We are pleased and proud to announce New Appointments and promotions to the Shangri-La Fijian Resort team.
Shashita Nand – Director of Sales
Prior to joining the resort Ms Nand was the director of sales and marketing at the Nanuku Auberge Resort Fiji and has an extensive international career in senior marketing roles in Australia, Fiji and Thailand.
She has also previously worked at Shangri-La’s Fijian Resort & Spa as a sales executive for groups and then as sales manager for MICE from 1997-2000.
Commenting on her appointment Ms Nand said that she was looking forward to her new role at Shangri-La’s Fijian Resort & Spa particularly in light of the transformations the resort was currently undergoing.
“I am very excited about returning not only to our beautiful destination but to come to a place where I started my career and which also represents not only the largest, but one of the most iconic resorts in Fiji,” Ms Nand said.
Bruno Bettinazzi – Italian Sous Chef
Chef Bruno Bettinazzi is passionate about Italian food and he loves to cook house made pasta one of the specialities on offer at the newly re-opened Golden Cowrie Coastal Italian restaurant at Shangri-La’s Fijian Resort & Spa.
He says “passion and creativity and fresh produce” are important elements of cooking Italian food and it’s the skills he has honed over the years first in his native Italy, at luxury Swiss restaurants and a stint in Singapore that he now brings to Fiji.
Italian cuisine now he says is a mix of different regions in Italy and here in Fiji typical products that may be found include vegetables, fish, meat, tomatoes and a selection of imported items like a selection of cheese and salami.
Emmanuel Fonmanu – Assistant Outlet Manager
No stranger to you all Emmanuel Fonmanu was recently promoted as Assistant Outlet Manager with the responsibility of looking after the newly revamped Golden Cowrie Coastal Italian Restaurant and Golden Cowrie Lounge.
Manu as he is known to his family and peers at work joined Shangri-la’s Fijian Resort & Spa in 2004 when his father became too ill to work and as the oldest child in family of five the responsibility fell on him to support the family.
He started work as fine dining waiter at the Kalevu Restaurant. His mentors were well known personalities at the resort Simione Cagilaba of Simi’s coffees and Anasa and Lusi the latter of whom both are still at the resort. Simi sadly passed away in 2006.
“With Simi it was always about the sequence of service, his signature Simi’s coffees and the prep of mis en place before service and I never forgot that,” Manu says. Mesake who also recently retired always encouraged him to work his way up.
Find below the full pdf newsletter of The Bilo Bar Club for 1st Quarter 2018.
Bilo Bar Newsletter May 2018 – 2MB
