Joali Being, the first one-of-its-kind well-being island of the Maldives, has introduced new additions to its leadership team, bringing in a wealth of multi-national expertise and contributions to enhance guest experience.

Frederic Marti has been appointed as the Resort Manager and Taylor-Jayne Shearman as the Executive Chef.

Marti was part of the well-established “Le pont de la Tour" and "Le Gavroche" in London until starting as a commis waiter for a 3-star Michelin restaurant by the Roca Brothers in Girona.

Hailing from France, Marti worked at the legendary “Hôtel de Crillon" palace in Paris, and later at the Summer Lodge Country House Hotel & Restaurant in London.

Having grown up with his Catalan grandmother, who used to run a hotel restaurant in Palamós, Spain, Marti holds the best memories of communal feasts where the aroma of food being prepared and freshly opened wines wafted through the air.

He has worked with Michelin star chef James Atherton in Pollen Street Social and as a restaurant manager in the Town Hall Hotel. He also served as a Wine Director and General Manager of a pop-up, leading on to the Dorchester collection as a Beverage Director.

Marti most recently worked at the Four Seasons Hotel Bahrain Bay as the Food and Beverage Director.

Marti said he is looking forward to his new journey as Resort Manager at Joali Being, describing the wellbeing island as a place that reflects his lifestyle.

He is marathon runner, yogi, and an aficionado of meditation.

“I am so happy and proud to have found my new home,” said Marti.

Executive Chef Taylor-Jayne Shearman was born and raised in the Australian Snowy Mountains. She was awarded the distinguished, top VET (Vocational Educational Technology) student in the whole of Australia for hospitality. She completed Certificate III Commercial Cookery at TAFE Ryde and graduated early due to advanced learning and credits.

Shearman’s professional journey started at the age of 13 when she started working part-time in various cafes and restaurants in her hometown. By the age of 16, she worked for Rick Stein at “Bannisters by the Sea” while completing high school.

She started her apprenticeship the day she graduated and eight months later, moved to Sydney to work for one of the largest and most prestigious restaurant groups at one of their top Sydney restaurants – Mad Cow.

Shearman had worked with a number of global celebrities and A-list actors in the Turks & Caicos islands in the Caribbean, serving as a Sous Chef and Head Chef of the private estates.

She worked for Como Hotels and Resorts, during which she had a remarkable achievement of being promoted to Executive Chef at the age of 25.

Shearman joined the Joali family in 2018, where she led the restaurant concepts and contributed to the pre-opening of Joali Maldives.

Her inspiration as both a chef and a woman in the hospitality industry was ignited under the leadership of Esin Güral Argat, Vice President of Gürok Group and the visionary behind the Joali brand.

Post the pandemic, Taylor worked as an executive chef for LUX North Male, which later transitioned to Jumeirah Maldives.

Taylor is now very fortunate to be back with her island family in Joali Being as the Executive Chef. She continues to aspire to mentor the future generation of chefs, especially Maldivians and females.

A certified diving instructor with an immense love for the ocean, Taylor is passionate in contributing to a sustainable future whilst travelling the world and embracing different food cultures.

“If you set your mind and stay focused, you can achieve anything,” said Taylor. – TradeArabia News Service