Chef Interview: Matthew Fryar

Millennium Resort Mussanah executive chef talks about his new role in the Omani property

Appointments, Millennium resort

Millennium Resort Mussanah executive chef talks about his new role in the Omani property.

What attracted you to this position?
The opportunity to continue my career in a country as beautiful as Oman, along with the prospect to make a difference and further expand the standards already set in the hotel and make it a culinary destination for all our guests. To join a growing brand is always exciting as there are opportunities to change and influence future developments.

What knowledge do you bring to the role?
I have more than 18 years’ experience and worked in internationally renowned establishments in the UAE, Qatar and Australia.

What are you most looking forward to as part of this new role?
I am thrilled to be working in Oman where good quality local ingredients are available; fresh local produce makes such a difference to the quality of any dish, and the final taste. The resort has been sourcing fresh local produce from eight different farms in the Al Batinah region for the past few years. Supporting and encouraging the predominantly Omani culinary team in the development of their skills, expansion of their culinary abilities and experimenting with local flavours and recipes are other anticipated activities.

How do you intend to make the outlets more profitable?
By working closely with our local suppliers and markets, we will focus on seasonal produce to bring a more local Omani flavour to our menu selection, in the à la carte restaurants and banqueting. Stable and reliable supply is important, and we will be working on our communication with individual farms to ensure that expectations are met on both sides. With each change and addition to the menu, we will closely monitor guest comments and feedback to tailor our offerings to guest requirements.

What is your favourite thing about the kitchen at Millennium Resort Mussanah?
My team. They are the heart and soul of the kitchen, with their understanding and flexibility to make the guest experience memorable. Physically, we have an open cooking station, enabling guest interaction and immediate feedback, which is rewarding.

Are there any exciting things you will be doing that you can tell us about?
One of my first tasks is to review the current theme nights and menus for all four restaurants. We will be enhancing the most popular theme nights and introducing some changes to encourage local residents to visit our restaurants on a more regular basis. Our banquet menus will be revised and updated. We will also be working on a charity drive for local children, as a community support project, with details to be shared in due course.

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