Mr. David Perlmutter will begin a new challenge in the hospitality industry as a culinary specialist for Fusion Resort Phu Quoc, Fusion Resort Cam Ranh, Fusion Maia Danang, Fusion Suites Danang, Fusion Suites Saigon, Alba Wellness Valley by Fusion and two more hotels opening in Vung Tau and Ho Chi Minh City in 2019.
“Vietnamese cuisine is famous worldwide for its fresh, diverse ingredients and especially the harmonious combination of many spices in the dishes. Tourists to Vietnam really want to find the original values of the locality, especially the cuisine. Therefore, bringing regional cuisine, from preparation, ingredient selection, processing and presentation to serve tourists in the traditional style while still ensuring the highest standards is the top goal of the culinary team at the restaurants in the Fusion resort and hotel chain”, Mr. David Perlmutter shared.
At Fusion, your vacation will be a healthy and balanced lifestyle. Therefore, in addition to providing a relaxing space close to nature, spa treatments or physical activities, healthy cuisine is a very important factor. The dishes and drinks at the restaurants are all prepared from the freshest and purest ingredients, vegetables and fruits of each region. In addition, the cooking method focuses on little or no oil, many types of vegetables and spices, ensuring good health.
Sharing about holding an important position for the first time and simultaneously managing many restaurants in the group's resorts and hotels, David Perlmutter said: "In each resort or hotel, the restaurant needs to have its own mark and sophistication because the market is very competitive. A restaurant is not just a place to provide food services, but a place to enjoy life. Therefore, I will work hard with my colleagues to bring the best culinary experiences to visitors." David came to cuisine with passion. He added: "Before, I studied history, but 1996 was the milestone that marked my entry into the culinary industry with a job as a waiter at a restaurant. After that, I realized that cuisine is my passion. Gradually, I learned, studied and went into the kitchen to cook and create the dishes that I thought of."
With a spirit of self-learning and a strong passion for cuisine, David has made important strides and certain successes in this field. From a waiter, he became the manager of many restaurants in Paris, then moved to work in Asia. Before joining Fusion Group, he held the position of CEO and managed 03 restaurants and bars at Farandole Group in Bangkok, Thailand.
