Destinations

Swiss-born Tiziano Botta is the new Alma executive sous chef, appointed to help oversee the resort’s rich culinary landscape comprising 14 dining venues.

Beachfront restaurant Atlantis, which specialises in fresh, locally-sourced seafood, Italian trattoria La Casa, and Alma Food Court with its array of local and international cuisine, are among the venues under Botta’s stewardship.

Tiziano Botta is a seasoned chef with more than two decades of hospitality experience in Europe, Asia, the Middle East and Australia. Before joining, he was the executive sous chef during the pre-opening of The Heart of Europe in Dubai, overseeing all of the major development’s food outlets.

Previously Botta was executive sous chef at Kuwait’s Waldorf Astoria during its pre-opening. He has also worked as executive chef at the Royal Sands Koh Rong in Cambodia, and executive sous chef at London’s 45 Park Lane, Dorchester Collection and Suvretta House in St. Moritz, Switzerland.

After studying an apprenticeship at Hotel des Balance in Luzern, Switzerland, he began his hospitality career as a commis chef at Le Grand Bellevue Gstaad. He steadily climbed the career ladder, working as chef de partie at two Michelin-starred restaurant Gaggan in Thailand, with the Caminada restaurant brand in Switzerland, and at renowned chef Peter Gilmore’s Quay Restaurant in Sydney.

He holds two postgraduate degrees in the culinary arts and hotel management, has travelled to more than 90 countries and speaks five languages.

Alma Resort Cam Ranh’s executive assistant manager Ingo Stöneberg said Botta was “a highly organised professional” with an excellent track record, who would “maintain high quality, consistency of food and train staff to reach their potential”.

To contact Alma resort or to make a booking, please email info@alma-resort.com or call +84 258 399 1666.