INTERNATIONAL CHEF

Celebrity chefs Rick Stein and Gordon Ramsay have sampled his menus and now Cairns can experience the contemporary multi-cuisine approach of Ajay Zalte, who has been appointed Executive Chef of Rydges Esplanade Resort.

Using skills gained working alongside Michelin star chefs and in five star restaurants around the world, Mr Zalte is looking forward to setting an exciting new culinary direction for Rydges’ inner city waterfront property.

The award-winning chef is passionate about menu engineering and draws on many influences including Mediterranean, New Zealand, Australian, French, Asian, Indian, Mexican and Middle Eastern cuisine while utilising the best of today’s local market produce.

Mr Zalte’s extensive resume includes his role as pre-opening Executive Chef for Accor’s Flagship property in Mumbai, the Novotel Juhu Beach Mumbai, winning the Best Restaurant at the Fiji Tourism Awarded for SALT at the Sofitel Fiji Resort & Spa and being a senior judge in New Zealand’s and Fiji’s national and Regional Culinary Fare competitions.

In Dubai Mr Zalte was part of the team at Jumeirah hotel Burj Al Arab which catered for functions of up to 10,000 people and pulled out all stops to tempt the tastebuds of celebrities and world leaders including the late Michael Jackson, the Crown Prince of Dubai, former US President George Bush and former British Prime Minister John Major.

The General Manager of Rydges Esplanade Resort, Kellie Eustace said she was delighted to appoint such an experienced and passionate chef.

“Ajay is a highly experienced international chef who is renowned for his leadership qualities as well as his skill as a chef. He also excels at building relationships with suppliers to ensure he can get the best produce available throughout the year.”

Mr Zalte said the diverse produce, seafood and specialty food products available in Tropical North Queensland would be the inspiration for future menus at Rydges Esplanade Resort.

“Fresh local produce will be an essential ingredient in the Resort’s dishes which will reflect the high standards an international destination such as Cairns should have in its cuisine,” he said.

“Modern chefs including Thomas Keller of the French Laundry and Australia’s leading chefs Tetsuya Wakuda and Neil Perry influence my style, as do robust and adventurous chefs like Anthony Bourdain.

“I believe in blazing a trail for others to follow by creating innovative modern cuisine to rival that found in any of the world’s leading hotels, while meeting the challenge of keeping a menu affordable.

“I look forward to welcoming locals as regular diners and ensuring our visitors leave with an appreciation of the diverse array of food available in the tropics.”

ends

For further information:

Ms Kellie Eustace, General Manager Rydges Esplanade Resort Tel:  07 4044 9000.