Alba Wellness
Valley Farm
A GROUP F&B MANAGER PUTS HIS FOOT DOWN...
LIGHTLY
When wellness-inspired resorts & hotels brand Fusion brought
seasoned restaurant manager, David Perlmutter, on board late
last year they had bigger plans than just a menu revamp at their
properties. The group’s sights were set on bringing food and beverage
at all the hotels and resorts to the next level and a key component
of their new strategy is to further boost their eco-conscious food
choices and decrease their ecological footprint. Under David’s watch
Fusion’s restaurants are set to see an increase in their creative and
delicious vegan and vegetarian options, with additions like wood fire
roasted whole turmeric organic cauliflower and grilled Vietnamese
eggplant caviar with crispy sesame rice crackers, being added to the
menus. There’s already been an increase in farm-to-table dining,
especially at the newest Fusion property, Alba Wellness Valley by
Fusion, where they have a 1,000-square-metre veggie patch that will
eventually supply all the resort’s restaurants. Fusion Maia Danang
also has an organic veggie garden they’re tapping for herbs and
vegetables. Soon Fusion properties with gardens will be reusing fruit
and vegetable peels for garden compost to complete the circle.
ILHA 25