French national Alain Rion has joined Alma Resort as executive chef, where he will oversee the resort’s 14 dining venues.
Before joining Alma, Rion was the executive chef at Caravelle Hotel Saigon and Gran Meliá Jakarta. He has also worked at Hilton Doha The Pearl, Shangri-La Boracay, Sofitel Philippine Plaza, St Regis Kuala Lumpur, Sofitel Dubai The Palm, Sheraton Hangzhou Wetland Park Resort, and Le Royal Meridien Abu Dhabi.
Rion began his career in 1995 as an apprentice under renowned French chef Paul Bocuse. He has also worked with Michelin-star chefs Bernard Loiseau and Alain Ducasse.
Rion has already hit the ground running, introducing a new range of cakes and desserts at Alma Food Court’s French Bakery and a new menu at the recently-reopened Asian fusion restaurant Asiana.
