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David Perlmutter will embark on a new challenge in the hospitality industry as a culinary specialist for Fusion Resort Phu Quoc, Fusion Resort Cam Ranh, Fusion Maia Da Nang, Fusion Suites Da Nang, 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 renowned worldwide for its fresh, diverse ingredients and, especially, the harmonious combination of spices in its dishes. Tourists visiting Vietnam are eager to discover authentic local values, particularly in cuisine. Therefore, bringing regional culinary delights, from preparation and ingredient selection to cooking and presentation, to guests in a traditional style while maintaining the highest standards, is the top priority for the culinary team at Fusion's chain of resorts and hotels,” shared David Perlmutter.
At Fusion, a guest's vacation is a healthy and balanced lifestyle. Therefore, in addition to providing a relaxing space close to nature, spa treatments, and physical activities, healthy cuisine is a very important element. The dishes and drinks at the restaurants are prepared from the freshest and purest ingredients, vegetables, and fruits from each region. Furthermore, the cooking methods emphasize using little to no oil and fat, and plenty of vegetables and spices, ensuring good health.
Sharing his thoughts on taking on a significant role and simultaneously managing multiple restaurants within the group's resorts and hotels, David Perlmutter said: “In each resort or hotel, the restaurant needs to have its own unique character and sophistication because the market is very competitive. A restaurant is not just a place to provide food and drink, but a place to enjoy life. Therefore, I will strive, together with my colleagues, to bring the best culinary experiences to guests.” David came to the culinary world with passion. He added: “Previously, I studied history, but 1996 marked my entry into the culinary industry with a job serving at a restaurant. After that, I realized that food was my passion. Gradually, I taught myself, learned, and started cooking and creating dishes that I envisioned.”
With a spirit of self-learning and a strong passion for food, David has made significant strides and achieved considerable success in this field. From a waiter, he rose to manage several restaurants in Paris, before moving to Asia. Prior to joining Fusion Group, he held the position of CEO and managed three restaurants and bars at Farandole Group in Bangkok, Thailand.
