The five-star Phoenicia Hotel have appointed two exceptional professionals to senior level appointments that substantially expand the culinary base at the hotel, Francesco Perricone as Food & Beverage Manager and Saul Halevi joins as Executive Chef. 

Saul 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. Mr. Halevi is paired with Phoenicia’s new Food & Beverage Manager Francesco Perricone.

Francesco Perricone  is responsible for the daily operation and strategic planning of 5 outlets at the landmark Phoenicia including banqueting. Prior to his appointment in Malta’s longest-established 5-star hotel he was at the Parc Hotel Paradiso & Golf Hotel in Italy, was Food & Beverage Director at the Hua Hin Mariott in Thailand, and Assistant Food & Beverage Director at the Shangri-La Mactan Resort & Spa in the Philippines and previously at the Grand Hyatt in Dubai.

General Manager Charles Azzopardi expressed his satisfaction at securing these two talents, “Once you've seen one five-star hotel you've seen them all, right? Wrong. Even the top luxury properties within a city can differ on various points, let alone here in Malta where the standards are exceptionally high and every 5-star property is looking to differentiate its offering. Here at Phoenicia we have a 70 year heritage that helps us stand apart only when we are constantly re-inventing our appeal and appointing the best people to lead our teams and our thinking. With Saul and Francesco we have international five-star performers who add a new layer to our talent pool.”

Mr. Halevi says he is very excited at the prospect of preparing dishes in Malta, where cross-currents of culinary traditions mix, “We don’t simply aim for the best meal to be Sunday Lunch at the Phoenix, although that is certainly a milestone meal each week. Now our clients can enjoy succulent seafood, marvelous meats and delightful desserts, all with a spectacular panoramic view of the Mediterranean and 7.5 acres of lush gardens where I have introduced a large kitchen garden to supplement our carefully selected supply-chain. Among the best reasons to come and experience Pegasus now is the fresh local bounty, some of which is grown in our very own herb garden and showcased in virtually every menu item. While remaining true to basic culinary principles, the culinary team at Pegasus pursues out-of-the-box techniques, presentations, flavour sensations, tastes and textures - with display cooking happening next to your table a lot of the time. "

Halevi is defining a cuisine that is truly rooted in Malta. The menus reflect the moderate climate that supplies Halevi with a year round steady stream of stunning ingredients with which he crafts his menu of Mediterranean dishes, with close attention to healthy eating that gives maximum satisfaction.

Built in 1939, The Hotel Phoenicia was Malta’s first five-star hotel, giving it a wealth of history and a unique charm standing proudly on the doorstep to Valletta. The recently refurbished interior harbours an imposing Art Deco influence sustaining 128 bedrooms and 8 suites, affording some truly majestic panoramic views from most rooms and terraces. The stunning 7.5 acre garden allows guests to stroll through a tropical array of lush plants, flowers and trees on the way to the hotel’s magnificent pool hovering above the Valletta bastions. Visitors and guests can wine and dine in a splendid choice of settings, whether it’s haute cuisine at the Phoenix restaurant, an indulgent afternoon tea in The Palm Court Lounge, a cooling cocktail at in the comfortable Club Bar, or a flambé dinner at the Pegasus Brasserie.

For further information see www.facebook.com/phoeniciahotel or www.phoeniciamalta.com