The Phoenicia Hotel has appointed Francesco Perricone as food and beverage manager and Saul Halevi as executive chef.

Halevi is a highly creative international chef who has held executive positions at Forte Village in Sardegna, Italy, as well as with the Sheraton in Spain, Unilever in Greece and in his native Israel.

Perricone, who will be responsible for the daily operation and strategic planning of five outlets at the hotel, including banqueting, worked at the Parc Hotel Paradiso and Golf Hotel on Lake Garda in Italy, he was food and beverage director at the Hua Hin Mariott in Thailand and assistant food and beverage director at the Shangri-La Mactan Resort and Spa in the Philippines. Perricone also worked at the Grand Hyatt in Dubai.

Halevi has introduced a large kitchen garden at the Phoenicia Hotel to supplement the hotel’s carefully-selected supply chain of seafood, meats and desserts.

Patrons can enjoy haute cuisine at the Phoenix restaurant, afternoon tea in the Palm Court Lounge, cocktails at the Club Bar, and a flambé dinner at the Pegasus Brasserie.

For further information, visit www.facebook.com/phoeniciahotel or www.phoeniciamalta.com.

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