Vakkaru Maldives has announced the appointment of chef Bruno Cerdan as the resorts new Culinary Director. Chef Bruno brings with him 30 years of experience to Vakkaru Maldives. Starting his profession with the Carlton Hotel in Cannes in a two Michelin star restaurant, he then worked at Moulin de Mougins which holds three Michelin stars. Afterwards, Chef Bruno moved between London, Toronto and Australia where he worked as Executive Chef for the Hotel Windsor Oberoi in Melbourne. Subsequently, the chef also held a number of posts across New Delhi, Dubai, Bangalore and Colombo.
Chef Bruno was quoted as saying: "The property, along with its outstanding dining outlets, is so special and I am excited to be a part of it. I want to bring a unique experience to all of the resorts guests and working with such a passionate team, I am sure that we can bring these beautiful experiences to life."
The General Manager of Vakkaru Maldives, Nicholas Mason stated: "I am extremely pleased that Chef Bruno will be joining us at Vakkaru Maldives and I am sure that the team will all welcome him with open arms into the Vakkaru family. I trust that his extensive portfolio of experience will shine as he settles into his new role."
Lying within the UNESCO Biosphere Reserve of Baa Atoll, Vakkaru Maldives is a secluded reef island blessed with timeless ocean views, brilliant white sands, deep blue holes and a house reef with unique marine biodiversity. A scenic 30-minute seaplane flight from Velanan International Airport transports you into this idyllic paradise intuitively designed for guests seeking timeless experiences.