Six Senses Zighy Bay has appointed executive chef, Timothy Goddard.
With more than two decades of experience in the industry, Goddard has held roles with Kingold Group Companies and Sofitel Hotel & Resorts.
He has also worked with Michelin-starred chefs such as Michel Portos, Michel Roux, Nicolas Vianne and Christian Tetedoie.
Goddard commented: “I am very excited to be working on wide range of projects with the group globally and of course at Six Senses Zighy Bay. Six Senses is at the forefront of sustainable, nutritional and personalised hospitality; this is our DNA and what positions us as being one of the most dynamic hotel group in the world.
“The healthy, respectful, eco-conscious approach to lifestyle is refreshing, with this philosophy setting leading-edge standards in the hotel sector and contributing to what makes us proud to be Six Senses hosts.”
The Omani resort has six F&B outlets including Sense on the Edge, a mountaintop Arabic restaurant, which draws inspiration from Oman, Lebanon, and the Persian silk road routes in Turkey and Iran.
At Sense on the Edge, dishes include saffron pearls with orange blossom and lavender; shish tawook mousseline, camel and fig affogato; crispy karak pork belly with carmel miso; and freekeh and black quinoa foie gras with kimchii of strawberries.
Commenting on the appointment, Aaron McGrath, general manager at Six Senses Zighy Bay said: “We’re excited to have Tim on board.
“With his experience in food and beverage and passion for providing sustainability through all areas, we believe that he is a great asset to the team and will bring our culinary team to even greater heights.”
