Back from training programme in Dublin

Louis Bonavia and Paul Caruana, sous chef and chef de partie respectively at Le Meridien Phoenicia, Floriana, have just returned from a 10-week training programme at Le Meridien Shelbourne in Dublin. The training was part of the Leonardo EU funded...

Louis Bonavia and Paul Caruana, sous chef and chef de partie respectively at Le Meridien Phoenicia, Floriana, have just returned from a 10-week training programme at Le Meridien Shelbourne in Dublin.

The training was part of the Leonardo EU funded programme which was supported by the Human Resource and Support Directorate of the Malta Tourism Authority.

During the period, the chefs worked in a number of restaurants and banqueting departments under the direct supervision of renowned Le Meridien Shelbourne executive chef Christop Prud D`Homme.

Le Meridien Shelbourne is one of Ireland`s leading five star hotels that has been open for 187 years and forms an intrinsic part of Dublin`s culinary and artistic heritage.

Jean Ricoux, Le Meridien Shelbourne`s general manager, hosted a champagne reception to celebrate Mr Bonavia`s award as Employee of the Season at Le Meridien Phoenicia that was announced just after his arrival in Dublin.

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