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Schihab Adam
  • Male
  • Malé - Maldives
  • Maldives
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Schihab Adam and Sandra Mallut are now friends
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Apr 10, 2011
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Schihab Adam

Chef Schihab Adam's pastry journey began at the age of 16 with an Italian-managed company, Ventaglio Resort Maldives, and following training from a European master pastry chef, at the age of 21 he stepped into the position of Chef Patisserie at Condé Nast Traveler, a resort nominated "the best in the world". After working at such a luxurious facility, he conceived the desire to experience a good variety of prestigious hotel and resort operations. Before the recent unrest in Egypt, Schihab was…See More
Apr 9, 2011
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Schihab Adam is now a member of PastryChampionship - WorldPastryForum
Apr 7, 2011
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About Me:
Chef Schihab Adam's pastry journey began at the age of 16 with an Italian-managed company, Ventaglio Resort Maldives, and following training from a European master pastry chef, at the age of 21 he stepped into the position of Chef Patisserie at Condé Nast Traveler, a resort nominated "the best in the world". After working at such a luxurious facility, he conceived the desire to experience a good variety of prestigious hotel and resort operations. Before the recent unrest in Egypt, Schihab was the Executive Pastry Chef at Dusit Thani Lake View Cairo, and his previous employment includes Four Seasons Maldives, Ritz-Carlton Joël Restaurant (Atlanta, Georgia, USA), Bintan Lagoon Resort (Indonesia), Peraquum Resort Huvafenfushi (Maldives), Azure Restaurant (Australia), and Conrad Maldives.

Since 2000, Schihab has also been training with the world's best pastry chefs, the MOF or Meilleur Ouvrier de France (Best Craftsman in France) at various culinary academy sessions, and in his work he has always focused on learning new techniques and exploring innovative pastry technologies. With his passion for excellence and new concepts, Schihab dreams of one day opening his own high-end pastry shop and training facility.

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Schihab Adam's Blog

Schihab Adam

Chef

 

Schihab Adam's pastry journey began at the age of 16 with an Italian-managed company, Ventaglio Resort Maldives, and following training from a European master pastry chef, at the age of 21 he stepped into the position of Chef Patisserie at Condé Nast Traveler, a resort nominated "the best in the world". After working at such a luxurious facility, he conceived the desire to experience a good variety of prestigious hotel and resort operations.



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Posted on April 9, 2011 at 10:00pm

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