Claus Steiner, cluster GM, Hilton Seychelles said: "With 26 years collective culinary experience behind them, Carlos and Heshen are inspirational additions to the Hilton family in the Seychelles. Both chefs are enthusiastic advocates of using locally grown fresh ingredients in their creative dishes and I have no doubt our international guests will appreciate their approach in offering cultural dishes that infuse the flavour and tastes of our islands."
Both chefs are internationally trained having worked and graduated overseas. Alvarado graduated from the California Culinary Academy, one of the most prestigious culinary schools in the world, followed by a culinary apprenticeship that took him from South America to Europe.
"For me, cooking is about following my heart, being true and respectful to the ingredients, and by creating a dish that is based on this belief. Although my cooking style is Californian, I am passionate about integrating different culinary cultures to provide guests with an exotic taste experience and introduce new techniques to my team," said Alvardo.
Heshan joined Hilton Worldwide in 2002 as apprentice chef at Hilton Melbourne Airport. Heshan's 10-year experience and subsequent promotions in Australia led him to the Seychelles, where he is now responsible for seven restaurants as well as mentoring 50 chefs of various nationalities and backgrounds.
"I place great importance on respecting the flavours and delicacy of ingredients to create dishes that appeal to the senses. I believe in using seasonal and sustainable produce with my motto being 'The Best or Nothing' and I always seek perfection for my team and our guests," said Heshan.
"We are excited to welcome Carlos and Heshan to our team. Their wealth of knowledge and creativity, combined with our ongoing commitment to providing exceptional dining experiences, will help drive success at our Seychelles resorts even further," concluded Steiner.
